logo
Food Advertising by
Vegan Blueberry & Chocolate Chip Muffins

Vegan Blueberry & Chocolate Chip Muffins

Hey guys! Happy Monday! May your week be filled with my delicious Vegan Blueberry & Chocolate Chip Muffins. Trust me, these muffins will make your mornings a little bit better. After all, who doesn’t love healthy muffins that are packed with fresh blueberries and chocolate chips? You will love this recipe because it’s so easy! I combined oat flour and spelt flour to make these muffins, and the texture turned out to be fabulous. Also, I added one scoop of Sunwarrior Classic Protein Natural to add a little bit of protein. I’ve made so many different muffin recipes throughout my young life but I had never tried blueberries & chocolate chips together. Perhaps I thought that the two wouldn’t mesh together as well as my favorite fruit and chocolate duo: raspberries and chocolate. Perhaps I thought that blueberry muffins were already perfect enough alone without chocolate coming in to steal the show. Well, after a teeny bit of hesitation, I combined them together, and I haven’t looked back since. 

vegan recipes quick and easyVegan Blueberry & Chocolate Chip Muffins

I added more chocolate chips to the top right before I baked the muffins. Maybe I go a little overboard but I can’t help myself when it comes to chocolate.

IMG_5612IMG_5636vegan recipes quick and easy

Look at that middle. I’m speechless. 

Enjoy my friends!

Vegan Blueberry & Chocolate Chip Muffins
Serves 6
A delicious vegan muffin recipe for breakfast or dessert!
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 3/4 cups spelt flour
  2. 1 cup oat flour
  3. 1 cup vanilla almond milk+2 tbsp
  4. 2 tbsp brown rice syrup
  5. 1/2 tsp aluminum free baking powder
  6. 1 scoop Sunwarrior Classic Natural (If you do not include protein, only add 1 cup almond milk)
  7. 1/3 cup dairy free chocolate chips
  8. 6 oz blueberries
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine dry ingredients and then whisk in wet.
  3. Fold in the blueberries and chocolate chips.
  4. I used large muffin tins, so the baking time was 25 minutes. If you use small or medium, cut the baking time.
  5. Use an ice cream scoop to create uniform-sized muffins.
  6. Bake for 25 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Chocolate & Nut + Seed Butter Mug Cake

Vegan Chocolate & Nut + Seed Butter Mug Cake

Hey hey! Hope you’re in the mood for some feel good food aka warm Vegan Chocolate and Nut + Seed Butter Mug Cake. How great are mug cakes? After you’re done with dinner and crave something sweet, a mug cake sounds so tasty and easy. A lot of people don’t have time to bake cakes because of busy work and school schedules. However, putting everything into a mug and microwaving it for 2 minutes is as easy as it gets. This mug cake is large enough to serve two people. I happened to share it with my boyfriend and he loved it. The cake isn’t too sweet since I only used 1 tbsp of brown rice syrup to sweeten it but that’s what I’m used to. I added more Nut + Seed Butter to the top instead of frosting or syrup because it’s healthier, and it’s the best thing ever created. Regular peanut butter would be equally amazing in this recipe. Hope you enjoy my friends!

IMG_5374

 

I used NuttZo Seven Nut & Seed Butter in Original Peanut. Amazing. 

IMG_5379IMG_5302

 
IMG_5314

Vegan Chocolate & Nut + Seed Butter Mug Cake
Serves 2
Write a review
Print
Prep Time
2 min
Cook Time
2 min
Prep Time
2 min
Cook Time
2 min
Ingredients
  1. 1/3 cup white rice flour
  2. 1/2 cup vanilla almond milk
  3. 1 tbsp brown rice syrup
  4. 2 tbsp Nut + Seed Butter
  5. 1/4 tsp vanilla extract
  6. 1 tsp cacao powder
  7. 1/4 tsp aluminum free baking powder
  8. More Nut + Seed Butter for topping
Instructions
  1. Put the ingredients into a microwave safe mug, combine and cook in the microwave for 2 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon and Nut Protein Bites

Lemon and Nut Protein Bites

When I think of quick go to snacks, I automatically think of protein bites. These little balls of goodness tie me over when I don’t have time to sit down and enjoy a snack in between meals. Last semester, I was so busy on Mondays and Wednesdays with classes from 9 am to 9 pm, 2.5-3 hour lectures each. Yikes. There was not a lot of time to eat fresh produce. This semester is better and I find myself having much more time to make fresh snacks but next semester it’s back to protein bites. And I’m not complaining because I LOVE protein bites. There is nothing like taking a bite into a cakey perfectly portioned snack with a little bit of sweetness.

Want to know what I love most about protein bites? Their versatility. Oh, the options are endless. Chocolate bites, vanilla bites, mint chocolate chip bites, peanut butter bites, cookie dough bites and currently lemon nut bites! You name the flavors, you can probably make them into a protein bite. Another plus? Zero baking required. Woohoo! Yep, these are no-bake bites that you can make in a bowl or a food processor, roll into a ball and devour with no guilt. When it comes to protein, I haven’t found a vegan brand that compares to Sunwarrior. Nope, nada. Sunwarrior Protein tastes amazing and I strongly encourage you to try it if you’re looking for vegan protein! I use Classic Vanilla in this recipe.  

IMG_4202Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites No Bake

How cute are they!? I’m going skiing soon and you bet I will have these deliciously lemony, zesty friends in my ski coat ready to inhale at any moment. 

IMG_4235Lemon and Nut Protein Bites No Bake

I used liquid stevia to sweeten my Lemon & Nut Protein Bites and added roasted almonds for a little extra protein. The almonds also add a delicious toasty flavor. Almonds really take these to the next level!

Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites
Yields 12
A delicious vegan on the go snack with protein! This recipe makes 10-12 depending on size.
Write a review
Print
Ingredients
  1. 2 scoops Classic Vanilla Sunwarrior Protein
  2. 2 cups oat flour
  3. 6 tbsp fresh lemon juice
  4. 1 tsp vanilla extract
  5. About 2/3 cup almond milk (May need slightly less so add a little at a time to monitor texture)
  6. Sweetener of choice (if wanted)
  7. 2 tbsp chia seeds
  8. 1/2 cup chopped roasted almonds
Instructions
  1. Mix everything but the almonds together in a bowl with a fork until fully combined.
  2. Then, fold in the almonds and form dough into balls.
  3. Refrigerate before serving (optional).
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Lemon Blueberry Mug Cake

Vegan Lemon Blueberry Mug Cake

I have a very deep and undying love for all things lemon and blueberry. I mean, come on, they go absolutely perfectly together. I have combined lemons and blueberries into a smoothie, oatmeal, oatmeal bake, cookies and now, a mug cake! A healthy and delicious vegan mug cake that can be made within a matter of 2.5 minutes! Yessssss, dessert just got a whole lot easier to make. Or breakfast. This is definitely a breakfast staple too.

So sore on the eyes, right!?

IMG_3980

I was not going to even attempt to clean off the rim and the side because thats what makes this mug cake so fun! It’s full of ooey gooey goodness. The blueberries bubble up to perfection and create the perfect warming and welcoming bite of cake.

IMG_3982
IMG_4009
IMG_3983

Don’t ya just love a good before and after? I used brown rice flour but you could probably substitute it with oat or gluten-free flour. The baking powder helps the batter rise to the top and the inside stays moist and packed with gooey berries with tart hints of lemony, zesty perfection.

IMG_3985
IMG_3984
 
IMG_3986
So, go gather the ingredients that you need, throw them into the mug and watch as the perfect mug cake cooks in the microwave!

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Vegan Lemon Blueberry Mug Cake
Serves 1
A quick and delicious cake made in the microwave!
Write a review
Print
Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1/3 cup brown rice flour
  2. 1/4 cup oats
  3. 1/4 tsp baking powder
  4. 1/4 cup +1 tbsp vanilla almond milk
  5. 1/4 tsp vanilla extract
  6. 1 tsp lemon juice
  7. 1/4 tsp lemon zest
  8. 1-2 tbsp maple syrup (more for topping if wanted)
  9. 1/4 cup blueberries
Instructions
  1. Combine all of the ingredients except the blueberries into a mug.
  2. Stir with a fork and then fold in the blueberries.
  3. Cook in the microwave for 2-2.5 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate Sweet Potato Brownie Bites

Dark Chocolate Sweet Potato Brownie Bites

Dark chocolate and sweet potato???

Yesssss! They work together all too well. If you can combine veggies with chocolate, then you can 100% count me in. These brownie bites are the perfect little taste of dark chocolatey goodness. You know, just the perfect bite sized treat that will satisfy your sweet tooth cravings without going overboard. A couple of these little guys after dinner sounds like the perfect dessert to me. 

IMG_3645

 

I am actually on Day 1 of my first 3 day juice cleanse and let me tell you, I have to get these babies out of the house ASAP! They’re all going to my boyfriend’s house. I may have had a few last night but today is another sad story. 

 

IMG_3656

IMG_3649

 

Preparing quick little treats such as these brownie bites within a matter of 10 minutes saves so much time and also keeps me from digging into other not so nice little treats. We all have those days. 

 

I used cacao powder and also added some melted dark chocolate chips for a greater depth of chocolate flavor. I added 2 tbsp of sugar because caution: if you don’t, things could be looking a wee bit bitter. No worries though, a little sweetener of some sorts will do the trick! Agave would be great too. 

IMG_3658

IMG_3657

 

 

Enjoy these brownie bites lovelies!

 

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Dark Chocolate Sweet Potato Brownie Bites
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup brown rice flour
  2. 2 tbsp sugar
  3. 1/3 cup cacao or cocoa powder
  4. 1 small sweet potato
  5. 3 heaping tbsp melted dairy free dark chocolate chips
  6. 3 tbsp soy free earth balance
  7. 2 tbsp almond milk
  8. 1/2 cup unsweetened apple sauce
  9. 1/3 cup dairy free dark chocolate chips
Instructions
  1. Cook the sweet potato in the microwave until it's completely tender.
  2. Warm up the 3 tbsp chocolate chips and 3 tbsp earth balance in the microwave for 30-40 seconds or until completely melted.
  3. Combine the dry ingredients in a bowl and then add the wet. Mash the sweet potato with a fork and combine brownie mix until everything comes together. You could also use a food processor.
  4. Fold in the 1/3 cup chocolate chips.
  5. Form brownie mix into small bites and let them harden in the refrigerator for 1 hr before serving.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chocolate Raspberry Cookie Dough Muffins

Chocolate Raspberry Cookie Dough Muffins

Happy almost Valentine’s Day! 

 

I have something sweet that you can make for your sweetie! Nothing spells out love like berries and chocolate. Oh, and muffins. Everyone loves muffins.

Perfectly doughy in the middle with sweet hints of dark chocolate and a slight tart taste from the raspberries. Amazing. Did I mention they’re ridiculously easy to make? Simplicity is key. 

 

IMG_2984

 

Pretty in pink! Or red?? I’m not really sure. I tried my best to achieve somewhat of a Valentine’s Day color but when you don’t use red dye, it is kind of difficult. That’s ok though. It’s always best to keep it healthy 🙂

 

IMG_2970

IMG_2968

IMG_2963

 

Have the most wonderful Valentine’s Day with the ones you love and show them your appreciation by baking these fabulous muffins!

 

Chocolate Raspberry Cookie Dough Muffins
A delicious and healthy Valentine's Day treat! I used large muffin tins but if you are making smaller muffins, reduce the baking time.
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 2 cups Spelt Flour
  2. 1 cup oats
  3. 1 1/3 cup dairy free milk of choice (I used rice and quinoa milk)
  4. 1/3 cup brown sugar
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 6 ounces of raspberries pulled apart
  8. 1/2 cup dairy free chocolate chips
Instructions
  1. Combine the dry ingredients and then whisk in the wet ingredients.
  2. Fold in the raspberries and chocolate chips.
  3. Bake for 25 minutes at 375 degrees if you are making large muffins. If your muffins tins are smaller, you will want to reduce baking time.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Page 4 of 6« First...23456