Vegan Chocolate Peanut Butter Muffins

These *slightly* healthier muffins make the perfect snack when you’re after a chocolatey, indulgent hit

INGREDIENTS (makes 12 muffins):

  • 180g applesauce (about 1 large apple cooked down if you make your own)
  • 60ml maple syrup 
  • 65g brown sugar 
  • 65g smooth peanut butter (plus extra to drizzle on top) 
  • ¼ tsp salt 
  • 120ml milk of choice 
  • 60g cocoa powder 
  • 160g wholemeal flour 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • 80g chocolate chips or chopped dark chocolate (plus a bit extra for topping)


  1. Preheat the oven to 190 C and line a muffin tray with 12 liners. 
  2. Whisk together the applesauce, maple syrup, brown sugar, peanut butter and salt in a large bowl
  3. Add in the milk and give the mixture another mix. 
  4. Sieve in the cocoa powder, flour, baking powder and baking soda. 
  5. Mix together with a spatula until everything is combined – be careful not to overmix, the mixture should be quite thick. 
  6. Fold in the chocolate chips and scoop evenly into the muffin liners. Add a few more chocolate chips to the top of each muffin. 
  7. Bake for 18 minutes (use a skewer or toothpick in the centre to check if they’re done – if it comes out clean, they’re ready!) 
  8. Let them cool in the tray for a few minutes before transferring them to a cooling rack. Drizzle with more peanut butter if desired or enjoy as they are!

Blueberry Jam Oat Bars

The perfect mid morning snack to keep you going until lunch time!

INGREDIENTS (makes 8 bars):

For the base: 

  • 140g rolled oats (separate 90g to blitz into oat flour in a blender or food processor) 
  • 40 ml maple syrup 
  • 40 ml coconut oil or margarine, melted 
  • Splash of vanilla extract 
  • Pinch of salt 

For the jam layer: 

  • 150g frozen blueberries 
  • 25 ml maple syrup 
  • 1 tbsp chia seeds
  • 1 tbsp lemon juice


  1. Preheat the oven to 180 C and line a baking dish 
  2. Mix all of the ingredients for the base in the bowl until the mixture comes together. It should be quite a soft and sticky dough. 
  3. Press about ¾ of the dough mixture into the baking dish using a spatula to make sure it’s smooth. The rest of the mixture will be used to crumble on top of the bars. 
  4. Place this and the remainder of the dough in the fridge whilst you make the blueberry jam. 
  5. Put all of the ingredients for the jam into a small saucepan and cook over a medium heat for about 3-5 minutes until the mixture starts to bubble. 
  6. Begin to mash the blueberries with a fork and keep stirring to prevent the jam burning or sticking. 
  7. Take off the heat and leave to thicken up for a few minutes. 
  8. Once the jam mixture has slightly thickened, pour it on top of the base layer and crumble on the remaining oat mixture on top. 
  9. Place in the oven for 35 minutes until the top is golden brown. 
  10. Allow to cool in the pan for 10 minutes before placing it on a cooling rack. Wait at least 2 hours before cutting into squares so the bars have time to set.

Homemade Hummus & Veggie Plate

Hummus with veggies is such a go-to snack and making your own hummus is easier (and tastier) than you think! 


For hummus: 

  • 1 can of chickpeas (or 250g cooked chickpeas) 
  • 1 large lemon 
  • 3 tbsp tahini 
  • 1 clove of garlic, minced 
  • 4-5 tbsp water, depending on the consistency you like
  • Salt to taste 
  • Olive oil for serving 

Other ingredients: 

  • Carrots, sliced 
  • Cucumbers, sliced 
  • Peppers, sliced 
  • Tomatoes 
  • Crackers 
  • Anything else you like!


  1. Add the chickpeas and the garlic to a food processor and blend until the mixture is a smooth, powdery consistency 
  2. Next add the tahini, salt and lemon juice whilst the food processor is running. 
  3. Add in ice cold water gradually until your desired consistency is reached 
  4. Put it in a dish, drizzle with olive oil and enjoy with veggies, crackers or fluffy pita!

Apple Cinnamon Breakfast Muffins

Apple cinnamon – has to be one of the best flavour combos right?! These oat based muffins are perfect for grabbing for breakfast or as snack to pick you up throughout the day! They are easy to make and are super nutritious!


  • 1 cup oats
  • 1/2 cup plain flour
  • 3 tbsp date sweetener 
  • 2 tbsp maple syrup 
  • 1 flax seed egg
  • 3 tbsp nut or seed butter 
  • 1/3 cup oat milk
  • 1 small Apple, diced 
  • 1 tsp cinnamon 

method (makes 6)

  1. Preheat the oven to 180 degrees celcius and line a 6 case muffin tin with cases or grease with olive oil.
  2. Add the flax seed egg, nut butter, vanilla, oat milk and maple syrup into a bowl and mix.
  3. Add the rest of the dry ingredients and fold in the diced apple. Divide the mix across 6 muffins cases, pressing them down into the muffin yields. Bake in the oven for 16 mins, allow to cool and enjoy! 

Single Serve Banana Bread Mug Cake

Fancy a quick, easy, single serve snack, or a dessert for one? This is your go-to!


  • 1 banana, mashed
  • 1 egg
  • 1 tsp cinnamon
  • 3 tbsp ground almond
  • 20g walnuts, chopped
  • Toppings: Berries, almond butter


  1. Choose a microwave safe mug and mix the egg and mashed banana.
  2. Add the cinnamon and ground almonds and mix well then stir in the walnuts.
  3. Heat in the microwave for 2 minutes, at 30 second intervals (keep an eye out so it doesn’t overflow). Top with toppings and enjoy!

Date Caramel Snack bars

No words can explain how dreamy and delicious these bars taste! Perfect for snacking and will satisfy your tastebuds when you feel like something sweet!



  • 16 dates
  • 3/4 cup peanut butter
  • 1 tsp vanilla paste
  • 1/2 tsp cinnamon 
  • 1/4 cup ground almonds 
  • 150g dark chocolate


(Makes 6 bars)

  1. Add the dates and peanut butter to a food processor and blitz until well combined (a little lumpy is okay). Add the vanilla, cinnamon and almonds and pulse until its all mixed together.
  2. Line a 1lb loaf tin with baking paper (or use a silicone one like I do) and transfer the mix into the tin, pressing it down to cover the bottom of it easily. Leave in the freezer for 1 hour.
  3. Melt the chocolate. Once bars are ready, remove from the tin and cut into 6 squares. Cover each bar with melted chocolate and place on baking paper on a baking tray then leave in the fridge or freezer to set. Enjoy!

A Peachy Snack

This is one of my fav go-to snacks! Delicious, balanced and satisfying!


  • 1 Peach, sliced
  • 1 tbsp nut butter
  • 3 tsp kefir (or yoghurt)
  • A sprinkle of cinnamon

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  1. Place the peach on a plate and heat in the microwave for 30 seconds – 1 minute (can also enjoy chilled).
  2. Pour the kefir over the peach, drizzle with the nut butter and sprinkle with the cinnamon – enjoy!

Crispy Roasted Garlic Chickpeas

These babies are a cheap and nutritious snack that you can make it batches and keep in the fridge!


* 1 x 400g tin of chickpeas, rinsed and drained
* 1 tbsp olive oil
* 1/4 tsp garlic powder
* 1/4 tsp chili powder
* 1/2 tsp garlic salt
* salt and pepper to taste

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1. Preheat oven to 180 degree celcius.
2. Lay chickpeas on a kitchen towel and pat dry.
3. Pour the chickpeas into small baking dish.
4. Drizzle them with olive oil and sprinkle on seasonings then toss around to make sure they are all coated.
5. Bake for 20 minutes and then toss them around and cook for another 10-15 mins until crispy. Enjoy!

Smokey Sweet Potato Fries



  •  2 large sweet potatoes (or white potatoes), cut into fries / wedges
  • 1-2 tbsp smoked paprika
  • 1-2 tbsp avocado oil
  • Salt & pepper to taste


1 Place them in a bowl and drizzle with olive oil, salt, black pepper & smoked paprika.
2 Toss them around until covered and spread across baking paper on a baking tray.
3 Cook in the oven for 30-40 mins at 180 degrees Celsius (turning half way through) until nice and crispy. Serve up with hummus and ENJOY!