Vegan Orange Cherry Muffins

Taking on this Girl Scout Troop Leader roll has been a huge blessing. I’m enjoying the girls come out of their shell and enjoy the activities. My daughter loves being a Daisy Scout . We host meetings here at the house and for Valentines Day, we made these muffins for part of our snack time. Our Girl Scout journey has been great so far! Ava recently went to the Father Daughter dance with her daddy. It was so cute!

She  enjoys baking and trying new recipes so we decided to make Vegan Orange Cherry Muffins. They came out really good! You can definitely taste the citrus to it . I enjoyed one with a side of hot coffee. The best part was that I didn’t feel guilty about it! I love the combo of orange and cherry together. SO yummy! Enjoy!

SERVES: 12 (1 muffin each)
Prep Time: 10 min.
Cooking Time: 20 min.

Nonstick cooking spray
1½ cups all-purpose gluten-free flour, sifted
½ cup almond flour, sifted
2 tsp. baking powder
½ cup chopped raw walnuts
1 tsp. sea salt (or Himalayan salt)
¼ cup extra-virgin organic coconut oil
2 Tbsp. all-natural peanut butter
¾ cup pure maple syrup (preferably Grade B)
1 Tbsp. finely grated orange peel (orange zest)
¾ cup fresh orange juice (approx. 1 to 2 medium oranges)
2 tsp. ground flaxseed
1 cup thickly sliced banana, very ripe (approx. 1 large banana)
1 tsp. pure vanilla extract
½ cup chopped fresh cherries

1. Preheat oven to 375º F.
2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
3. Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
5. Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
6. Add cherries; fold until just mixed.
7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!

• Not all brands of all-purpose gluten-free flour are vegan, so be sure to check the label.
• Grade B maple syrup has a very strong, intense flavor that can be similar to molasses, and is perfect for baking


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Breakfast Banana Muffins

We enjoyed our sunday family day. My five year old is really into baking and she asked if we can make banana bread. If I have a homed treat in front of me, I just don’t have that kind of willpower. So we decided to make a recipe we found off the beachbody blog. This recipe is fixate and clean eating friendly .


I was a little hesitant at first considering there is no sugar added aside from the sweetness of the bananas . The kids loved them!!! My husband enjoyed a few as well! These muffins can be used as a snack or for breakfast.



Breakfast Banana Muffins

Serves: 12 servings, 1 muffin each


Nonstick cooking spray (optional)
2 cups whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt (or Himalayan salt)
1 large egg, lightly beaten
¼ cup raw honey
¾ cup unsweetened almond milk
¼ cup extra-virgin organic coconut oil, melted
1½ tsp. pure vanilla extract
3 medium ripe bananas, mashed
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
Add egg mixture to flour mixture; mix until just blended.
Gently fold in bananas.
Evenly divide batter among prepared muffin cups.
Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.

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