Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.


These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.


Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.


Buuuuuuut, you do win in the flavor department.


These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.


Pumpkin Spice Mini Muffins

Yield: 24 mini muffins


3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt


Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 




Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.


PB & J Coffee Cake




I’m pretty sure this is what heaven tastes like.


Well, at least in my peanut butter and jelly heaven.




This is the ultimate


breakfast treat.


I’m doing the peanut butter and jelly dance for sure.


P.S. It’s also great for dessert with a drizzle of melted chocolate on top.


But I wouldn’t know anything about that.



Peanut Butter & Jelly Coffee Cake
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.


Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.


It tastes like an oatmeal cookie.


Yes, it’s genius, I know.


Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.


I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.


Ummmmm…hi, you want this.


While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.


For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.




Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.


Coffee Date Coffee Cake

 I appear to have my crap together most of the time.

But seriously, life has been throwing baseballs at my face lately and I have been left deciding which one to knock out of the park.

Let’s switch to a lighter subject.


I pretty much cannot stand when I see someone with a boat load of plastic surgery.

I mean, for me, it’s like, why would I want to change what God created? Right?

As a child, I used to hate my nose.

It’s an Italian nose. Ya know, super definitive with a little bump in the middle.

However, as I grew older, I learned to love my nose because it made me unique.

Plus, I also got a ton of compliments on how I looked just like my beautiful mother, or my handsome father and I thought…I got these features from these two amazing people so I should appreciate them.

Why I don’t understand people that get plastic surgery, that doesn’t mean that I don’t like watching people get plastic surgery.

Enter the television show, Botched.

It’s basically a reality t.v. show about plastic surgery nightmares.

It’s okay, the super hero duo, Dr. Terry Dubrow and Dr. Paul Nassif have it under control.

Plus, they are hilarious.

I just want to feed these doctors…I mean, they do pretty amazing stuff.

So, today, I made them and y’all some coffee cake.

Because hello, cake.


It’s also date sweetened.


Plus, it’s actually got coffee grounds in it.


 So, this is an actual real coffee cake.


Oh, and the coconut pecan topping


 is off tha hook.


Plus, this cake is totally paleo.

IMG_0833That’s an automatic 10 point lead.

IMG_0834You know this.


I mean, you just can’t say no

IMG_0839to this stuff.

IMG_0840But ya can say no to plastic surgery.

You’re beautiful.

For reaaaalz.



Coffee Date Coffee Cake
Recipe type: Dessert, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, thick, squares of coffee cake, spiked w/ actual coffee grounds and sweetened w/ date puree. This all gets topped off with a pecan coconut streusel and glazed w/ coconut butter. Gluten-free, paleo, refined sugar-free.
  • For the cake:
  • 12 large Medjool dates, pitted, and soaked in a bowl of water overnight, drained
  • 3 large eggs
  • ¼ c. granulated stevia
  • ½ c. walnut butter (or other nut/seed butter)
  • 1 t. pure vanilla extract
  • ¼ c. +1 T. coconut flour
  • 1 t. ground coffee
  • ½ t. baking soda
  • ½ t. baking powder
  • 1 t. ground cinnamon
  • ¼ t. salt
  • For the topping:
  • ½ c. chopped pecans
  • ½ c. unsweetened, shredded coconut
  • 2 t. slightly melted coconut butter, plus more for drizzling
  • 1 packet of Truvia sweetener
  • 1 t. pure vanilla extract
  1. For the coffee cake, preheat the oven to 350 degrees F. Grease a small baking dish with cooking spray.
  2. Place the drained dates in a large food processor and puree until a thick paste forms.
  3. In a large mixing bowl, combine ¾ c. of the date puree, eggs, stevia, walnut butter, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, baking soda, cinnamon, and salt.
  5. Pour the batter into the prepared pan.
  6. For the topping, combine all of the ingredients in a small bowl until combined.
  7. Sprinkle the topping over the batter evenly.
  8. Bake for 25-30 minutes or until lightly golden or a toothpick inserted into the center of the cake comes out clean.
  9. Let cool slightly and cut into 6 even squares.
  10. Drizzle with coconut butter.


Peach Breakfast Crumble

I’ve been missing in action.

I know.

I think you know what has been occupying my time.

You know it.

It’s life.

There are so many great things to look forward.

Exciting things.

Like long afternoon walks with my pup, Coupe, taking in the fresh spring air, and dreaming of summer days where my diet consists of snow cones and barbecue.

Oh, and fresh produce.

Like peaches.

I was recently inspired by renowned vegan chef Tal Ronnen, who just created an out of this world vegan and vegetarian menu for every restaurant at The Wynn Las Vegas.

Of course, I jumped on the opportunity to re-create a dish on one of the menus because ya know…I don’t exactly live in Vegas.

I was so inspired by the menus, which have everything from savory items such as wild-mushroom risotto, to hearty vegan meatloaf.

But let’s be real…my sweet tooth always wins.

When I saw the peach pancakes w/ peach compote and honey butter I thought…peaches for breakfast…let’s do it.


So, I went all “dessert for breakfast” on you and made a Peach Breakfast Crumble.


It’s super breakfasty because helloooooo…fresh fruit?


Plus, the peaches are tossed w/ freshly squeeze orange juice, date puree, and cinnamon.


Yes, this is actually a healthy breakfast dessert.


Plus, I don’t even have words for this cashew topping.


Okay maybe one word…




Yes, it’s true.


Let me know if you’re in Vegas and get to hit up one of the Wynn restaurants


to try one of their new vegan/vegetarian dishes.


I promise to be super jealous…unless you hit the jackpot and send me some money 🙂

Peach Breakfast Crumble
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Freshly sliced peaches, topped with a nutty cashew crumble, sweetened only with dat e puree and baked until bubbly. Gluten-free, paleo, vegan, refined sugar-free.
  • 6 large Medjool dates, soaked overnight, drained of water
  • 1.5 cups of raw cashew pieces
  • 4 large, ripe peaches, sliced lengthwise into thin slices
  • ¾ c. granulated stevia
  • juice of 1 small orange
  • 2 tsp. ground cinnamon, divided
  • 1 T. coconut oil, melted
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In the bowl of a food processor or blender, process the dates on high until a smooth puree forms.
  3. In a separate blender, blend 1 cup of the cashew pieces on high until a flour-like consistency forms, this takes a couple of seconds. Reserve the remaining cashews for the topping.
  4. Place the peaches in a large mixing bowl, toss with ½ c. stevia, orange juice, 1 tablespoon of the date puree and 1 teaspoon of the cinnamon.
  5. Pour the peaches into the prepared pan.
  6. In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining ½ cup of cashews, remaining ¼ cup of stevia , and coconut oil until a coarse, crumbly texture forms.
  7. Spread the topping mixture out evenly over the peaches and bake in the oven for 30-35 minutes, or until the peaches are bubbling and the topping is lightly golden brown.
  8. Serve with coconut yogurt or a dollop of full-fat coconut milk.
  9. Enjoy!