Category Archives: Muffins

Samara’s Birthday Donuts


  • 2 cups (208 g) Oat Flour
  • 1/2 cup Granulated Stevia
  • A dash of salt
  • 1 Tbsp Baking Powder
  • 1 Tbsp Ground Flax + 3 Tbsp Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup (240 mL) Almond Milk
  • 3 Tbsp (45 g) Peanut Butter
  • 3 Tbsp (42 g) Avocado Oil
  • 25 g Sprinkles
  • Red food coloring, as desired


In a VitaMix, grind 208 g of old fashioned oats, 1/2 cup stevia, a dash of salt, and 1 Tbsp baking powder. In a small bowl, combine 1 Tbsp of ground flax seed with 3 Tbsp of boiling hot water and set aside. In a large bowl, mix 1 tsp vanilla extract, 1 cup of almond milk, 3 Tbsp melted peanut butter of choice (I used The Lion’s Choice – Banana Moon Pie SuperFood Peanut Butter), and 3 Tbsp of avocado oil. Slowly beat in dry ingredients and add red food coloring as desired. Mix in sprinkles with a spoon. Bake at 350F for 30 minutes. Since it was my friends birthday, I baked mine in a heart shaped donut pan ❤️

Adapted from The Big Man’s World Healthy One Bowl Flourless Funfetti Muffins

Makes: 12 donuts 

Serving Size: 1 donut 


Butternut Bake



1 Large Egg
1 packet Xiang Hui – Walnut & Oats Mixed Instant Cereal
5-6 oz Butternut Squash Puree
Coconut Oil Spray
Walden Farms Pancake Syrup


In a bowl, mix 1 large egg, 1 packet Xiang Hui – Walnut & Oats Mixed Instant Cereal, and 5-6 ounces butternut squash puree. Spray a ramekin with coconut oil and bake at 375F for 20-25 minutes (or until a knife comes out clean). Top with Walden Farms Pancake Syrup.

Makes: 1 ramekin

Serving Size: 1 ramekin


LiveFit Omega Muffins



24 oz Salmon, boiled
3 Large Egg Whites
2C Shredded Zucchini
1C Old Fashioned Oats
1/2t Cumin Powder
1t Chili Powder
1t Dry Mustard Powder
1t Whole Pepper Kernels
1t Salt
1T Garlic Powder


In a VitaMix, grind 1C old fashioned oats with 1t mustard powder, 1t whole pepper kernels, 1t salt, 1T garlic powder and 1/2t cumin powder. Transfer to a large bowl and mix in about 24 oz (~3C) of boiled salmon, 2C shredded zucchini, 3 large egg whites. Line muffin tins with foil liners and transfer mixture evenly. Bake at 375F for about an hour.

I adapted this recipe from Jamie Eason’s Turkey Meatloaf Muffins

Makes: 18 muffins

Serving Size: 1 muffin



Reunion Cupcakes



1C Old Fashioned Oats
1/2C Hershey’s Cocoa – Natural Unsweetened Powder
24t (1/2C) Xylosweet – Plant Sourced Sweetener
1t Baking Soda
1t Baking Powder
5 Small Bananas
3 Large Eggs
1/2C Sweetened Fancy Flake Coconut
12t (1/4C) Xylosweet – Plant Sourced Sweetener
1T Hershey’s – Unsweetened Cocoa Powder
4T Peanut Butter
5 oz Sweet Potato


In a VitaMix, grind 1C old fashioned oats into a flour and pulse in 1/2C cocoa powder, 24t (1/2C) xylosweet, 1t baking soda, 1t baking powder and pour into a large bowl. Then, blend 5 small bananas and 3 large eggs. Slowly mix into flour with 1/2C sweetened coconut flakes. Line cupcake tins with 14 cupcake liners. Pour in batter and bake at 350 for 35 minutes.
For the frosting, blend together 12t (1/4C) xylosweet, 1T cocoa powder, 4T peanut butter and 5 oz sweet potato. Allow cupcakes to cool completely and apply frosting.

Makes: 14 cupcakes

Serving Size: 1 cupcake (w/frosting)


Tahini Protein Muffins



1/2C Old Fashioned Oats
2T Coconut Flour
2 scoops Cellucor – Peanut Butter Marshmallow Whey
3 Bananas
1/4C Greek Yogurt
10t Tahini
2 Large Egg Whites
1/2t Baking Soda
1t Baking Powder
Coconut Spray Oil


In a VitaMix, grind 1/2C old fashioned oats into a flour. Add 2T coconut flour, 2 scoops whey protein, 1/2t baking soda, 1t baking powder and pulse to combine. Transfer to a large bowl then blend 3 bananas, 1/4C greek yogurt, and 2 large egg whites. Slowly mix wet into dry. Spray a each muffin tin with coconut oil (or use cupcake liners). Divide batter into tins and add 1t of tahini to each. Bake at 350 for about 18 minutes.

Makes: 10 muffins

Serving Size: 1 muffin


Banana Cornmeal Muffins



3 bananas
3 large eggs
1/3 cup agave syrup
1/3 cup coconut oil
1/2 cup cornmeal
3 cups oat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon


In a VitaMix, grind 3 cups of old fashioned oats into a flour then add 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon cinnamon and pulse to mix. In a large bowl, mash 3 bananas. Then, with a hand blender beat in 3 eggs. Slowly add 1/3 cup agave syrup and 1/3 cup coconut oil. Fold in dry ingredients and divide between 12 muffin cups. Bake 15 minutes at 350F degrees or until knife a comes out clean.

Makes: 12 muffins

Serving Size: 1 muffin