Not Your Grandma’s Bran Muffin

Grab and go breakfast! Although a bran muffin probably isn’t your first choice, the fresh raspberries in these muffins add sweetness and moisture!


1 ½ cups wheat bran

1 ½ cups unsweetened almond milk

1 cup all purpose flour

2/3 cup brown sugar

1/3 cup vegetable oil

1 ½ tsp apple cider vinegar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup fresh raspberries (roughly chopped)


  1. Preheat oven to 375°
  2. Grease muffin pan and set aside.
  3. In a large bowl, combine the wheat bran and 1 cup almond milk. Set aside.
  4. In a separate bowl, combine the flour, sugar, baking soda, baking powder, and salt. I just used a fork to mix this up.
  5. In a third bowl, whisk together the vegetable oil, ½ cup almond milk, and apple cider vinegar.
  6. Add the liquid mixture to the wheat bran and mix thoroughly with a hand mixer.
  7. Add the rest of the dry ingredients and mix again, making sure to get all lumps out.
  8. Fold in raspberries.
  9. Spoon into prepared pan and bake for approx. 20 mins.


*Recipe makes 12 muffins. If you’re like me and can’t eat this many muffins in a week, freeze some. They will keep for a few weeks in the freezer.

**The apple cider vinegar is VERY important as this is what reacts with the baking soda and makes the muffins rise.

Oatmeal Raisin Breakfast Bites

When you try to make a cookie and you get a kinda-sorta muffin… get breakfast bites! #silverlinings



½ cup whole wheat all-purpose flour

1 cup quick rolled oats

¼ tsp baking soda

Pinch of sea salt

1 tsp cinnamon

1 mashed banana

¼ cup almond milk

1 tsp vanilla

1 tbsp liquid sweetener



  1. Preheat oven to 375°
  2. In a large bowl combine flour, oats, baking soda, sea salt, and cinnamon. Combine thoroughly.
  3. In a separate bowl, mash 1 ripe banana.
  4. Add the almond milk, vanilla, and sweetener to the banana and whisk until combined.
  5. Add the wet ingredients to the dry ingredients and mix thoroughly.
  6. Fold in raisins.
  7. Spoon onto prepared baking sheet. You won’t be able to roll them as the batter will be too sticky, just drop the spoonfuls onto the baking sheet.
  8. You should have 9 – 10 bites
  9. Bake for 15 mins or until golden brown on the outside.

Protein Groats

After a solid workout, it’s important to fuel your body right. These protein groats have a good combination of protein and carbohydrates to nourish your body for recovery. The beauty of this recipe is you can use whatever flavour of protein powder you have on hand.



1 cup buckwheat groats (soaked for at least 1 hour)

½ cup unsweetened almond milk

1 scoop protein powder


  1. Drain and rinse the groats, rinsing under cold water for about 1 minute. The soaked groats will have a gelatinous coating, so you want to make sure you rinse all this off.
  2. Put all ingredients into a blender and process until smooth.
  3. Scoop into a bowl and top with your choice of fruit


*Recipe makes 2 servings so you can enjoy two days in a row!  

Apple Crisp Muffins

I love having grab-and-go breakfasts for the work week. These are part muffin, part oatmeal, and entirely delicious. Although you store them in the refrigerator, they taste best heated up in the microwave.



1.5 cups of oats

1 tsp cinnamon

½ tsp baking powder

¼ tsp sea salt

1 cup of almond milk

¼ cup apple sauce

1/8 of a cup maple syrup

1 tsp vanilla

1 chopped apple


  1. Preheat oven to 375°
  2. In a large bowl, add oats, cinnamon, baking powder, and sea salt. Combine thoroughly
  3. In a separate bowl, combine almond milk, apple sauce, maple syrup, and vanilla. Whisk until completely combined
  4. Add the liquid ingredients to the oat mixture and mix. It will have a soupy consistency.
  5. Fold in the chopped apple.
  6. Scoop the mixture into a lined muffin pan. Since these don’t really rise in the oven, make sure you fill them close to the top.
  7. Bake at 375° for 30 mins.
  8. Recipe makes 6-7 muffins

Chocolate Cherry Protein Bites

These have been a staple in my diet forever. It never occurred to me to actually SHARE this recipe! I typically eat these in the afternoon when I need a quick pick-me up to get through the 3:00 slump. They’re also a great pre-workout snack as they have both carbs and protein. Plants for the win!



2 cups dried pitted dates

1 cup dried tart cherries

½ cup cashews

1 scoop vegan chocolate protein powder

¼ cup of water (maybe a little less)


  1. Line a large plate or baking sheet with parchment paper.
  2. Add all ingredients to a food processor and pulse until it forms a dough consistency.
  3. Roll dough into 1 ½ -2 inch balls and place on prepared plate/baking sheet.
  4. Let sit in the refrigerator for approximately 1 hour.
  5. Store leftovers in the refrigerator.


*Recipe makes 12 – 15 bites.

Blueberry Muffin Madness

I absolutely LOVE the smell of baked goods on a rainy Saturday morning! I also find baking to be very therapeutic, a great way to decompress after a long week. These blueberry muffins are actually very light and got a good rise when I baked them. Plus I love watching the blueberries explode in the oven!



2 cups whole wheat all-purpose flour

¾ cup brown sugar

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

1 cup unsweetened almond milk

¼ cup canola oil

1 mashed banana

1 ½ tsp apple cider vinegar

1 cup blueberries



  1. Preheat oven to 375°
  2. Grease muffin pan and set aside.
  3. In a large mixing bowl, add flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk, or mix with a fork to combine all ingredients.
  4. In a separate bowl, mash the banana until there are little to no chunks left.
  5. Add banana, almond milk, canola oil, and vinegar to the dry ingredients. Mix with a hand mixer until thoroughly combined.
  6. Fold in blueberries.
  7. Spoon evenly into muffin pan.
  8. Bake at 375° for 20 mins
  9. Remove from oven and let cool for 5-10 mins before removing from pan.
  10. Finish cooling on a rack.


*This recipe makes 12 muffins. Typically I can’t finish 12 muffins before they go bad so I put half of them in the freezer. They should last for a few weeks.

Sunday Morning Pancackes

Breakfast is by far my favourite meal of the day. That whole “breakfast for dinner” thing…totally my jam. During the week it’s hard to go all out on breakfast considering I give myself 7 minutes for breakfast (yes I’ve timed it!). Weekends are a great time to experiment with new recipes and treat yourself! This recipe makes quite a few small pancakes, so it would definitely serve 2 people. I tried eating all of them myself and didn’t make it through the stack!



For the pancakes:

1 cup oat flour

1 cup buckwheat flour

1 tsp baking soda


1 tsp apple cider vinegar

1 – 1 ½ cups non-dairy milk

For the sauce:

½ cup fresh blue berries

3 tbsp coconut cream

Coconut water (this is if you want a thinner sauce)


  1. In a large mixing bowl, combine oat flour, buckwheat flour, baking soda, and cinnamon.
  2. In a small bowl, combine the milk and vinegar THEN add to the dry ingredients.
  3. Spoon into frying pan and cook until browned on the outside, flipping as needed
  4. In a blender, combine the blueberries, coconut cream, and coconut water.
  5. Pour sauce over pancakes and enjoy!

Strawberry Coconut Muffins

My love for coconut is pretty new. For years I had convinced myself that I didn’t like it. Not too long ago, I decided to give it another try and man oh man had I been missing out! These muffins are coconutty, moist, and so so good.



1 – 1 ½ cup chopped strawberries

2 cups coconut flour

1 tbsp baking powder

½ cup coconut sugar

1 ½ – 2 cups non-dairy milk

1/2 tbsp coconut oil

1 tsp vanilla

Strawberry jam


  1. Preheat oven to 350°
  2. In a mixing bowl, combine the flour, baking powder, and coconut sugar – mix thoroughly.
  3. In a separate bowl, combine the non-dairy milk, coconut oil, and vanilla – whisk vigorously.
  4. Add the milk mixture to the dry ingredients and combine using a hand mixer.
  5. Line a muffin pan with paper liners
  6. Fill half way with dough, pressing down firmly into the pan
  7. Add approx. ½ tsp of strawberry jam into the centre of each muffin.
  8. Fill the remaining portion of the muffin with the dough, pressing down softly this time so the jam doesn’t go flying everywhere!
  9. Bake at 350° for 20 – 25 mins