Copycat Trader Joe’s Gone Bananas – Frozen Chocolate Banana Bites

I have an obsession with bananas. If you’re my Facebook friend and/or follow me on Instagram, you may know that it is my 2015 New Year’s resolution to keep track of all the bananas I eat in 2015. Yes I know that’s weird. But would you expect any different from me?

Copycat Trader Joe's Gone Bananas Chocolate Recipe vegan

How did the “Banana Project” resolution come to be, you ask?  People in the past have poked fun at my love for / gigantic consumption of bananas and I’ve been asked a time or two how many I eat in a day or week. It varies. Fast forward to New Year’s Eve of this year. I got home from a party (at which I soberly dropped by brand new iPhone 6 in the toilet), and wanted a snack.I had eaten two bananas the night before, and just wanted another. So I had one. It was my first food of 2015, at approximately 1:16am.  And I thought, gosh darn it! I’m going to keep track of all the bananas I eat this year and do away with any unrealistic or idealistic goal for myself. Right now I’m at 126.

stacked Copycat Trader Joe's Gone Bananas Chocolate Recipe vegan

Then, I recently started working at Trader Joe’s, at which I discovered these MAGICAL frozen nuggets of pure ecstasy known as “Gone Bananas.” Put simply, they are frozen banana chunks dipped in outrageously delicious luscious chocolate. They’re irrationally delicious and addictive. The box says it has 4 servings but I can eat it in one.

Copycat Trader Joe's Gone Bananas Chocolate Recipe vegan

Everyone should go to their local Trader Joe’s and buy some. The only potential problem is that you’re gonna need like 8 boxes to last you until next time you go even if you’re planning to go again tomorrow. And an additional problem is that not everyone is fortunate enough to have a Trader Joe’s close to their homes and may be unable to get these. Because I’m a huge fan of re-creating things I love, I decided to merge my love of making goodies and my love of bananas to make Gone Bananas at home.


So here they are. Three Ingredients. Minimal skillz required. Easy peasy delicious chocolatey banana goodness. You’re welcome.

Copycat Trader Joe's Gone Bananas Chocolate Recipe vegan

Prep Time: 5 minutes
Freeze Time: 2 one-hour periods
Level: easy


  • 2 large ripe bananas
  • 1 cup dark chocolate or Baker’s chocolate, chopped; or 1 cup chocolate chips
  • 1 tablespoon coconut oil (recipe will work without it, but it really helps hold up the shell and keep it hard)


1. Slice bananas into coins, about 1/8th inch thick. Actually you can cut them as thick or thin as you’d like. Go ahead, do you.

Banana !

2. Place banana slices onto a baking sheet or large plate lined with parchment plate. Pop into the freezer and freeze until banana pieces are frozen, at least one hour.

3. When banana slices are frozen, melt chocolate in the microwave in 30 second increments, stirring between each, until chocolate is melted. Stir in coconut oil until melted and well combine.

Gone Bananas Trader Joe's Copycat

4. Remove banana slices from freezer. Dip each in chocolate/coconut oil mixture, coating both sides. Place chocolate-dipped banana slices back onto parchment paper. Repeat with all slices. Return chocolate-covered slices to freezer and freeze until chocolate is hardened, 30 minutes to an hour.

Copycat Trader Joe's Gone Bananas Chocolate Recipe vegan


Soba Noodle Asian Kale Salad with Soy Ginger Dressing

The April Recipe Redux challenge was to make a dish, and repurpose the leftovers of that dish for another meal. It’s like double the yummies with one grocery trip. Win.

Soba Noodle Salad Edamame Vegan

I’ve been wanting to play with Soba noodles for a while now. There’s something I love about the idea of a cold soba noodle salad.  I also love anything covered in gingery-soy dressing. Which is why I go to half price sushi every week with my mom and order a salad just so I can DRINK the ginger dressing they put on top. And then when the server comes to clear my bowl I hoard my bowl like “NO! I NEED THAT DRESSING!” so I can dip my sushi into it and soak up every last drop. I’m boarderline insane. Or just really weird. Or both. Anyways, SOBA:

Soba Noodle Salad  Vegan

I used my leftover Asian Kale Salad, added it to some cooked soba noodles, used the same dressing, and threw on some tempeh (could sub tofu or omit completely), and viola! Meal 2.0 was born, drenched in soy gingery goodness.

Asian Kale Salad Edamame Soy Ginger

Okay so I need to relax about my dressing obsession; regardless, this is a healthy, refreshing, yet filling and nourishing meal. The soba noodles were a welcome change of pace for me. I actually really loved the unique buckwheat flavor. They have a bit of a heartier feel to them than regular noodles, yet all the slippery slidy mouthfeel. Another bonus was that they cooked in 4 minutes are a source whole grain. Yay whole grains! #carbs5ever

Soba Noodle Salad Edamame Vegan tofu

Combine with the crunch from the Asian Kale Salad, the edamame, and the tofu, it makes for a power-meal that will keep you going for hours wtihout feeling icky or weighed down. This is like a bowl of power noodlez, y’all.

Soba Noodle Salad Edamame Vegan

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Level: easy

serves 2


  • 2 cups soba noodles, cooked (about 4″ in diameter, uncooked)
  • 1 cup Asian Kale Salad
  • 1/2 cup Sesame Soy Ginger Dressing
  • 3/4 cup tempeh or tofu, cubed
  • 1/4 cup cilantro or green onions (optional)
  • hot sauce or Sriracha (optional)


1. Cook soba noodles according to direction on package. Drain and allow to cool. Transfer to bowl.

soba noodles

2. Pour 1/2 cup Sesame Soy Ginger Dressing on noodles and stir until noodles are lightly coated. Add Asian Kale salad and toss again.

Soba Noodle Salad  Vegan

3. Cube tempeh or tofu and use to top noodles. Chop cilantro or green onions and add to noodle bowl. Add hot sauce or Sriracha as desired. Enjoy~!

Soba Noodle Salad Edamame  Vegan

For more make one, eat twice ideas, click around below! Happy eating :-).

Asian Kale Salad with Soy Ginger Dressing

I LOVE KALE! And Starbucks. And listening to Top 40 jams when I drive, wandering around Target, watching Vanderpump Rules and other Bravo Shows, Instagram-ing my dog, and texting with tons of emojis. Yes, I’m a basic kale bitch. And I love every minute of it.

Asian Kale Salad Edamame Soy Ginger

But for real, I do love me some kale. Specifically I like raw kale. For some reason I don’t like it cooked or in chip-form, but give me a kale salad and I will eat it til the cows come home (which they can do peacefully to my open arms, as I adore cows and do consume them). Another basic love I have is sushi. Actually, I tend to adore Asian flavors in general. So why not combine kale and Asian flavors into a salad? It sounds like the basic bitch dream come true. Bring it on.

Asain Kale Salad

April’s Recipe Redux involves making a dish and eatin’ it twice. Aka repurposing leftovers from one dish to make something else. I love this idea. Because sometimes leftovers sit in the fridge, untouched, until they are past their food saftey-consumption time limit, and ends up in the garbage. This makes me sad. I get sad when good food goes bye-bye.

Asian Kale Salad Edamame Soy Ginger

So step one: make this salad. Step two: use the leftovers to make Cold Soba Noodles with Asian Kale Salad Noodles and Soy Ginger Dressing. You could even make them together for a balanced complete meal! Who doesn’t love salad and pasta? They are the quintessential pair, like me and my dog Millie.

Asian Kale Salad vegan edamame

I have two handy shortcuts you can use thank you to Trader Joe’s. One: use the new Cruciferous Crunch salad blend in place of kale and shredded cabbage. Step two: use their Sesame Ginger Soy Vinaigrette if you are too lazy or busy to make your own dressing. Or make errthing from scratch. Anyway you kale, it’s gonna be great. Crunchy, sweet, savory, umami, fresh and delicious, this Asian Kale Salad is the perfect lunch bite to satisfy your kale and Asian cravings in one bowl.

Prep Time: 15 minutes
Cook Time: 0 minutes
Level: Easy

serves 2-3, or 1-2 with leftovers for Cold Soba Noodle Salad with Sesame Soy Ginger Sauce. 

Ingredients – Salad:

  • 2 cups kale, cut thinly or shredded
  • 1 cup cabbage (red or green, or a mix)
    • {want a shortcut? Trader Joe’s makes an awesome Cruciferous Crunch salad Mix of shredded kale, brussels sprouts, and cabbage! sub 3 cups of this}
  • 1 red bell pepper, julienne
  • 1/4 cup carrots, julienne
  • 1/3 cup sugar snap peas or snow peas
  • 1/2 cup edamame, shelled
  • 1/4 cup green onions, cut into coins
  • 2 tablespoons cashews, peanuts, or sesame seeds (optional)

Ingredients – Dressing (makes about 1/2 cup, if you’re planning to use it for the Soba noodles, as well, you may want to double recipe):

  • 1/4 cup canola or sesame oil
  • 3 tablespoons soy sauce sauce
  • 2 tablespoons wine vinegar or rice vinegar
  • 2 tablespoon brown sugar or honey
  • 1 clove garlic, mined
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon dried ginger)
  • 1 tablespoon sesame seeds
  • salt & pepper to taste
    • {shortcut #2: use Trader Joe’s Sesame Ginger Soy Dressing, which this recipe is loosely based off of. it’s delicious}

Trader Joe's Soy Ginger Sesame Vinegarette


1. Slice kale and cabbage into thin ribbons. Julienne bell pepper and carrots. Half snap peas, lengthwise. Place in a bowl with edamame. Toss gently.

2. Assemble dressing in a small bowl. Combine oil, soy sauce, vinegar, sugar/honey, minced garlic, ginger, and sesame seeds. Whisk with fork to combine. Pour over salad as desired.


Vegan Triple Coconut Cookies with Chocolate Chunks

I feel as if kbaked has had a bit of a cookie lag recently. Like, I haven’t posted a cookie recipe since nearly two months ago when I made these Easy Vegan Oatmeal Raisin Cookies. Da fucks is up with the lack of cookies, amiright?

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

For some reason, I’ve been on a kick of putting up more “real food” on my blog. You know, like this Simple Lemon Pasta, Hummus Barley Bowl with Sweet Potatoes, Kale & Chickpeas, this DANK Black Bean Black Rice Beet Burger, or this Broccoli Parmesan Pasta, etc etc. Just more lunch and dinner stuff. This has been fun and awesome and I really enjoy doing this posts, as they show a snapshot of things I like to eat and realistically make on a daily basis. I hope you’ve enjoyed them as much as my tummy has! #nomnom

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

So that’s part of the reason for the cookie lag. I suppose the other part is that I have been insanely busy the last like, 7 weeks or so. Between starting a new job at Trader Joe’s (which I <3), volunteering, writing for Spoon, doing some freelance work, and grad school applications and admissions tests, I have not been baking up as many cookies!

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked yum

I decided that had to change. The idea of Triple Coconut Cookies has been floating around in my head for a few days. How are these “triple” you ask? Coconut oil, coconut chips, and coconut flour. If you use coconut milk as your non-diary milk of choice, I suppose you could even consider then Quadruple Coconut Cookies. What a mouthful. Of yum.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked #cookies !

I added chocolate to this conception of Triple Coconut because in my humble opinion chocolate makes almost everything better. And also tastes #awesome with coconut. These cookies are loosely based off an ANCIENT post of mine, these Almond Joy Cookies I made way back when was in its wee infant stage.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked

It’s always fun for me to look back at how much my blog and I have changed since we started off. Young adulthood or adolescent-hood or w/e has been a journey inside the kitchen and out, and it’s been oh-so-fun to document tidbits of my life on my blog.

Vegan Triple Coconut Cookies Chocolate Chunks

These cookies are a thank you from me to you for staying tuned. They are full of coconut flavor, and have an interesting, heartier texture from the coconut flour than your average cookie. If you want ‘em a lil lighter and fluffier, sub a bit of the coconut flour for more oat. And don’t be afraid to add more coconut chips or shreds and/or chocolate if you desire. I encourage this, because I think there’s always more room for texture/crunch/chocolate/coconut in cookies and/or on top of ice cream.

Triple Coconut Chocolate Chunk Cookies Vegan Gluten-free Kbaked 2

Enjoy des babies. Eat as many as you like and share with all your friends, because they are vegan, gluten-free, and tree-nut free. HooRay! Cookies for all. Go coconutZ. #terriblepunintended

Prep Time: 15 minutes
Bake Time: 15 minutes
Level: easy

makes about 18 cookies

  • 3/4 cup coconut oil, melted
  • 1 cup sugar
  • 1 cup almond milk or coconut milk
  • 1 tablespoon ground flax seeds or chia seeds
  • 1 cup coconut flour
  • 1 1/2 cup oat flour (can sub whole-wheat pastry flour, and/or regular flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut chips or shredded coconut (I used Trader Joe’s Coconut Chips)
  • 3/4 cup dark chocolate chunks or chips


1. Preheat oven to 350 degrees. In a large bowl, melt coconut oil until it just turns to liquid; this usually takes about 30-60 seconds in the microwave.

Vegan Triple Coconut Cookies Chocolate Chunks ingredients

2. Add sugar to coconut oil and mix. In a separate bowl or cup, combine almond/coconut milk and flax/chia and allow to sit.

Vegan Triple Coconut Cookies Chocolate Chunks 2

3. In a medium bowl, combine flours, baking soda and salt. Mix well.

4. Add flour mixture to coconut oil mixture. Mix gently until just combined. Add almond/coconut milk and mix again. If the dough feels loose and runny, place in the fridge to allow to set and harden a bit for about 5 minutes.

Vegan Triple Coconut Cookies Chocolate Chunks 3

5. Roll cookie dough into 1-inch balls and place on an ungreased baking sheet, spacing about 1-2 inches apart. Place in the oven until lightly browned and puffed, about 12-15 minutes. Enjoy~!

Triple Coconut Chocolate Chunk Cookies Vegan  Gluten-free Kbaked

Vegan Broccoli Parmesan Pasta

As I write this post, it’s 7:38am, and I’m already down to eat some pasta. In my opinion, there is no right or wrong time to eat any food. The best time to eat a food is whenever the heck you feel like it. Salad and sushi for breakfast has happened in my life, and I like to encourage others to listen to their bodies and cravings and do the same.

Parmesan Brocolli Pasta

But honestly, when isn’t it a good time for pasta? Are you ever sad when you eat pasta? If you’re anything like me, then no, probably not. Pasta is happy food. Especially pasta like this pasta, that reminds me of my childhood.

Parmesan Brocolli Pasta - vegan

I wrote this recipe for a project I was working on for Spoon University, which if you follow my blog or know me in real life or creepily look through my closet and examine my stuff close enough to notice I have a hefty amount of #spoonswag, you know is something I’m super passionate about and love to do. If you don’t already know about Spoon, it’s the nation’s first online college food magazine. I’ve been lucky enough to be a part of it for over 2 years and it’s been amazing to watch it grow, and it has grown and changed me in many ways. Thanks Spoon, ILY.

Broccoli Parmesan Pasta

As I mention in the Spoonie post, this is a favorite childhood dish of mine. My mommy  used to make this dinner for our family, and what she considered this simple, throw-it-together-I-don’t-really-feel-like-cooking dish remains to be a favorite of mine and my sisters (Hi Jenn, if you’re reading!). It’s 5 ingredients and takes 20 minutes. Nothing could be better. And this dish somehow tastes like a gourmet meal even though it’s a combination of very simple ingredients. Each highlights the other, and complements one another in both flavor and texture, creating a mashup of salty, savory, nutty cheesy, vegetable-filled goodness. Add more or less broccoli and/or parm to suit your needs. Remember, in the kitchen, you da boss ;-).

Parmesan Brocolli Pasta

So I grew up on this recipe made with imported Italian parmesan, but now as a primarily plant-based individual, I have revamped it a lil bit to suit my current lifestyle. You can buy vegan parmesan like this one at most grocery stores if you look or ask for it, google a recipe to make your own (there are a bunch),  or if you just want simple, sub nutritional yeast with a slightly different taste. Not vegan? Hit it up with dairy parm if that’s your style. Whatever way you make it, it’ll taste great.

Here’s the original post for Spoon, and here’s a recent post I put together about how and when to use different pots and pans, or just check out the recipe below. Happy pasta eating peoples :-).

Level: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1-2


  • 1 cup pasta, uncooked
  • 1 cup broccoli florets
  • 1-2 tablespoons olive oil
  • ¼ cup vegan Parmesan substitute, grated Parmesan cheese,  or nutritional yeast
  • salt & pepper to taste

1. Bring 6 cups water to a boil in a pot. Cook pasta according to directions on package.

Baker Steamed Broccoli 2 Katherine JC Penney Epicurious

2. Bring 1-2 inches of water to a boil in a small saucepan.

3. Chop broccoli into even pieces and place in a steamer basket, and place on top of the saucepan. Cover with lid and steam until tender, about 5-6 minutes. Alternately, cook broccoli covered in the microwave for 3-5 minutes, or until tender.

Parmesan Brocolli Pasta

4. Drain cooked pasta and return to pan. Add olive oil, cooked broccoli, grated Parmesan, and salt and pepper to taste.


Black Rice Black Bean Beet Burgers

[Disclosure:  “I received a gift card to purchase the rice used in the development of the recipe in this post. By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”]

Black Bean Black Rice Beet Burger 1

Lately I’ve been HUNGRY. Long days make a girl want to eat eat eat until the cows come home. Actually what keeps happening is I won’t think I’m hungry until I actually sit down and start eating. Then once I’ve finished a normal amount of food my body goes, “omg. i’m starving. keep feeding me plz.” and so I oblige and munch the night away.

Black Rice Black Bean Beet Burgers Vegan kbaked

So on nights like those nights – after a long work day or maybe a day I went on a run (which hasn’t been in a while but whatevs), I want something to fill me up for more than 10 minutes, which isn’t always an easy task. I tend to be a nibbler and grazer as apposed to what biology refers to as a “bulk eater” but every so often I just need a burger, ya feel me? And since I don’t eat meat and/or dairy, the word “burger” has a slightly different meaning than it may to another human being.


To me, burger means a (meatless) hearty, spicy, nourishing and satisfying tasty savory thing that tastes good with hot sauce and ketchup. Those are my only requirements. Other than that I’m pretty open to many different types of veggie burgers. I grew up eating lots of frozen veggie burgers and always loved them for taste and convenience reasons, and recently, I’ve been more and more curious about experimenting with making my own.


I think one of the keys to a good veggie burger is the addition of some grains of goodness. And y’all know by now that black rice is one of my FAVORITE grains of all times. I love Black Rice Salads, like the Rainbow Black Rice Salad and this Autumn Black Rice Salad, as well as in pudding, so today, I decided to put it in a burger.

Black Bean Black Rice Beet Burger 9

Black rice is not only full of protein and fiber, it is naturally gluten free, convenient, and has been shown to lower the risk of diabetes and heart disease when part of a healthy diet. It’s no secret that I adore healthy carbohydrate sources, and black rice is such a powerhouse I can fully endorse others to Think Rice when looking for a nourishing grain option. I especially love black rice for it’s unique nutty taste and al dente texture, and gorgeous purply hue. In fact, this huge inspired me to pair it with beets to make a 50 shades-of-purple-type burger, and rounded out the root veggies and rice with some hearty black beans for an added boost of protein, fiber, and flavor. I used U.S. grown rice for this recipe.


The result? A delicious, hearty, healthy veggie burger that is sweet, spicy, and satisfying. The recipe makes about 6 veggie patties, making it the perfect meal to make for dinner one night and have leftover lunches ready to go for the next few days. That is, if you can prevent yourself from eating all 6 at once.

Prep Time: 20 minutes
Cook Time: 1 hour (includes cooking rice and baking burgers)
Level: easy

makes about 6 burgers, serving 3-6 depending on hunger level 


  • 1 1/2 cup cooked US-grown black rice (approximately 3/4 cup uncooked)
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked beets
  • 1/2 onion or 1 scallion, chopped
  • 2 tablespoons ground flax
  • 1/2 cup walnuts, almonds, or pecans (or other nut, I used walnut)
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder (reduce or omit if you don’t like spice!)
  • 1/2 teaspoon cayenne pepper (reduce or omit if you don’t like spice!)
  • 1 teaspoon-1 tablespoon Sriracha or other hot sauce based on personal spice level preference


1. Cook black rice according to package. I usually use a 2:1 ratio of water:rice and cook for about 30 minutes until al dente. Meanwhile, preheat oven to 375 F.

2. Chop onion or scallion and rinse and drain beans. Cook beets if needed as desires (can be cubed and roasted at 425 for about 25-35 minutes and/or boiled whole for 45-60 minutes). Peel beets. Personally I just used a steamed peeled package from Trader Joe’s. Canned would also work). Once beets are cooked, process in a food processor or blender into fine pieces.

3. In a food processor or blender pulse walnuts into a crumbly meal. Stop before it becomes the consistency of a nut butter.

3. In a large bowl combine cooked rice, beet shreds, beans, onion, flax, walnut meal, cumin, chili powder, cayenne pepper and Sriracha. Mash slightly (I like my beans a little chunky in the burgers still, but it’s up to you!) with a potato masher and/or whisk and mix together until well combine.

Black Rice Black Bean Beet Burgers Vegan kbaked 3

4. Using your hands, take about 1/4th to 1/3rd cup mixture at a time and shape into a patty, about 1/4th inch thick. Place on a parchment paper lined baking sheet. Repeat with rest of mixture.

5. Bake on a middle rack for 30-40 minutes until crisped lightly on edges. Remove from oven and enjoy on a delicious bun with toppings of your choice, or as is.

 Black Bean Black Rice Beet Burger  3

For more Recipes to Inspire you to Think Rice, click around below:

Vegan Blueberry Flax Breakfast Muffins

When life puts giant boxes of blueberries on sale what do you do? Thank your lucky stars, buy a box, and eat the entirety of said box thinking about how great a blueberry muffin would be. Proceed to purchase another giant box of blueberry muffins two days later to fulfill muffin desires. Win at life. Repeat as necessary.

Vegan Blueberry Flax Muffins Gluten Free kbaked 12

What is not to love about blueberry muffins? For some reason they have always been my favorite. Simple, classic, and bursting with juicy balls of berry juice. Mmm. In fact, when I broke into one of these beauties today I managed to splatter blueberry juice all over my freshly cleaned hoodie. Because we all know I literally cannot wear clean laundry for a full day without soiling it. Such is my life. #slob

Vegan Blueberry Flax Muffins Gluten Free kbaked 2

Blueberry muffins are always something I come back to. Yeah I’ll get excited about that other cool trendy flavor. Sure I’ll give a chocolate chip muffin a whirl, and yeah I’m down with a banana walnut as much as the next girl. But for me, at the end of the day, it’s always back to my bloobies. The blessed bloobies wrapped up in carby goodness.

Vegan Blueberry Flax Muffins Gluten Free kbaked 13

This talk of carby goodness brings up my next point about muffins. In my opinion, there are two types of muffins: breakfast muffins and dessert muffins. Both are excellent for different reasons and warrant a time and place to be eaten. Some days I want a mile-high crumble top to give me a sugar buzz. But today I wanted a not-too-sweet-eatable-for-breakfast-hearty muffin. And then I went into blueberry muffin labor and birthed a dozen Beautiful Blueberry Breakfast Muffins.

Vegan Blueberry Flax Muffins Gluten Free kbaked 3

Yum. These babies are 100% whole grain, and have a gluten free option as well. Vegan, per usual, they have nothing in them they do not need. Add as much sweetener as you desire; I’m putting you in charge here with a sliding scale to suit to your personal preference.

Vegan Blueberry Flax Muffins Gluten Free kbaked 5

Eat as you please. I enjoy them microwaved for about 10 seconds with a smudge of almond butter, and/or with a smudge of coconut butter and some raspberry jam. But you can jam on them however you wish. I’m not bluffin’ with no muffin, you should make a batch and enjoy them as a quick snack or breakfast for the rest of your week and/or day if you love carbs as much as I do. Eat up homies~!

Vegan Blueberry Flax Muffins Gluten Free kbaked 11

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy


  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries


1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Vegan Blueberry Flax Muffins Gluten Free kbaked 6