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  ❤

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 ❤

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 ❤

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 ❤