Wholesome Zucchini Muffins



  • 1 3/4 cup whole wheat flour (or for added fiber and protein use: 1 cup flour, 1/2 cup almond meal, 1/4 cup ground flax seed)
  • 1/2 cup plus 2 Tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup unsweetened applesauce or mashed banana
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 2 cups grated zucchini (unpeeled)
  • 4-6 Tablespoons unsweetened almond milk


  • Preheat oven to 350°F. Nonstick spray 1 muffin pan or 1 loaf pan and set aside.
  • In a large bowl, stir together the flour (+ almond meal and flax, if using), sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes. For muffins, fill 12 cups with batter nearly to the rim and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Devour.

Modified from Foodie Fiasco


High Protein Whole Wheat Lemon Poppy Seed Muffins



  • 1 cup whole wheat flour
  • 3/4 cup almond meal + 1/4 cup ground flax meal (this mixture stands in for the 2nd cup of flour and loads these muffins with good stuff)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches salt
  • 2/3 cup sugar (add a Tbs. more if it’s too sour for you–these are very lemony!)
  • Zest and juice from 4 small or 2 large lemons
  • 1/2 cup + 2 Tbs non fat yogurt
  • 2 tsp vanilla extract
  • 1/2 cup apple sauce
  • 2 eggs
  • 3 Tbs. poppy seeds


  • Preheat oven to 400°F.
  • Grease 16 muffin cups and set aside.
  • In a large bowl combine all dry ingredients (except poppy seeds), plus the lemon zest.
  • In a separate bowl, whisk together all wet ingredients.
  • Pour the wet ingredients in with the dry and mix until just combined.
  • Gently fold in poppy seeds.
  • Fill muffin cups 3/4 full and bake for 15-17 minutes, or until a toothpick comes out clean.

Makes 16 incredibly moist, SUPER lemony, protein rich muffins!

FYI-You can get everything except the poppy seeds from Trader Joe’s

Modified from Cookin’ Cowgirl

Slow Cooked Strawberry Cornbread



  • 1 Tbs. ground flax seed
  • 3 Tbs. warm water
  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 oz. yogurt (reg. or non-dairy)
  • 4 Tbs. maple syrup or agave nectar
  • 3 Tbs. olive oil
  • 12 oz. fresh or frozen strawberries, chopped


  • In a large bowl, mix the flax seed with warm water to make a paste, set aside
  • In 2nd  large bowl, combine the dry ingredients
  • Add all other wet ingredients to the bowl with the flax seed mixture in it
  • Combine wet and dry ingredients, fold in strawberries
  • Pour mixture into oiled crock pot
  • Prop the lid with a wooden spoon to allow condensation to escape
  • Check after 1.5 hours, if fork comes out clean it’s done, if not, cook a little longer

VARIATIONS: Add some minced fresh basil; or omit the strawberries and sub corn kernels

From The Vegan Slow Cooker book.

Whole Wheat Apple Muffins



  • 2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup coconut oil
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup yogurt
  • 2 large apples, peeled, cored, and coarsely chopped


  • Preheat oven to 450°F (not a typo).  Grease 16 muffin cups and set aside.
  • Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
  • In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
  • Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
  • Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.  FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
  • Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Modified from Smitten Kitchen

High Protein Whole Grain Banana Muffins (no sugar added!)



  • 1/3 cup applesauce (those single serve lunch box ones are perfect)
  • 1/3/-1/2 cup honey (depending upon how sweet you want it)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1. 5 cup mashed ripe bananas (about 3 large)
  • 1 cup whole wheat flour +  3/4 cups almond meal (or just do all flour if preferred)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup hot water
  • Optional: 1/2 cup chopped walnuts, chocolate chips and/or cacao nibs


  • Preheat oven to 325 degrees F.
  • In a large bowl, whisk applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Separately mix baking soda and hot water, then add to batter. Fold in chopped nuts and/or chocolate chips (if using). Pour into greased muffin pan or greased 9×5 inch loaf pan if you prefer.
  • Bake for 55 to 60 minutes for loaf or about 20-25 min for muffins (check that it’s cooked through with toothpick). Cool on wire rack for 1/2 hour before slicing loaf.

Modified from All Recipes.

Slow Cooked Mango Coconut Rice Pudding



  • 2 mangoes, peeled and diced
  • 1.5 cups arborio rice
  • 1 can light coconut milk
  • 1.5 cups vanilla flavored almond or soy milk
  • 1/4 cup sugar, maple syrup or agave
  • 1 tsp vanilla extract
  • Add all ingredients (you can get them all at TJ’s) to crock pot and cook on high for 1.5 hours.  Add a little more non-dairy milk if the pudding is not creamy enough.  Serves 8.

Modified from The Vegan Slow Cooker book.

No-Bake Coco-Nutty Balls

These are amazing.  I want to marry them.


  • 16 oz. jar of nut butter (I like TJ’s raw creamy unsalted almond butter best)
  • 3 cups oats (I use Quaker Old Fashioned)
  • 1/2 cup ground flax seeds
  • 1/2 cup goji berry powder
  • 1/2 cup cacao powder or 1/2 cup dark chocolate chips (or a little of both!)
  • healthy sweetener: I do a generous squirt of honey + 10 drops of liquid stevia
  • dash of sea salt
  • dash of cinnamon
  • dash of glycerin vanilla
  • unsweetened shredded coconut


  • Mix all ingredients (except coconut) together–start with dry first, then fold in wet til the consistency will hold together in a little ball. You can get the small one of these cookie scoops and make it a whole lot faster.
  • Roll them in coconut (or wheat germ, cocoa powder…whatever you like). Chill and enjoy!
  • Tip: modify as you like, swap out chocolate chips for raisins, cranberries, etc.

Amazingly handy to have around as a quick snack between meals or to pack in lunch boxes.

Modified from recipe #2 on Super Healthy Kids.