Cranberry and Dark Chocolate Protein Muffins

I’ll be honest. I’m not much of a muffin girl. I know, right? I must be weird. Muffins never did it for me though, until recently. Not until I realized I might have about 3 nanoseconds to scarf some food in my belly before blasting out of the house. Pair that will all the holiday traveling coming up and I am now a portable snack girl.

I try and stick with foods containing huge amounts of protein. Personally, it just keeps me fuller for longer.  Especially right around now with holiday shopping. I feel like I’m participating in an endurance event or at times an MMA competition. Ok, I exaggerate but I think my point is that protein will definitely help you find great sales.

Did I mention the travel pro to these suckers? I’m finally getting to fly back to Pennsylvania to visit my family and meet my cutie nephew for the first time and will be flying out this week. I think every time I travel I play a game of “what can I get thru security”. I travel a lot and you would think by now I would have this nailed down but no.

Just to give you an idea here is how my trips thru the airport usually go:

Security: “Bag Check! M’am Step to the side please, we are going to have to go through your luggage.”

Me: “ok, rummage away”

*Pulls out large container from my bag with an orange mushy substance inside. Pulls out the second container with brown substance*

Security: “M’am what do you have?”

Me: “oh just some steamed squash and almond butter. Some people like peanut butter and jelly. Me? No I’m a squash and butter kind of girl. Steamed squash and almond butter, delish. I don’t know why more people don’t try it. Did I mention it’s delicious? Do you think there is cinnamon I can grab somewhere?”

Security: “MMhhhMMM….theres the trash can or I can take it, you choose”

Me: *hangs head* “Ok I’ll throw it out..”

That’s the nice version. I had one TSA worker absolutely slam dunk my food into the trash. It probably made them feel good but it kind of hurt my feelings.

So yes, sometimes I have a hard time explaining what some of my foods are but a muffin? Just try and take that security. Its..a..muffin..

The only con to these puppies while traveling is the smash factor. I have in fact sat on a few snacks by accident in my day. Some with more disastrous results than others. I think if my cheeks came down on one of these though it wouldn’t survive. (Although between you and me, depending on how starving I was and the lack of options at the airport I might still give it a go)

Either way, I loved the light vanilla flavor of the muffin and the cranberries added a nice tartness to it. Overall I think these will be finding their way into my usual snack rotation for a while.

Cranberry and dark chocolate Protein Muffins
High Protein Cranberry Muffins made using real ingredients. Deliciously moist and a healthy snack or even as breakfast.
Serves: 12
  • ¾ c. Coconut Flour
  • 2 tsp. baking powder
  • ½ c. dried cranberries
  • ¼ c. dark chocolate chips
  • 6 eggs
  • ⅓ c. coconut oil
  • ¼ + 1 Tbsp. Maple Syrup
  • 2 tsp. vanilla extract
  • ½ c. plain yogurt
  • ½ tsp salt


  1. Preheat your oven to 350F.
  2. Next, take a large muffin tin and spray generously with cooking spray. (you don’t want these suckers to stick)
  3. In a large mixing bowl, mix all of your dry ingredients together.
  4. Using a separate bowl, mix all of your wet ingredients (Note: when adding the coconut oil mix fast otherwise if your eggs are super cold the oil with hardening)
  5. Pour the dry ingredients into the wet ingredients
  6. Pour into muffin tin and bake roughly 20 minutes
  7. Remove from oven and let cool about 10 minutes. Then pop the muffins out of the pan and let cool about 10 more minutes.
  8. Enjoy!
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I Love Lemons – Vegan Lemon Chia Seed Muffins

Words cannot even begin to describe my obsession for lemons right now. Anyone else? I’ve been thru bags and bags of them so far. From the moment I discovered their cleaning power, it was on.

Woman holding plate of poppyseed muffins

Something that I’ve always been conscious about is what products I use not only on my skin but also in the house. I’ve always been shall I say? anal retentive about it. The past weeks have been crazy busy which is great but the house really needed that deep clean. So I armed myself with Castile soap..tons of lemon halves (I squeezed the juice out of them first) some towels and got to work. I was amazed at how awesome lemons are at cutting thru grease and taking water stains off stainless steel. I’m easily amused I guess. I won’t bore you too much with the details but honestly, castile soap, lemons, and some heavy rags clean the whole house cheaply and safely.

Not only could I use the juice for my water but they give the most fantastic flavor to foods. I use them in so many things. From dressings to sauces to just squeezing them on dishes. Each morning I put fresh lemons in my water as well. So good! Lemons are where it’s at. Today I was in a baking mood though so Lemon Chia Seed muffins it was. Plus they are my hubs favorite and I was in a good mood.

These muffins contain very little sugar and tons of good things like flax and oatmeal. They aren’t your typical fluffy lemon poppy seed but a more hearty muffin. I love them because they aren’t too sweet and have just the right amount of tang.

I didn’t add a glaze of any type because I’m not a huge fan of overly sweet things but if you are, feel free to glaze away. As I mentioned earlier these muffins aren’t too sweet so they should be just fine if you do glaze.

How many ways do you use lemons? Id love to hear them all! I’m currently working on some sugar scrubs and teas at the moment but am always on the lookout for new uses.

Vegan Lemon Chia Seed Muffins
Prep time:
Cook time:
Total time:
Bright and citrusy lemons are combined with flax, oats, and chia to make a tasty and quick snack.
Cuisine: Snack
Serves: 12
  • 2 flax eggs
  • ⅓ c. lemon juice
  • 1 huge Tbsp. lemon zest
  • ¾ c. unsweetened applesauce
  • ¼ c. coconut oil
  • ¼ c. maple syrup
  • ¼ c. unsweetened almond milk
  • ⅓ c. coconut sugar (you can sub any sweetener here that you prefer)
  • 1.5 tsp. baking soda
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • ½ c. oatmeal
  • ½ c. almond meal
  • 1 c. All-purpose flour
  • 1 Tbsp. Chia Seeds


  1. Preheat oven to 375F and line a muffin tin with liners. (Or liberally spray the muffin tins with a non-stick cooking spray)
  2. Make your flax eggs and let sit in the medium-sized bowl for a few minutes to come together.
  3. Next, add the applesauce, lemon juice, and zest, coconut oil, maple syrup, almond milk, coconut sugar, baking soda, vanilla and salt. Stir to combine. (Note: The batter will fizz like crazy. Just let it do its thing. It is the baking soda reacting with acid from the lemons. Science, yo.)
  4. Add the oatmeal, almond meal and flour. Stir. Toss in those chia seeds and stir once more. Its ok if the batter is a bit thick. You can either leave it like I did or thin it with a bit of almond milk.
  5. Divide batter evenly among muffin tins.
  6. Bake about 20-23 minutes or until toothpick comes out clean.
  7. Pop out of tins and let cool.
  8. Enjoy!
  9. **These will last a few days in a closed container otherwise they freeze nicely as well**
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