These healthy banana carrot cake muffins are going to be the fluffiest, moistest, decliousest muffins you may have ever had. They’re packed with wholesome ingredients and based on the taste you’d never guess they take hardly any time to make, are vegan, and can be made in just 1 bowl!

You know that time around 3pm where you want something to snack on to hold you over until dinner but you don’t want something too sweet but ok maybe a little sweet and it’s also gotta be convenient because whose got time to make something now, like RIGHT now because as you think about what you want to eat you’re just getting hungrier? Well these super moist, super delicious, super healthy banana carrot cake muffins are the perfect solution for this problem! Not only can you grab one or pack one to take with you on the go but the batch makes about 9 muffins so your 3pm dilemma is solved for the whole week!! That’s a major win (& time saver & brain malfunction saver) in my book!

WHAT MAKES THESE MUFFINS SO GOOD?

They’re packed with nutritious and wholesome ingredients that you probably already have in your kitchen, so you could probably go make them right now! They’re kind of like a fruit cake, but made with actual fruit ;) The bananas and carrots give them the perfect amount of sweetness so you don’t even have to add ANY sweetener! Plus they’re made with spelt flour, which is a whole grain flour, so combined with that and the fruit and veggie you’ve got a delicious treat that will leave you satisfied and energized and feeling good!

WHAT DO THEY TASTE LIKE?

Even though they have bananas in them, they’re actually not too banana-y in flavor. So if you’re looking for something distinctly banana flavored, check out this banana flour fruit bread or this blueberry banana bread. This could also be a great introduction to banana goodies if you’re not a fan already!

WHAT TEXTURE DO THEY HAVE?

They are like puffy little clouds but ones that are dense enough to sit on. They’re that super hard to explain combo of being light/sort of airy, yet substantial enough that you get a good bite but not so much that you’d call them dense, ya know? Ok yeah, you probably don’t. But make them and come back and tell me this isn’t the exact description for them! ;P

SO HOW DO YOU MAKE THESE BANANA CARROT CAKE MUFFINS?

Super quickly, that’s how, because they’re so easy to make! You can mash the bananas with a fork, a potato masher, or even with your hands. The carrots can be grated with a box grater, pulsed a few times in a food processor, or just buy shredded carrots! Then add those things, along with the other wet ingredients, into a large bowl and give it a good stir. Add the dry ingredients right in to that same bowl and stir until almost all the dry ingredients are incorporated. That’s when you’ll add your mix-ins and finish stirring. Plop the batter into some prepared muffin cups and patiently (or as patiently as humanly possible) wait for them to be done! Easy as pie! Or since pie’s not really that easy to make, easy as healthy banana carrot cake muffins!

WHAT SUBSTITUTIONS CAN BE MADE?

The banana could be swapped out with pureed sweet potato or pumpkin.

You can use any sort of nut or seed butter in place of the almond butter. I’d go with a natural one (or homemade one) without any added ingredients (like sugar or salt). And also having a drippy consistency will really help in this recipe.

The vanilla extract is just for flavor and won’t affect how the recipe turns out, so you can leave it out if you don’t like it, but it adds a great extra layer of flavor!

Spelt flour does have gluten, so you can swap it out for any other flour with gluten, like a whole wheat or white whole wheat. A gluten free flour blend will probably work if it has a gum (like xanthan) added to the mix. A straight gluten free flour (like buckwheat) will result in a much denser muffin, but if you like that buckwheat would add a great nutty flavor!

The raisins and walnuts can be eliminated all together, or swapped out for equal amounts of any sort of thing you’d like! These are your muffins after all, let your (freak) muffin flag fly!

Kaylie | Healthy Hacks

Yields 9 muffins

Healthy Banana Carrot Cake Muffins

Vegan; Egg Free; Dairy Free; No Added Sugar; Easy

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

• 1 cup carrots, chopped
• ½ cup banana, mashed
• ¼ cup almond butter
• 3 tsp apple cider vinegar
• ½ tsp vanilla extract
• 1 cup spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/3 tsp salt
• ½ c raisins
• ½ c walnuts

Instructions

1. Preheat the oven to 350 F and line 9 cups of a muffin pan.
2. You’ll want small pieces of carrots for the muffins. You can either grate the carrots or pulse them a few times in a food processor.
3. In a large bowl, add the chopped carrots, mashed banana (about 1 large banana will get you ½ a cup mashed), almond butter, apple cider vinegar, and vanilla extract, and stir together.
4. Add the spelt flour, baking powder and soda, cinnamon, nutmeg, and salt, and stir until the dry ingredients is almost fully incorporated.
5. Add the raisins and walnuts and stir just until all the dry ingredients are mixed in.
6. Evenly distribute the batter into 9 of the muffin cups and bake in the preheated oven for 14 -17 min or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool for about 10 min in the pan and then transfer them to a wire rack to finish cooling.
8. Or if the smell has taken over your whole house and you can’t wait, just cool them on the rack long enough so that you don’t burn your mouth when you eat them ;)
9. These muffins can be stored in the fridge in an airtight container for up to a week or in the freezer for a few months.

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Maple Banana Walnut Scones

This easy and healthy banana flour fruit bread is perfect for the holidays, but so delicious you’ll want to eat it all year long! It’s dense and moist, full of fruits and nuts, and packed with that classic banana bread flavor! 

Thanks to Edward and Sons Trading Co. for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust.

If the words “fruit bread” around the holidays have you running for the hills and hiding for cover, this healthy grain free banana flour fruit bread is going to change your mind! No dry, hard loafs here. This fruit bread is incredibly soft and moist, it’s packed with banana flavor, has a hint of chocolate, isn’t overly sweet, and has the perfect amount of crunch thanks to the mixed in chopped nuts.

If you’ve searched my blog at all, you might realize I’m partial to soft and chewy goodies (I think there’s 2 crunchy recipes – these dark chocolate biscottis and these gluten free, vegan chocolate chip cookies). And if you’re the same, this fruit bread will not disappoint! It’s super soft and ultra moist and that’s mostly thanks to Edward and Sons’ Organic Unsweetened Coconut Milk.  I especially love there are no other ingredients in it besides coconut milk! No guar or other gums or added sugar. Yessss!

Plus you get a double dose of banana in this banana-y bread since it’s made with well, bananas…duh… but also green banana flour! This was my first time using the gluten free/grain free flour alternative and let’s just say I’m in luuurve with it. Surprisingly, it doesn’t taste like bananas. It’s got a pretty neutral flavor, but is slightly sweet. Even though there’s no added sugar to this either! The only ingredient is organic green banana flour. Yesssss again!

And this is part of the reason why there is actually NO added sugar in this whole recipe! And you’re totally not going to miss it ;)

You will notice a slight hint of chocolate, though, from the cocoa powder. It’s not overpowering, but if you want to up the chocolate factor you can add chocolate chips to your mix-in’s or sprinkle some on top.

Want to avoid that brick-like loaf we talked about? Measure the flours correctly!

It’s really important to measure the flour using the “scoop and level” method. The banana flour and oat flour are pretty dense, so this will help make sure you get a nice rise to your bread. The loaf isn’t super light and fluffy by any means, but if you don’t do this it can turn out pretty compact. All you have to do is aerate the flour first by stirring it around in the bag to loosen it up. Then use a spoon to scoop the flour out of the bag and into the measuring cup. Overfill the cup with the flour, then use the back of knife the level it off. It takes you an extra 10 seconds and is totally worth it!

Use Room Temp Ingredients

Making sure all your ingredients are at room temp is also important. It helps them combine better, so let your eggs come to room temp before starting. And if you keep your coconut milk in the fridge you want to make sure it’s room temp, as well. Also, you want to use all parts of the coconut milk here. If you’re familiar with th trend of using the creamy part of canned coconut milk for whipped cream by letting the cream separate from the liquid, well…we want to do the opposite of that ;) Stir or shake the can up before measuring it out to get alllll that goodness in your loaf.

What should go in your loaf? The Fruit and Nut Options are endless!

But if you need some ideas, here ya go :) 

• Dried cranberries
• Raisins
• Pumpkin seeds
• Almonds
• Dried cherries
• Blueberries
• Macadamia nuts
• Sunflower seeds
• Dates
• Apricots
• Figs
• Walnuts
• Pecans
• Chocolate Chips

Substitutions

• You can use dark or regular cocoa. Or even cacao powder
• I haven’t tested it, but the oat flour can likely be subbed out for almond flour.
• You can sub out the eggs for “flax eggs” to make the loaf vegan, but just be aware it won’t rise as much.
• Keep in mind the coconut milk is the canned version, not the type in a carton. If you accidently use the carton kind the loaf won’t have as rich and creamy of a texture.

What are you waiting for!? Head on over to the kitchen and get to baking this healthy banana flour fruit bread!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 1 loaf

Serves 10 slices

158

Healthy Banana Flour Fruit Bread

Gluten Free; Grain Free; No Added Sugar; Oil Free; Low FODMAP

30 minPrep Time

1 hr, 5 Cook Time

1 hr, 35 Total Time

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Ingredients

• ¾ cup water, warm
• 1/3 cup unsweetened cocoa powder
• ½ cup Edward and Sons Green Banana Flour
• ¼ cup oat flour
• 2 Tbsp Edward and Sons Tapioca Flour
• 3 ½ tsp baking powder
• ½ tsp salt
• 1 cup chopped fruit & nut mix, your choice
• ½ cup Edward and Sons Unsweetened Shredded Coconut
• 1 cup mashed ripe bananas (~2 medium bananas)
• 2 eggs, large
• ½ cup Edward and Sons Unsweetened Simple Coconut Milk
• 1 tsp vanilla extract
For the topping:
• 1/3 cup cranberries
• 1/3 cup pistachios, chopped
• 1/3 cup Edward and Sons Unsweetened Shredded Coconut shredded coconut

Instructions

1. Preheat the oven to 300 F and line an 8x5” glass loaf pan with parchment paper or aluminum foil so that some hangs over the edges of the pan.
2. Warm the water (the easiest way is in the microwave for about 1 min.). Add the cocoa powder. Stir until there are no lumps. Set aside.
3. In a medium sized bowl, whisk together the banana flour, oat flour, tapioca flour, baking powder, and salt.
4. Add the fruit & nut mixture and shredded coconut. Stir to incorporate.
5. In a large bowl, add the mashed bananas and eggs. Whisk together until smooth and a liquidy consistency.
6. Add the coconut milk, vanilla extract, and cocoa mixture. Stir together.
7. Add the dry ingredients to the wet ingredients. Stir together until all the lumps are gone.
8. Pour into the prepared loaf pan. Add the toppings in diagonal lines, any pattern you’d like, or scatter all over. Lightly press them in to the batter to stick.
9. Bake for 60-70 min. If using a metal pan, it might take a little longer. The loaf will be done when a toothpick inserted about 1” from the edge comes out clean, and if inserted into the center comes out with a few wet crumbs. The top should feel firm to the touch and not be jiggly.
10. Allow the loaf to cool for about 1 hour in the pan, then remove the loaf from the pan by lifting it out using the parchment paper or aluminum foil overhang. Transfer to a wire rack to finish cooling completely.
11. Slice it up and enjoy!

Notes

To keep it low FODMAP use low FODMAP nuts instead of dried fruits.

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Healthy Blueberry Banana Bread

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These vegan whole wheat chocolate cinnamon rolls are light and fluffy with a perfectly sweet, chocolatey filling, and are full of wholesome ingredients. This recipe for yeast raised dough is super easy and perfect even for beginner bakers!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

If there were ever words that were meant to be together they are CHOCOLATE. CINNAMON. ROLLS.

And if you want to get real specific, how about vegan whole wheat chocolate cinnamon rolls.

What is it about cinnamon rolls that are so good? Is it like how food on a stick is just so much more fun to eat….and so are rolled up foods?

I’m going to guess it has more to do with the soft, light, fluffy, doughy rolls. And these have a sweet, slightly almondy, chocolate cinnamon filling. And if that wasn’t good enough, they’re packed with whole grains and healthy fats!

Added bonus: they’re really easy to make! I know you might be thinking, “How can a yeast raised dough be easy to make!?”

Well, because I’ve made all the mistakes for you and am sharing all my tips on how to not end up with a dry, dense, swirly hockey puck for a roll.

If you’re comfortable making yeast raised dough, you might not need to read the upcoming novel that will start below. But hey, you still might learn something new ;)

Proof The Dough

This is really the make it or break it step. If the yeast doesn’t proof right your dough isn’t going to rise like it should and become luscious and pillowy soft.

To get it to rise correctly you need you liquids to be the right temp. If you have a thermometer you want that to read between 105 – 110 F. If it’s too cold the yeast won’t activate and if it’s too warm you might kill the yeast off.

But if you don’t have a thermometer (like me) just use your finger! Stick your finger into the liquid and if you don’t feel the temperature of the water surrounding your finger then you’re at the right temp. Basically what it’s telling you is that the water is close to your body temperature and that is close enough to the 105 – 110 F range to work.

Nice, frothy, bubbley yeast is what you’re looking for.

And if you have a Disney mug to do it in, even better ;)

Knead The Dough

Once you get all the dough ingredients worked together the dough needs to be well….kneaded. I do this by hand but if you have a standing mixer you can definitely use the dough hook. Or just spend the next 10 minutes working out all your frustrations into your dough ;) .

When kneading the dough by hand, just press the heel of your hand into the dough ball and push away from you. Then fold the dough back over on itself. Keep doing this while rotating the dough every once in a while.

But also feel free to pound on it, punch into it, squish and squeeze it. Like I said – free therapy! Delicious, doughy, therapy.

Let The Dough Rise

This one’s pretty simple – walk away from the dough and let it go to work! The important part is covering the bowl the dough is in and placing it in a warm, draft free place. That can be next to a window but away from an air vent, under a lamp, on top of the fridge, in the oven with the light turned on (but not the oven on), or my fave – in the microwave (also not turned on).

You’re looking for the dough to double in size, which typically takes about an hour.

Then just give it a good knead for about 1 min. and roll it out into a rectangle shape.

Fill The Dough

Here comes the chocolate filling part!

It’s going to be hard, but try not to eat it all by the spoonful.

Because cocoa powder is pretty absorbent, I found it was best to roll out the dough into the rectangle shape first, then mix the ingredients for the chocolate filling together. If you mix first then roll out your dough, the filling could set up a bit and be a little harder to spread (like what happened in this pic).

It’d still work, but why make life more difficult!? ;)

Roll Up The Dough

Is it weird I think this is the fun part? It’s ok for an adult to enjoy playing with their food, right!?

Anywho…starting at the long end of the rectangle, which should be closest to you, tightly roll the dough up away from you.

To cut it into rolls, the easiest and cleanest way is to use some thread or unscented floss. Just slide the thread/floss under the roll, cross the ends over the top of the log, and then keep pulling the ends away from each other. It makes the perfect, clean slice every time!

Then pop those babies into the greased pan you plan on baking the rolls in, cover them up, and let them rise again. This rise usually takes about 45 min. for them to double in size again.

Once they’re nice and puffy, just pop them into your preheated oven and you’re a few minutes away from deeeeeelish, pillowy, doughy, fluffy, chocolate cinnamon rolls.

They’re definitely best warm and even better if you pour the glaze over them while they’re still warm. I mean, what’s a cinnamon roll without some glaze!?

This is a recipe you won’t want to miss! Plan on baking these healthy vegan whole wheat chocolate cinnamon rolls up this weekend for sure!

Kaylie | Healthy Hacks

Yields 12 rolls

Vegan Whole Wheat Chocolate Cinnamon Rolls

Whole Grain; Egg Free; Dairy Free; Vegan; Low Sugar

1 hr, 15 Prep Time

15 minCook Time

1 hr, 30 Total Time

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Ingredients

Cinnamon Rolls:
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp granulated sweetener of choice
• ½ cup water, warm
• ½ cup milk of choice
• 2 cups white whole wheat flour
• ½ cup all-purpose flour
• ¼ cup granulated sweetener of choice
• 1 tsp baking powder
• ¾ tsp salt
• 1/3 cup almond butter
• 1 tsp vanilla extract
Chocolate Filling:
• ½ cup almond butter
• ¼ cup unsweetened cocoa powder
• ¼ cup maple syrup
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
Glaze:
• 1 cup powdered sugar
• ¼ cup protein powder (vanilla or unflavored)
• 1 tsp vanilla extract
• 2-4 Tbsp milk of choice or water

Instructions

1. In a microwave safe mug, warm the water and milk until 105F – 110F. If you don’t have a thermometer, stick your finger in the liquid and if it doesn’t feel hot or cold, you’re at the right temp.
2. Add the 1 tsp of sugar and active dry yeast to the warm liquid and stir. Set aside for 5 minutes while the yeast foams up. If the yeast doesn’t foam, Do Not use that yeast mixture! Try again, checking the expiration date on the packet and adjust the temp of your liquid.
3. While the yeast is proofing, add the white whole wheat flour, all-purpose flour, sweetener of choice, baking powder, and salt. Whisk together.
4. Add the almond butter and vanilla extract. Using the tines of a fork or your hands, incorporate the almond butter into the dry ingredients until small sand-like pieces form. All of the dry ingredients won’t be incorporated, but there shouldn’t be any large lumps of the almond butter left.
5. Once the yeast is foamy, mix it into the dry ingredients.
6. Add a dusting of all-purpose flour to you work surface. Turn out your dough and knead for about 10 minutes by hand. Add more flour as needed - you’re looking for the dough to be smooth and not sticky. If you’re unsure if you’re dough is kneaded enough, it’s better to keep it on the stickier side than add too much flour and make the dough dry.
7. Grease the mixing bowl you just used to make the dough (you can use oil or non stick spray). Form your dough into a ball and place in your greased bowl. Roll the dough around a bit to get some of the oil all over the dough ball which will help it from forming a crust.
8. Cover the bowl with cling form and place in a warm, draft free place. I place mine in the OFF microwave.
9. Let the dough rise until it’s doubled in size. This will depend on the temperature of your home, but it should take about an hour.
10. Once the dough is doubled in size, turn the dough out onto your well floured surface and knead the dough for about a minute to release some air.
11. Using a rolling pin, form the dough into a 15”X9” rectangle, with the long side closest to you.
12. Grease a 9” round cake pan or an 8”x8” square pan.
13. In a medium bowl, mix the almond butter, cocoa powder, maple syrup, cinnamon, vanilla extract, and salt together for the filling.
14. Spread the filling evenly over the dough, leaving ¼” border at the top of the dough (the long side farthest away from you).
15. Starting at the long side closest to you, roll the dough up away from you, making sure to roll tightly to avoid the inside rolls from separating and making gaps when baking.
16. Cut the log into 12 equal sized rolls. My favorite method is using a piece of thread or unscented floss – slide it under the dough, cross each piece over the top of the dough as if you were going to tie a bow but just keep pulling each end so the string cuts straight through the dough. Makes a perfectly smooth cut every time!
17. Place each roll into your prepared pan with the pretty, rolls side up. Space each roll out so they aren’t touching each other.
18. Cover the pan with cling form and place back in your warm place to rise again until almost doubled in size. This usually takes about 45 min. – 1 hour.
19. Once the rolls have doubled, preheat the oven to 350 F.
20. Bake the rolls for 13 – 16 min.*
21. Allow the rolls to cool slightly (about 5-10 min.)
22. While the rolls are cooling, mix together the powdered sugar, protein powder, vanilla extract, and milk or water for the glaze. The amount of liquid you add will vary (depending on the humidity of where you are and the type of protein powder you use), so add 1 Tbsp at a time and stir in between until you get your desired consistency.*
23. Drizzle on the glaze and serve these healthy vegan whole wheat chocolate cinnamon rolls up! They’re best served warm, so enjoy!

Notes

Step 20 NOTE: Glass pans will bake the rolls faster than metal, so depending on which you use keep that in mind.

Step 22 NOTE: you can sub the protein powder with more powdered sugar.

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A delicious and nutritious breakfast has never been so easy with these make-ahead healthy chocolate raspberry overnight oats! Each layer is unique with a slightly sweet, perfectly chewy, oaty, coconut layer, a fruity raspberry layer, and a sweet and smooth chocolate layer made with Mariani Probiotic Pitted Prunes.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Mariani Packing Company,  but all my opinions are my own. #pmedia #MarianiSuperPrunes  http://my-disclosur.es/OBsstV

Summmerrrtiiiiimmmee and the living is eeeeeassyyy (be glad you can’t hear me singing this as I write it).

Except for when you’re an adult and summertime doesn’t mean 3 months vacation but you still want to do all the summery things like it does.

Dang you, adulthood.

Where’s the extra 8 hours in the day to chill by the pool, take a day trip to the beach, and flip through allllllll the magazines?

Well, this quick and easy healthy chocolate raspberry overnight oats parfait isn’t going to save you that much time, but it sure is going to make getting out the door in the morning a whole lot easier!

Just prepare these slightly sweet, creamy and chewy, super delicious overnight oats layers the night before you want to eat them or on your meal prep day and you’ve got breakfast done and ready to go for the next few days! They’re also perfect to pack up and take to work for a nutritious and filling afternoon snack.

To Assemble Your Healthy Chocolate Raspberry Overnight Oats Parfaits:

Coconut Oats Layer

If you love oats, this is the layer for you! Grab a bowl and mix together some old fashioned oats and your milk of choice. Then stir in a good amount of unsweetened shredded coconut, a splash of vanilla, a pinch of salt, and a bit of honey – or any other sticky sweetener you’d like. The end result is a thick and chewy, oaty glob of goodness.

Raspberry Chia Jam Layer

This raspberry chia jam layer is super fruity and almost creamy-like. Plus it only takes 2 ingredients! Just dump your raspberries (fresh or frozen, but if you’re using frozen defrost them first) and chia seeds into a food processor or blender and whizz away until smooth.

Chocolate Probiotic Prunes Layer

Prunes aren’t just for your grandma anymore! If you’ve never had them or are afraid to try them, I’m here to change your mind! They’re like a sweeter, softer, chewier version of dates. So if you’ve got a sweet tooth, these are the natural fruit-sweetener for you!

For this layer, you just add a bag of your Mariani Probiotic Prunes to your food processor or blender (no need to clean it from making the raspberry layer) with some unsweetened cocoa powder and extra oats and you’re done! No need for added sugar with these sweet little goodies around.

Plus, besides the yummy taste you get from the Mariani Probiotic Prunes (which are made using California grown prunes) they also support overall wellness and digestive health. Mariani prunes are a prebiotic, which is basically the food for probiotics and is needed for these gut healthy bacteria to grow. Prunes are also packed with vitamins like A, E, B6, and B12, which are needed for your overall health & wellness.

Mariani Probiotic Prunes have a unique probiotic – the Ganeden BC30. They are designed by nature to survive and thrive in conditions other probiotics can’t. Because it can survive, Ganeden BC30 delivers active probiotics ten times more effectively than the probiotics in yogurt. If you’re interested in learning more about this unique probiotic, check out this video.

I found my probiotic prunes at Harris Teeter, but they’re also available online. Or you can find a store near you here. Get your gut health and immune system on point and buy a bag…or two ;)

And if you do find a few minutes to relax by the pool with a juicy magazine, these parfaits are perfect to pack in the cooler for a refreshing poolside snack!

Have you ever tried prunes before?

Kaylie | Healthy Hacks

Yields 3-4 large mason jars

Healthy Chocolate Raspberry Overnight Oats

Gluten Free; Vegan; High Fiber; Low in Added Sugar; Easy

15 minPrep Time

15 minTotal Time

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Ingredients

Coconut Oat Layer
• 2 cups old fashioned rolled oats
• ½ cup milk of choice
• ½ cup unsweetened shredded coconut
• 2 Tbsp honey (or other stick sweetener)
• 1 tsp vanilla extract
• Pinch of salt
Raspberry Chia Jam Layer
• 2 cups raspberries (fresh or frozen, defrosted)
• ½ cup chia seeds
Chocolate Probiotic Prune Layer
• 1 bag (~25) Mariani Probiotic Pitted Prunes
• ¼ cup + 1 Tbsp milk of choice
• ¼ cup old fashioned rolled oats
• 1 Tbsp unsweetened cocoa powder
• ½ tsp vanilla extract
• ¼ cup mini chocolate chips

Instructions

1. For the coconut oat layer, in a medium bowl stir together the oats, milk, coconut, honey, vanilla extract, and salt. Set aside.
2. For the raspberry chia jam layer, blend the raspberries and chia seeds in a food processor or blender until smooth. Transfer to a separate bowl and set aside.
3. For the Chocolate Probiotic Prune Layer, add the prunes, milk, oats, cocoa powder, and vanilla extract to the food processor or blender and blend until smooth. Scrap down the sides when necessary and continue blending.
4. Fold in the chocolate chips.
5. Scoop some of each layer into a mason jar, filling it up as much as you’d like. Screw on the top and place in the fridge overnight to thicken.
6. Grab one of your delicious and healthy chocolate raspberry overnight oats parfait while you’re heading out the door the next morning and enjoy!

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If you’re looking for the ultimate in comfort and convenience, look no further than these Raspberry Sweet Iced Tea Breakfast Muffins! They have a light and chewy texture, are filled with real raspberries, and swirled with pre-sweetened, 0 calorie sweet tea. It’s everything you could want to get your morning started all wrapped up in a nice portable package!

Thanks to Southern Breeze Sweet Tea for sponsoring this post. As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust. 

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!

You know those mornings…the crazy hectic ones where no matter what you do, you can barely get yourself out the door on time. Just thinking about making a nutritious breakfast and boiling water for some tea or coffee is waaaayy out of the question. And, if you’re anything like me, you need both of those things to even semi-function in the A.M.

Well, that’s where the convenience of these Raspberry Sweet Iced Tea Breakfast Muffins comes in! They’re breakfast and tea all wrapped into one!

You can prep these beauts over the weekend and then you’ll be all set with breakfast for the week! Grab one or two and head on out the door (maybe even on time 😉). And because these raspberry sweet iced tea muffins have the tea in them already there’s no need to juggle a cup of your morning caffeine along with your bags, your keys, your phone, your sanity, and everything else all at once.

Anyone else a one-trip wonder? No matter how much I have to carry, I AM going to do it all in one trip!

These muffins are made with Southern Breeze Sweet Tea, which is like no other tea I’ve ever made. Besides them being so flavorful and delicious, they are ridiculously convenient! If you’re an iced tea lover like I am, you’re going to need to grab a few boxes of this tea! It’s brewed in cold water so there’s no need to boil water to steep the tea, just to add some ice cubes to cool it down. You can easily bring a box to work and make some iced tea in the comfort of your office, or throw one in your gym bag for a refreshing post-workout drink!

The tea bags are also pre-sweetened with a 0 calorie sweetener, so once you pop a few ice cubes in your mug you’re all set to enjoy! Healthy hacks don’t get much easier than this!

And, if you happen to not drink all the tea immediately, you can make it into a raspberry sweet tea chia jam to swirl into your muffins,

Your muffins that are:

• high protein
• high fiber
• rich in antioxidants
• not overly sweet

And because I’ve partnered up with Southern Breeze, you can get free shipping off your first order if you use the code SHIPFREEPLEASE  for your iced sweet tea purchase.

(*Giveaway is now closed*) Even better yet, you could also win some delicious sweet tea for FREE! I mean, who doesn’t love free stuff!? Southern Breeze is giving away the full Southern Breeze Sweet Tea Cold Brew line up (that’s 1 box of each flavor!) to 5 lucky winners!

And 1 grand prize winner will receive:

• The full Southern Breeze Sweet Tea Cold Brew line up ( 1 box of each flavor!)
• Cold beverage tumbler
• Yoga mat
• Gym bag
• Health tracker
• Promo code for 50% off 1 Southern Breeze purchase
• A $250 gift card

All you have to do is enter here by 4/6/18. Contest is open to USA only, one entry per person- see official rules for more details. I recommending grabbing a Raspberry Sweet Iced Tea Muffin while you wait for the results 😉

Be sure to enter now, and save the pin for later!

Kaylie | Healthy Hacks

Yields 12 muffins

Raspberry Sweet Iced Tea Breakfast Muffins

Gluten Free; Refined Sugar Free; Dairy Free; Heart Healthy Fats; High Fiber; Low FODMAP

35 minPrep Time

22 minCook Time

57 minTotal Time

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Ingredients

Raspberry Sweet Tea Jam
• 2 Southern Breeze Raspberry Sweet Tea Bags
• ½ cup water
• 2 Tbsp chia seeds
• ¼ cup freeze dried raspberries – optional
Crumb Topping
• ¾ cups rolled oats
• 1/3 cup walnuts , chopped
• 2 Tbsp almond butter
• 1 Tbsp maple syrup
• ¼ tsp salt
• 1/3 cup raspberries, fresh or frozen
• 1/4 cup chocolate chips (milk, dark, or non-dairy)
Muffins
• 2 cups almond flour
• 1 cup oat flour
• ½ cup cornstarch
• 2 ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup milk of choice
• ¼ cup heart healthy oil (i.e. canola, safflower, sesame)
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup raspberries, fresh or frozen

Instructions

1. Preheat the oven to 325 F and grease or add muffin liners to a 12-cup muffin pan .
2. For the jam, steep two Southern Breeze Raspberry Sweet Tea bags in the water for 10 minutes.
3. Remove the tea bags and add the chia seeds.
4. If using the freeze dried raspberries (which will give it a bright pink color), add the tea/chia mixture and the raspberries to a blender or food processor and blend until combined.
5. Place the jam in the fridge while working on the rest of the recipe.
6. For the crumb topping, in a medium bowl add the oats, walnuts, almond butter, maple syrup, salt, and raspberries. Mash the ingredients together with your fingers or the tines of a fork until large chunks form.
7. Place the mixture in the fridge to firm up while you prepare the muffin batter.
8. For the muffins, in a medium bowl whisk together the almond flour, oat flour, cornstarch, baking powder, and salt.
9. In a large bowl, add the eggs, milk, oil, maple syrup, and vanilla extract. Whisk together just until combined.
10. Add the dry ingredients to the wet ingredients and stir just until incorporated.
11. Fold in the raspberries.
12. Fill each muffin cup ½ full with the muffin batter.
13. Dollop some jam on top, and using a toothpick or skewer swirl the jam into the muffin batter.
14. Add more batter on top until each muffin cup is ¾ full.
15. Crumble the crumb topping on top of each muffin. Make sure the press the crumb into the batter slightly to make sure it sticks.
16. Bake for 20-24 minutes or until a toothpick inserted into the center of a muffin comes out clean of any batter (if you insert the toothpick into some jam or a raspberry it will come out with some of that on it, so try to insert the toothpick into just some muffin batter). The muffins will also be slightly springy to the touch.
17. Allow the muffins to cool in the pan slightly (about 10 min.), then transfer them to a wire rack to finish cooling. Or enjoy warm and fresh out of the oven!

Notes

Be sure to measure the flours using the scoop and level method - spoon the flours into the measuring cup and level them off rather than dipping the measuring cup into the bags of flour. This will help ensure your muffins turn out light and fluffy instead of dense and chewy.

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91

https://HealthyHacks.net/raspberry-sweet-iced-tea-breakfast-muffins-13/

You might also like:

Dark Chocolate Strawberry Cake

Healthy Peanut Butter and Jelly Oreo Cookies

Trail mix (and all of its antioxidants and healthy fats) meets a high protein, high fiber, soft, and dense quick bread to make the perfect on-the-go snack of your dreams! Grab a slice of this Trail Mix Quick Bread as your post workout snack or as part of your workday lunch.

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!

If there’s one thing that can disrupt a day of healthy eating, it’s coming home starving after a long day and popping anything and everything into your mouth the second you open the door (guilty!). It’s on these days that I realize how helpful meal prepping is. It’s also something I realize I don’t have the organizational skills for.

Do you meal prep?

If so, can you teach me your ways?!? ;)

What I do know how to prep, though, is snacks! Nutritious, quick, and easy snacks! Like this Trail Mix Quick Bread. Trail mix is always a go-to of mine for fast, on-the-go snacks because you can literally throw a bunch of nuts, seeds, and a handful of chocolate into a baggie and go. And, it’s full of healthy fats, protein, and essential vitamins and minerals.

If you’ve wondered why trail mix is such a great snack for taking on, well, trails…aka hiking, it’s because the healthy fat from all the nuts and seeds keeps you fuller for a longer period of time than just carbs or protein, and gives you sustained energy to get through your hike.

But, I’m taking it a step further and adding all that trail mix goodness to a tender, dense, quick bread. It’s still super portable, but now you get this amazing contrast of textures from the crunchy nuts and seeds to the soft bread.

It’s no ordinary bread, either. It’s made with protein powder and sweet white sorghum flour. Don’t let the name fool you, though. It may be called sweet white flour, but it is actually a whole grain. Protein and fiber?? Check and check!

Plus, to me, sorghum flour has more of a savory taste than other flours, like coconut flour which is kind of sweet on its own. It is nice in the bread because it really pulls together all the other ingredients that aren’t overly sweet, either.

What makes this Trail Mix Quick Bread healthy:

• It uses sweet white sorghum flour, which might not sound like it, but is actually a whole grain and full of good for ya fiber
• It’s high in protein
• There’s no refined sugar
• Full of important vitamins and minerals
• It’ll make your skin pretty (well…it’ll help anyways. Pumpkin is full of vitamin C which helps collagen production. See ya wrinkles! ;) )
• It’s totally customizable!

Mix-In Options:

• cranberries
• raisins
• shredded coconut
• almonds
• walnuts
• chocoalate chips
• sunflower seeds
• mini M&M’s
• peanuts
• dried apricot
• dates
• dried cherries

Do yourself a favor and bake this Trail Mix Quick Bread up today! Your future starving self will thank you!

Kaylie | Healthy Hacks

Yields 1 - 9x5" loaf

Healthy Trail Mix Quick Bread

Gluten Free; Vegan; High Protein; High Fiber; Refined Sugar Free

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

• ½ cup buttermilk*
• 1 large egg**
• 3 Tbsp maple syrup
• ½ cup pumpkin puree
• 1 tsp vanilla extract
• ½ cup sorghum flour
• ½ cup soy protein powder , unflavored (or vanilla)
• ½ cup tapioca flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt (can omit if your mix-ins are salted)
• 1 ½ cups your choice of mix-ins, chopped

Instructions

1. Preheat the oven to 350 F. Grease a 9x5 loaf pan and add a piece of parchment paper to the bottom.
2. If needed, mix the buttermilk and flax egg and set each aside.
3. In a large bowl, whisk the egg and maple syrup together.
4. Add the pumpkin and vanilla extract and stir together.
5. In a separate bowl, whisk together the flours, protein powder, baking powder and soda, and salt.
6. The buttermilk should be slightly curdled by this point - add the buttermilk (and flax egg, if using it) to the wet ingredients, and stir together.
7. Add the dry ingredients to the wet ingredients 1/3rd of it at a time, stirring after each addition until most of the dry ingredients are incorporated. Work quickly and after the final addition stir until there are no lumps.
8. Fold in the mix-ins.
9. Pour the batter into the prepared pan.
10. Bake for 28-32 min. or until the edges are set and golden brown, the top is firm but slightly squishy if pressed, and a toothpick inserted into the center will come out with a few crumbs.
11. Allow the loaf to cool completely in the pan.
12. Once cooled, remove from the pan, slice it up and enjoy!

Notes

*You can make buttermilk by mixing ½ cup of your milk of choice + ½ Tbsp apple cider vinegar and setting it aside for 10 min.

**Can sub the egg for 1 "flax egg". To make, mix 1 Tbsp flaxseed meal + 3 Tbsp water and set it aside til gel-like.

7.8.1.2

90

https://HealthyHacks.net/healthy-trail-mix-quick-bread/

You might also like:

Iced Raspberry Protein Loaf

Chocolate Peanut Butter Caramel Candy Bars