Vegan Coconut Banana Muffins

Looking for the perfect dessert that “tastes” like it’s made with all the bad stuff but is actually NOT! Welcome to the coconut banana muffin.

Vegan banana coconut muffinsPhoto: Courtesy of Don’t Mess With Mama.

So these little precious gems will hack your sweet cravings. Make a big batch and you can munch on up to four per serving. If you have a bunch of leftovers, just freeze them in a ziplock. So now comes the recipe. And if you’re not a vegan you’re probably wondering what the heck is a flax egg!? Yeah, I hear you. I never heard of a flax egg in my life either. But this is all you do PER EGG: One tablespoon ground flax and 2 1/2 tablespoons water and mix for 5 seconds. Let sit for 5 minutes and it will look like the consistency of an egg. Done.


Vegan Coconut Banana Muffins
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Cook time
Total time
Serves: 44 mini muffins
  • 4 medium ripe bananas
  • Half cup of local honey or organic brown sugar (the only not so good ingredient)
  • ¼ cup melted organic coconut oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • ½ teaspoon pink Himalayan salt
  • ¾ cup organic sprouted spelt flour
  • ¾ cup organic almond flour
  • ½ cup organic rolled oats
  • 2 flax eggs for vegan option (or 2 eggs)
  • ½ cup shredded unsweetened coconut
  • ¼ cup chia seeds
  • ½ cup mini organic chocolate chips (if desired)
  1. Pre-heat oven to 375 degrees F and lightly grease mini-muffin tin with coconut oil.
  2. Prepare flax egg in a large mixing bowl. Let sit for 5 minutes.
  3. Add banana and mash, leaving a bit lumpy for texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted coconut oil and mix.
  6. Add flour, oats, chia, and chocolate chips and stir with a spoon or spatula until just combined.
  7. Put in mini muffin trays. Don't forget to spray.
  8. Bake for 15 minutes.
  9. If you're feeling it, sprinkle with extra shredded coconut.

So big thanks to my niece Jelly for bringing this recipe into my life and her vegan friend Brittney who made them for her. Check out Brittney’s Instagram, Plant Based Bird for more vegan recipes.


Tiffany and my cohort in baking, cooking, laughing, and once in a blue moon….working, Kitty.

I WAS a Complete Skeptic…Until Now

chickpea blondies


Y’all.  I just made these Blondies from Ambitious Kitchen and they are insane.  Let me start by saying as much as I LOVE hummus, I do not like chick peas straight up. Like, at all.  Really, the only reason I tried this was because (shocking) I had everything to make them and was dying for something sweet.  I was pretty close to hitting up Kroger for a dozen Krispy Kreme donuts so drastic measures had to be taken. Like chick peas in my dessert bars.



ingredients rtp


Anywho, the BATTER alone is DELICIOUS and safe to eat RAW so if you never get to the actual bars, you’ll get no judgement from me.  I used sweetened cacao nibs because that’s what I had but try chocolate chips or dark chocolate, whatever you want.  I also used a combo of honey and maple syrup to sweeten.


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I don’t post a recipe on the blog unless I like it a lot BUT I LOVE THIS ONE.  It is going to become a staple around here without a doubt.  I love that they’re gluten free, dairy free, and healthy.  TRY IT!


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Just standing over the final product eating straight from the pan with a FORK!


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Pumpkin Superfood Smoothie


Fall can taste DELICIOUS!

Why pumpkin? Because it is a superfood. What is so super about pumpkin??? Well, thanks for indulging me…I will tell you.

Pumpkin is rich in fiber. It helps slow digestion and keeps us feel full longer! The bright and beautiful orange color comes from a supply of beta-cartone which is converted into Vitamin A in the body. A single cup of pumpkin contains over 200% of most people’s daily recommended intake of Vitamin A. Your eyes and skin will thank you for eating pumpkin. And, Vitamin A is also great for immunity. It will help you fight off infections and viruses. Pumpkin also helps you stay hydrated  because when it is canned it is nearly 90% water. Hydration gives us energy and helps keep our skin glowing. To top it all off it is less than 50 calories a serving. Personally, I am not a big calorie counter, but I still thought this was noteworthy.
And…..helloooooo antioxidents. So eat pumpkin. Lots of it.

Lucuma Powder?? Thank you David Wolfe for bringing this superfood to my attention. It will add creaminess and sweetness to this drink. The taste is described as l to having a touch of caramel or maple, even pumpkin-like. Lucuma powder is made from the pulp of the lucuma fruit which is dehydrated and made into powder form.

Cinnamon!!!! Huge antioxidant!! Put in everything and anything you can think of! It has more antioxidant value than blueberries, walnuts and spinach!! People….cinnamon also takes away my sweet craving so be sure to try it. Wait till I blog about how I incorporate cinnamon into a delectable apple dessert that takes all of ONE MINUTE! Stay tuned!


Pumpkin Superfood Smoothie
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Recipe type: Dessert, lunch, breakfast, snack
Serves: 2
  • one frozen banana
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon lucuma powder (optional)
  • 1 medjool date
  • ½ cup pumpkin puree
  • 1¼ cups almond milk (30 calorie, use non gmo or organic)
  • Optional toppings: unsweetened coconut, chia seeds, cacao nibs
  1. Put almond milk, frozen banana and date in the blender. Blend until smooth. Add all remaining ingredients.
  2. Top with either unsweetened coconut and chia or cacao nibs or all three!



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