We wanted something to go with our protein shake the other morning and I whipped up these delightful banana muffins. I said "wowww" when I broke into them, so moist, fluffy and they taste fantastic. I love a good muffin, don't you?

Moist blueberry muffins are complimented with the sweetness of ripe bananas, fall spices, vanilla and our gem ingredient - lemon zest. The lemon brings the muffins to life! I grabbed it on a last minute whim and boy am I so glad I did. It's amazing. Next level!! We'll be using coconut sugar to keep the glycemic index low and much less than a standard muffin. You can choose to use oil or go oil-free. The batter features oats and oat flour to keep things simple. Enjoy these anytime of day. We sure did. Happy baking my friends! With love, Christa 

​These Pumpkin Muffins are to live for! Incredibly moist, you'd never know they are oil-free or healthy - just delicious, give me another please! 

We can hardly keep our hands off these and they haven't made it to our freezer yet. Trust me, an easy recipe about 30-35 minutes start to finish and a moist pumpkin muffin is yours!!! See how easy it is in this new video that is less than 2 minutes!

Have the taste and aroma of apple pie compacted into a muffin with warm apple chunks inside, a crisp steusel on top and a sweet glaze on top. If I had a little bakery, you could find these in the fall as a house classic. These are truly unbelievable, even if you don't like apple pie, you may be surprised how well you like these. 

I have a feeling you will LOVE this recipe! A simple quick bread recipe that can be made into muffins or even bread. Cinnamon Banana Raisin creates a comforting flavor and while they taste indulgent they are sweetened naturally with raisins and ripe bananas. 

Moist, juicy raspberries bursting with goodness nestled against melted chocolate all inside a refined sugar free, oil-free, vegan muffin? Sign me up. This recipe was created while making blueberry muffins, both varieties are heavenly, with my love for chocolate these were my personal favorite. I shared some with our non-vegan, sugar-loving friend and he said he really liked them and didn't even have to cover them in sugar haha. Success! I love sharing especially when good feedback comes with it, then I know it is worthy of your kitchens. Happy baking and best wishes for a great weekend!
With love, Christa

Muffins are naturally sweetened with juicy blueberries, banana puree and date paste. Joy is found once you bite in and find plump berries waiting to burst into your mouth. 

With the healthiest ingredients chosen, you can have these for breakfast without any hesitation. The perfect breakfast muffin? Perhaps! 

Oats, bananas, dates with a touch of agave create a unique take on your standard muffin oozing with sugar and oil. These are refined sugar-free, dairy & oil-free and if you use gluten-free oats, gluten-free. 

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins 

Ingredients:

• 1/2 Cup Almond Milk (or favorite non-dairy milk)
• 1/2 Tbsp Apple Cider Vinegar
• 3/4 Cup Oats
• 1/2 Cup Oat Flour (oats ground into flour)
• 1/4 Cup Medjool Dates (soaked until soft)
• 3/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 Cup Pureed Banana
• 1 Tbsp Agave (Maple Syrup or your favorite)
• 1/2 tsp Pure Vanilla Extract
• 1/2 Cup Blueberries 

Peaceful Preparation:

1. ​Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them, worked great, no sticking.) You can also lightly spray a muffin pan and pour directly into the pan.
2. In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
3. Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste. 
4. In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the blueberries.
5. Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a blueberry but no batter should appear. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack. 

Notes:

• Use certified gluten-free oats for gluten-free.
• This recipe doubles fantastically! Extra muffins can be shared or frozen. 
• If using frozen blueberries, extend baking time. 
• Adapted from Isa Does It.  

Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!

Zen Fusion Carrot Cake Muffins

• 2 cups Pecan Flour*
• 1.5 tsp xanthum gum (or guar gum)
• 1/2 tsp Salt
• 1 tbsp Cinnamon
• 1/8 tsp Ginger
• 1/4 tsp Nutmeg
• 1/4 tsp Cloves
• 1 tsp Baking Soda
• Opt: 1 tsp Greens Powder (or Protein Powder)
• 4 tbsp flax meal
• 1/2 cup Hot Water
• 1-2 bananas - pureed (3/4 cup puree)
• 1/2 Apple
• 1/4 cup Water
• 1/4 cup Agave Syrup*
• 2 tsp Vanilla
• 3 organic carrots - processed fine (2 cups)
• 1 cup Raisins

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line muffin tin with cupcake liners.
3. Whisk dry ingredients together in a large bowl.
4. Whisk the flax meal and hot water together, set aside to congeal. 
5. Process 1-2 bananas in a food processor or mash to create a puree. Place in a small bowl.
6. Process 1/2 cored apple with 1/4 cup water in a food processor until mixed very well to create a fresh applesauce, pour in the bowl with the bananas. Add the balance of wet ingredients, including the flax meal mixture and mix well. Mix the wet into the dry.
7. Process 3 organic carrots to create 2 cups of finely processed carrots, fold into the wet mixture along with the raisins.
8. Take 1/3 heaping cup and pour into the muffin liner. Save the balance of the batter for the raw carrot cake, or pass on the raw carrot cake and make more muffins!
9. Bake for 50-60 minutes until a knife comes out clean.
10. Cool, frost, decorate and enjoy!!!

Tips:

1. Place the carrots in a food processor and pulse until fine.
2. Use your favorite sweetener: Maple Syrup, Brown Rice Syrup, Honey for Vegetarians
3. Omit the ginger if allergic.
4. Use a gluten-free flour or your favorite.

Raw Carrot Cake:

1. Line a dehydrator tray with parchment paper or lightly grease a plate that is safe to heat. Take the balance of the  Zen Fusion Carrot Cake Muffin batter from step 8 above and pour into a large heart shaped cookie cutter (or shape/mold of choice).
2. Dehydrate in a dehydrator at 103-105 degrees Fahrenheit overnight.
3. In the morning, carefully remove the cookie cutter and dehydrate for another 2-3 hours until the sides begin to lightly brown and firm. Once it reaches the desired consistency, remove, allow to cool, frost and decorate!

Vanilla Pecan Frosting Infused with Coffee

• 1 Cup Pecans
• 1/2 Cup Hot Coffee
• 1 tsp Vanilla
• 1 tsp Cinnamon
• Stevia Extract to taste

Directions:

1. Soak the pecans in hot coffee for 30 + minutes, until they soften.
2. Combine the ingredients in a high speed blender or food processor and blend.
3. Pulse, scrape down the sides, blend again, repeating as needed until smooth.
4. Place in fridge while cake is baking to firm.

Tips:

1. Skip the coffee and use hot water if you don't drink coffee.
2. Use Agave Syrup or sweetener of choice.

Top With:

• Handful of Raisins
• Sprinkle of coconut sugar
• Few Pecans

​
 Bon Appétit!