Healthy Snacking

Triple Berry Banana Muffins

Oatmeal, berry, and banana muffins naturally sweetened and packed with protein and fiber. Perfect to meal prep for snacks and breakfast.

I used to have a blog called The Vegan Muffin Woman where I only created and shared muffins and cupcake photos and recipes.

Basically anything made in a muffin tin was fair game.

Sometimes when I make muffins now I remember TVMW and I have to laugh.

I remember the struggle to get excited about the same shape every post.

These Triple Berry Banana Muffins, though, I wouldn’t mind seeing an a weekly basis.

Did you ever eat the Entenmann’s Little Bites Muffins?

Those mini muffin packs were one of my favorite snacks, and blueberry was by far the best flavor.

I remember ripping open a packet and being overwhelmed by that sugary sweet blueberry bakery smell.

MMM.

Well, these Triple Berry Banana Muffins are even better than that because they smell amazing *and* they’re amazing for you.

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Double Chocolate Zucchini Muffins

By Flora & Vino 10 Comments

Satisfy your chocolate cravings with these Double Chocolate Zucchini Muffins. You won’t believe they’re packed with fruits and veg!

If you’ve been hanging with me for a while, you know that muffins hold a special place in my kitchen.

(Read about me for my back story on my obsessions with all things muffin!)

Needless to say, I’m really excited to share these Double Chocolate Zucchini Muffins!

They’re kind of the superhero of muffins because they have special powers.

They take ordinary greens and transform them into mouth watering bites of chocolate.

Pretty cool, right?

I’m going through a serious “hidden greens” phase right now and these muffins are my latest experiment in their disappearing act.

They not only have one, but TWO greens hiding under their oatmeal exterior.

In the last phases of mixing, I remembered some extra spinach in the fridge and on impulse threw it in the blender with the zucchini to grate.

Double chocolate, double green.

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Quinoa Carrot Cake Breakfast Cookies

By Flora & Vino 2 Comments

Quinoa carrot cake cookies perfect for busy weekday mornings. Oil-free, gluten-free, refined sugar-free, and high in protein to keep you fueled for hours.

Imagine cookies for breakfast. Are you with me?

Now imagine carrot cake for breakfast. Yes?

Picture those two spectacular scenes smushed together plus all of the health benefits of eating a bowl of oatmeal and then some.

These Toasted Quinoa Carrot Cake Breakfast Cookies make all of those imaginings a reality next to your cup of coffee.

Fun fact: My first ever birthday cake was a carrot cake.

I remember seeing it in pictures, a yellow cake with the face of Big Bird smiling up at us under frosted yellow feathers.

Maybe just despite this, at an early age, I decided that I didn’t like carrot cake.

I cringed whenever someone selected it for their birthday.

It was too carroty, too nutty, too something.

Too much carrot and not enough cake.

I had a thing about texture in foods as a kid.

I didn’t do orange juice with pulp and I certainly didn’t do nuts in my breakfast cookies.

Apparently my younger self didn’t appreciate the beauty of sneaking vegetables in desserts (and everything).

My how times have changed, because I absolutely love the texture of these cookies.

They’ve got a little bit of everything.

They’re packed with creamy almond butter, nutty flax seed, hearty oatmeal, sweet raisins, crunchy walnuts, shredded carrots, and even a bit of banana and applesauce.

I didn’t want you to miss out on anything first thing in the morning, so I packed in all of the goods.

They’re full of fiber, protein, complex carbs, and healthy fats that will give you tons of energy for the day ahead!

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Peanut Butter & Basil Bliss Balls

By Flora & Vino Leave a Comment

4-ingredient raw energy balls with peanut butter, oats, dates, and fresh basil! Perfect to make ahead for snacking on the go when basil is in season!

Move over jelly, PB has a new lover.

Friends, I’m here to introduce you to my latest flavor obsession.

Have you tried the combination of peanut butter and basil?

If your face is all contorted in disgust, hear me out.

Because my face looked like that once too.

But now I’m chewing on these Peanut Butter & Basil Bliss Balls in pure peanut butter basil bliss.

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Banana Chia Chocolate Chip Muffins

By Flora & Vino 5 Comments

Banana chia chocolate chip muffins made with oatmeal and chia seeds. Gluten-free, refined sugar-free, and packed with protein.

We go through a lot of bananas a week.

Like a lot.

I’m talking three bunches of bananas at the check out line with zero shame a lot.

Usually I get 1 really green bunch, 1 slightly underripe bunch, and one perfectly ripe bunch for eating right away.

This way the bananas ripen throughout the week and we use them in shakes and stuff as they come into their prime.

I periodically check throughout the week, freezing any super bruised and brown bananas for smoothies and leaving their better looking buddies on the counter.

Sometimes during a particularly hectic week I forget to do a freezing sweep and I’m stuck with a bunch of ugly bananas on Saturday/Sunday.

That’s when I take a hint from the universe that it’s time to make some Banana Chia Chocolate Chip Muffins.

I’ve been talking for a while about recreating a family recipe for Oatmeal Banana Chocolate Chip muffins that my mom used to make when I was a kid.

I even highlight these muffins in my About Me section, they’re that good.

My mom timed it perfectly so they’d emerge from the oven right as my sister and I walked into the door after hopping off the school bus.

I’d sit at the kitchen table, talking about homework and school cliques between mouthfuls of banana goodness with chocolate covered fingertips.

Let’s recreate that scene in adult life, shall we?

Minus the homework, please.

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Apple Acorn Squash Muffins

By Flora & Vino 11 Comments

Apple acorn squash muffins made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Perfect for a healthy snack or quick breakfast.

Flora & Vino had to begin with muffins because that’s where I started, too…

With baking mitts, a muffin tin, and flour everywhere.

Before I ever assembled a macro bowl, knew that oats could soak overnight, or blended a shake thick and teeming with frozen fruits and veggies, I baked.

My love for those dome shaped baked cups reaches back to elementary school.

I remember the best days when I walked in the front door after school assaulted by the smell of banana and chocolate.

These Apple Acorn Squash Muffins are special because they’re the *first* muffin recipe shared on the blog.

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Healthy Snacking

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