Peanut Butter Chocolate Fig Muffins


I’ve been gone a little too long.

Lot’s of good things are happening in my life.

In the past month I have been a slave to my dietetics classes, striving for an A in Organic Chem, was a bridesmaid in my cousins wedding, and oh yea…it’s football season, so that.

No more excuses.

I’m back.

Let’s do this.

Let’s go to muffin town.


We got some peanut butter, chocolate, and fig jam going up in this.




We are talking fall flavors with this sweet fig jam here.


Not figgy pudding either.


Plus, there’s peanut butter in it…my favorite food group.


It doesn’t get better than peanut butter.



Peanut Butter Chocolate Fig Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Smooth, creamy, peanut butter, chocolate milk, and fig jam combine together to create the perfect sweet and salty muffin. Gluten-free.
  • ½ c. smooth, creamy peanut butter, plus extra for drizzling
  • ¼ c. chocolate milk (I used chocolate coconut milk)
  • 1 large egg
  • ¼ c. granulated stevia
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • 2 T. fig jam
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray.
  2. In a large mixing bowl, combine the peanut butter, milk, egg, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Stir in the fig jam making a swirl like pattern throughout the batter.
  5. Divide the batter evenly into 6 of the prepared muffin cups.
  6. Bake for 18-20 minutes or until a toothpick inserted into each muffin comes out clean.


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. 




Chocolate Chip Espresso Muffins

Soooooo, sometimes I get my best baking ideas from one of my cousins.

Well, it’s really not an idea, it’s more of a collaboration.

My guy cousin, who just so happens to be a model, and I basically have the same brain, food wise.

We are both addicted to peanut butter and think bacon is a food group.

A couple of weeks ago he stopped in for a visit and we got to chatting about espresso.

He told me that I needed to put it into some brownies that I made.

I did one better.

I put some espresso powder up in deese muffins.


Then I added some chocolate chips…


because 1). chocolate + espresso=duh, and


2). Did I mention chocolate?


Oh, what’s that up there?


Espresso glaze.




I’m an overachiever.





Chocolate Chip Espresso Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins sweetened w/ dates, stuffed w/ dark chocolate chips and spiked w/ espresso powder for a bit of a kick! Top w/ an espresso glaze for that extra jolt of energy! Gluten-free, paleo, nut-free.
  • Muffins:
  • ½ c. Medjool dates, pitted, soaked overnight in water, drained
  • 3 large eggs, at room temperature
  • ½ c. melted coconut butter
  • 1 t. pure vanilla extract
  • ½ c. granulated stevia
  • ¼ c. coconut flour
  • 1 t. ground espresso (I used Lavazza brand)
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ½ c. dark chocolate chips
  • Espresso glaze:
  • ¼ c. melted coconut butter
  • 1 T. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. ground espresso
  • ½ t. pure vanilla extract
  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan w/ cooking spray.
  2. Place the dates in a large food processor and process until a thick paste forms.
  3. In a large mixing bowl, combine the date paste, eggs, coconut butter, vanilla, and stevia until smooth.
  4. Stir in the coconut flour, espresso, cinnamon, and salt.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly into each prepared muffin cup.
  7. Bake for 20-22 minutes, or until lightly golden on top or a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool before removing the muffins from the pan.
  9. For the glaze, combine all of the ingredients in a small mixing bowl, mix until smooth.
  10. Drizzle each muffin w/ the glaze.


Strawberry Carrot Banana Muffins

 Over the weekend I volunteered to teach a Girl Scout Cooking class.

Rewind…that was Sunday.

On Saturday, I promised myself not to give in to the Girl Scouts at the grocery store.

Butttt…on the way out, I found myself yelling “Do y’all take checks?”

3 for $12 and I’m sold!

Okay, back to the cooking class.

I would love to say that I the troop consisted of girls who were from pretty wealthy families.

Side note: I was never a Girl Scout.

Thank you parents because #1. I would have been obese #2. My parents never had that kind of money on top of all the money they were spending on Catholic education and soccer clubs.

Anyway, the girl’s had to go around in a circle and say what their favorite food was.

One girl answered creme brulee.

Seriously? I’ve never even tried that!

I think my favorite food as a kid was a tie between cinnamon sugar pop-tarts and french toast.

I was shocked when one girl answered “Split Pea Soup.”

C’mon! Where do these kids eat? The Four Seasons!?

One little girl finally answered that her favorite food was carrot cake.

I thought…well hello new best friend.

So, on Monday I was craving something sweet.


I know, you’re shocked.


So, I smash banged some strawberries up into a carrot banana muffin.


I’m pretty sure there is 1 serving of fruits in veggies in each muffin.


Take that Girl Scout cookies!


One of the snack we made with the Girl Scouts was hummus.


One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.


I’m pretty she exaggerated a little much.


I just wanted to take her under my wing and show her all of the best hummus’ in the world.


She hasn’t lived.

5.0 from 1 reviews
Strawberry Carrot Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins chock full of fresh strawberries and carrots, sweetened w/ bananas and dates. Gluten-free, paleo, nut-free.
  • 8 large Medjool dates, pitted, soaked overnight in water
  • 2 large bananas, mashed
  • 4 large eggs
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour + 2 Tbs.
  • ½ t. baking soda
  • ¼ t. salt
  • 2 carrots, finely shredded
  • ½ c. fresh strawberries, chopped, plus extra slices for topping each muffin
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
  2. Place the drained dates in a large food processor and process until a paste forms.
  3. In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the carrots and strawberries.
  6. Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
  7. Bake for 25-30 minutes, or until slightly golden.
  8. Enjoy!


Flu Fighting Tips and Cinnamon Swirl Cashew Date Mug Muffin

Is it me, or does everyone have the flu?

I feel as though the entire population of my face book friends has the flu, oh, and if they have kids, they have it too.

What gives?

I guess it’s flu “season.”

I’m not surprised given the bouts of cold weather that decided to show up round these here parts…post Christmas.

The 20-30 degree range is considered arctic temps for Texas.

I haven’t really been sick in the past couple of years.

I’m pretty sure I can’t even remember the last time it was that I had the flu.

I’m more likely to get food poisoning.

I owe my clean bill of health to my diet and exercise…it’s really not a special secret.

How we take care of ourselves truly governs our health.

Here are a few of my tips and tricks to keep the flu at bay 🙂

1. Drink Tea: 1 cup of tea/day keeps the Dr. away is my motto 🙂 Tea is packed with immunity-boosting antioxidants, which helps your cells fight off the germs which are making you sick. My favorite tea is Yogi Ginger Tea, which I have been drinking for years! It helps keep my acid-reflux at bay, aids with digestion, and helps fight off the flu. It’s a triple threat! I drink mine w/ a packet of granulated stevia and a bit of coconut milk.


2. Spice is Nice: especially Cinnamon. Cinnamon is not only my favorite spice, but it helps with aching muscles and congestion. Because it is slightly spicy, it works wonders for a stuffy nose. Other great spices are tumeric, cloves, and ginger. Stir any of these into your oatmeal, sprinkle a dash onto your morning coffee, or stir into a cup of tea.


3. Exercise: I mean, who would have thought…fitness is a flu-fighting remedy! I workout every single day. Now, if I worked my body to exhaustion every single day, I would probably make myself sick. However, I have a method. I usually run about 3-4 days/week and alternate with weight training and pilates, which I do on my “active rest” days. I joined the Tone It Up Community last year and loooooove their workouts. The Tone It Up girls, Karena & Katrina are absolutely amazing role models and have developed a community where women can feel comfortable sharing their struggles with body image, while workout out together. I usually do a variety of routines from their dvd’s or website, alternating strength training and HIIT workouts. I also just got the opportunity to try Class Pass and cannot wait…I love to try new fitness studios that offer something outside of my normal routine.


4. Eat Clean: I know…pretty simple, right. Eating a variety of healthy foods gives your body the energy it needs to fight off illness. Now, when I say “eat clean,” I don’t mean depriving yourself of any and all sweets, but making healthy choices. I have no idea when the last time was that I had soda, or ate something out of a package with ingredients that I can’t pronounce. Basically, I eliminated all processed foods from my diet, and I cannot tell you how much better I feel. Salty snacks & packaged foods always made me feel bloated. I would eat 1 package of kale chips for lunch and would feel energy drained by 3 o’clock. Now, I eat fresh fruits and vegetables, lean protein, and incorporate my own recipes for paleo breads and snacks into my diet. Baking and cooking my own foods allows me to really get the proper balance of carbs, fat, protein, and sugar that I need to fuel my day. While my blog is predominantly paleo, I am not on a strict paleo diet. I have to have beans, and I would practically die without Greek yogurt in my life. Nobody is perfect. There is not one way to eat, it’s all about what is best for you! For some amazing superfood recipes to keep you in top flu fighting shape, check out Aloha!  Their recipes are not only good for you, but their photos are gorgeous! Check em’ out! Aloha also offers an amazing superfood green powder that you can add to any smoothie or recipe.


Below is the perfect flu fighting recipe with a combination of super foods to keep you healthy and energized.

Creamy cashew butter


does a little smash bang with protein powder & date puree.


Then, the whole thing gets a swirl of cinnamon.


Top it with coconut butter and you are good to go!


Oh, and this is a single serving mug muffin.


Oh, oh, and the best part…it takes less than 3 minutes to make.




It also looks like a giant cinnamon roll.


Flu-fighting foods for the win! 🙂

Cinnamon Swirl Cashew Date Mug Muffin
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A fluffy muffin made w/ creamy cashew butter, sweetened with dates, and swirled with cinnamon for a heart-warming breakfast treat that you can feel good about. Gluten-free, paleo, refined sugar-free.
  • ¼ c. Medjool dates, pitted, soaked in water overnight
  • 2 T. cashew butter
  • 1 large egg
  • ½ t. pure vanilla extract
  • 1.5 T. unsweetened, vanilla protein powder (I used hemp seed protein)
  • ½ t. baking powder
  • ¼ t. ground cinnamon
  • melted coconut butter, for topping, optional
  1. Grease a coffee mug with cooking spray.
  2. Drain the dates and place them in a food processor.
  3. Puree the dates until a thick, smooth paste forms.
  4. In a small mixing bowl, combine the cashew butter, 2 tablespoons of the date puree, egg, and vanilla until smooth.
  5. Stir in the protein powder and baking powder.
  6. Pour the batter into the coffee mug.
  7. Place the ground cinnamon on top of the batter and use a fork or toothpick to make a "swirl" pattern throughout the batter.
  8. Microwave for 2-3 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffin cool slightly, turn out of the coffee mug using a knife, and drizzle with coconut butter.