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. 




Lemon Olive Oil Chocolate Banana Bread


It’s time for another Secret Recipe Club reveal.

I really feel like a veteran in this club.

I mean, I’ve been doing these reveals since they started.

When was it 3 years ago?

I feel like time has passed so quickly!

This month’s recipe comes from Sashi, the lovely gal behind the blog Get Off the Couch and Cook.

Catchy blog name huh? I know, I love it. It’s just so straight forward.

What I really loved about Sashi’s story is learning that she was diagnosed with an intolerance to processed foods.

I had no idea that even existed, but in our world today…I totally believe it.

Anyway, Sashi has to learn how to reconstruct her diet so that she could live a normal nutritional life.

Oh, and she did just that. Plus, she lost over 65 pounds doing it.

Sashi’s motto is to share easy recipes made with real food for real people, and she rocks it out.

Just take a look at her extensive and appetizing recipe index.

You know my stomach wanted something sweet.

Sashi’s Lemon Olive Oil Chocolate Banana Bread is where it’s at.

I mean, I’ve never met a lemon/olive oil combo I didn’t like.

They just pair beautifully together.

Oh, and then you add chocolate?


Speak to me.


You know I wasn’t going to not add a juicy little lemon glaze on top of this baby.


Plus, I made it paleo!


Mhhhhhhm 😉

5.0 from 1 reviews
Lemon Olive Oil Chocolate Banana Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth banana bread made with olive oil and lemon zest for a delicious twist. Not to mention, I topped it with a simple lemon glaze. Gluten-free, paleo, nut-free.
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • ¼ c. unsweetened apple sauce
  • ¼ c. extra-virgin olive oil
  • 2 T. unsweetened coconut milk
  • 2 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • zest of 1 lemon
  • 1 c. dark chocolate, chopped
  • For the glaze:
  • ½ cup full-fat coconut milk, refrigerated overnight, brought to room temperature
  • juice of 1 lemon
  • 2 T. granulated stevia
  1. Preheat the oven to 350 degrees F. Grease a loaf pan or 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, apple sauce, olive oil, coconut milk, eggs, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and lemon zest.
  4. Fold in the chocolate.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. For the glaze, combine all ingredients in a small mixing bowl until a semi-thin glaze occurs.
  7. Let the bread cool completely, cut into squares and serve drizzled with the glaze.


Peach Pineapple Cobbler

 You know what I love about summer?

Family time.

This weekend I got to spend time with my family that was in town from Az.

My cousin is getting married in October so we were celebrating all weekend with family time at the bay, that consisted of laughing, drinking, and a little bocce ball.

We also got together for a couple shower in celebration for the big day.

It was full of fun and relaxation.

Oh, last week I made this cobbler.

With pineapple and peaches.


Mmmmmmm summertime.


This cobbler crust is too die for, plus look at all that bubbly fresh fruit!


The only sad thing about this is that Bluebell is still shut down, so


ice cream is pretty much nonexistent in my world right now.

Peach Pineapple Cobbler
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Fresh sweet peaches and tangy pineapple come together in the perfect summer dessert topped with a crisp coconut flour crust. Gluten-free, grain-free, paleo, vegan, nut-free.
  • For the filling:
  • 5 large, ripe, white flesh peaches, cored and diced
  • ¾ c. fresh pineapple, diced
  • ¼ c. date puree (you could also use maple syrup)
  • For the topping:
  • ¼ c. coconut flour
  • ¼ c. arrowroot flour
  • ¼ c. hemp hearts
  • ¼ c. date puree (you could also use maple syrup)
  • 1 c. unsweetened, vanilla coconut milk
  • 1 T. pure vanilla extract
  • 1 t. baking powder
  • ¼ t. salt
  1. Preheat the oven to 350 degrees F. Grease an 8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the fruit and date puree.
  3. Place the fruit mixture in the prepared baking dish.
  4. In a large mixing bowl, combine all of the topping ingredients until a thick, even mixture forms.
  5. Spread the topping mixture evenly over the fruit mixture.
  6. Bake for 35-40 minutes, or until the crust is lightly browned and the fruit is bubbling up from under the crust.
  7. Let cool slightly and enjoy with you favorite ice cream!
To make date puree, place 12 pitted Medjool dates in a small bowl and cover with water. Soak overnight. Place the dates and soaking water in a large food processor and process until smooth.


Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.


Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.



This bread is magical.


It’s super fluffy,


and so tender it practically melted in my mouth.


Plus, lemons are like a ray of sunshine in your mouth.


Such a burst of flavor.


My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.


I made a few adjustments to Melissa’s recipe to make it paleo friendly.


Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.


Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂


4.5 from 2 reviews
Lemon Poppy Seed Loaf
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.


Bacon Fat Chocolate Chip Cookies

We are taking some notes from grandmothers and great grandmothers everywhere today.

I remember my Mawmaw (my mom’s mom) telling me about my great-grandmother, who was Czech, and how she could make the best homemade kolaches in Texas.

I don’t doubt her.

I also remember her telling me about the vat of bacon grease that my great grandmother would use for cooking and baking.

If you think about it…it’s a genius idea.

Plus, it saves money with all of those butters/cooking oils you buy.

So…today we are being economically savvy.

Let’s put some bacon fat up into a chocolate chip cookie.




Oh yes, hunny.


These cookies are super fluffy with a slightly salty/sweet flavor combo.


I’m just super depressed that I wasn’t around to get to know my great grandmothers.


I’m sure I could have learned so much more about cooking and baking.



Bacon Fat Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
Soft, chewy chocolate chip cookies made w/ bacon fat and sweetened w/ coconut sugar and date puree! Gluten-free, paleo, nut-free.
  • 3 T. bacon fat, cooled (from about 3-4 pieces of pan fried bacon)
  • ⅓ c. coconut sugar
  • 2 large eggs
  • 3 T. date puree (or maple syrup)
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • pinch of sea salt
  • ½ c. dark chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the bacon fat and coconut sugar until smooth.
  3. Mix in the eggs, date puree, and vanilla.
  4. Stir in the coconut flour and sea salt until a dough forms.
  5. Fold in the chocolate chips.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet and bake until lightly golden, about 8-10 minutes.
  7. Let cool slightly and enjoy!