#sweetsatisfying

Enjoy these tasty, healthy muffins that are gluten-free, paleo, and vegan without feeling guilty. You can satisfy your sweet tooth with them and still stick to your healthy eating goals.

Ingredients: 2 ripe bananas, mashed. 1/4 cup almond butter. 1/4 cup maple syrup or honey for non-vegan. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup blueberries or chocolate chips optional. Chopped nuts for topping optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the mashed bananas, almond butter, maple syrup or honey, applesauce, and vanilla extract. Mix until well combined. In another bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If desired, fold in blueberries or chocolate chips. Spoon the batter into the muffin cups, filling each about 3/4 full. Top with chopped nuts if you like. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free, paleo, and vegan healthy muffins as a guilt-free dessert or snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy these tasty, healthy muffins that are gluten-free, paleo, and vegan without feeling guilty. You can satisfy your sweet tooth with them and still stick to your healthy eating goals.

Ingredients: 2 ripe bananas, mashed. 1/4 cup almond butter. 1/4 cup maple syrup or honey for non-vegan. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup blueberries or chocolate chips optional. Chopped nuts for topping optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the mashed bananas, almond butter, maple syrup or honey, applesauce, and vanilla extract. Mix until well combined. In another bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If desired, fold in blueberries or chocolate chips. Spoon the batter into the muffin cups, filling each about 3/4 full. Top with chopped nuts if you like. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free, paleo, and vegan healthy muffins as a guilt-free dessert or snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy these tasty, healthy muffins that are gluten-free, paleo, and vegan without feeling guilty. You can satisfy your sweet tooth with them and still stick to your healthy eating goals.

Ingredients: 2 ripe bananas, mashed. 1/4 cup almond butter. 1/4 cup maple syrup or honey for non-vegan. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup blueberries or chocolate chips optional. Chopped nuts for topping optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the mashed bananas, almond butter, maple syrup or honey, applesauce, and vanilla extract. Mix until well combined. In another bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If desired, fold in blueberries or chocolate chips. Spoon the batter into the muffin cups, filling each about 3/4 full. Top with chopped nuts if you like. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free, paleo, and vegan healthy muffins as a guilt-free dessert or snack!

Prep Time: 15 minutes

Cook Time: 25 minutes

With these amazing cookies, you can enjoy the perfect combination of chewy texture, rich milk chocolate, and a hint of sea salt.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups milk chocolate chips. 1 teaspoon sea salt for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The milk chocolate chips should be carefully mixed in. Place spoonfuls of dough on baking sheets that have not been greased, leaving space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. Right after taking the cookies out of the oven, sprinkle a pinch of sea salt on top of each one. For a few minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely. Enjoy these chewy cookies with sea salt on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan sweet potatoes make for a delightful dessert option, combining the natural sweetness of sweet potatoes with maple syrup and warm spices. They are simple to prepare and perfect for satisfying your sweet cravings in a healthier way.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans or walnuts optional.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced sweet potatoes with maple syrup, melted coconut oil, cinnamon, nutmeg, and salt until evenly coated. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until sweet potatoes are tender and caramelized, stirring halfway through. If using, sprinkle chopped pecans or walnuts over the sweet potatoes during the last 10 minutes of roasting. Once done, remove from the oven and let cool slightly before serving. Enjoy as a delicious vegan dessert!