Fudgy Chai Blender Muffins (Vegan)

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.

The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

Fudgy Chai Blender Muffins (Vegan)

Yield: 8-9 muffins

Fudgy Chai Blender Muffins (Vegan)

Ingredients

  • 1 medium banana (over-ripe)
  • 1 can white beans
  • 1/2 cup quick oats
  • 1/4 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • Optional Vanilla Glaze:
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tbsp almond milk

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin (you can also oil if you don't have tin liners on hand)—you'll need 8-9.
  2. Drain, thoroughly rinse, and pat dry the beans. Place all muffin ingredients in a blender or food processor and combine until smooth.
  3. Fill the muffin tins about 3/4 the way with the muffin batter.
  4. Bake for 16-20 minutes. Let sit for 20 minutes before enjoying. If you're going to add the vanilla glaze, mix the three ingredients together in a bowl (add small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it on or else it'll just drip off.
http://pumpsandiron.com/2017/09/18/fudgy-chai-blender-muffins-vegan/

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze. These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!

These fudgy chai blender muffins are vegan and gluten-free. Make them with or without a vanilla glaze.

If you give these a try, let me know what you think! And be sure to check out Chocolate Covered Katie for the original recipe.

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)Okay so the texture of this delicious dessert is definitely more ice cream than sorbet, but the taste is exactly what you think of when you hear “sorbet”. Plus, Lemon Ice Cream sounds a little weird, no? I don’t want to eat Lemon Ice Cream. Lemon Sorbet on the other hand …

Git in muh bell-ayy.

That’s an Austin Powers reference for anyone reading this under the age of 15 FYI. 😉

Word choice and Austin Powers aside, I keep a ziplock bag of almost-too-ripe bananas in my freezer that I’m constantly replenishing because they are so versatile. They make the texture and taste of just about any smoothie better and when you want a quick dessert that’s satisfying but also healthy, frozen bananas are so clutch. As you guys probably already know, if you have a blender or food processor you can make faux ice cream/sorbets with them!

Naturally Sweetened Lemon Sorbet (Single-Serve)

Today’s recipe is a palette-cleanser dessert. The banana and honey satisfy your sweet tooth while the lemon and mint leave your mouth refreshed. I’ve always been a huge fan of mint sweets so this has been my go-to combo lately when I want a treat after dinner (an upgrade from running out in my pajamas to get a Peppermint Patty at the CVS next door haha).

Mint Close Up Naturally Sweetened Lemon Sorbet (Single-Serve)Usually I think of adding in nutrient boosters and things of that nature to morning-time drinks and meals, but I actually love how the tart citrus flavor of MegaFood’s Daily C-Protect Nutrient Booster Powder blends with the lemon in this dessert.

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Ingredients

Instructions

  1. Place all ingredients in a blender or food processor. Combine until smooth.
  2. Enjoy right away. If the blending process has caused it to “melt”, you can pop it back in the freezer for 15 minutes for a harder texture.
http://pumpsandiron.com/2016/09/15/naturally-sweetened-lemon-sorbet-single-serve/

Daily C Protect Energy Booster Powder from MegaFoodTo fully explain why I like the Daily-C powder from MegaFood, as with all their products, I’ve got to start from the source. Their supplements begin as real food and this is no exception. The Vitamin C contains organic oranges grown on Uncle Matt’s Farm in Florida, which I just think is the coolest thing! The whole orange is used so that your immune system is nourished naturally, supported by the astragalus and schisandra berry that are also in the powder.*

Naturally Sweetened Lemon Sorbet (Single-Serve)Have you ever made “ice cream” from frozen bananas? What’s your favorite recipe? If I want something a bit richer, I’ll do banana + peanut butter + maple syrup. O. M. G.

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This post was sponsored by MegaFood. While I am a paid ambassador for the brand, all opinions–as always!–are my own. I absolutely love their products and think you will, too!

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Almond Butter Banana Chia Seed Pudding

Almond Butter Banana Chia Seed PuddingThis might sound weird, but I go through phases where I’m completely disgusted by eggs–can’t even smell them cooking without gagging–and I’m in one now. My mom says it’s because of a heightening consciousness (veganism is part of her faith), and that makes me sound super cool so let’s go with that. 😉

Regardless of reasoning, I’ve been in need of easy eggless breakfast options lately. Chia seed pudding is awesome because you prepare it the night before and then in the morning have it ready to go. This almond butter banana chia seed pudding recipe is SO GOOD. It makes for a great breakfast but could also satisfy a sweet tooth craving at night if you’re looking for healthy dessert options.  Almond Butter Banana Chia Seed Pudding Almond Butter Banana Chia Seed Pudding

Almond Butter Banana Chia Seed Pudding

Yield: 2 small servings or 1 large

Almond Butter Banana Chia Seed Pudding

Ingredients

  • 1 very ripe banana
  • 1 c almond milk
  • 1/4 c almond butter
  • 3 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional: extra banana for slicing and topping (recommended)

Instructions

  1. Put all the ingredients except the chia seeds into a blender. Blend until smooth.
  2. Transfer to a mason jar or other sealable container and stir in the chia seeds.
  3. Let sit in the refrigerator over night (or at least 8 hours).
  4. Slice up some banana for a topping and enjoy as a breakfast or healthy dessert!
http://pumpsandiron.com/2016/04/03/almond-butter-banana-chia-seed-pudding/

Almond Butter Banana Chia Seed Pudding Almond Butter Banana Chia Seed Pudding

Prep this tonight and kick your week off right by enjoying it for breakfast tomorrow morning!

Are you a chia seed pudding fan? What are some of your favorite flavor combos? And anyone else get weird temporary food revulsions? Happens to me with eggs, melted cheese and fish. Maybe my body is telling me to be a vegan …

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