Apple Pie Muffins

I'm very excited about these muffins.  They are moist, fluffy, & delicious and soooooo easy to make.  It's basically a dump-it-all-in the blender kind of recipe, making it the easiest muffin recipe you've ever made.  With your left over time, enjoy relaxing with a muffin in one hand and a cup of tea in the next, or perhaps you'll just grab one as you head out the door in the morning.  

Since all the ingredients are plant-based and there's no raw egg to worry about,  you can taste the batter as you go and adjust to your personal sweetness. I used 6 medjool dates, feel free to add more dates or less dates to achieve your personal sweetness level. 

As all FastBeets recipes are, its foolproof.  Meaning that you won't mess it up even if you run short on an ingredient or are heavy handed with another.  

The Low Down

These muffins are loaded with fiber, protein, and healthy fats.  They will really keep you full and satisfied.  Plus they satisfy like a dessert so its a win-win. 


  • 1.5 cups oatbran
  • .5 cup raw almonds
  • .5 cup apple butter 
  • .5 cup almond butter
  • .5 tsp nutmeg
  • 1 tsp Acv
  • 1 tsp baking soda 
  • 1 apple cut into thin and small slices (or julienned) 
  • 1 -1.5 cups almond milk 
  • 1 tsp cinnamon
  • 6 dates (add more or less dates depending on your personal sweet tooth


  1. Pre-heat oven to 350 degrees F
  2. In a high-powered blender add oatbran and almonds.  Blend until you get a flour.  
  3. Add all other ingredients to the blender except the apple slices, blend until a smooth batter is formed.  You may need to add a tad bit more milk if it's not blending smoothly. 
  4. Stir in apples. 
  5. Spoon batter onto muffin tins and bake for 20-30 minutes until a toothpick comes out clean. 

Nutritional Info Per Muffin:

Calories 129

  • Fat 6grams
  • Cholesterol 0
  • Sodium 22
  • Carbs 16g
  • Fiber 3g
  • Protein 4g
  • Sugar 8g

I'm so glad you're making a FastBeets recipe! Tag me in a pic of your FastBeets Apple Pie Muffins.  I can't wait to see your creation!

xx, SS


Healthiest Chocolate Chip Pancakes Ever!

Healthiest Pancakes Ever

Who doesn't love chocolate chip pancakes? They're so fluffy and warm and gooey and perfect on these cold mornings.  While I love them, these days you won't see me eating standard fare pancakes.  Traditional pancakes are filled with high glycemic ingredients like white flour, white sugar, and butter.  Yknow, those ingredients I want no where near my body.

Crispy Pancakes

Enter these: Healthiest Chocolate Chip Pancakes.  They are moist, gooey, and delicious.  But better than that they are chock full of healthy fiber to keep you full, regular and lower your inflammation all morning.  The sweetness sugar is from 1 banana.  That's correct: 1 banana.  That's actually 1/2 a banana per serving.  I use sugar free stevia sweetened chocolate chips, but feel free to make these any which way you want.  Care for blueberries and raspberries in the mix?  Go ahead, switch it up.  

You'll be surprised at how easy these are to make since its only a few simple ingredients.  Yet they're a real crowd pleaser. 

Batter serves 2.  Double the recipe to feed more.  


  • 1 cup oatbran, blended into a flour
  • 1/2 cup of plant-based milk
  • 1 tablespoon ground flax seeds
  • 3 tablespoons filtered water
  • 1 large ripe banana or 2 medium bananas
  • 2 tablespoons coconut oil 
  • Handful of chocolate chips.  (I use stevia-sweetened, vegan chocolate chips)
  • Optional Topping: maple syrup


  1. Blend 1 cup of oatbran in the blender until a flour forms (about 20 seconds). 
  2. Make flax egg by combining ground flax seeds with 3 tablespoons water.  Let sit in fridge for 15 min. 
  3. Combine all ingredients, except chocolate chips, coconut oil and maple syrup in the blender and blend until a batter is formed. 
  4. Add handful or 2 of chocolate chips to batter and stir. 
  5. In a pan, heated to medium high, add coconut oil.  When hot, ladle in spoonfuls of batter.  Cook on both sides until cooked all the way through.  (I prefer them overcooked than undercooked). 
  6. Serve with optional maple syrup or fresh berries. 

Chocolate Chip Pumpkin Bread

A real winner.  This is a new and improved recipe for this holiday season.  And the verdict came in with glowing reviews.  Probably the best bars we've made to date. It's healthy, delicious, and guilt-free.  Could you really ask for more?

Try it for dessert, a snack, or a healthy on-the-go breakfast.  It's all good and yummy. 


  • 1.5 cups oat bran blended to flour
  • 1 cup pumpkin purée
  • 1/2 cup almond butter
  • 1 cup almond or cashew milk 
  • 2 banana 
  • 1/2 cup pitted dates 
  • 1 tsp - 1.5 tsp pumpkin spice 
  • 1 tsp Ceylon cinnamon 
  • 1 tsp baking soda 
  • Generous handfuls of chocolate chips.  I use Lily's brand stevia sweetened vegan chocolate chips. 



  1. Preheat oven to 350 degrees.
  2. Blend oat bran in a blender till a flour forms. 
  3. Blend all other ingredients. 
  4. Mix in handfuls of chocolate chips and stir into batter. 
  5. Place batter in a parchment paper lined baking pan.
  6. Bake at 350 for 35 mins or until toothpick comes out clean 

Chocolate-Dipped-Strawberries Breakfast Cake

Please excuse the big photo of my head....

I was conducting a workshop this week on how to make quick meals.  So the night before I quickly made a batch of my famous Mimi's bars.  In a snap, I decided to make another flavor as well that was equally as healthy.  Enter these Chocolate Dipped Strawberries Breakfast Bar.  The ingredients were all things I had lying around and the prep work was ridiculously simple.  

The real shocker was when they were nearly all eaten half way through the workshop.  They were definitely a hit!

Word to the Wise: Oats are generally heavily sprayed with pesticides, do yourself a favor and purchase organic oats and oatbran.

What I love about them (in addition to how easy and delicious they are), is is that they are full of fiber.  Oat bran, which by now, you know I eat daily, is so full of really good for you fiber and protein.  It makes a wonderful on-the-go breakfast that keeps your body healthy. 

 These bars are wonderful for either breakfast or a healthy dessert.  They are also intensely moist, which I personally love!

It was a seamless process to make.  Toss in blender, then bake.  Full recipe deets below. 

Chocolate Covered Berries Bar


  • 1.5 cups raw almonds (can sub almond butter or almond flour)
  • 2.5 cups oatbran 
  • 2 heaping tablespoons coconut butter 
  • 3 ripe bananas 
  • 1 handful of pitted dates
  • 1 pack frozen strawberries 
  • 1-2 cups of plant based milk
  • 1 pack frozen raspberries (or another pack of frozen strawberries, bur raspberries work best)
  • 1 cup sugar free chocolate chips ( I used stevia sweetened Lily's brand chocolate chips)
  • OPTIONAL: coconut flakes for topping


  1. Preheat oven to 350 degrees.
  2. Blend almonds in a high speed blender until a powder is formed. 
  3. Throw everything else except the raspberries and the chocolate chips in the blender. 
  4. Blend until smooth.  Adjust the amount of milk until you get desired consistency.  More milk will yield more baking time and more moisture in the bars. 
  5. Toss in chocolate chips and frozen raspberries.  Mix into batter. 
  6. (Optional) Top the batter with coconut flakes. 
  7. Throw batter onto a parchment paper lined baking pan and into oven.  Remove from heat when the outside is perfectly cooked and the inside is cooked but still slightly moist.  (About 40 minutes). 
  8. When cooled, cut into bars and eat!

As with all FastBeets Recipes, please use your very own tastebuds in measuring the amounts of each ingredient.  You can't go wrong with how much of anything you add or subtract.  

I'm so happy you're making one of my quick + healthy recipes! Please make sure you share it on Instagram and tag @FastBeets so I can see your masterpiece or leave a comment below with any questions! 

xx, SS