Chocolate Banana Protein Muffins (oil-free & Vegan)

When i’m craving something sweet, i want these soft, gooey chocolate protein heavenly oil-free vegan muffins! YUM! These are super delicious and i used my favourite vegan protein powder by MyVegan – Lucky you can get 30% off any MyVegan products by using my discount code ALEX30 at the checkout.

  • soft
  • gooey
  • dense
  • fudgey
  • Chocolatey
  • oil-free
  • vegan
  • sweet
  • bouncy

Makes 12-14 muffins

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 100g light soft brown sugar
  • 2 pinches salt
  • 3 tbsp MyVegan Organic Cacao Powder / unsweetened cocoa powder
  • 2 scoops MyVegan Chocolate protein powder , (add discount code ALEX30 for 30% off)
  • 3 overripe bananas, mashed well
  • 400ml any dairy-free milk
  • 1 tsp vanilla extract

Optional add-ins:

  • 100g dark chocolate chips
  • 100g dark chocolate bar, chopped into small pieces
  • a handful cacao nibs
  • Sweet Freedom Chocolate Sauce, (to drizzle on the muffins 10 minutes before end of cooking time)

Method

  1. Preheat the oven to 190C/170C fan oven/375F/Gas mark 5, line a muffin tray with paper or silicone muffin cups.
  2. First make the oat flour by measuring 150g oats, then using a hand-stick blender or blender, blitz the oats until you reach a flour consistency.
  3. Add all the dry ingredients into a mixing bowl, stir well until all is combined, then in a separate bowl, mix all the wet ingredients together including the mashed banana and whisk well.
  4. Make a well in the dry ingredients, then pour the wet into the dry, keep whisking well until everything is combined, until you form a thick but pourable muffin batter. (You can now stir in your optional add-ins such as, chocolate chips or broken up chocolate bar into the batter)
  5. Add a few heaped tbsp of the muffin batter into your muffin cups until you almost reach the top. (I added some broken up chocolate bar pieces on the surface of the muffins before cooking)
  6. Bake the muffins in the oven for 25-30 minutes until a skewer comes out clean when inserted into the middle. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex  ❤

Blueberry & Banana Vegan Muffins

These muffins are super soft, fluffy, bouncy, moist and bursting with juicy blueberries with a good hint of cinnamon! We love these muffins so much in our household, So much so, they’re all gone by the end of the day LOL! They make the perfect sweet snack with a cuppa tea!

Makes 12

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 100g light soft brown sugar
  • 4 overripe medium bananas, mashed well until gloopey
  • 1 tsp vanilla extract
  • 150ml olive oil/coconut oil/vegetable oil/sunflower oil
  • 2 handfuls fresh blueberries

Method

  1. Preheat the oven to 190C and line a muffin tray with paper/silicone muffin cups.
  2. To make the oat flour, just blend up 150g oats in a blender, or use a handstick blender, until you reach a flour consistency.
  3. Add all the dry ingredients in a mixing bow, stir everything together until combined.
  4. Mix all the wet ingredients in a separate mixing bowl, including the mashed bananas and sugar until well combined.
  5. Pour your wet ingredients into the dry ingredients, give it all a good mix for a minute or so until all the ingredients and fully combined.
  6. Finally fold your fresh blueberries into the muffin batter.
  7. Now add a big heaped spoonful of the muffin batter into your muffin cups. You can add some oats on the surface of the muffins for a little crunch and decoration.
  8. Bake your muffins in the oven for 25 minutes, or until a skewer comes out clean when inserted in the middle of each muffin.
  9. Cool for 10 minutes on a cooling rack before eating! Enjoy with a cup of tea/coffee! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

The Perfect Vegan Banana Bread

The perfect banana bread loaf must be gooey, soft, moist, full of banana and cinnamon flavours and this one has it all, including a sweet sticky maple glaze on the top with caramelised bananas! I bet this wont last a day in your house, it doesn’t last in our house LOL! I love my slices of banana bread with a cup of tea or for breakfast with some coconut yoghurt, fresh berries and a drizzle of nut butter!

Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3-4 very ripe bananas, mashed well
  • 100g light soft brown sugar
  • 1 tsp vanilla extract
  • 150ml olive oil/sunflower oil/vegetable oil
  • maple syrup, for glazing

Optional add-ins:

  • a handful dark chocolate chips/chopped up dark chocolate bar
  • a handful chopped walnuts/pecans
  • a handful dried fruit

Method

  1. Preheat the oven to 190c/160c fan/356 f/gas mark 4. Grease a loaf tin with vegan butter, a little oil or line with non-stick baking parchment.
  2. Add all the wet ingredients, (including the sugar) into a mixing bowl and whisk together until well combined.
  3. Stir all the dry ingredients together in a separate mixing bowl until combined.
  4. Pour the wet ingredients into the dry ingredients, add in your optional add-ins (i used chopped pecans) then thoroughly stir well until everything is combined and until you form a cake batter.
  5. Pour the batter into your prepared loaf tin, smooth the surface with your spoon, the add extra sliced bananas ontop (optional).
  6. Bake in the preheated oven for 1 hour, or until a skewer poked through it comes out clean. NOTE: If your bananas on top are cooking too quickly, cover the banana bread with tin foil to prevent the banana from burning.
  7. Once it is ready, take out the oven and glaze the top of the banana bread with maple syrup on top. Leave to cool in the tin for 10 minutes before adding to a cooling rack. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Peanut Butter, Pecan & Choc Chip Cookies

These cookies are so lush! They’re filled with chocolate chips, peanut butter and delicious pecan nuts (my faves)! I love to have these heavenly cookies with a glass of dairy-free milk, it makes such a yummy TREAT and they’re 100% VEGAN! They’re gooey and soft on the inside and crisp and crunchy on the outside, perfect!

Makes 9-10 cookies

Ingredients

  • 1 cup (200g) Plain flour
  • 1/4 cup (85g) light soft brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup (110g) dairy-free butter
  • 1/2 cup (120g) maple syrup
  • 1/2 cup (100g) natural peanut butter
  • a handful dark choc chips
  • a handful pecans, roughly broken up

Method

  1. Preheat oven to 190C/375F and line a large baking tray with non-stick baking parchment.
  2. Stir the dry ingredients together in a mixing bowl, then mix together all the wet ingredients into a separate mixing bowl.
  3. Add the dry ingredients, to the wet ingredients including the choc chips and pecans, then stir well to combine everything together until you form a cookie dough.
  4. Scoop out the dough using an ice cream scoop or a table spoon of the cookie dough, place it onto your lined baking tray and press down the dough a little.
  5. Bake in the oven for 15 minutes, until lightly golden, leave to rest on the baking tray for 5 minutes before transferring to a cooling wrack. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Easy Simple Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!

Chia seeds maybe really tiny, but they really are a super seed because they are full of important nutrients! They are a good source of Omega-3 fatty acids which is normally found in fish, so as a vegan, its really important to include seeds in your diet! These seeds are full of fibre which will make you feel fuller for longer. They are also full of antioxidants, iron & calcium!

Serves 2

Ingredients:

  • 70g (1/4 cup) chia seeds
  • 1 cup (about 250ml) dairy-free milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract (optional)

To Serve:

Method:

  1. Pour the chia seeds & milk into a bowl, stir everything well using a whisk.
  2. Whisk in the maple syrup and vanilla extract (if using). Whisk well until combined.
  3. Cover the bowl with clingfilm and leave in the fridge to set for 10-15 minutes, or until it has thickened and the chia seeds have absorbed all the liquid.
  4. Serve with creamy Alpro coconut yoghurt, sliced bananas, strawberries, coconut shreds and drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Vegan Hot Cross Buns

The perfect Easter treat, but you can make them any time you feel like some tasty hot cross buns! These hot cross buns are so fun to make and delicious to eat! I like to slice mine in half and spread it with lots of vegan buter, ahhh its so good!! They are so soft and full of juicy sultanas and sticky with maple syrup on top!

Makes about 12 buns

Ingredients

  • 500g strong white flour
  • x1 75g sachet instant yeast
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 50g caster sugar
  • 4 heaped tbsp (175g) apple sauce
  • 250ml dairy-free milk
  • 200g sultanas
  • 50ml sunflower/vegetable oil

for the cross decoration:

  • 3-4 tbsp plain flour
  • water

Method

  1. Sift the flour into a large mixing bowl, stir in the yeast, sugar & spices. Mix well until combined.
  2. Gently warm the milk and apple sauce together on a low heat setting in a saucepan on the hob.
  3. Make a well in the flour mixture, then add the warm milk & apple sauce, add the sultanas and roughly stir everything together until combined. (don’t worry if it seems too dry, it will get much more wet when we knead it)
  4. Place the dough onto a lightly oiled surface then knead into the oil for 5 minutes, keep adding the oil 1 tbsp at a time. When everything is combined, add another 1 tbsp oil, keep repeating this process until you have used up all the oil until you have formed a perfect sticky dough.
  5. Lightly oil a clean mixing bowl, add the dough to the bowl and cover with clingfilm or a damp tea towel and leave in a warm place until the dough has doubled in size (1-1.5 hours)
  6. Line two baking trays with non-stick baking parchment.
  7. Knock back the dough (squeeze the air out) then transfer to a lightly oiled surface and divide between 12 balls.
  8. Preheat the oven to 200C/180C fan oven/400F/Gas mark 6.
  9. Place them on the baking tray, cover them again with a damp tea towel, or clingfilm and leave to rise again for 45 mins – 1 hour until the buns have doubled in size.
  10. For the crosses, mix the plain flour with a little water to form a smooth white paste (like icing consistency), then pipe the crosses on top of the buns, or use a spoon to add the crosses on.
  11. Bake in the oven for 20-25 minutes, or until golden brown on the outside.
  12. Glaze the hot cross buns with maple syrup for a sticky sweet shine, then place them onto a wired cooling wrack to cool.
  13. You can toast them under the grill or in a toaster and serve with lots of dairy-free butter! Enjoy!

Pecan & Cacao Engery Balls

These energy balls are heavenly! They’re chewy, nutty & chocolatey and theyre full of all the goodies that will help keep you feeling energised in between meals. I make a big batch and keep them in a airtight container and keep them chilled in the fridge. I like to help myself whenever i need a little pick-me-up! They’re soooo moreish!

Ingredients

  • 200g dates, pitted
  • 150g pecans
  • 2-3 tbsp raw cacao powder/cocoa powder
  • 1 heaped tbsp peanut butter/almond butter
  • desiccated coconut, for decoration (optional)

Method

  1. Add the pecans to a food processor, then process for about 1 minute until the nuts are fine.
  2. If the dates are too tough and hard, soak them in a bowl of hot water for 1-2 minutes until they are soft. Drain the water from the dates.
  3. Add the dates, cacao powder & peanut butter to the food processor and process until you form a dough.
  4. Scoop out 1 heaped tbsp for each energy ball, roll into ball shapes using your hands, then roll into the desiccated coconut, then place them into an airtight container and keep them chilled in the fridge. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Cashew, Oat & Vanilla Energy Balls

I LOVE these energy balls, they are my favourite thing to snack on right now! They’re so sweet and chewy and full of all the good stuff to help keep you energised! I like to keep a big batch of these in an air-tight container in the fridge, and just grab some when i need a little pick-me-up! These are great to take away whilst travelling too. I took a few batches away on vacation with me to share with my family and they LOVED them!

Ingredients

  • 200g dates, pitted
  • 120g raw cashew nuts
  • 3 tbsp oats
  • 1 tsp vanilla extract
  • 1 heaped tbsp cashew butter/peanut butter
  • Desiccated coconut, for decoration

Method

  1. Pour the cashews & oats in a food processor and process for about 1-2 minutes until you form fine cashew & oat crumbs.
  2. Meanwhile, soak the dates in a bowl of hot water for 2 minutes until they have softened (only do this if your dates are too hard and tough) Drain the water from the soaked dates.
  3. Add the dates, cashew butter/peanut butter & vanilla extract to the food processor with the cashews & oats, then process until you form a dough.
  4. Scoop out 1 heaped tbsp per ball, roll into a ball shape with your hands, then roll the energy ball into the desiccated coconut until coated. Do this until you have used up all the dough.
  5. Place the energy balls into an airtight container and keep them chilled in the fridge. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Easy Vegan Chocolate Brownies

Treat yourself to some easy-to-make DECADENT CHOCOLATE VEGAN BROWNIES! They really are very simple and easy to make… the hardest part is to wait for them to be ready LOL. We love these brownies, (especially my daughter Mia and my partner Steve) and i love to sit down with a coffee, read my book and enjoy some self-care and have a yummy slice 😛 – When they’re all gone, i always get requested to make some more asap!

Ingredients

  • 250g plain flour
  • 65g cacao or coco powder
  • 320g light soft brown sugar
  • 1 tsp baking powder
  • a good pinch of salt
  • 250ml vegetable oil
  • 250ml water
  • 2 tsp vanilla extract

Method

  1. Preheat the oven to 180C/160C fan oven/350F/Gas mark 4 and grease a square brownie baking tin with vegan butter, oil or line with non-stick baking parchment.
  2. Mix all the dry ingredients together in a large mixing bowl, stir until combined.
  3. Next add all the wet ingredients, give it a good mix until everything is well combined until you form a smooth chocolate brownie batter.
  4. Pour your brownie batter into your greased or lined baking tin, then bake in the oven for 45mins – 1hr, or until a skewer comes out clean once inserted in the middle.
  5. Leave to cool in the tin for at least 20 minutes, then turn the tin upside to take out the brownie.
  6. Slice into 9-12 equal squares. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Apple Cinnamon Cake (vegan)

This vegan apple cake is absolutely delicious which i love for a sweet treat. Its filled with all the delicious flavours of autumn, and while its baking, it sets off some gorgeous scents of cinnamon all around the house. The cake is so gooey and moist and filled with yummy apple and juicy plump raisins. The slices of apple on top of the cake caramelises while its baking making it crisp on top, but i like to add a good crunch by sprinkling the top with some chopped pecan nuts. The best thing is its SO EASY TO MAKE!

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Dry Ingredients

  • 400g Self-raising flour
  • 200g brown sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 2 tsp ground cinnamon

Wet Ingredients

  • 300ml dairy-free milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Other ingredients

  • 3 Bramley Apples
  • 2 handfuls raisins (optional)
  • icing sugar to dust on top

Optional add in:

  • a handful of Pecans/walnuts, roughly chopped 

Method

  1. Preheat oven to 190C and grease a large round cake tin with a little dairy-free spread, or a little oil.
  2. Mix the dry ingredients together in a mixing bowl.
  3. Mix together the wet ingredients in a separate mixing bowl.
  4. Fold the dry ingredients into the wet bowl, and whisk well until you form a smooth cake batter.
  5. Add in 1 grated apple and the raisins, and nuts (if using) into the batter and further mix well until combined.
  6. Slice the other 2 apples into thin slices for the topping.
  7. Roughly chop the pecans.
  8. Pour the cake batter into your greased cake tin until the top is level.
  9. Arrange your apple slices on top of the cake batter, then lightly sprinkle with more cinnamon over the top.
  10. Bake in the oven for 1 hour 20 minutes, or until the cake comes out clean when a skewer is poked through the middle.
  11. Sieve some icing sugar on top. Enjoy!