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


  • 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)


  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  ❤

Lentil, Mushroom & Bean Burgers

makes 8 burger patties


  • 1 can red kidney beans, drained & rinsed
  • 1 can green lentils, drain & rinsed
  • 1 clove garlic, diced
  • 1/2 red onion, diced
  • 230g mushrooms, finely diced
  • 100g cooked quinoa/bulgur wheat
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tbsp soy sauce/tamari
  • 5-6 tbsp corn flour
  • 2 tbsp nutritional yeast
  • a good pinch of salt


  1. Preheat oven to 200C/400F/180C fan/gas mark 6. Line a baking tray with non-stick baking parchment or lightly grease with a little olive oil.
  2. First saute the mushrooms in a saucepan with a little water or oil for 10 minutes until the mushrooms are soft and there is no liquid at all in the pan. (meanwhile its a good idea to boil 40g dried quinoa while the mushrooms are cooking)
  3. Once the mushrooms and quinoa are cooked, drain the quinoa and set them both aside.
  4. Add the beans, lentils, garlic, red onion, mushrooms, 100g cooked quinoa, soy sauce, smoked paprika, dried parsley, nutritional yeast & a good pinch of salt in a food processor, then process for about 1 minute until everything is smooth. Add the corn flour and process for another 1 minute until combined. (add more corn flour if the mixture is too wet)
  5. Place the burger mix into a large bowl and refrigerate for 30 minutes or so until the mixture becomes more firm. (or if you’re impatient like me, you can skip the firming process LOL), but don’t worry if the mixture is still slightly wet, it will be fine.
  6. Scoop out 1 big heaped tbsp of the burger mixture with your hands, then make a ball shape, then press flat onto the baking tray until you form a round patty shape until all the mixture is gone.
  7. Bake them into the oven for 30 minutes, turning them over half way through cooking time, until both sides are crisp and firm.
  8. Serve inside a burger bun, or enjoy with some crispy oven baked fries and a salad! 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 ❤

Banana Oat Protein Pancakes with Cacao Nibs

These vegan banana oat protein pancakes are mega fluffy and contains a good 22g protein for the whole batch! I use my favourite protein powders from MyVegan because their flavours are delicious. They’re not chalky or gritty like other protein powders i have used before, and they seemed to make my pancakes extra fluffy!

You can get 30% off MyVegan by using my code ALEX30 at the checkout, and if you spend £30 you can get a free bottle of vitamin B12 supplements!

Makes 10 mini pancakes


  • 100g Oat flour
  • 1 tsp baking powder
  • 1 scoop My Vegan banana protein powder
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1/2 large ripe mashed banana
  • 220ml plant milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tbsp cacao nibs
  • a little coconut oil, for frying


  1. To make the oat flour, blend up your normal oats in a blender or using a hand-stick until your form a powder/flour consistency.
  2. Add your oat flour to a mixing bowl, followed by all the other dry ingredients, then mix well to combine.
  3. Next pour in the plant milk,1/2 mashed banana, maple syrup and cacao nibs, then whisk it all up until your form a thick, but pourable pancake batter.
  4. Heat a little oil in a frying pan on a medium/high heat setting.
  5. Once hot, add 2 tbsp of the pancake batter per pancake and cook until you see bubbles forming on the surface of the pancake, then flip them over to cook for another 1-2 mins on the other side until both sides are lightly golden.
  6. Serve and top with the other half of the banana, cacao nibs, fresh berries, coconut yoghurt and a drizzle of 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 ❤

Sweet Sticky Tofu

Sticky, Sweet , with a little kick of chilli, just how i love my tofu! I serve this with stir-fried garlicky broccoli & mushrooms and it’s SO DELICIOUS! Try this for yourself!

Serves 1


  • 1/2 block (130g) of extra firm tofu
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sriracha sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp cornflour
  • Spray oil for frying


  1. First we have to press our tofu to get rid of all the liquid. So drain the tofu from the packet, place the block of tofu onto a clean tea towel and gently press the tofu in between the towel to squeeze out the liquid. (keep finding dry parts of the towel to press with) Press until most of the liquid has gone.
  2. Slice your tofu into bite-sized cubes then set aside.
  3. To make the sauce, add the soy sauce to a bowl, then whisk in the maple syrup, sriracha, garlic powder, ground ginger, and finally the cornflour, whisk everything really well until you form a smooth sauce.
  4. Place your tofu cubes into the bowl, then gently spoon the sauce over the tofu to saturate each tofu cube, then cover the bowl with clingfilm and refrigerate for 30 minutes – 1 hour, until the tofu sponges up some of that sweet chilli marinade.
  5. Next, spray a little oil into a non-stick frying pan, preheat the oil on a high heat for 5 minutes.
  6. Once the pan is hot, spoon the tofu into the hot pan (leave some of the sauce for the end) Cook the tofu on a medium-high heat setting for around 10-15 minutes, stirring frequently.
  7. Pour the excess marinade sauce over the tofu 5 minutes before end of cooking time for extra stickyness! The tofu should be nice and firm, sticky & lightly golden on the outside.
  8. Serve with cooked brown rice, stir-fried garlicky broccoli & mushrooms and a sprinkle of sesame seeds! 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 ❤

Tofu Scramble

Forget scrambled eggs! Tofu scramble is much more tasty! This is what i love to make if i’m craving a savoury breakfast, or brunch on the weekend. I love tofu scramble with creamy mashed avocado lime toast! This makes such an amazing substantially cooked vegan breakfast and sometimes i love this for lunch too!

Serves 1


  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • Handful mushrooms, sliced
  • Handful of cherry tomatoes, sliced in half
  • 1/2 block firm tofu, drained & pressed until there is no more liquid
  • a little handful spinach
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tbsp nutritional yeast
  • salt & dried chilli flakes, to taste


  1. Saute the onion & garlic in a saucepan/frying pan, with a little water or oil, on a high heat setting until soft.
  2. Stir in the diced peppers, tomatoes & mushrooms, stirring frequently cook for 3-5 mins until the veggies have softened.
  3. Stir in all the spices & nutritional yeast and cook for another minute or so until fragrant, then scramble in the liquid free tofu, crushing it with your hands.
  4. Cook everything for 10-15 minutes on a medium-high heat setting, stirring frequently. You can add a little more water if the pan gets too dry.
  5. Add in the spinach 3 minutes before end of cooking time near the end just so the spinach wilts. Season with salt & dried chilli flakes.
  6. Serve with avocado on toast! Enjoy!

PS – I always love to hear what you think of my recipes, so if you end up making this, please comment below to let me know what you think!

Even better, take a photo and post it on Instagram, i would love to see it! Make sure to tag @nourishingalex and i will share it in my Insta stories! Thanks lovelies!