Vegan Snacking Muffins

 
 

Loooookin’ like a snackkkk! This festive and nourishing creation was inspired by one of my favorite healthy mind, body, and lifestyle advocates ShutTheKaleUp. She makes a snacking bread that is SO good.

I wanted to create something similar for a client so she could enjoy a muffin / bread-like food. I went off of Jeannette’s recipe and altered a few things for our client’s current specific dietary needs. Gluten and added sugar-free, but loaded with flavor and goodness. I hope you guys enjoy it!

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Vegan Snacking Muffins
Author: Consciously Coastal
prep time: 10 | cook time: 40 | Servings: 8 large muffins

Ingredients:
*2 steamed sweet potatoes, peeled, I like Japanese as well.

  • 2 ripe bananas
  • 1 ½ c paleo flour
  • 2 tsp no alcohol vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 6 flax eggs (6 tbs flax meal in ¼ cup warm water)
  • 1c tahini (or nut butter or choice)
  • Optional: 2 scoops collagen
  • Optional: 2 tbs mct oil (I used Bulletproof)
  • Cinnamon
  • Pink salt

Instructions:

  1. Make your flax egg first so it can thicken.
  2. Cook potatoes accordingly. Once soft enough (and peeled) mash potatoes with bananas and all other wet Ingredients.
  3. Once well incorporated add in your dry ingredients.
  4. Mix all together and bake at 350 for 40 minutes. You can let them cool- or eat them hot and fresh, topped with some Kitehill cream cheese, berries, hemp hearts, and nut butter, which is definitely my preference.




Did you make this recipe? Tag @consciouslycoastal on Instagram and hashtag it #consciouslyeats