Banana Coconut Oat Muffins - Vegan

The texture of these muffins is gorgeous. The oats are soft and the banana melts in your mouth like caramel, but the coconut and chia seeds add a nice little crunch. Serve with some chopped mango to really play up the tropical vibe of the banana and coconut.

Makes 6 muffins
Ingredients:
- 2 cups oats
- 1 1/2 cups almond milk
- 1 mashed banana
- 3 tbsp chia seeds
- 1/4 cup unsweetened shredded coconut
- small drizzle of date syrup

Method:

1. These muffins could not be any simpler to make. Chuck all of the ingredients into a bowl and mix until incorporated. Place the mixture into a lined muffin tin and bake at 350°F for 15-20 minutes until pale golden brown.

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Easter Brunch Vegan Carrot Cake

Carrot cake for breakfast?! Yup, that's right. This Easter, I'm making cake for breakfast. This carrot "cake" actually is so moist and rich that it actually takes on more of a pumpkin pie texture and tastes AMAZING! This recipe can be made vegan by eliminating the baking soda and baking powder and, while it may not be the healthiest breakfast ever, it is still much healthier than a regular, full-fat carrot cake dripping with icing and oil. It is full of vitamin and mineral rich foods that combine into a rich, ultra-moist "cake" with the exact same flavours as the original for a delicious, decadent way to start your holiday!

I do not make an icing for this cake because I feel that icings are too sweet for breakfast, but feel free to make your own! I enjoy these little darlings with a bit of jam spread on top and some tea. What a lovely start to the holiday!

Makes one 8-inch round cake
Ingredients:
- 1 1/2 cups oat flour (DIY by using a blender to grind whole oats into powder)
- 1 tsp baking soda (eliminate for vegan version)
- 2 tsp baking powder (eliminate for vegan version)
- dash of salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg or pumpkin pie spice
- 1/2 tsp cardamom (optional)
-  1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 cup shredded carrots
- 1/4 cup shredded coconut
- 1/4 cup almond milk, plus more as needed

Method:

1. Preheat oven to 350°F.

2. Combine flour, baking soda and powder(if using), salt, and spices in a medium mixing bowl.

3. Mix in applesauce, maple syrup and honey. Thoroughly combine.

4. Stir in carrots and coconut. Pour in almond milk. Add more milk to loosen the batter, if necessary.

5. Pour mixture into an 8-inch round pan that's been greased with coconut oil. Bake for 55 minutes until golden brown and a toothpick inserted in the center comes out clean.

6. Let cool in the pan for 30 minutes. Turn out and serve.

The moist, dense texture of this cake resembles pumpkin pie, but tastes just like carrot cake.
Pumpkin pie + carrot cake= BEST BREAKFAST EVER!!!

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Blueberry Super Smoothie

I absolutely adore this smoothie. It is super yum AND super good for you! It's so refreshing on a hot day or after a sweaty workout and gives you half of your daily recommended fruits and veg. The blueberries and gogi berries have a TON of antioxidants and the spinach is full of amazing vitamins and minerals. I love adding a few extra spoons of protein powder if I'm enjoying this after the gym. A natural property of Chia seeds is that they absorb liquid  and expand, so maybe leave them out if your not planning on drinking the smoothie straight away, otherwise it will get super thick and turn into a fruity jelly...

Makes 1 large glass or 2 small glasses to share!

Ingredients:
- 1/2 cup frozen blueberries
- 1 sliced frozen banana
- 1 GIANT handful spinach
- 1 cup orange juice
- 1 tsp cinnamon
- 1 tsp ground flax seed
- 1 tsp maca powder
- 1 tsp hemp protein powder
- 1 tsp chia seeds

Method:
Just chuck all of the ingredients into a blender and blend! Add more juice, if needed.

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Baked Apple Cinnamon Porridge Cups

These amazingly delicious mini porridge bakes are hearty and filling, but their size makes them easy to just grab and go on busy mornings. They are bursting with fruity goodness for a satisfying and nutritious way to start the day. Bake a large batch and keep in the fridge for a week or freeze and thaw as needed.  

Serve warm or cold, plain or topped. I personally like them warm with some Greek yogurt, fresh fruit and a drizzle of honey on top: YUM! 

Makes 12 cups
Ingredients:
- 2 cups oats (I use steel-cut and old-fashioned)
- 1 1/4 cups almond milk
- 2 small apples
- 1 banana
- 5 dates (or 1/2 cup any dried fruit)
- cinnamon
- 1 tbs any nut butter
- pinch of salt
- drizzle of maple syrup (or honey)

Optional superfood add-ins for extra goodness!
1-3 tsp each:
- Maca powder
- Hemp protein powder
- Chia seeds

Method:

1. Preheat oven to 400°F.

2. Combine oats and milk in a mixing bowl.

3. Chop the apples, banana and dates into small chunks. Experiment with different sizes to see what you like. I love biting into a giant chunk of sweet, tender apple!

4. Add the fruit to the oat mixture and stir in as much cinnamon as you like, as well as the nut butter, salt, maple syrup and any optional add-ins.

5. Spoon the mixture into large muffin tins that have been greased with coconut oil or cooking spray.

6. Bake in the oven for about 15 minutes, until the tops turn golden brown. Turn out and enjoy!

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