Tag Archives: gluten free

Breakfast Muffins

These are a great back to school snack or sports snack.  Stock your freezer!

One of the first “treat” recipes I came across that the kids asked me to make after the first test was called Muffin Tops from Oh She Glows May have had something to with them liking to say the name ;)

There was a lot of researching cookbooks and recipes in the beginning of this journey. It was a great way to help start testing meals with the family.  Knowing I wasn’t even close to trying to come up with some of my own, I wanted to dabble in recipes to get some practice and ideas for the future.

Angela of  Oh She Glows  was the first food bloggers I came across and was quickly sucked into her recipes. Angela just made it all look easy. She was a real person. She not only shared her creativeness in the kitchen (that just made you drool when looking at the pictures), she shared who she was.  That is really what has kept me coming back to see what she is up to. I was inspired by her recipes.

I decided to update her recipe to fit our plant based lifestyle by omitting a few ingredients that I avoid.  Also after a couple tries, I found I didn’t need to use some of the other ingredients.  As well as discovering a few ways to slightly change ingredients.

You can use a muffin pan, but I found them to be fun (and the lazy in me finds it nice to just plop them on the baking sheet)  the way Angela’s recipe suggests to bake them.

To change things up, you can replace the banana with pureed pumpkin or diced apples (see Notes). They are so scrumptious.

This muffin recipe has no eggs, no added sugars, and it is soy free, oil free and dairy free!  You can also make it a nut-free option. AND always double the recipe so you can store them in the freezer!


before & after


Prep Time: 10 minutes~ Cook Time:20 minutes~ Makes: 12ish
Recipe inspired by : Oh She Glows – click here for recipe


2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates (be sure they are soft, if not ,soak for about 30 min in warm water then drain)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 tablespoon hemp seeds
1 tablespoon chia seeds
2 cups gluten-free, wheat-free rolled oats, divided (I use Bob’s, but it is packaged in a facility that packages nuts, if you have a nut sensitivity, try GF Harvest)
1/4 cups non-dairy dark chocolate chips (nuts or raisins are an optional addition or replacement)



Preheat oven to 350F and line a large baking sheet with parchment paper.

Add the peeled bananas, pitted dates, cinnamon, and vanilla into a food processor.  Process until smooth.

Add in 1 cup of the rolled oats, hemp and chia seeds, and process for a few seconds, just long enough to roughly chop the oats and combine the mixture.

Take the remaining oats and pour them into a medium sized bowl and add the mixture from the processor to the bowl.  Add the chocolate chips and stir until mixed in.

Spoon dough onto the parchment paper. No need to press down on the muffin to flatten, they do not expand when cooking. These can be placed close together.  They will end up looking like mounds.

Bake for 18-20 minutes.

Immediately transfer onto a cooling rack to cool completely.  I always double the recipe and store in the freezer.  This kids just take out the muffin and eat them as is or pack them in their lunches.


I have also made variations by replacing the bananas with 1 can of pumpkin while slightly increased the cinnamon and vanilla.  Along with adding pumpkin spice and turmeric.  Chocolate chips are optional, my family prefers to have them.

When I make it with apples, I will use 3/4 cup of applesauce. I slightly increase the vanilla and put 2 teaspoons of cinnamon.  Then about 1/4-1/3 cup diced and peeled apples. When replacing with the applesauce, I do not use the chocolate chips.

When adding the spices, I do it by taste.




Lunch and Snack Ideas for Kids

During the school year and the summer break,  I rely on some of the favorites picked by the kids to keep well stocked, which means batch baking, dicing and slicing. I also like to try new recipes to change things up a bit. The list is always evolving and changing, so be sure to check the Kids tab for new ideas!

Everything I have on my blog are recipes that are consumed and liked by my family, kid approved! What is wonderful about these choices is they work for lunches and/or snacks, and are not filled with corn starch, corn syrup, oil, refined sugar, white flour, bleached flour and the many non food ingredients found in most packaged items. I will say we do have our occasional packaged pretzels and Late July crackers or Boom Chicka Pop in the pantry, there are far worse options than those.

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Chocolate Peppermint Cake

The end of school and the holiday break have given me some projects that are not blog focused, so now I am getting back to my routine after some holiday travel.

The girls helped plan the Christmas dinner and dessert for the four of us.  We had Rolled Tacos for dinner and Ava had picked Chocolate Peppermint Cake from the Vegan8. Brandi over at Vegan8 is a frequent guest in our kitchen (not physically, although I wish) her recipes have been some of the most used with our family and we have had some great success with the end results. So when this recipe came through, I showed the girls and they said, that’s dessert!

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Granola Bar Bread

On my mission to test snacks for back to school and sports, I have spent some time playing around with recipes and changing them around to fit some requests by the kids. Along with those requests, I wanted to provide some allergy free options that also gave those who do not have allergy sensitivities options as well. Our family does not have food sensitivities, but I do my best to avoid certain ingredients because food has changed, unfortunately. So what we ended up with when I thought I was making a granola bar, was more of a bread that is quite soft, a little dense and tasty. This bar is packed with fiber, antioxidants, calcium, phosphorus, protein, rich in trace minerals and no refined sugar. Dates provide fiber, potassium, calcium, zinc and iron.  Check out this quick video: Dates

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Dark Chocolate Granola Bars

There has been some late nights testing snack/lunch recipes for our busy family and to help with ideas for you for your busy family. I do my best to avoid certain ingredients not because a family member has a sensitivity, but mostly because food has changed and some of those ingredients are just not ideal for digestion, especially when there is a sport practice or game involved. This granola bar is gluten free, nut free, soy free and has fiber, carbs and some protein. For anyone with food sensitivities (see notes below), this anytime snack may work for you.

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Chocolate Zucchini Cream Bars

We have been hit with another heat wave so the oven is not something I want to use at the moment. Which is a bummer because I have some muffin and granola recipes I wanted to test to get ready for back to school, those will have to be put on hold for a cool evening. I have been busy with extra kids during the week at our house and haven’t had much time in the kitchen so it was nice to have a little break to put some recipes to the test. I had picked up some zucchini at the local farmers market for some dinners as well as the muffins but  those were put on hold. I began looking for something else to use them in. We all wanted a treat, but a cool treat. Thanks to Brandi of The Vegan 8, we found something that would hit the spot.

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Blueberry Oat Muffins

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The girls have been asking for muffins and I just haven’t had it in me lately to use the oven when it is 98 degrees outside.  Because of the heat, it leaves me with baking at 6 AM or 9 PM when it cools down and I have put other things ahead of baking the muffins. So this morning I was up quite early and did my morning routine of Headspace, posture stretches and a cardio workout as today was a day off from running. I threw in some laundry and headed to the kitchen. I had gathered a couple recipes that I was contemplating on making and I had some ingredients for one, but not all and the same for the other recipes. I decided to compile them and use what I had and came up with a recipe I felt would work. Best part is there is not oil or refined sugar! Away I went mixing and baking. I managed to only do one batch of 12 because it was starting to warm up and I didn’t want the oven on much longer.  The rest will be made tonight or early tomorrow so they can be fresh and ready to eat for breakfast or for a snack.

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Sriracha Fudge

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Oh my, this is the quickest, easiest and tastiest treat to make. The hardest part is waiting for it to be ready to slice into! I had not made a treat in a while, and was wanting something chocolaty and cold since we have had this unusual nasty muggy feel like you want to shower when you walk outside weather. I had remembered seeing Veggies Don’t Bite post this recipe a couple days ago and was so happy to see the little ingredients it required. I didn’t have the exact ingredients so I used what I had and it turned out great. Best part is there is no oil, dairy free, soy free and gluten free. Love that you can spice it up how you like it!

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