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Baked Goods

Gluten-Free Vegan Naan

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Gluten-Free Vegan Naan

There’s something insanely delicious about super fresh naan hot off the pan being dipped into some sort of amazing curry. Excuse me while I drool over here just thinking about it….

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Chocolate Walnut GF Vegan Muffins

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Chocolate Walnut GF Vegan Muffins

There are so many amazing things about this recipe that I wasn’t totally sure what to even call it. We’ve got veggies, protein, chocolate, bananas and a blender to do all the work for you! 

This is my GO-TO muffin recipe. I tweak it here and there to satisfy my flavor cravings but the base has been the same for years. If you are an OG follower, you’ve seen these before and we all know how hooked you are on them. This is my new little vegan twist, with a little extra calories from the oats to keep you satisfied for longer.

Eat one, or two, or five. Just don’t take your eyes off them for too long or they’ll disappear. Best kept in the fridge and eaten cold, trust me in this one!

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The Goods

Makes 12 muffins

  • 2 cups oats

  • 2 small zucchini’s, peeled and shredded

  • 1/2 cup almond butter

  • 2 bananas

  • 2 flax eggs (or two eggs if not vegan) 

  • 1/4 cup maple syrup

  • 3/4 cup chocolate chips divided

  • 1 tsp baking soda

  • 1/4 cup chopped walnuts

The Method

  1. Preheat the oven to 350.

  2. Line a muffin pan with parchment cupcake sheets.

  3. In a high powered blender, add the oats. Blend on high until the oats are a flour like consistency. Then add everything else besides 1/2 the chocolate chips and the walnuts.  Blend for about 2 minutes until the batter is super smooth.

  4. Pour into muffin cups 3/4 way full and top with the rest of the chocolate and walnuts. 

  5. Bake for 20-25 minutes or until the muffins bounce back when you touch them. Let them cool completely and store in the fridge!  


Did you make this recipe?

Tag your photos #chefbai

Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.

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