Recipe of the Week, Pistachio Muffins, Blueberry Lime Basil Oatmeal & Banana Ice Cream
Updated: Jun 2, 2019
Cooking Time: 20
1 1/2 cups flour
2/3 cup cane sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup coconut oil, melted
1/2 cup almond milk, room temp
1 large banana, mashed
2/3 cup pistachios, chopped
1 teaspoon almond extract
1 cup fresh spinachAdvertisement
Heat oven to 375ºF., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, baking powder and salt in a large bowl.
To a high power blender or food processor add melted coconut oil, sugar, mashed banana, spinach, almond milk and almond extract. Blend until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.
Top with chopped pistachios. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
The larger you make the muffins the longer it will take to cook thru. After 5-7 minutes make a tent with aluminum foil and continue baking.
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Blueberry Lime Basil Oatmeal
3/4 cup milk of choice, or water
1/4 cup steel-cut oats
Large handful of blueberries
Juice of one lime (~2 tablespoons)
5 basil leaves
Pinch of salt
Bring milk to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
Add a few berries right away.While the oatmeal is cooking, chop or chiffonade your basil leaves.
Once more of the liquid has absorbed, add lime juice, basil, and salt. Stir.
When you're pleased with the consistency of the oatmeal, gently fold in the remaining blueberries.
Transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (more basil, lime zest, more blueberries, etc.).
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Per Serving: Calories: 213 | Carbs: 42 g | Fat: 5 g | Protein: 8 g | Sodium: 236 mg | Sugar: 8 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author of theoatmealar... , a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!
Banana Ice Cream
3 very ripe bananas, frozen*
1 teaspoon vanilla extract
Mix-ins and toppings of choice-Cacao powder, melted dark chocolate, nut/seed butter, fresh or frozen berries, medjool dates, fresh banana slices, hemp seeds, sunflower seeds, granola, the possibilities are endless!
Place frozen bananas and vanilla in the bowl of a food processor or high-speed blender. Blend until a smooth and creamy texture is achieved. Blend or stir in mix-ins of choice. Scoop into a bowl, and top with your favorite toppings. Enjoy!
Whole foods plant-based comfort food that take a holistic approach to nutrition. Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious eating and cooking with natural and plant-based foods can be. As an avid believer in the holistic approach to nutrition and healing, Christina’s goal is to educate and help others to overcome digestive struggles similar to her own, and achieve nourishment in the most delicious ways possible. Check out her website Create Nourish Love for delicious vegan recipes, nutrition tips, and inspiration.