Happy Meets Healthy

🥥COCONUT PECAN MUFFINS🥥

If you follow my Insta-stories, you’ll know how much I LOVE baking, especially muffins... 😍 THESE guys are my husband’s all-time favorites! They are buttery, nutty, fluffy, easy to make, so satisfying, and made with simple clean ingredients. 🤤

🍌INGREDIENTS🍌(makes 20-22 muffins)

WET:
🍯4 bananas
🍯1 cup unsweetened nut milk
🍯1 cup coconut oil
🍯1/4 cup honey (or maple syrup or agave)
🍯2 tsp vanilla extract
🍯2 flax eggs (or 2 regular eggs)

DRY:
🥥1.5 cups oat flour
🥥1.5 cups flour of choice (oat, almond, whole wheat, buckwheat, coconut, etc)
🥥1 cup rolled oats
🥥2 tsp baking powder
🥥1 tsp baking soda
🥥1/2 tsp sea salt
🥥1 cup chopped pecans
🥥1 cup coconut shreds

📖DIRECTIONS📖

👉🏼Preheat the oven to 350F & set aside greased muffin tin.
👉🏼Make flax eggs (2 tbsp flax meal mixed with 4 tbsp water - place in fridge for 10+ minutes)
👉🏼Blend all wet ingredients (except flax eggs) together in a food processor or blender.
👉🏼In a large mixing bowl, add & mix all dry ingredients together.
👉🏼Add blended wet ingredients to the dry ingredient bowl & mix well. Fold in flax eggs.
👉🏼Scoop batter into tin with a 1/4 cup, top with coconut shreds & pecans & bake for 25 minutes at 350F.
👉🏼Keeps in refrigerator for 7 days or freezer for 2 months.

🥕Baked Carrot Fries + Basil Cashew Pesto 🌱

This app/meal/snack (whatever you want to call it) makes even the pickiest easters happy!! Crunchy, flavorful, sweet & salty carrot fries dipped into a rich, balanced, & perfectly texturized pesto. You have to taste it to experience this combo!! 🌱

🥕CARROT INGREDIENTS 🥕

🔸2 large carrots (peeled & cut lengthwise)
🔸2 tbsp extra virgin olive oil
🔸1 tsp cumin
🔸1 tsp paprika
🔸1 tsp ground oregano
🔸2 tbsp oat flour (optional!)
🔸1/2 tsp sea salt

🌱BASIL CASHEW PESTO INGREDIENTS🌱

🧄3 cups basil (packed)
🧄4 cloves garlic
🧄5 tbsp lemon juice
🧄1/2 tsp sea salt
🧄2/3 cup extra virgin olive oil
🧄2/3 cup raw or roasted cashews

📚CARROT DIRECTIONS📚

👉🏼Preheat oven go 425F & line baking sheet.
👉🏼Place carrots in a large bowl with olive oil & mix until carrots are properly “lathered”. Then add all of the spices to the bowl & toss until evenly coated. Take a bite & adjust seasoning if needed.
👉🏼 Lay & space out carrots on baking sheet & bake for 25 minutes, stirring the carrots at 10 minutes.

🍋BASIL DIRECTIONS🍋

👉🏼 Add all ingredients except cashews into food processor & pulse for 4-6 times until basil & garlic are broken down slightly.
👉🏼Add the cashews & pulse a few more times. Make sure not to over-pulse. You want your pesto to have texture!
👉🏼Refrigerate for up to 3 weeks.

HAPPY SNACKING!! 😋