Healthy Carrot Cake Muffins

Carrot Cake deserves an award in the cake community. And carrot cake WITH cream cheese frosting deserved the gold medal.

This recipe is what I like to think of as the ultimate balanced snack. What does that mean? Well, balance means a lot of things to me, but in terms of this snack, I consider it “balanced” because it gives you a good dose of protein, carbs and fat. Like I said, balance means a lot of things, but having snacks like this are the perfect way to enjoy a snack or sweet treat throughout your day that will make you feel fulfilled in all the ways you want.

Protein Frosting

I linked my protein frosting recipe below. I use the same recipe from my protein cinnamon rolls and it works equally as well for this recipe! I think it really enhances the carrot cake experience.

Cupcake or muffin? I’m not sure, either way, they’re delicious and moist, and who cares if it’s a muffin or cupcake!

Carrot Cake Muffins Recipe

Yield: 12 muffins Prep: 30 minutes

  • 2 cups oatflour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp each, ground ginger & ground nutmeg
  • 1 cup plain greek yogurt
  • 1/3-1/2 cup maple syrup
  • 1 banana
  • 1/4 cup tahini
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup carrot, grated
  • Frosting: Protein Cream Cheese Frosting


  1. Preheat oven to 350F
  2. Mash banana in a large bowl and whisk eggs in. Add yogurt, maple syrup, tahini, and vanilla extract. Stir all wet ingredients together.
  3. Add dry ingredients to the bowl and combine.
  4. Fold in shredded carrot and combine all together.
  5. Spray muffin tin with baking spray and spread batter evenly among 12-14 muffins.
  6. Bake in preheated oven for 26-27 minutes.
  7. While baking, mix together the ingredients for the greek yogurt cream cheese frosting linked above! If you don’t want that frosting, I recommend topping your muffin with almond butter, or any other nut butter of choice!
  8. Remove muffins when done baking and top with whatever you like! Enjoy!


per 1 of 12 muffins without frosting

Calories: 115 Total fat: 4g Sodium: 24mg Carbs: 15g Fiber: 2g Sugar: 8g Protein: 5g

Healthy Cinnamon Crunch Berry Protein Muffins

I’ve said it once and I’ll say it again. I love muffins. They are the perfect compact snack to bring on the go or fancy up at home for a delicious snacking moment.

Not to get all deep in a blog post talking about muffins. But snacks like these symbolize more to me than just something to eat when I feel snacky. I am a routine-oriented person, and as a university student who works part-time, goes to the gym, tries to prioritize social time and alone time, getting enough sleep and so on… Clearly, everyday looks a little different. And although each day looks different, I like to keep certain things constant, taking a moment or two for myself in the midst of a busy day is very important, and it is one of my constants.

All of that to say, having an afternoon snack that I made myself FOR myself is something I truly appreciate having the opportunity to do. This is something that brings me peace in my day, so this is your reminder, that even though your day may be chaotic or unorganized, I encourage you to take a moment to do something for YOU, and if that is eating your meal prepped muffin, we are on the same page;)

Muffin Goals

These muffins check off all of the boxes. They have protein from eggs, greek yogurt, and whatever milk you use. Carbs from the oatflour, and healthy fats for the coconut oil and nut butter you may choose to top it with!


The crumble is optional, but it’s super easy to make and amplifies the flavours in this muffin. You will probably have extra crumble, which is perfect for yogurt bowls, with fruit, or for your next batch of muffins.


Like all of my other recipes, don’t be afraid to switch up some of the ingredients to fit your needs. If you aren’t feeling the berry vibes, swap in some chocolate chips, or keep them nice and plain.

Instead of greek yogurt, you could use cottage cheese or banana. Instead of coconut oil you could olive oil or another nut butter of your choice… Trust your gut.

Cinnamon Crunch Berry Protein Muffins Recipe

Yield: 12 muffins Time: 35 minutes

  • 2 cups oatflour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup greek yogurt
  • 2 eggs (or 1/3 cup egg whites)
  • 1/3 cup milk of choice
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil
  • 1 cup berries

Cinnamon crumble

  • 1/3 cup oatflour
  • 1/3 cup oats
  • 2-3 tbsp coconut oil
  • 3 tbsp brown sugar (or coconut)
  • generous sprinkle cinnamon
  • pinch of salt


  1. Preheat oven to 350F
  2. Add all wet ingredients into a large bowl and mix together.
  3. Add dry ingredients to wet ingredients and combine them all together.
  4. Add berries of choice (I use frozen mixed berries)
  5. Make the crumble by adding dry ingredients and then adding the coconut oil and mixing together. (It should be nice and crumbly. I think you get the idea)
  6. Spray a muffin tin with nonstick baking spray or line it with cupcake liners.
  7. Divide batter into 12 muffins. Sprinkle each muffin with a little crumble.
  8. Bake in preheated oven for 28 minutes.
  9. Let cool. Enjoy! HIGHLY recommend trying these out with some almond butter on top. Life changing.


per muffin using 1/2 of the crumble

Calories: 125 Total Fat: 6.5g Carbs: 13g Fibre: 2g Sugar: 7g Protein: 5g

Pumpkin Brownies

I love brownies. So much so that I feel this website deserves a second recipe. Because there are so many different ways to make a delicious chocolatey treat. I want easy access for all the brownie lovers out there.

Check out my other brownies here: Avocado Brownies

Food is Where the Heart is

The other day my best friend and I were having a talk about how food truly is a love language. If I want to give someone a thoughtful gift, often the first thing that comes to mind is getting them a treat that would bring them joy in some way. Similarly, making something for someone to enjoy is a prime act of service moment, which also happens to be one of my main love languages.

All this is to say that brownies take me down memory lane, as they are my dad’s favourite dessert. Growing up, we would always have brownies with fresh raspberries for his birthday or father’s day. To this day, his birthday is a special occasion to make brownies…

So here you go, make brownies for someone you love sometime. we can all use a little love in the form of a soft, chewy, chocolatey brownie.

Brownie pan OR 3 Bite Brownies

Below I have included two ways to shape this dessert. Either 3-4 bite brownies (see what I did there), or a good old pan of them. Choose whatever shape will be more fun for you. (The photos are my 4-bite version because my pan of brownies photo sesh was not as aesthetic… IYKYK)

Pumpkin Brownie Recipe

  • 1 cup pumpkin puree
  • 2 eggs
  • 1 banana
  • 1/3 cup maple syrup
  • 1/4 cup milk of choice
  • 1/2 cup oatflour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chunks (chunks make the experience better but chips work too)


  1. Preheat oven to 350F
  2. Mash banana in a large bowl, and whisk eggs in with it.
  3. Add all other wet ingredients to a bowl and mix them together.
  4. Mix dry ingredients in a small seperate bowl and then combine with wet ingredients.
  5. Add chocolate chunks (my favourite is the dark chocolate bars chopped up. Thank me later)
  6. Add batter to a greased 8×8 brownie pan or line it with parchment paper. (or add 10-12 muffin tins 1/4 of the way full for the brownie bites version)
  7. Bake in preheated oven for 22 minutes. This is just the perfect amount of cooking time for a slightly gooey undercooked vibe, so feel free to leave them in for a few more minutes if you don’t love the “chewy” brownie type as much.
  8. Serve with some ice cream, raspberries, chocolate frosting, or whatever makes you the happiest. Brownies are meant to bring you joy, embrace it.

Quick Classic Hummus

I love hummus. It is my go-to snack any time of day that satisfies my salty tooth. (like a sweet tooth but salt you know) My favourite is a basic hummus, with a hint of lemon, and a perfect dose of saltiness.

this recipe is your basic beginner guide to your hummus adventures. If you want to spice it up, I encourage you to do so. I’ll list some more inspiration below for some more creative flavours you can try out!


Dip your carrots, cucumber, crackers, or apple, add it to a quinoa bowl, or on a sammy. The possibilities are endless.

Spice it up

Make it your own!! have fun with this iconic dip.

  • add roasted red pepper
  • roasted garlic
  • chopped olives on top
  • Chili flakes
  • roasted beets

The list goes on. Switch it up and you’ll never get bored of it.

Hummus Recipe

1 can chickpeas, rinsed, drained

3 tbsp tahini

juice of a lemon

3 tbsp olive oil

3 tbsp water, plus more to thin if necessary

1 tsp salt, garlic powder, and paprika


  1. Add all of your ingredients to a blender and blend!
  2. Add tiny amounts of water/olive oil to help it blend if you blender is struggling!
  3. Taste test and add more salt as necessary.
  4. enjoy!

Banana Chickpea Blondies

I kind of have a thing for chickpeas. Hummus is quite possibly on my list of top 3 snacks (in the savoury category). So making them into a fun dessert/snack only feels right.

I love a good banana bread or banana muffin, so this blondie recipe is perfect if you feel the same. A subtle hint of banana in this light and fluffy bar with hints of chocolate. It’s so good, trust me. If you don’t like chickpeas, don’t fear, you will never even know they are there.

Here are some more banana-based recipes you have to try!

Banana Chocolate Chip muffins

Banana Bread


Alright, my goal with this recipe is that you can find no excuse for not making it due to a lack of ingredients.

  • honey can be swapped with maple syrup
  • the banana can be swapped with 2 eggs, and a 1/3 cup of greek yogurt. (or ditch the yogurt) I would simply add a tbsp of sweetener since the banana adds some natural sweetness
  • You can swap the peanut butter for any nut butter.
  • Oat flour can be swapped for any other flour OR protein powder.
  • If you are missing anything else, believe in yourself to make a well-informed decision for an alternative. I know you can do it.

Banana Chickpea Blondies Recipe

  • 1 1/2 cups chickpeas, rinsed and drained
  • 1 ripe banana, mashed
  • 3 tbsp honey or maple syrup
  • 3 tbsp peanut butter
  • 1/3 cup oatflour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • sprinkle salt
  • 1/3 cup chocolate chips or chopped dark chocolate (measure with your heart)


  1. Preheat oven to 350F
  2. Rinse your canned chickpeas. Place them into the blender, and finish mashing with a fork in a bowl. Or mash them in a bowl if you don’t want to dirty the blender!
  3. Add mashed banana, peanut butter, honey, and vanilla extract to the bowl and stir together.
  4. Add the oatflour (or other flour of choice) to the mixture, along with baking soda, and salt. combine altogether.
  5. Add your chocolate chips to the batter, and throw some more on top if you want (I think you do)
  6. Pour batter into 8×8 baking dish. Make sure to either grease the pan or line with parchment paper so that the blondies don’t stick!
  7. Bake in preheated oven for 20 minutes.
  8. Enjoy!

Healthy Banana Chocolate Chip Muffins

Everyone needs a go-to banana chocolate chip muffin recipe in their life. Well, I think so anyway. A banana chocolate chip muffin symbolizes so many things to me: childhood, road trips, comfort, and the list goes on.

So with that, here I present to you a healthy version of a classic banana chocolate chip muffin. It’s perfectly moist, fluffy, and everything you could ever look for in a muffin.

“Healthy” Ingredients

While no food is inherently good or bad in my opinion, I love to make my recipes with a nutrient-conscious approach if you haven’t noticed already;)

For example, I use oat flour in a lot of my recipes instead of regular flour. This does not mean white flour is the devil… I eat bread almost every day, and I’m doing just fine. However, I like to think of snacks as an opportunity to 1. eat cause I’m hungry duh, and 2. get a dose of macros and micros to make my body happy.

On another note, I like to try and make recipes that anyone can eat, so whether you are gluten-free, dairy-free, or whatever the case may be, I hope you can find some of my recipes to your liking.


You can make these muffins vegan by swapping out the eggs for a flax egg, make them dairy-free or vegan by using your selected chocolate chips… You can also use regular flour if you just ran out of oats this morning! Think of the recipe as something you should follow as guidance, but not a rulebook. That’s how I got here, making my own versions of recipes to share with you peeps.

Enjoy friends!

Banana Chocolate Chip Muffins Recipe

yield: 10-12 muffins

  • 1 1/2 cup banana, mashed
  • 2 eggs
  • 1 3/4 cup oatflour
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • generous tsp cinnamon
  • 1/2 baking soda
  • 1 tsp baking powder
  • sprinkle salt
  • 1/2 cup – 1 cup chocolate chips (measure with your heart)


  1. Preheat oven to 350F
  2. In a large bowl mix together mashed banana, eggs, maple syrup and vanilla.
  3. Then add in oatflour, baking soda and baking powder, cinnamon and salt.
  4. Stir everything together and add in chocolate chips
  5. Spray the muffin tin or line it and fill each mould 2/3 of the way full.
  6. Bake in preheated oven for 20 minutes.
  7. Let cool, or don’t, and enjoy!

Stovetop Scrambled Oats

Do not be thrown off by the name of this recipe. I can assure you that this oatmeal bowl does not actually taste anything like scrambled eggs. The “scrambled” part comes from the method of preparation.

Breakfast on the Go

For me, breakfast always needs to be quick and easy to eat quickly or take on the go. Because realistically, who has the time to go all out for breakfast every morning? We all live busy lives, we don’t have time for eggs, bacon, toast, freshly whipped butter, or hand pressed orange juice… So with that, I like to either make something super quick and easy, or meal prep for a couple days. AND this recipe offers both of those things.


Oatmeal is the holy grail for breakfast time. And for baking, snacks,… I’m always hyping it up, so I’ll save you the time and just link a couple recipes I think you should check out if you also like oatmeal.

Overnight oats

Pumpkin muffins

Baked oats

Banana bread

How to serve this recipe

There are a few ways I like to “plate” this oatmeal

Option 1: a warm bowl of oatmeal with a little bit of milk of choice, nut butter, banana and berries on top.

Option 2: Greek yogurt base, oats crumbled on top, along with the other desired fruit of choice.

Option 3: “Cookie dough esk” kind of vibes. I literally take the oats, add a dash of milk, maple syrup, and about a table spoon of nut butter and mix it altogether. It becomes this thick cookie dough consistency. Add some chocolate chips and some berries and it satisfies my post meal sweet tooth.

Stovetop Scrambled Oats

Serves: 1-2 bowls of oatmeal

  • 1/2 banana
  • 1 egg
  • 1/2-3/4 cup old fashion rolled oats
  • as much cinnamon as you want
  • light drizzle of maple syrup


  1. In a bowl, mash 1/2 a banana, and whisk an egg together.
  2. Heat a medium sized skillet to medium high heat.
  3. Add your oats into the mixture along with cinnamon.
  4. Add a little coconut oil, or oil of choice to the pan. Add you oats mixture and “scramble” them until they are your desired level cooked. The longer you go the crunchier they will be and vice versa. After a few minutes add a drizzle of maple syrup before removing from heat.
  5. Serve your oats however you like. You can totally keep this in the fridge for a few days and warm up in the microwave for easy access.

Healthy Double Chocolate Sweet Potato Donuts

Here is the double chocolate donut recipe you didn’t know you needed. I kept these nice and basic: double chocolate. However, I HIGHLY recommend having some fun with these by adding a little something special.

Make them festive by adding some crushed candy cane on top, some mini chocolate chips, skor bits, raspberries… you do you this holiday season.

If you don’t have a donut tin DON’T sweat it, just use a muffin tin. Same results just no hole in the middle!

Sweet Potato

If you are hesitant about the sweet potato, don’t be. It adds a “moist” texture and a slight sweetness to these decadent dark chocolaty cake donuts.

Kinda like my avocado brownies. Its all about the texture and flavour you know. Check out the brownie recipe below.

Put your comfy Christmas PJs on and have fun baking sweet treats for all the important people in your life, including yourself:)

Healthy Double Chocolate Sweet Potato Donuts Recipe

Makes: 6-8 donuts

  • 1 large sweet potato, mashed
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour (or flour of choice)
  • 2 tbsp coconut oil, melted
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • crack of salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder


  1. Poke holes with a fork into your sweet potato. Microwave your sweet potato for 6-8 minutes. Once the skin easily falls off and you can mash the sweet potato it is ready!
  2. Preheat oven to 350F
  3. Add your mashed sweet potato to a bowl along with your eggs, coconut oil, maple syrup and vanilla extract. Mix together.
  4. Add your cocoa powder, almond flour, salt, baking soda and baking powder to the bowl as well. Mix to combine altogether.
  5. Spray a donut pan OR muffin tin with non stick baking spray.
  6. Bake donuts in the oven for 15-16 minutes.
  7. Let cool and remove from the tin.
  8. Use chocolate frosting of choice or melt some chocolate and dip them in!

Easy Peasy Bruschetta

I believe bruschetta is the beginner steps to getting a tomato hater to become a tomato acceptor.

But seriously, saying you don’t like bruschetta is like saying you don’t like pizza because of the tomato sauce… I mean, not exactly, but kind of. So I suggest you give this a shot.

Grab a fresh baguette, some fresh basil, and some good looking tomatoes and have a field day!

Tomato Type

You can really use any kind of tomato for this recipe! I tend to choose cherry tomatoes as I love the sweet candy flavour they have. That being said, whatever tomato you want will do the trick.

Appetizer Goals

Bruschetta makes for the easiest appetizer to feed a group over the holidays, or any day for that matter. Also, it is not limited to appetizer world! Bake some chicken in the oven and top it with this bruschetta… SO good.

Bruschetta Recipe

  • 2-3 cups cherry tomatoes, chopped
  • 1 cup fresh basil, finely chopped
  • Optional: 1/2 cup kalmata olives, chopped
  • 1 tsp salt & pepper (more to taste)
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • generous drizzle of balsamic reduction
  • Optional: diced red onion
  • Optional: Feta cheese


  1. Finely dice the cherry tomatoes and add to your dish.
  2. Add all seasonings, olive oil, and balsamic to the tomatoes and mix together.
  3. Chop fresh basil, and prepare other optional add ins like olives red onion, and feta. Add to the mix and stir once again.
  4. Drizzle more balsamic reduction on top and more fresh basil if desired.
  5. Serve with toasted baguette, crackers, chicken, or on top of some pasta noodle! Whatever you want. Choose your own bruschetta happiness.
  6. If you want to step up your baguette, slice it up, brush each piece with a little olive oil, and sprinkle with parmesan. Bake at 350F for around 10 minutes until warm and a little crsipy.

Green Goddess Dressing

I am a major advocate for dips, sauces, and dressings. They literally make everything taste better. It’s as simple as that. If you don’t like them, just put less on, because you shouldn’t miss out on this.

This recipe is a fun take on a salad dressing, but can also be used as a dip for some crackers, veggies, or whatever you like to dip with.

Green goddess dressing has a bunch of variations on the www (world wide web), and this one is unique with the use of greek yogurt for some added protein and tanginess. Protein: check, flavour: check. You’re welcome.

For this recipe I included my “ultimate dressing” when I have access to all the ingredients. But if you just don’t have all this stuff on hand (like myself the majority of the time) you can omit and substitute as needed.

Recipe ideas

Use this sauce with salad, pasta, rice bowls, on a sandwich. Legit whatever you want.

Substitution ideas

  • avocado: sub with more greek yogurt of just forget about it (it just adds a little thickness)
  • Cilantro: you can use ANY fresh herb like parsley, mint, basil, and I sometimes use arugula as well. They each have their own unique flavour. (not gonna lie, if I have none of the above on hand, i’ll even just make it more of a greek yogurt based dressing on its own.)

Green Goddess Dressing

  • 1 cup plain greek yogurt
  • 1 cup cilantro (you can also use another fresh herb if you like something else more than cilantro)
  • 1/2 lemon or lime juiced
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1/2 avocado
  • 1 tbsp dijon mustard
  • 1 tsp each salt & pepper (more to your liking)
  • 1/2 tsp cumin
  • 1 tbsp any other dried herb of choice (I often use an italian spice)


  1. Add everything to a blender and blend.
  2. That’s it. I know, pretty sweet.

You can keep this in the fridge for up to a week. Like usual, just keep an eye on the yogurt best before date.

Happy dipping fam!