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Wednesday, April 29, 2020


Who else is baking like ever before during lockdown??!!!

I have never baked this much in my entire life! Its both fun and insane but it has been therapeutic for me. It is a fun distraction! The downside is its getting a little expensive! Since I tend to bake on the healthier paleo side I am running out of ingredients faster and its adding up! 

Anyways I always share what I make on IG stories and I wanted to create a blog post of the recipes of the ones that have the most engagement and requests from you all! 

If you are looking for some recipes I always go to Pinterest for ideas and inspiration. I am always on Pinterest looking for new and delicious recipes! If you don't have the app you should definitely download it to your phone. WARNING: IT IS ADDICTING!!!


Pinterest Recipe:

2 medium ripe bananas (for extra sweetness very ripe is best)
1/2 a cup of coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
4  brown eggs
1/4 cup of melted coconut oil
1/4 cup of honey
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons chopped walnuts


1.) Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2.) In a mixing bowl, whisk together the coconut flour, salt and baking soda.

3.) In another mixing bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas,     and vanilla.

4.) Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined. Then stir in the 1/4 cup of walnuts.

5.) Spoon the batter evenly into 12 muffin cups and sprinkle the remaining 2 tablespoons of chopped walnuts on top.

6.) Bake at 350 degrees or 20 minutes. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.




1 cup of rolled oats
1/3 cup of honey
1/2 cup of almond butter or organic peanut butter
1/2 cup of mini chocolate chips or dark chocolate chips
1 tsp vanilla extract
1/2 cup chia seeds
1 cup of coconut flakes


Mix all your ingredients in a bowl and then place the bowl into the refrigerator for 30 mins. Take the bowl out and with a cookie scoop make about 18-20 bite size smalls. Thats it! Enjoy!




1/3 cup melted coconut oil
1/2 cup organic honey or pure maple syrup
2 eggs 
2-3 mashed bananas ( I prefer 3) 
1/4 cup of nut milk ( preferably unsweetened)
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 tablespoon of flax meal (optional) 
1/2 tsp of cinnamon (option) 
1 3/4 cup of white whole wheat flour 

vegan dark chocolate chips


Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan and place parchment paper into it. 

In a mixing bowl, beat oil and honey together with a whisk. Add eggs and beat, then whisk in the mashed bananas and milk. Next add the baking soda, vanilla extract, salt and optional cinnamon and whisk to blend. 

Then stir in the flour and combine the mixture. At this point you can add in your chocolate chips or toppings of your choosing. Fold into the mixture. 

Pour the batter into your greased loaf pan. If you want you can add walnuts or pecans onto of your batter or extra chocolate chips! YUM! 

Bake for 55 to 60 minutes. Check with a toothpick if your batter needs to be in longer. I like to let my bread cool for about 10 minutes. I take it out of the pan and leave it in the parchment paper on a cooling rack. Personally I like my banana bread on the warmer side so I don't leave it to cool for too long :) 

The banana bread can sit on your counter top for about 3-4 days and anything longer I prefer to put into the refrigerator. 




2 semi soft bananas
1/3 cu of organic peanut butter or regular unsalted peanut butter
1/2 tsp vanilla extract
1 1/2 cup of gluten free rolled oats or quick oats
1-2 tablespoons of dark vegan chocolate chips 
1-2 tablespoons of unsweetened shredded coconut flakes
Optional toppings: pecans, pumpkin seeds, raisins or cranberries


Preheat oven to 350 degrees. In a mixing bowl mash two bananas. Then add peanut butter and vanilla extract and stir ingredients. Then add in all your remaining ingredients and fold into the mixture. 

Roll your mixture into balls. You can make about 12 depending on the size of each ball. Place your balls onto a cookie sheet with parchment paper and softly press down to form a cookie like shape. Bake for 10-12 minutes or until tops are golden brown colored. Place on a cooling rack and enjoy! 

** Option: Finer oats you can place your rolled oats in a food processor to turn into quick oat like consistency. 


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