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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Nuts For Chocolate Granola Bars (DF, GF)

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars

Ingredients:

  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup gluten-free quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.

Enjoy!!

Grab a bar before they’re gone!

Almond Joy Energy Balls (DF, GF)

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.

ALMOND JOY ENERGY BALLS!

Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls

Ingredients:

  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.

Enjoy!!


Perfect Peanut Butter Cookies (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 egg
  • 1/4 c raw unfiltered honey
  • 1 1/2 tsp pure vanilla
  • 2 tbsp coconut flour
  • 4 tbsp coconut sugar + extra
  • 1 tsp baking powder

How to make…

Step 1: Preheat the oven to 325 degrees.

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

Step 3: In a separate slightly larger mixing bowl combine all the wet ingredients. This includes the peanut butter, honey, egg, and vanilla.

Step 4: Slowly fold the dry mixture into the wet mixture until completely combined.

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

Step 6: Press each cookie down with a fork first vertically and then horizontally.

Step 7: Sprinkle each cookie with the extra coconut sugar.

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

Step 9: Let cool and store cookies in an airtight container.

Enjoy!!

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

The BEST Chocolate Chip Cookies (DF, GF)

The BEST 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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The BEST Homemade Brownies

Do you like fudge brownies? Cake brownies? Both?

I got you covered. These brownies are the best of both worlds!

Don’t tell me you still use that brownie mix from your grocery store…

This recipe is just as easy!

No, really! It’s fast, just as delicious (if not more), and uses ingredients you probably already have around the house.

All I’m sayin’ is your classic brownie recipe just got an upgrade.

Let’s get to the recipe!

Ingredients:

  • 1/2 cup cacao powder
  • 1 1/2 cups all purpose white flour
  • 1 tsp pink salt
  • 1/2 tsp baking soda
  • 1 cup coconut sugar
  • 1/4 cup ghee
  • 1/3 maple syrup
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3/4 Enjoy Life chocolate chips

How to make…

Step 1: Preheat the oven to 325 degrees and grease an 8×8 pan with ghee or coconut oil.

Step 2: In a medium bowl mix together all your dry ingredients. This includes the all-purpose white flour, pink salt, baking soda, coconut sugar, and cacao powder.

Step 3: In a separate larger bowl beat together the ghee, maple syrup, pure vanilla extract, and eggs.

Step 4: Now add the dry mixture a little at a time folding it into your wet ingredients.

When combined it should look as pictured below.

Step 5: Take your greased 8×8 baking pan and add the batter to it. (The batter will be thick, that’s what you want.) Make sure you take the back of a spoon to level out the batter or your brownies won’t bake correctly.

Step 6: Lastly, sprinkle the chocolate chips on top of the batter before putting the brownies into the oven. Bake them for 30-35 minutes (less if you like them more on the fudgy side) or until a toothpick comes out clean. Take them out and allow them to cool completely.

Enjoy!!