Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?

I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!

My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!

A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!

I’m pretty proud of this one!

Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins

Ingredients:

  • 1 cup coconut flour
  • 1/2 tsp pink salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 spotted bananas
  • 1/4 cup coconut oil (melted + cooled to room temp)
  • 2 tsp pure vanilla
  • 1/4 cup raw blue agave
  • 3 eggs
  • 5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
  • 1/2 cup enjoy life mini chocolate chips

How to make…

Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.

Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.

Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.

Step 4: Slowly add in the dry mixture until completely combined.

Step 5: Fold in the chocolate chips.

Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.

Enjoy!!

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Perfect Peanut Butter Cookies (V, DF, GF)

Pure peanut butter BLISS!

I finally got around to making one of my favorite childhood desserts and they do not disappoint.

PEANUT BUTTER COOKIES!

Um… YES, please!

My favorite thing about peanut butter cookies is how simple yet delicious they are.

Made with wholesome ingredients these cookies will satisfy every peanut butter craving you’ve ever had.

Soft, sweet, and salty. These cookies really are perfect!

All you’ll need is a glass of milk to go with them (almond for me, please)!

Perfect Peanut Butter Cookies

Ingredients:

  • 1 1/4 c all natural creamy peanut butter
  • 1 flax egg
  • 1/3 c agave
  • 2 tsp pure vanilla
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 2 tbsp coconut oil
  • 2 tbsp coconut sugar

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a large bowl mix together the flax egg (1 tbsp ground flax seed + 2 tbsp water) let sit in the fridge for 5-8 minutes. Then in another small bowl combine the coconut flour, and baking powder, set aside.

Step 3: Take out the bowl from the refrigerator you made the flax egg in and combine all the other wet ingredients. This includes the peanut butter, agave, coconut oil, and vanilla.

Step 4: Slowly fold the dry mixture into the wet mixture until completely combined. The dough will still be sticky, that’s what you want.

Step 5: Roll the dough into cookie sized balls placing them about an inch away from each other on the baking sheet.

Step 6: Sprinkle each cookie with coconut sugar.

Step 7: Press each cookie down with a fork first vertically and then horizontally.

Step 8: Bake for 10-12 minutes or until the bottoms are golden brown.

Step 9: Let sit and cool completely before eating. Store cookies in an airtight container.

Enjoy!!

I mean how PERFECT do these look?! *drooling*

Edible Chickpea Chocolate Chip Cookie Dough (DF, GF)

Edible Chickpea Chocolate Chip Cookie Dough

Ingredients:

  • 8 tbsp oat flour (gluten-free)
  • 4 tbsp maple syrup
  • 4 tbsp cashew butter
  • 6 tbsp Enjoy Life mini chocolate chips
  • 2 tbsp almond milk
  • 1/4 tsp pink salt
  • 1 tsp pure vanilla extract
  • 1 cup chickpeas
  • 1 tbsp coconut sugar

How to make…

Step 1: In a small mixing bowl combine the oat flour, coconut sugar, and pink salt.

Step 2: In a food processor blend together the chickpeas, maple syrup, cashew butter, almond milk, and vanilla extract.

Step 3: Combine the dry and wet ingredients. Stir in the chocolate chips.

Step 4: Put the cookie dough in an airtight container and refrigerate for 30+ minutes.

Enjoy babes!!


Almond Butter Chocolate Chip Cookies (DF, GF)

Almond Butter Chocolate Chip Cookies 

Ingredients: 

  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

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Jade Rolling 101

Do you want a spa-like experience every morning in the comfort of your own home and in your pajamas?

Good news, you CAN!


I’m a homebody through and through so leaving my house for anything other than coffee or food miiiight not go over that well.

I’m kidding.

Well, half kidding.

Jade rolling is everything I could ever want in a self care product.

You get a free facial massage every morning at home while supporting lymphatic drainage, combating signs of aging, and promoting overall wellness?!

Sign me up!

Why Use A Jade Roller?

Girl, there are so many reasons why jade rolling is effective.

  • increases blood circulation
  • reduces signs of aging
  • aids in lymphatic drainage (draining fluid and toxins built up under the skin)
  • helps complexion
  • reduces inflammation
  • reduces puffy eyes
  • jade stone is naturally cooling on the skin

Not gonna lie, knowing this makes me feel better about my mild obsession.

How To Use A Jade Roller?

  • In the morning.
  • After using a cleanser.
  • After using a serum.
  • Jade roll starting from the inside of your face to the outside. (i.e. You would start at the middle of your chin rolling to the outside of your face towards your jawline.)
  • Roll up the nose and middle of your forehead.
  • Roll down your neck.
  • Be gentle, don’t tug on the skin.

Tips + Tricks

  • Place your jade roller in the fridge for more of a cooling and rejuvenating experience.
  • Use the smaller side for near your eyes and breaking up tension in your jawline caused by clenching when you sleep.

“Self-care is a deliberate choice to gift yourself with people, places, things, events, and opportunities that recharge our personal battery and promote whole health – body, mind, and spirit.”

Laurie Buchanan