Double Chocolate Banana Almond Mini Muffins

I love when my fellow Chefs, health foodies, and plant forward pioneers make some awesome treats to share. Here is one of my faves. The fact that they are mini, helps with the portions sizes and you can also share ( if you can!)

VEGAN, GLUTEN FREE, DAIRY-FREE

Serves: 24 mini muffins

INGREDIENTS

• Wet Ingredients
  • 3 medium, very ripe bananas
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)   or 1 egg beaten

• 1 tsp vanilla extract

Dry Ingredients
• 1 cup gluten free oat flour
• ¾ cup almond meal
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins
• ¼ cup vegan mini chocolate chips
• ¼ cup sliced almonds, chopped
Optional for topping
• 1 tablespoon each: vegan chocolate chips and sliced almonds, chopped

 INSTRUCTIONS
• Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.

• Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.

• Add the dry ingredients: oat flour, almond meal, cocoa powder, baking powder, and baking soda. Whisk together until just incorporated, making sure no flour patches remain.

• Using a spoon or cookie scoop, drop batter evenly into muffin cups (about 2 tablespoons of batter per muffin). Optional: sprinkle chocolate chips and almonds on top of the muffins.

• Bake for 16-24 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

No-Bake Pecan Snowballs

Ingredients

• 1 cup pecan halves

• ½ cup shredded unsweetened coconut

• 1 cup soft Medjool dates, pitted (about 10 dates)

• 1 tablespoon coconut oil

• ½ teaspoon sea salt

• ½ teaspoon vanilla extract

• ½ cup arrowroot or tapioca starch

• Powdered sugar or coconut sugar (see note below)

Instructions

1. Place the pecans and shredded coconut in a large food processor fitted with an "S" blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

2. Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a "snowball" look, roll the balls in powdered sugar or arrowroot-- just a light coating will do (the starch will not enhance the flavor. It's just for looks)

3. Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn't last nearly that long in our house before they were gobbled up!

Notes
If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them first before freezing, so the coating will stick better.

Cinnamon Baked Apples

One of my favorite desserts during the holidays (or anytime). The warming spice of cinnamon helps balance blood sugar and fights inflammation making this a win win!

Ingredients:

6 large apples ( mix it up with some honey crisp and tart granny Smith)

2 tablespoons of lemon juice

2/3 cup of coconut sugar

1 pinch of nutmeg

1 1/2 teaspoons of cinnamon

1/2 teaspoon ground ginger

3 tablespoons cornstarch

1/2 cup chopped walnuts

3 tablespoons of fresh apple juice (or water)

1 pinch salt

Coconut whipped creme or vanilla bean ice creme (optional)

Instructions:

Preheat oven to 350 degrees.

Put to the side a 9x13 inch baking dish.

Peel, core and cut apple into quarters. Slice lengthwise into thin even slices.

Add slices to baking dish and add on top lemon juice, ginger, nutmeg, cinnamon, cornstarch, apple juice or water, and salt. Mix to combine and cover loosely with foil.

Bake for 45 minutes covered. Remove foil and sprinkle with walnuts. Bake for another 10-15 minutes until the center is soft and the apples have caramelized a bit.

Top with coconut whipped creme or vanilla ice creme or enjoy au natural!