This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded
1. Preheat the oven to 350°F.
2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.
3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.
4. Add the remaining ingredients except for the carrots and coconut.
5. Blend for 30 seconds. Fold in the carrots and coconut.
6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
7. Bake for 18-20 minutes, or until done.
8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
There’s nothing I love more than the combination of dark chocolate, peanut butter, and creamy cheesecake. I made it my mission to create a dairy-free version of my favorite dessert to make sure that everyone can enjoy a chocolaty, peanut-buttery slice of cheesecake. It took some time – and roughly 1,000 dirty dishes – but I succeeded! Now I’m happy to share my recipe for Peanut Butter Chocolate Cashew Cheesecake with you.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
¾ cup Oats
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 Egg
1 Banana, ripe
1 teaspoon Vanilla
2 tablespoons Honey
½ cup Carrots, shredded
¼ cup Coconut, shredded
1. Preheat the oven to 350°F.
2. Line 6 regular, or 3 jumbo, muffin tins with paper muffin liners.
3. Add the dry ingredients (oats through salt) to a food processor, and process until the oats become fine flour.
4. Add the remaining ingredients except for the carrots and coconut.
5. Blend for 30 seconds. Fold in the carrots and coconut.
6. Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
7. Bake for 18-20 minutes, or until done.
8. Allow the muffins to cool in the pan for 10 minutes and enjoy with a little extra almond butter on top!
I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
I’m not lying when I say that I enjoy this Orange Creamsicle Smoothie every morning. It’s packed full of essential vitamins and nutrients and combines the great flavors of fresh ginger, citrus, honey, and cinnamon. It’s so tasty that I sometimes even make myself a second batch!
This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.
