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  ❤

Crispy Baked Chickpea Falafel’s

These falafel’s are so delicious and you can pretty much serve them however which way you want to, inside a sandwich, wrap, pita or in a Buddha bowl with hummus or a lemon tahini dressing and a salad. They are so healthy using no oil and baked, yet they are still so crispy and soft inside, plus they are SO EASY to make!

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 small red onion, diced
  • 2 cloves garlic, sliced
  • 2 tbsp plain flour
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp mild chilli powder (optional)
  • 1 tsp dried parsley or you can use fresh parsley
  • 2 tsp sesame seeds
  • juice of 1 lemon
  • 2 pinches salt

Method

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6. Line a baking tray with non-stick baking parchment or spray with a little oil to prevent the falafel’s from sticking to the baking tray.
  2. Add all the ingredients into a food processor and whizz until you form a paste. NOTE: If you like some bite and texture to your falafel’s leave some chickpeas out whole, then add the chickpeas to the falafel paste once it’s all whizzed up.
  3. Scoop out 1 heaped tbsp per each falafel and roll into ball shapes using your hands, then place them onto your lined baking tray.
  4. Baked the falafel’s for 20-25 minutes until they are lightly golden and crisp on the outside, but soft in the middle.
  5. Serve in a Buddha bowl with hummus or a lemon tahini dressing. I also love these inside a hummus salad wrap, pita or sandwich! 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 ❤

Chilli & Lime Avocado Toast with Sauteed Garlic & Soy Mushrooms

This is one of my favourite savoury toasts and i love it! I will have this for a savoury breakfast or for a tasty lunch! I love the creamy avocado toasts with these meaty mushrooms on top, i think you will too!

Serves 1

For the Chilli & Lime Avocado toast:

  • 2 slices toast of choice
  • 1 medium ripe avocado
  • juice of 1/2 lime
  • a sprinkle of dried chilli flakes
  • pink Himalayan salt, to taste

For the Garlic & Soy Mushrooms:

  • 110g chestnut mushrooms
  • 1 tbsp soy sauce/tamari
  • 1/4 tsp garlic powder

Method

  1. For the creamy chilli & lime avocado, add the flesh of the ripe avocado in a small bowl with the lime juice & chilli flakes, then mash it all up together with a fork until super creamy, season with a little salt to taste. Spread on your 2 slices of toast.
  2. Meanwhile, add 1 tbsp of soy sauce/tamari & the garlic powder to a bowl and mix together until well combined. Add the mushrooms in the bowl and spoon over the garlic & soy sauce all over the mushrooms until the mushrooms are fully saturated.
  3. Saute the mushrooms in a hot frying pan with a tiny bit of water (about 1-2 tbsp), stirring frequently on a high heat setting for 10 minutes, or until the mushrooms are soft and have soaked up all the liquid.
  4. Arrange the mushrooms on top of your avocado toasts & 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 ❤

Crispy Baked Satay Tofu

Serves 1

Ingredients

  • 1/2 block extra firm tofu, drained
  • 1 heaped tbsp natural smooth peanut butter
  • juice of 1 lime
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup/honey
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp ground ginger
  • water for consistency.

Method

  1. Preheat the oven to 200C/180C fan/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Gently press your tofu in between a clean tea towel or cloth until all the excess water has gone.
  3. Slice your tofu into bite-sized cubes, then set aside in a medium-sized bowl.
  4. For the satay sauce, add the peanut butter to a small bowl, then whisk together the lime juice, soy sauce, maple syrup, ginger & chilli flakes until all combined, then add a little water to reach a medium thick consistency. (should be thick, but pourable).
  5. Spoon the satay sauce all over the tofu cubes until the tofu is fully saturated in the sauce. (leave some satay sauce to drizzle all over your stir-fry too)
  6. Transfer the satay tofu onto your lined baking tray, bake in the oven for 15-20 minutes until the outside is crisp and golden. Serve with Stir-fry veggies and noodles/rice. 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 ❤

Healthy Crispy Baked Potato Fries (oil-free)

Healthy Baked Crispy Golden oil-free CHIPPPPSSS, seasoned with nutritional yeast and smoked paprika, the perfect side dish!

Oh yes… you heard that right, healthy and oil-free. Simply just add your raw fries to a baking tray with non-stick baking parchment and bake in a preheated hot oven until crisp, golden and fluffy inside.

Don’t get me wrong i do LOVE to buy some tasty fries from the chip shop for a treat, especially if i am visiting the seaside… gotta have PROPER seaside chips. But at home, i much prefer the taste of oil-free fries, but i still like to dunk them into some sort of healthy fats like gucamole/avocado dip, hummus or vegan tzakziki. 

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Serves 2

Ingredients

  • 500g White potatoes
  • 2 tbsp nutritional yeast, plus extra to sprinkle (optional)
  • 1 tsp smoked paprika, plus extra to sprinkle (optional)
  • sea salt, to taste

Method

  1. Preheat oven to 220C/200C fan oven/400F/Gas mark 7 and line a large baking tray with non-stick baking parchment.
  2. Slice the potatoes into thin fry shapes (i like to leave the skin on for more fibre) then give them a rinse under a cold tap in a colander.
  3. Add the raw fries into a large mixing bowl then add the nutritional yeast & paprika and mix/toss well to coat the fries in the seasoning.
  4. Once the fries are coated, transfer them to your lined baking tray, sprinkle with more nutritional yeast and paprika (if desired, like me) then season with some salt.
  5. Bake for around 30 minutes, turning them over halfway through cooking time to cook evenly, or until they are golden & crispy on the outside & soft inside.
  6. Serve with your favourite dip/hummus or try my Guacummus (Guacamole + Hummus)

 

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If you end up making this recipe, it would be really nice if you could let me know what you think by leaving a comment down below.

Or if you had time to take a photo, i would LOVE to see your photos on Instagram and i will share it in my Insta-Stories. Just tag @nourishing.alex or use #nourishingalex so i can see your wonderful recreations!

Lots Of Love Alex ♥