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.

Mint Pesto Edamame Pasta with Summer Squash

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.This post is sponsored by Explore Cuisine. All opinions—as always!—are my own.

Hello from New Jersey! I’m at Joe’s mom’s place for the weekend so there’s no meal prepping for the week ahead going on for me today (or, honestly, any Sunday in the summer). However if you’re planning to get busy in the kitchen today, I highly suggest you whip up a big batch of this mint pesto edamame pasta with summer squash. Store the leftover pesto in the fridge and enjoy it spread on toast, roasted veggies and pastas all week long. Bonus: this recipe is dairy-free and gluten-free.

Be sure to scroll down after you check out the recipe—I’ve got a delicious giveaway for you today!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan. This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

This recipe would work with any pasta or pasta alternative you choose, but I highly recommend you give Explore Cuisine‘s Edamame Spaghetti a try. We love it in our apartment! Joe is skeptical of everything and kept asking me, “What’s in this? Why is it so good?” but it’s just made with one simple ingredient: organic edamame. Not only is it easy to cook with (same texture as regular spaghetti), but it’s high in fiber (11g per serving) and protein (24g per serving), vegan, gluten-free, non-GMO and organic. If you have a gluten allergy or just otherwise are looking for a pasta alternative, give Explore Cuisine a try!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Mint Pesto Edamame Pasta with Summer Squash

Yield: 4 servings

Mint Pesto Edamame Pasta with Summer Squash

Ingredients

  • 8 oz edamame spaghetti (1 box of Explore Cuisine)
  • 1 yellow squash
  • 1 zucchini
  • 2 cloves garlic, minced
  • 1/2-1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Mint Pesto:*
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/2 cup pistachios
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Instructions

  1. Prepare all the ingredients. Wash the produce. Remove ends of the squash and zucchini and slice into 1/4" rounds. If large in diameter, cut the rounds in half. Remove the mint and basil leaves from their stems. Peel and mince two of the cloves of garlic (to be used with the squash).
  2. While the water comes to a boil, make the pesto. Place all listed pesto ingredients and half the olive oil in a food processor and pulse until the nuts are finely chopped. Slowly add in the remaining olive oil as you process until you reach the desired consistency. Set the pesto aside.
  3. Bring a large pot of water to a boil. As you wait, heat 1/2-1tbsp of olive oil on a large pan over medium-high heat. Add in the minced garlic and stir until fragrant and the garlic just starts to turn golden in color. Add in the squash and zucchini and sauté for 4-6 mins (until soft, but not mushy). Remove from heat and season with salt and pepper. You don't want to add the salt while the squash cooks or it'll get too watery.
  4. When the water boils, add in the edamame spaghetti. Bring to a simmer for 3-5 minutes. Strain. For al dente texture, I like to run it under cold water while I strain.
  5. Add spaghetti to pan with squash and mix together. Add on the pesto. Enjoy!

Notes

*I usually don't use all the pesto and have some leftover which I store in the refrigerator and enjoy spread on toast the next day. 🙂

http://pumpsandiron.com/2017/07/30/mint-pesto-edamame-pasta-with-summer-squash/

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Reader Discount Code & #ExploreEdamame Giveaway – Win a Year’s Supply of Pasta

One lucky winner is going to get a year’s supply of assorted pasta from Explore Cuisine! You’ll get six boxes per month for a total of 72 throughout the year. To enter, leave a comment on this blog post telling me your favorite pasta sauce (pesto, alfredo, marinara, etc.). Make sure to verify that you’ve left the comment using the widget below. Winner will be randomly selected Friday at noon. Good luck!

a Rafflecopter giveaway
If you don’t win, fear not! You can still get 20% off purchases at www.ExploreCuisine.com (excluding flash sale items) with the code EXPLORECUISINE20.

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Big thanks to Explore Cuisine for sponsoring this giveaway! In addition to their Edamame Pasta, I was sent a beautiful Pastaiola Pasta Set from Lagostina in which to cook this recipe and I absolutely love it! You can follow Explore Cuisine on Facebook, Instagram, Twitter and Pinterest.

Hope you all enjoy the rest of your weekend!

Peanut Butter Protein Acai Bowl

Peanut Butter Protein Acai Bowl - love smoothies but finish them feeling unsatisfied? Add some peanut butter, protein powder and a spoon for a refreshing but filling breakfast.

I love smoothies as much as the next basic betch, but rarely do I feel satisfied when I drink one alone for breakfast. It’s not that they can’t contain all the goodies you need for a healthy breakfast, it’s just that I haven’t chewed anything. Cue my obsession with smoothie BOWLS. Exact same ingredients just with a little granola on top and a spoon—makes all the difference. Try this peanut butter protein acai bowl the next time you want to eat your morning smoothie.

Peanut Butter Protein Acai Bowl - love smoothies but finish them feeling unsatisfied? Add some peanut butter, protein powder and a spoon for a refreshing but filling breakfast.

Peanut Butter Protein Acai Bowl

Yield: 1 bowl

Peanut Butter Protein Acai Bowl

Ingredients

  • 1 frozen pack acai (I use 100g packs from Sambazon that you can find at Whole Foods)
  • 1 frozen banana
  • 1/2 cup frozen or fresh blueberries (I like my bowls thick so I usually do frozen)
  • 1/4 cup almond milk (+1-2 tbsp to reach desired consistency)
  • 2 tbsp vanilla protein powder
  • 2 tbsp peanut butter
  • 1 handful spinach (optional)*
  • Topping of choice (granola, fresh fruit, shredded coconut, peanut butter drizzle, etc.)

Instructions

  1. Add all ingredients to a blender. If you have an older blender, it can be helpful to break the acai pack up into chunks beforehand. Start with 1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.
  2. Get creative with your toppings. Granola, fresh fruit, dried fruit, shredded coconut, etc.

Notes

*Adding spinach will slightly dull the vibrant purple color of your smoothie bowl. Don't be alarmed if it doesn't look like mine does in the pictures—it'll still be delicious (and have that leafy green nutritional boost!).

http://pumpsandiron.com/2017/07/16/peanut-butter-protein-acai-bowl/

Peanut Butter Protein Acai Bowl - love smoothies but finish them feeling unsatisfied? Add some peanut butter, protein powder and a spoon for a refreshing but filling breakfast.

For the protein powder, I use this raw, plant-based one from Garden of Life. I add protein to smoothies and drinks maaaaybe once a week, if that, so I certainly don’t have an expert opinion on brands, but I do think this one is really yummy if you’re looking for a recommendation! You could also totally make this peanut butter protein acai bowl without the protein powder.

Peanut Butter Protein Acai Bowl - love smoothies but finish them feeling unsatisfied? Add some peanut butter, protein powder and a spoon for a refreshing but filling breakfast.

Some other acai recipes from the archives:

Any time I do a gallery of images like this, I always laugh at how bad my photography skills used to be. I’m no pro now, but jeeze, it looks like I took those early pictures with a throwaway camera in a dark basement (lol).

Happy Sunday, friends!