Mocha Muffins with Peanuts

I firmly believe that chocolate has its place in the breakfast world—like in these mocha muffins for example! Chocolate muffins made with coffee with bits of roasted peanuts mixed in. And because they’re made with whole wheat and without any butter or eggs, they’re vegan and (vaguely) healthy.

Mocha Muffins with Peanuts (taken from Love Food Eat)

Makes about 14 muffins

  • 2 cups whole wheat flour
  • 1 cup sugar
  • ½ cup cocoa
  • ½ cup crushed plain roasted peanuts
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ – ¾ cup oil
  • 1 cup coffee
  • ½ cup soy milk

Preheat oven to 325 degrees. Line muffin tins with cupcake liners.

Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.

Pour the wet ingredients to the dry ingredients. Mix till combined, but do not overmix.

Spoon the batter into muffin tin and bake for 20- 25 minutes until a toothpick comes out clean.

Banana Chips

These banana chips are a yummy, easy to make, healthy, crunchy snack. For this batch, I just lightly salted the banana slices, but they can be customized with your favorite spices for different flavored chips. They’re also vegan and gluten-free.

Banana Chips (inspired by Home Made Simple)

Makes about 30 small chips (easily multiply the recipe for more chips)

  • 1 banana
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Preheat oven to 200 F. Line a baking sheet with parchment paper and lightly coat with non-stick spray.

Cut banana into very thin slices, about 1/8 of an inch thick. Dip each slice into lemon juice and lay on baking sheet. Once all the banana slices are on the sheet, sprinkle each one lightly with salt.

Bake for approximately 1 hour and 30 minutes, turning chips over halfway through. Remove from oven when chips are light brown and seem mostly dry. They’ll crisp up even more as they cool.

Pumpkin Nut Granola

This granola has a warm spiced flavor that blends with pumpkin and is sprinkled with almonds and walnuts. It’s crunchy, delicious, and filling while still low in fat.

Pumpkin Nut Granola

Makes 4 cups

  • 2 cups rolled oats
  • 1/4 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 2 cups crushed rice cereal (like Rice Chex)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tbsp sugar/sweetener
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tsp cinnamon, separated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Preheat oven to 300 F. Line baking sheet with sides with parchment paper.

Combine rolled oats, rice cereal, walnuts, and almonds in a large bowl. Add 1 tsp cinnamon, nutmeg, ginger, cloves, and salt and mix thoroughly.

In a separate bowl, combine pumpkin, maple syrup, vanilla, almond extract, sugar, and 1 tsp cinnamon. Add wet mixture to dry mixture and stir until dry mix is evenly coated.

Spread granola onto baking sheet. Bake for 30-35 minutes, removing from oven every 10 minutes or so to lightly toss for even baking. Remove and allow to cool completely; granola will crisp up more as it cools.

Apple Cinnamon Granola

This granola is sweet with a warm cinnamon flavor and is low in fat because it uses applesauce to create clumps instead of the usual butter or oil. It’s great as a snack on its own or as a crunchy yogurt topping.

Apple Cinnamon Granola

Makes about 4 3/4 cups (164 calories per half cup serving)

  • 2 cups rolled oats
  • 2 cups rice cereal squares, crushed
  • 1/4 cup almonds roughly chopped
  • 1/3 cup dried cranberries
  • 2 tsp cinnamon, divided
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 tsp almond extract
  • 3 tbsp sugar/sweetener

Preheat oven to 300 F. Line a baking sheet with sides with parchment paper and set aside.

Combine oats, rice cereal, almonds, and dried cranberries in a bowl. Add 1 tsp cinnamon, nutmeg, and salt and mix.

In a separate bowl, mix together applesauce, almond extract, sugar/sweetener, and remaining teaspoon of cinnamon. Add maple syrup.

Drizzle wet mixture over dry mixture and mix until evenly coated. Spread granola onto baking sheet. Bake for 30-35 minutes, tossing every 10 minutes or so, until lightly toasted. Granola will crisp up more as it cools.