Vegan Banana Oat Muffins

My husband and girls LOVE bananas, so lately I have been making a lot of banana flavored treats for my family.

This breakfast is healthy, delicious, and super simple to make with and for kids! Ella and I made this batch together for Sunday breakfast for our family.

This recipe makes 24 muffins- which is perfect for our large family. This recipe can be easily cut in half if your family size isn’t as large! Or you can make and freeze for an easy grab & go breakfast for those accidental last-minute mornings!

Let’s Bake!


  • 1 Stick vegan “butter”, softened (I use Earth’s Best!)
  • 4 Over-ripe bananas
  • 2 Cups flour
  • 1 Cup light brown sugar
  • 1 TSP salt
  • 2 TSP cinnamon
  • 2 TSP Pure Vanilla Extract
  • 2 TSP baking soda
  • 2 TSP baking powder
  • 2 Cups oats


  • Wash hands ✋
  • Preheat oven to 400° + prepare muffin tins (reusable liners or spray with Pam Baking Spray w. Flour)
  • In your stand mixer bowl, mix together bananas, flour, and brown sugar.
  • Add in salt, cinnamon, vanilla, baking soda, and baking powder. Stir to combine.
  • Add oats, stir to combine.
  • Spoon batter into muffin tin + top with oats for decoration
  • Bake 15 minutes + let cool before serving

That’s it! So easy that kids can make these almost entirely by themselves!

I hope you enjoy your Vegan Banana Oat muffins! If you do, please share!

Have a beautiful day 🥰

Vegan Stuffed Pepper Soup | ONE POT | Easy + Affordable

My sweet Mia recently decided that she is going vegetarian! My husband recently told me that he is going pescatarian! Hooray! We are taking another giant step closer to being a completely meat-free home!

My mom also recently told me about these “Blue Zone People” who eat very little meat and live to be over 100 years old. I’m not a fad-diet person, or a diet person at all if we’re being honest, but if it involves no meat, I’m a supporter!

However, all three share a lack of enthusiasm when it comes to “fake meat,” or meat alternatives. I, for one, LOVE ❤ “fake meat,” but that is probably for the first time in my life, I can eat something that resembles meat without being afraid of eating it. We aren’t supposed to put dead things inside living things 🤷🏼‍♀️.

[ ❇ FUN FACT: I did not eat meat growing up due to a very debilitating phobia of vomit (better known as emetophobia), but did not classify myself as vegetarian because my diet consisted of strictly noodles, butter, and cheese until I met my husband. So basically, I was a carb-ivore. 😂]

I became determined to find recipes that make “fake meat” more appetizing to keep them from losing their interest in going meat-free and provide a variety of healthy AND large-family affordable meatless meals, using mostly ingredients we keep regularly stocked in our pantry. Using what you already have is the MOST eco-friendly thing you can do.

Let’s Get Cooking 

◾ Fresh Ingredients:

  • 1 Yellow onion
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 large tomato
  • 1 LB. “Meatless Grind”

◾ Pantry Ingredients:

  • 3 TBSP olive oil
  • 1 Carton vegetable broth
  • 3 TBSP tomato paste
  • 1 TSP dried oregano
  • 2 TSP dried basil
  • 1 TSP garlic powder
  • 1/2 TSP black pepper
  • Salt to taste
  • 1 Cup brown rice

◾ Instructions:

  1. Get Prepared – Begin heating 3 TBSP olive oil over medium heat in your Dutch Oven pan (I prefer Lodge brand) + chop all veggies.
  2. Dump in your peppers & onions, after a few minutes add the tomatoes, cooking for another minute or so.
  3. Scoot your veggies over against the sides and add your meatless grind into the center & cover. Stir grind, cover. Stir grind, cover. Eventually you will mix all of the meatless grind in with the veggies as it cooks.
  4. Add your 3 TBSP tomato paste, stir. Add 1 carton of vegetable broth, stir. Add 1 TSP oregano, 2 TSP basil, 1 TSP garlic powder, 1/2 TSP black pepper, + salt to taste, stir.
  5. Bring the temp down to low, cover + let simmer for 20 minutes.
  6. Add 1 Cup brown rice. Cover + cook until rice is finished.
  7. Serve, paired with a crusty bread. We chose French Baguette.

Enjoy 😘

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Have a beautiful day 🥰

Vegan (and Delicious) Soft Pretzels

I love soft pretzels! Especially fresh soft pretzels. Like, a lot. I tried getting frozen soft pretzels to make at home, but they are just not the same. I decided to begin searching for soft pretzel recipes online. After trying a few, I decided to use my favorite parts of each to end up with some really delicious soft, buttery, and salty pretzels. They are also really filling!

What You’ll Need:


Step 1: In a small bowl, mix your Active Dry Yeast and water and set aside.

Step 2: In a large mixing bowl, mix your sugar, salt, and flour.

Step 3: Once yeast is dissolved, combine with flour mixture and add warmed up Silk. Mix until dough is no longer sticky.

Step 4: Cover the dough with a dish towel and let rise for one hour.

Step 5: Preheat your oven to 500° F, uncover your dough bowl and punch down the dough. Break apart into 9 (as even as possible) chunks of dough.

Step 6: Roll each chunk of dough into a long rope. To form a pretzel grab both ends and form a heart, twist together once in the center and close pretzel by tucking ends under. Leave to rise for 15 minutes.

Step 7: In a large pot, boil water and baking soda. Use a spatula to dip each pretzel in the bath for 30 seconds then put onto baking sheet.

Step 8: Melt “butter” and brush generously onto each pretzel. Sprinkle course sea salt onto pretzels to liking.

Step 9: Bake in oven for 10 minutes, or until golden brown. After removing, brush more melted “butter” and serve warm.

If you really want to go all out, try serving with my Incredibly Easy Vegan Chickpea Salad!

Incredibly Easy Bite-Size Pancake Muffins

I love pancakes, but I do not love making them, nor do I have the time to make them. That makes these little incredibly easy, bite size pancake muffins the perfect solution! Mess free, easy grab & go, and delicious! No sticky syrup everywhere, no standing over a hot oven watching for air bubbles… just another incredibly easy, kid approved meal!

I like to make them after dinner while I am cleaning up. They take less than 5 minutes to whip up so I preheat the oven, get them ready, and start cleaning up from dinner. Once the oven is ready, put them in and set the timer for 10 minutes and finish cleaning. Try to race the clock and get your cleaning finished before the timer for the muffins go off!


  • Box Pancake Mix
  • Water
  • Optional Mix Ins (chocolate chips, etc.)

Did I mention this was incredibly easy? 😜


Step 1 • Preheat oven to 350° F and spray mini muffin tin with cooking spray, or use liners (reusable, please!)

Step 2 • Follow directions on box mix. The brand I used called for 2 cups mix + 1 and 1/3 cup water. Pour mix into mini muffin tin or (reusable) liners.

Step 3 • Top mixture with optional mix ins. I listed the mix ins that I used this time under each photo. Fresh fruit is always a great and healthier mix in!

Peanut Butter Chips, Chocolate Peanut Butter Chips, Chocolate Chips
M&Ms, Butterfly Sprinkles, Maple Syrup

Step 4 • Bake at 350° for 10 minutes. Remove from oven, let cool before removing from mini muffin tin.

Peanut Butter Chips, Chocolate Peanut Butter Chips, Chocolate Chips

M&Ms, Butterfly Sprinkles, Maple Syrup


I don’t think these could possibly be any easier to make. It is a fun breakfast to include children in making if you do have time in the mornings, but during the school year it’s just so much easier for me to make the night ahead.

As the muffins cool, finish up the last of your cleaning. Remove from the mini muffin tin, store for the morning, start your dishwasher and call it a day. You already have breakfast ready for your family in the morning. That’s how you get a head start on tomorrow before you even go to sleep!

Did you like these Incredibly Easy Bite Size Pancake Muffins? What mix ins did you use? Let me know in the comments! 🥞

Incredibly Easy Vegan Chickpea Salad

I first heard about this Vegan Chickpea Salad from a dad in our play group and it has since become a staple in our home. Seriously, I make it at least once a week!

It is a healthy, kid-approved lunch that is so easy to make! In fact, it is so hard to mess up that you can totally let your kids make this (almost*) completely by themselves and it will still come out delicious. It is a great meal to get kids involved in the kitchen from a young age.

What You Need:

  • 1-2 can(s) garbonzo beans
  • Red onion
  • Shallots
  • Celery
  • Lemon juice
  • Follow Your Heart Vegenaise
  • Dijon Mustard
  • Relish
  • Paprika
  • Dill
  • Salt & Pepper


(I used 2 cans of garbonzo beans here)

Step 1. In a strainer, drain and rinse garbonzo beans then empty into a large mixing bowl.

Step 2: Add all ingredients into bowl.

This is one of those recipes where you can literally just eyeball everything to your own liking. Add as much or as little as you prefer – it will still come out delicious with very little effort.

It’s the perfect starter recipe for getting kids involved in the kitchen (*note: please leaving vegetable preparation / knife handling to an adult) from a young age. Being able to add ingredients freely is so exciting to my children. They get to play and experiment with their ingredients while gaining confidence since it still comes out delicious in the end!

Step 3: Stir and Mash

Mix everything together really well and then mash it up. A potato masher is easiest, but you can use whatever you have handy. I like to have it semi-mashed because I enjoy the texture, but mash it to your liking.


Serve it up with some Ritz Crackers (our favorite way), as a sandwich, on homemade pretzels (recipe coming soon!), or on a bagel for a delicious and healthy lunch!

Valentines Day Puff Pastries

Tomorrow is Valentines Day! These puff pastries make the perfect Valentines Day themed breakfast! They are so simple to make, look adorable, and taste even better!

All you need is:

• 1 box of Pepperridge Farm Puff Pastry (there are two pastry sheets per box)
• Nutella
• Strawberries
• 1 egg
• Cool Whip (optional)

That is it! How simple is that?

How to make:

• Heat oven according to package directions.

• Roll out both sheets of pastry dough on a floured surface.

• On the first sheet, spread as much Nutella your heart desires. (You could substitute for cream cheese or strawberry jelly if Nutella isn’t your thing.)

• On the second sheet, I used a pizza cutter to slice down the center and across 5 times giving me a total of 10 rectangle slices (this varies depending on how big of slices you want to make).• In the center of each slice, do your best to cut out a heart shape (a heart-shaped cookie cutter would be ideal, but a knife will work just fine). Carefully place slices on top of first pastry sheet to create a sandwich.

• Once the two sheets are together, follow your lines with the pizza cutter to form individual sandwiches. Use a fork along the edges to squish the two crusts together until closed.

• Mix the egg with a little water to create an egg wash and generously brush on top of each pastry then bake according to package directions.

• While pastries are baking, cut strawberries in half (after cutting tops off). Once halved, cut a small triangle in the center at the top to form a strawberry heart. Set aside.

• Once finished, let pastries cool for about 5 minutes, then place one strawberry heart in each heart hole. Serve remaining strawberries on side (with or without some Cool Whip).


Like this recipe? Let me know how it went for you!