dairy free

Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

September 29, 2017 by Bethany 12 Comments

Flourless Pecan Apple Cake is fluffy and moist made with only 8 real ingredients and topped with a cinnamon frosting! You would never believe it’s healthy!Paleo + Vegan option!

It was only a matter of time before I made a apple version of my favorite cake recipe. I swear my mind is like a broken record when coming up with new recipe ideas. I just keep coming back to this flourless cake base but I’m not too concerned about it😏

HOLA fall season, which means apples are in abundance and baking increases. Pumpkin is usually the star of this season, but let’s not forget the beauty of the apple. To give apples their proper recognition, I made them the star of this cake. Instead of almond butter (which I normally use), I made pecan butter because pecans and apples go tougher like pb and j.

To top it all off, this cake is complete with a fluffy, sweet cinnamon frosting made from coconut cream. It’s a great addition to this cake, but if you want to skip it all together I wouldn’t judge you either. A naked cake still tastes fab.

pecan butter

applesauce

maple syrup

egg (or flax egg)

baking soda

cinnamon

chopped apple

cinnamon frosting

Flourless Pecan Apple Cake with Cinnamon Frosting

This pecan apple snack cake is completely flourless and made with only 8 real food ingredients! It’s topped with a creamy cinnamon frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely paleo, gluten-free, dairy-free and grain-free. Also a vegan option!

Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 9

Ingredients

1 cup pecan butter*
1 1/2 cup apple sauce
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. baking soda
1/2 tsp. cinnamon
1 small apple finely chopped
Frosting:
1/2 cup coconut cream can also sub cream cheese
2 Tbsp.pure maple syrup
1/4 tsp. cinnamon
Toasted chopped pecans for topping

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
Bake for 40 minutes, or until done. Let cool.
Place all ingredients for frosting in a large bowl. Use a handheld mixer to whisk until fluffy. Spread on top of cooled cake. Sprinkle toasted pecans on top
Slice into 9 pieces.
Enjoy!
*To make pecan butter, place 2 cups of chopped pecans in a food processor until butter forms

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Healthy Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

September 13, 2017 by Bethany 11 Comments

Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Did someone say it was pumpkin season?😏

Regardless of what month it is, pumpkin has a special place in my heart. It’s one of my favorite ingredients to bake with because it adds moisture, makes baked goods fluffy and doughy and tastes like fall.

This recipe was inspired by a cream cheese-frosted pumpkin cookie recipe that my mom sometimes makes during the Fall season. These cookies actually taste pretty similar but are made with more nutrient-dense ingredients for the win!

Another thing that comes to mind when I think of fall is warm beverages. Chai tea is one of my favorite drinks to sip when the weather gets chilly.

Pumpkin and chai actually pair very well together, which is one of the reasons I created these cookies.

These pumpkin chai cookies are plump, and cakey, and have an ideal, soft-baked texture. The chai-spiced frosting makes them even better (but feel free to do without, if desired). In addition, they also happen to be super easy to make! Here are the ingredients you’ll need:

almond flour

almond butter or nut butter of choice!

canned pumpkin

pure maple syrup or another liquid sweetener of choice

an egg (or flax egg)

chai spice from chai tea bags

baking soda

chai frosting – instructions below!

Soft-Baked Frosted Chai Pumpkin Cookies

Are you obsessed with all things pumpkin? You’ll love these simple, healthy cookies! They’re soft-baked, fluffy, and full of pumpkin, and chai flavors. Topped with a chai frosting, these cookies will be a hit! Also paleo and vegan friendly.

Looking for more healthy pumpkin cookie recipes? Check out these Pumpkin Chocolate Chip Cookies!

The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 15

Servings 15 cookies

Ingredients

4 chai tea bags
1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree
Frosting
1/4 cup coconut cream or softened cream cheese
2 Tbsp maple syrup
remaining 1/4 chai tea spice

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.
Enjoy!

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Question of the day:

Do you like baking with pumpkin?

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Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

September 2, 2017 by Bethany 13 Comments

Need a healthy grab n’ go breakfast? Make these delicious Almond Butter & Jelly Coconut Breakfast Bars for the perfect way to satisfy your early morning appetite! Paleo and Vegan friendly!

‘Ello loves! do you know what time it is? Regardless of what your clock says, it’s Almond Butter and Jelly (coconut) time!

No matter what you think about the classic combo, I believe that it the most epic flavor combination out there, and whoever invented it gets a gold star.

Do you guys remember these Coconut Pumpkin Breakfast Bars? When I first made them 2-ish years ago, I was hooked. Since then, they’ve been pinned over 10,000 times which we are so thankful for. However, if you’re not pumpkin crazy, this AB&J version is for ya💁

These breakfast bars can be prepped in a hot (5) minutes and are the perfect make-ahead grab n’ go breakky that your whole fam will dig.

Feel free to sub in any type of nut for the almonds, and any type of nut butter for the almond butter. Regardless of which you choose, they will be epically delish😋😋😋

Only 6 simple ingredients are needed, so no excuse not to make them! Here’s what you need:

almonds

coconut

almond butter

jelly

maple syrup

almond butter drizzle

Almond Butter & Jelly Coconut Breakfast Bars

These make-ahead AB&J Coconut Breakfast Bars are so easy to make with only 6 real food ingredients and are filled with the epic taste of the classic flavor combo. They are the perfect high-protein and nourishing breakfast or snack and are also paleo, grain-free and gluten-free!

Almond Butter & Jelly Coconut Breakfast Bars {Paleo & Vegan}

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 9

Ingredients

1 1/2 cup almonds
1 cup shredded unsweetened coconut
1/2 cup smooth almond butter
1/2 cup jelly I used homemade strawberry chia jam but any kind works
2 Tbsp. pure maple syrup
Almond butter drizzle
2 Tbsp. almond butter
1 Tbsp. coconut oil melted

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds on a cooking sheet and place in oven for 10 minutes. Add coconut to pan and bake another 5 minutes or until slightly toasted.
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture.
Add to a large bowl and combine with remaining ingredients.
Transfer the mixture to pan and press down evenly. Top with sliced strawberries (if desired).
Bake for 30 minutes, or until done.
Let cool and slice into about 9 bars.
Drizzle almond butter on top.
Enjoy!
FOR DRIZZLE:
Combine all ingredients in a small bowl and drizzle on top of cooled bars.
* Adapted from Chunky Monkey Breakfast Bars

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Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

August 12, 2017 by Bethany 14 Comments

Chunky Monkey Rice Crispy Treats are a homemade healthier makeover of your favorite childhood snack! Only 6 ingredients and Vegan + Gluten-free!

Hola friends! Today we’re going to take you way back down memory lane. How so? With a rice crispy treat recipe😎

“This post is sponsored by One Degree Organics. As always, all opinions are my own!”

TBH rice crispies were the highlight of my day back in middle school. I didn’t particularly enjoy those awkward pre-teen years, but did anyone? From what I remember, all my teachers were super mean. But the worst part of middle school was that I had the last lunch every year. Every. Single. Year.

But when lunch did come (at 1 pm, which is a long haul when you eat breakfast at 6:30 am) all I could think about was my rice crispy treat. It’s been almost a decade since those dreaded years, and although I haven’t missed them, I’ve missed the joy those sweet treats brought me.

Ok, enough reminiscing, lets get to the recipe! I’ve partnered up with One Degree Organic Foods to create these healthier, vegan rice crispy treats. The thing I love about One Degree Organic is that every single ingredient they use has a story.

One Degree Organics brings food straight from the farm to your table so there’s only one degree of separation between you and the person who grew your food — just like a farmers’ market. Meet the family farmers who grow every ingredient in every product through a QR code. All One Degree Organics products are sprouted, traceable, organic and Non-GMO Project Verified.

Guys if you have never tried to make your own rice crispies, now is the time! These are so simple with only a few ingredients needed:

One Degree Organics brown rice cacao crisps

peanut butter

banana

maple syrup

banana chips

pb drizzle

Chunky Monkey Rice Crispy Treats

Take a trip down memory lane with this new and improved healthier rice crispy treat recipe! No marshmallows or butter here, these treats use peanut butter, bananas and maple syrup. Only 6 ingredients needed and vegan + gluten-free!

Chunky Monkey Rice Crispy Treats {Vegan & Gluten-free}

Print Recipe

Prep Time 1 15

Total Time 1 15

Servings 9 treats

Ingredients

3 cups One Degree Organics brown rice cacao crisps
1 cup chopped banana chips preferably no sugar added
1/2 cup smooth natural peanut butter
1/3 cup pure maple syrup
2 ripe bananas mashed
PB drizzle:
2 Tbsp. smooth natural peanut butter
1 Tbsp. coconut oil melted

Instructions

Place cacao crisps and banana chips in a large bowl and mix. Set aside.
Place peanut butter and maple syrup in a sauce pan on low heat. Stir occasionally until mixture starts to boil. Once boiling starts, add mashed banana and stir constantly until mixture is smooth and thick.
Pour peanut butter mixture onto cereal and mix until well combined. Press down evenly into a parchment-lined 8x8 pan. Add more banana chips on top, if desired.
Freeze for 1 hour, or place in refrigerator for a few hours.
Once hardened, use a sharp knife to slice into about 9 bars.
In a small bowl, mix together peanut butter and coconut oil. Drizzle on top of bars.
Enjoy!

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EASY Paleo Blueberry Muffin No-Bake Protein Bars

August 5, 2017 by Bethany 11 Comments

These Paleo Blueberry Muffin No-Bake Protein Bars are a healthy, easy and delicious on-the-go snack! They only require a few ingredients and taste like Blueberry Muffins!

These No-Bake Paleo Blueberry Muffin Protein Bars are a healthy, easy and delicious on-the-go snack! They only require a few ingredients and taste like Blueberry Muffins!

“This post is kindly sponsored by Vital Proteins. As always all opinions are our own.”

Can we all agree on two things? 1). How hard it is to turn on your oven when it’s hot as lava outside and 2). Blueberry muffins!!!!

Starting with statement number 1, since it’s August, aka hot and humid on the east coast, the A.C is the first thing I want to turn on and the oven is the last thing I want to turn on. Am I right? With that in mind, I’m sharing a no-bake recipe with y’all today 🙂

Secondly, number 2. My love for blueberry muffins has never faded away. In fact, it’s become stronger than ever., which brings me to these BLUEBERRY MUFFIN PROTEIN BARS.

Does you guys remember these No-Bake S’mores Protein Bars I made awhile back? They were my first no-bake protein bar recipe I ever made with Vital Proteins. They came out so good that I decided to use the same base, but obviously with a different flavor.

For those of you who have never tried collagen, you need to. Taking collagen can help support bone and joint health, healthy hair, skin, and nails, and digestion. Both Rachel and I started using collagen religiously a few months ago, and have seen many benefits! For this recipe, I used Vital Protein’s Vanilla Collagen Peptides to add extra sweetness.

Have you ever tried the blueberry muffin Quest bars? I’d say that these homemade bars are better, but I maybe a little biased. For one thing, they don’t have the artificial aftertaste like Quest bars because they’re made with whole ingredients.

Here is what ya need:

Vital Protein vanilla collagen peptides

almond flour

almond butter

maple syrup

freeze-dried blueberries

walnuts

white chocolate chips

almond milk

No-Bake Blueberry Muffin Protein Bars

These protein bars are made using Vital Proteins Collagen, real nourishing ingredients and are studded with freeze-dried blueberries, white chocolate and walnuts. A simple no-bake bar that will replace your store-bought version in an instant!

Paleo Blueberry Muffin No-Bake Protein Bars

Print Recipe

Ingredients

2 cups almond flour
1/2 cup Vital Proteins collagen peptides vanilla & coconut water
1 cup freeze-dried blueberries
1/2 cup chopped walnuts
1/2 cup white chocolate chips optional
1/2 cup almond butter make sure it's drippy
1/4 cup pure maple syrup
1/4 cup almond milk

Instructions

Combine first five ingredients in a large bowl.
In a separate bowl, mix together almond butter, maple syrup and almond milk. Add to dry ingredients.
Using your hands, mix all ingredients together until a dough forms.
Line a square pan with parchment paper. Add dough ball and press down until an even layer forms. Cover with a sheet of plastic wrap.
Place in the fridge until firm. Lift out of the pan and cut into about 8 bars.
Store the bars in the refrigerator in an airtight container.
Enjoy!
Adapted from my No-Bake S'mores Protein Bars

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Frozen Banana Cream Pie Bars {Allergy-free & Vegan option}

July 22, 2017 by Bethany 16 Comments

Cool off your tastebuds with these Frozen Banana Cream Pie Bars! An easy to make, no-bake treat that’s made with wholesome allergy-free ingredients! Also gluten-free, dairy-free and vegan-friendly!

Coming in hot with another cold recipe for the summer heat! The heat can be too much sometimes but at least we can cool off with delicious frozen treats, right?

This Post is sponsored by Enjoy Life Foods. As always, all opinions are my own.

Before I get talking about these bars, let’s talk about food freedom real quick. While I am blessed to not have any food allergies, I know that a lot of you guys do. Whether it be to gluten, dairy, tree nuts, peanuts, eggs, soy, etc., it can be a pain to find recipes that you can enjoy.

We’ve partnered with the trusted brand, Enjoy Life Foods to shed light at the end of the tunnel for those of you with food allergies. Not only are their products allergy-free, but they are made with real ingredients and free of artificial preservatives so you can feel good about eating them. Their vanilla honey graham crunchy cookies were used in this recipe to help make it allergy-free friendly!

Ok, now onto the recipe starting from the bottom up. The crust is made by blending up Enjoy Life’s vanilla honey graham crunchy cookies and mixing it with a little bit of coconut oil.

Next up, the middle layer. Who likes banana ice cream? Isn’t it the easiest, most amazing allergy-free alternative to ice cream that you could ever dream of? That’s all this layer is comprised of.

Last but not least, the cream layer. Whipped coconut cream (or any allergy-free whipped topping) is mixed with vanilla extract, a little maple syrup and topped with banana slices and more crunchy cookies. Yassssss. So simple, so few ingredients, they make you want to scream for ice cream (bars).

Enjoy Life Vanilla Honey Graham Crunchy Cookies

bananas

coconut cream

coconut oil

maple syrup

vanilla

Frozen Banana Cream Pie Bars

An allergy-free, no-bake dessert that everyone will love! Banana ice cream is layered onto a vanilla cookie crust and topped with a coconut whipped cream for a tasty and refreshing treat! Gluten-free, dairy-free with a vegan option!

Frozen Banana Cream Pie Bars {Allergy-free!}

Print Recipe

Prep Time 1

Total Time 1

Servings 9 bars

Ingredients

-Crust:
1 6.3 oz Package of Enjoy Life Vanilla Honey Graham Crunchy Cookies or Crunchy Sugar Cookies for vegan option
4 Tbsp. melted coconut oil
4 frozen sliced bananas
*1 cup of canned coconut cream
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract
Sliced bananas
crushed cookies

Instructions

1. Line an 8x8 pan with parchment paper.
2. Break cookies into smaller pieces and add to a food processor. Blend until cookies are fine crumbs, then add melted coconut oil and blend until smooth. Spread crust in an even layer on the bottom of the pan. Freeze for 30 minutes, or until firm.
3. Place frozen banana slices in food processor. Blend until creamy. Spread on top of crust.
4. Add coconut cream, maple syrup and vanilla to a bowl. Using a hand-held mixer, beat mixture until whipped. Spread whipped coconut cream on top of banana layer. Top with banana slices and crushed cookies. Place in freezer for another 3-4 hours (or overnight) or until hardened.
5. To cut, lift bars out of pan and slice into about 9 bars with a sharp knife. Enjoy!
6. Store in an air-tight container in the freezer.
*Feel free to skip the coconut cream step and add any allergy-free whipped topping

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Blueberry Strawberry Rhubarb Skillet Cake {Paleo w/ a Vegan option}

June 12, 2017 by Bethany And Rachel 16 Comments

Blueberry Strawberry Rhubarb Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!

Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.

Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).

Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.

Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Baking soda

Egg or flax egg

Berries and rhubarb

Substitutions for This Skillet Cake:

Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.

Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.

Maple syrup: You may sub in liquid sweetener such as honey or agave.

Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.

Storing Blueberry Strawberry Rhubarb Skillet Cake:

Store this cake in the fridge for up to 2 weeks!

You Will Also Love These Recipes!

Strawberry Rhubarb Oatmeal Scones

Strawberry Rhubarb Chia Seed Jam

Strawberry Rhubarb Baked Oatmeal

Banana Blueberry N’Oatmeal Bake

Strawberry Shortcake Almond Butter Bark

This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup applesauce
1 cup blueberries
1 cup sliced strawberries
1/2 cup diced fresh rhubarb

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and applesauce in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

What’s yours favorite way to use up summer berries?

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Strawberry Shortcake Almond Butter Bark {Paleo & Vegan}

June 4, 2017 by Bethany 15 Comments

Be prepared to fall in love with this Strawberry Shortcake Almond Butter Bark! It tastes like the classic ice cream bar, but made with healthy ingredients! Paleo & Vegan friendly!

Guys, can you believe that it’s been 3 years here at Athletic Avocado!? Time has flown by so fast and we are incredibly grateful for every one of you, without you, Athletic Avocado would be nothing. We are so humbled at what God has done through our blog and couldn’t be more thrilled, all glory to Him. This is our favorite hobby and we can’t imagine our lives without it now. Its amazing to be able to do what you love every single day, such a blessing. Also bigggggg shoutout to our Brother-in-law, Nathaniel, who has helped us to set up this blog, taught us food photography and spent countless hours doing all the “techy things” for us! Now on to this awesome-sauce recipe!

It’s ice cream truck season y’all. Does it come by your neighborhood and daunt you with the repetitive jingle? Dang, that tune gets stuck in my head for hours on end. It’s the worst when your at the beach laying down trying to relax, am I right? Nonetheless, the ice cream truck can easily bring joy to one’s hear t on a hot summer day.

When I was younger, my favorite treat was the strawberry shortcake ice cream bars. They were (and still are) bomb. You can’t get an better than vanilla and strawberry ice cream with a shortcake coating, you just can’t.

This barks comes pretty darn close in taste with the classic ice cream bars, not even joking one bit. It can be made in an instant, and stashed in the freezer for whenever you feel like eating a little treat. Here’s what ya need:

Strawberries

Coconut cream

Coconut oil

Almond butter

Maple syrup

Freeze-dried strawberries

Graham crackers

Strawberry Shortcake Almond Butter Bark

Tempted to buy a treat at the good humor truck? Here’s an even better idea: Make this strawberry shortcake bark! It tastes like the classic ice cream bar, but is made with whole food ingredients! Super simple to make!

EASY Strawberry Shortcake Almond Butter Bark { Paleo & Vegan }

Print Recipe

Prep Time 10

Total Time 10

Ingredients

1/3 cup coconut oil melted
1/4 cup almond butter
1/4 cup strawberries
1/4 cup coconut cream
2 Tbsp. maple syrup
freeze dried strawberries
gluten-free crushed graham crackers

Instructions

Line a baking sheet with parchment paper. Set aside.
In a food processor, puree strawberries, coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
Pour onto parchment lined baking sheet and oread in an even thin layer.
Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
Sprinkle freeze-dried strawberries and crushed graham crackers on top.
Freeze for 30 minutes, or until hardened. Break into pieces.
Enjoy!
Store in an air tight container in fridge.

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Question of the day!

What’s your favorite frozen treat?

EASY Paleo Zucchini Bread N’Oatmeal Bake

May 12, 2017 by Bethany 16 Comments

Craving zucchini bread for breakfast? Try this Easy Paleo Zucchini Bread N’Oatmeal Bake! It’s full of fiber and protein to keep you full and satisfied all morning! Also Vegan-friendly!

All my zucchini bread lovers, look this way! This recipe was made for ya. Now that it’s getting close to zucchini season, it’s about time to me to create more recipes with my beloved green squash. Even though I eat it year round, zucchini really shines in the summer time.

Does any of you guys have a garden with zucchini? I really want to start growing it this summer, like really bad. The last time I had a garden, the only thing that actually grew were the zucchini. We had zucchini for dayzzzz (literally) and it was awesome. In fact we had so many zucchini that we made zucchini bread pretty much on the daily.

Ahhh my love for zucchini has never faded, in fact I’ve baked a few times with it, like in these brownies , this breakfast pizza and these muffin tops. Today I’m keeping up with the trend, debuting this Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake.

Remember the Banana Bread N’Oatmeal Bake I posted a few months ago? After seeing how popular that became, I knew I had to recreate it with zucchini. This N’Oatmeal bake uses coconut flour instead of oatmeal to make it grain-free. It’s super filling, high in fiber and most importantly, mighty tasty. You’ve probably got most (if not all) ingredients in your kitchen already:

zucchini

coconut flour

almond milk

egg OR flax egg

vanilla

cinnamon

baking soda

baking powder

mini chocolate chips

walnuts

Paleo Chocolate Chip Zucchini Bread N’Oatmeal Bake

Prepare to fall in love with this simple yet crowd-pleasing breakfast recipe. Coconut flour subs in for oatmeal in this bake to make it paleo and grain-free. Studded with mini chocolate chips and walnuts, this breakfast will satisfy your cravings and hunger!

Easy Paleo Zucchini Bread N'Oatmeal Bake

4 from 1 vote

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 1/2 cups shredded zucchini
1 cup non-dairy milk
1 egg beaten (sub flax egg for vegan option)
2 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup mini dark chocolate chips
1/2 cup chopped walnuts or nuts of choice

Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together zucchini, egg, milk and vanilla until well combined.
Add in coconut flour, baking powder, baking soda and cinnamon, mixing until well incorporated. Stir in chocolate chips and walnuts.
Spray cooking spray in a small casserole dish or an 8x8 pan. Pour in batter, spreading out top evenly.
Bake for 30-35 minutes, or until top is golden.
Let cool, slice and serve with almond butter and maple syrup.
Enjoy!

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EASY Dark Chocolate Zucchini Muffin Tops (Gluten-free, Paleo + Vegan!)

April 23, 2017 by Bethany And Rachel 15 Comments

Love muffin tops? Make these Dark Chocolate Zucchini Muffin Tops! No need to waste the bottom with this recipe! Super simple, and secretly healthy!

Let’s start off by talking about our bad habits. You embarrassed? Don’t be, I don’t judge. I have a bad habit of being super picky and only eat parts of foods I want to. Let me give you an example, If there is a bag of trail mix, I will go and pick out all the cashews and chocolate covered raisins and leave out the other stuff. My mom gets soooo mad when I pick and choose, but I do what I want.

When I make granola, I pick out the largest clusters and leave the crumbs for everyone else. Yeah, I’m bad like that. But that’s pretty much the only “bad” thing I do, otherwise I’m a pretty good girl.

But let’s talk about another thing I’m picky about: Muffins. I love muffins, but the top part is da best. Correct me if I’m wrong but the phrase “The bottom parts of the muffin are the best” has been said by no one ever. And there’s a reason why I pick off the tops and leave the bottoms behind. Don’t worry, I don’t waste food, I like crumbling the bottoms on top of yogurt parfaits.

But back to muffin tops, I have always wanted to make just the top part but was kinda confused on how to. But with a little bit of coffee and a whole lotta Jesus, I figured it out. I went with chocolate zucchini muffins because, no explanation needed😉.

And let me tell you about those chocolate chunks, they’re golden in these muffin tops. Sure, chocolate chips can be used in place, but the chunks are where its at! Dip these muffin tops in your coffee for breakfast, and you’ll be one happy camper.

Dark Chocolate Chunk Zucchini Muffin Tops

The best parts of the muffin are made without wasting the bottom part with this healthy recipe! Super simple to make, moist, and full of chocolate, these muffin tops are the answer to your prayers! You’d never guess that they are paleo, gluten-free with a vegan option!

EASY Dark Chocolate Zucchini Muffin Tops

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 6 muffins

Ingredients

1 cup almond flour
1/4 cup dark cocoa powder
1/2 tsp baking soda
1 cup zucchini shredded
1/2 cup almond butter
1 egg beaten (sub flax egg for vegan option)
1/4 cup maple syrup
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, cocoa powder baking soda in a large bowl.
Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.
Fold in chocolate and mix combine.
Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

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