Brownie Batter Banana Bread Muffins

Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Who doesn’t love a fun mashup! *No pun intended! I have combined my two favorites into one magnificent treat, paleo banana bread, and chocolate! And while I may have used different ingredients, these muffins are still paleo-friendly and naturally lower in sugar. 

What I love about these muffins, is that they arguably taste like dessert! It’s hard to believe they are nutritious enough to be considered a snack, pre-workout fuel, or a great addition to your morning smoothie! 

Bonus: these muffins freeze beautifully! The reason why I point that out is that these are now my go-to snack. I just pop one muffin in the microwave for 20 sec, or leave one out to thaw, a dollop of dairy-free unsweetened yogurt, and top with fresh bluebs and cinnamon. The best sweet snack!

As I said earlier, these muffins honestly taste like a dessert! But if you would like a more substantial muffin, then add ½ cup gluten-free oats to the batter. You can tell in the pictures which one is the oatmeal muffin version. Both are tasty and satisfying! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Ingredients

• 1 cup paleo flour

• 2 large bananas (ripe)

• ½ cup unsweetened cocoa powder

• ¼ cup dark chocolate chips

• ¼ cup avocado oil

• ¼ cup coconut sugar

• 2 eggs

• 2 tbsp dairy-free unsweetened yogurt

• 1 tsp vanilla extract

• 1 ½ tsp baking soda

• ¼ tsp pink himalayan sea salt

• ¼ tsp ground cinnamon

Optional: heartier muffin, add ½ cup GF oats

Directions

1. Preheat the oven to 350 degrees. Spray muffin tin with nonstick cooking spray or add muffin liners to a muffin tin (about 10). 

2. In a medium bowl, whisk together the dry ingredients minus the chocolate chips. 

3. In a separate bowl, mash bananas using a fork until you get a smooth and liquid consistency. Add the rest of the liquid ingredients and mix until smooth and creamy.

4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips. 

5. Divide batter evenly into muffin tins, sprinkle each muffin with a few more chocolate chips and bake for 25-30 minutes or until the toothpick comes out clean. 

6. Cool muffins for 5 min then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes about 10 muffins.

Notes

• If you want a heartier muffin, add ½ cup GF oats! Just make sure the batter is still a pourable consistency and not too dry and thick. If it is, then slowly add in yogurt.

• Muffins are freezer friendly! Simply place in a ziplock bag or airtight container and freeze for up to 3 months. When ready to eat, microwave for 20-30 seconds or thaw out. 

• Ingredient brands I love for this recipe: paleo flour, dark chocolate chips, yogurt. 

Tidal Wave Smoothie

Tidal Wave Smoothie - A chocolate lovers dream inside a tropical paradise! - A beauty collagen and detox smoothie.

What better way to start the new year than with a refreshing chocolate and tropical inspired smoothie? If I am going to hit the reset button, I’m going to do it this way. There is no...other...way! 

But how about we take it up a notch? Not only are you going to feel like you are on vacation drinking this smoothie, you are going to look and feel pretty doing it. ;) Tropical notes that you will taste are from my favorite Vital Proteins Beauty Collagen line - Tropical Hibiscus. Organic fruit flavored powders of pineapple, oranges, and cranberry. Read more about the nutritional information here. 

What gives this smoothie that vibrant tropical color is Vital Proteins spirulina capsules. Spirulina is an amazing superfood sourced from blue-green algae. It’s a great source of vitamin A and K as well as other phytonutrients that help to aid in the body’s ability to naturally detoxify while boosting energy levels. Read more about the nutritional information here. And don’t worry, you will not taste the “algae” part!

So now that we know that this smoothie tastes like vacation in a glass, can make us look and feel beautiful, all while detoxing and giving us energy, you can see why this is the perfect smoothie to start the new year! Now, onto the recipe! 

This post was created for a Vital Proteins giveaway that will be featured on our Instagram page!  

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Ingredients 

• 1 frozen banana (large)

• 1 handful fresh organic spinach

• ½ cup mango (fresh or frozen)

• ½ cup plant based milk

• ⅓ cup coconut water

• 2 scoops Vital Proteins Tropical Hibiscus Beauty Collagen

• 1 scoop chocolate flavored plant based protein powder

• 3 capsules Vital Proteins Spirulina

• 1 Tbsp cacao powder

Directions 

1. Add all ingredients to a high powered blender and blend until smooth and creamy. Remember to break open the spirulina capsules before adding to blender. You just want the powder, discard capsules.

2. Makes two servings

Notes 

• If not using the specific spirulina brand, regular spirulina is fine; about 1-2 tsp. 

• If the banana and/or mango are not frozen, use ½ cup ice. 

• I like using this brand for plant based protein powder. 

Chocolate Hummus

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

• 1 canned chickpeas (washed and drained)

• ¼ cup tahini

• ¼ cup cocoa powder

• 2 Tbsp pure maple syrup

• 1 tsp vanilla extract

• Pinch of salt
  
  

DIRECTIONS

1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

2. Add the chickpeas to a food processor along with the rest of the ingredients.

3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

Mindful Matcha and Mint Chip Energy Balls

A tiny burst full of superfood energy! Dairy-free, gluten-free, vegan, paleo friendly, and naturally sweetened.

Matcha to me is like a fine wine. I only want to drink it during those special occasions when the timing is just right.  Matcha is also not the cheapest thing in the world so you can probably see where I’m going with this but in all reality, I cherish the benefits and the robust flavor that goes along with it.

You see, matcha comes from the same plant as green tea but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. Matcha powder can stand on its own, but why we can take it up a notch by adding cordyceps mushrooms, ashwagandha, ginger, and wheatgrass.

Okay, let’s pause. I’m sure some of you are asking, “What the heck are these ingredients and why are we adding them”?

Cordyceps Mushrooms: Improves energy, endurance, and strength while helping to reduce fatigue.

Ashwagandha: An herb that can reduce anxiety and stress, help fight depression, boost fertility and may even boost brain function.

Ginger: A spice that is beneficial for people with indigestion and related stomach discomfort.

Wheatgrass: Is prepared from the freshly sprouted leaves of the common wheat plant, Triticum aestivum. Benefits include weight loss, decreased inflammation, lower cholesterol and better blood sugar control.

So, wouldn’t that taste like dirt? I thought the same thing until I used Further Food ‘s mindful matcha powder. The matcha flavor that I love so much masks the earthy flavor of the superfood ingredients, making this powder adaptogenic (herbal pharmaceutical) and superfood enriched! If you are interested in trying their matcha powder, use fromtherootsblog10 for 10% off your first order!

Matcha can stand on its own, but combining matcha with mint and chocolate really takes these energy balls to a new level. Peppermint extract and cacao nibs really bring out the refreshing tones of matcha while being naturally sweetened with medjool dates.

I love knowing that I can treat myself to these  first thing in the morning for that burst of refreshing energy or have one as an afternoon or pre-workout snack.

Matcha obsessed? Check out these matcha and carob cookies.

I was not financially compensated for this post. All recipes, photos, and opinions are my own.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients

• ¾ cup superfine almond flour

• ¼ cup coconut flakes

• ¼ cup cacao nibs or mini dark chocolate chips

• 8 pitted medjool dates

• 1 Tbsp coconut oil

• 1 Tbsp filtered water

• 2 tsp mindful matcha powder or regular matcha powder

• ½ tsp organic peppermint extract

• Sprinkle of pink himalayan salt

Directions

1. To a food processor or high powered blender, blend medjool dates until the dates form into a ball. Scoop out and set aside.

2. To the food processor, add the rest of the ingredients except the cacao nibs and blend until a fine meal is achieved - about 20-30 seconds.

3. Add the dates back in and blend until fully incorporated: not crumbly, not tacky, but more mold-able. If the mixture is too dry, add 1 tsp water in increments. Be sure to taste the dough for desired flavor. Personally, I like to add more peppermint extract to the dough.

4. Take the mixture out of the processor and transfer to a small bowl. Fold in cacao nibs or chocolate chips.

5. Scoop out 1 tablespoon amount and form into a ball. Repeat until all dough is formed into balls.

6. Chill in refrigerator for 10-15 minutes before serving.

7. Store leftovers in an airtight container for up to a week in the refrigerator or freezer for up to 1 month.

Notes

• Makes 10-12 balls

Chocolate Peanut Butter Granola and Berry Parfait

Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert!

Breakfast is definitely my favorite meal of the day. The thought of breakfast literally gets me out of the bed in the morning! I leave the house early in the morning so that I can sit down at my desk at work to really enjoy it with a nice cup of coffee. I certainly do my best to find the joy in the little things!

Usually, I am more of a savory breakfast person. I prefer eggs, avocado toast or a breakfast skillet like my sweet potato hash breakfast skillet. Sometimes, though, you need to mix things up! What better way to “mix things up” than with layers of granola, berries, and yogurt?!

Still not convinced? Here are five reasons for you to prepare these parfaits!

1. With so few ingredients, you can easily incorporate them into your meal prep.

2. Parfaits are versatile -- switch out the ingredients depending on your mood, or season! I originally debut these on Instagram for 4th of July, hence the whole red, white, and blue theme, but you can easily make these for the fall if you do a simple switch! For example, for fall parfaits you could switch out the berries for apples and cinnamon. For the spring, use apricots with honey! The possibilities are endless.

3. Make these for breakfast, dessert, or as a snack. I won’t judge you if you make them for dinner, too.

4. They are easy to grab and take with you! Just prepare them in mason jars!

5. Impress your friends! Parfaits look adorable and most people don’t realize how little effort it takes to make them!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert! - GF/DF/Low sugar

INGREDIENTS

Chocolate Peanut Butter Granola

• 2 cups GF oats

• 1/4 cup sliced almonds

• 1/4 cup chopped pecans

• 1/4 cup flax seeds

• 1/4 cup oily peanut butter

• 2 Tbsp cacao powder

• 1-2 Tbsp pure maple syrup

Yogurt

• 2 cups plain greek yogurt or dairy free yogurt

• 1-2 Tbsp pure maple syrup or honey

Toppings

• Assorted berries

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Mix granola ingredients together and spread onto a sheet pan covered in parchment paper.

3. Bake for 15-20 minutes until crispy and the granola mix is dried out.

4. While the granola is cooling down, mix the sweetener into the yogurt until you reach the desired sweet taste.

5. In a mason jar or cup, do two layers of yogurt, granola, and berries. Enjoy!