Strawberry- Lemonade muffins

2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional


Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).

In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.

Bake for 25 minutes.
Let cool and enjoy!


chocolate chip pumpkin muffins

pumpkin smoothieMakes: 24 mini muffins + 6 reg
(or 12 regular Muffins)


  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)


  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat

Lemon Poppy Muffins

If you have not read or looked at Alicia Silverstone’s cookbook, the Kind Diet,  I highly recommend it.  Even if just take a glance while you’re at the book store.  It was one of the first books I purchased when I became vegetarian, because she breaks her book down into different categories.  Some people are not able to just go cold turkey, and wake up one morning and decide they want to change to a vegan diet, and go with it.  I was vegetarian for 5 years, before I finally gave up all the diary products.  Her approaches to the “Kind Diet” are Flirting, Vegan, and Superhero, which appear as steps to becoming vegan and eating a diet entirely of whole grains and organic veggies.

Lemon Poppy Muffins

I swear this picture doesn't do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared
I swear this picture doesn’t do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 tsp egg replacer (Ener-G)
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ cup almond or soy milk
¼ cup fresh lemon juice
½ cup safflower oil
½ cup maple syrup
1 tsp lemon extract
2 Tbs poppy seeds

Preheat oven to 350 degrees.  Oil pans (for 4 mini loaves) or prepare muffin pan with liners.
Combine flours, sugar, egg replacer, baking powder, baking soda, and salt.
In a separate bowl, combine milk and lemon juice.  Set aside; it will look curdled.  Whisk, in the oil, syrup, and lemon extract.
Add the wet ingredients to the dry, and stir well.  Finally add poppy seeds

Pour the batter into prepared pans and bake 15 minutes.  Cool completely on metal rack.