Double Chocolate [hidden beet!] Muffins

I’m not joking when I say that I’ve been trying to get this recipe blog-ready for like… three months. It’s become a slight obsession that I’m almost embarrassed by. I say “almost” because, if you know me by now, you have just come to expect these things. I like to hide vegetables in baked goods, dinners, under my bed.

Double Chocolate [hidden beet!] Muffins - Nutty for Life4

I was joking about that last one. I’m not trying to attract anything that doesn’t have a six pack to my bed. HAHA I’m joking about that, too. Promise.

Well, now that I’ve sufficiently made things kind of awkward here, let me tell you about these wonderful baked goods. You could trick a five year old into eating vegetables with these. You could also trick a fifty year old into eating vegetables with these (I did!). These babies are family-approved. I mean – they’re double chocolate muffins. You really can’t go wrong.

Double Chocolate [hidden beet!] Muffins - Nutty for Life

My dad almost didn’t believe that I snuck beets in there, which made me really proud of myself. Make these ASAP. You’ll get a little dose of vitamins and a good chocolate rush. You can have your chocolate and your vegetables, too.

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Double Chocolate [hidden beet!] Muffins

Makes one dozen muffins
Adapted from Sally’s Baking Addiction


  • 1 c. oat flour (just grind down oats)
  • 1/2 c. coconut palm sugar
  • 1/2 c. cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1- 14.5 oz. can no salt added sliced beets, drained and rinsed
  • 2/3 c. 2% Greek yogurt
  • 2 eggs
  • 2 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. apple cider vinegar
  • 2 tbsp. coconut oil, melted
  • 1/2 c. chocolate chips


  1. Preheat oven to 425 degrees.
  2. In a bowl, mix together all dry ingredients, except chocolate chips.
  3. In a high powered blender or food processor, blend down beets and greek yogurt until completely smooth.
  4. Transfer to a different bowl and add the rest of the wet ingredients.
  5. Slowly add the wet ingredients to the dry ingredients, mixing until well-combined, but do not over mix.
  6. Stir in chocolate chips.
  7. Prepare your muffin/cupcake pans with non-stick spray (I used coconut oil spray).
  8. Fill tins (no liners!!) 3/4 of the way.
  9. Bake muffins for 5 minutes, then turn the heat down to 375 degrees for 13-15 minutes. A toothpick will come out clean when the muffins are done.

Questions of the Day:
>> What was the last baked good you made?
>> Do you prefer muffins as breakfast or a snack? 

More places to find me:
Twitter: @angiggy
Facebook: nuttylifeang
Pinterest: Ang @ Nutty for Life


Chocolate Walnut Energy Bites

I don’t think I’ve said it on here yet, but I’m having an affair.

With walnuts.

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Please don’t tell my beloved peanut I’m cheating.

I didn’t expect it to happen, but here were are. I’m head over heels for walnuts, and I don’t see it ending anytime soon. It’s way too steamy. Or should I say… smooth. Walnuts are just kind of silky, you know?

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So yeah, I’m obsessed with walnuts. I’m dreaming of them on my salad and in my cereal and just by themselves, really. I want to eat walnuts all day. I figured I should probably use these babies to their full potential, so I started brainstorming what complements walnuts. If I had to give walnut a flavor, it would honestly be purely “nutty.” I don’t think there’s any nut out there that so exemplifies what I believe a nut should taste like as much as a walnut does. And thus: I paired it with chocolate. Because that just makes sense, and if I had to cheat on peanuts and walnut’s I’d definitely cheat with chocolate.

Ah, and now the secrets just keep rolling out. I’m also deeply in love with carob. Now that I think about it, that’s what I want to keep secret from chocolate. This is really getting to be a tangled love web, isn’t it? Anyway, carob is slightly sweet, and I’ve been digging using it in place of cocoa for that very reason. If you don’t have any, you can use cocoa… but I highly suggest giving carob a try!

Chocolate Walnut Bites-Nutty for Life

Chocolate Walnut Energy Bites

Makes 15 energy bites


  • 1 c. oats
  • 1 1/2 c. walnuts
  • 1/4 c. carob powder + extra for dipping*
  • 1/4 c. dates (about 14)**
  • 1 tbsp. chia seeds
  • 1 tbsp. ground flax


  1. Process dates in a high powered blender or food processor until fairly smooth.
  2. Add in the rest of the ingredients, pulsing until well-blended, pushing down the sides as you go to make sure everything gets in the mix.
  3. Form into approximately 1″ balls.
  4. If you prefer, you can roll the balls in carob.

*Never used carob before? You can sub cocoa powder, but you’ll need to add a bit of natural sweetener. Carob is a bit sweet already, which cocoa is not.
**If your dates are on the tougher side, soak them in water for a while, up to overnight; drain them and press as much water as you can out. You could do this even if the dates are softer. It will just be easier to blend, but you’d run the risk of the mix being too soft.

Almond Coconut Cookies

Have you ever made a cookie dough to which you have a reaction that’s something like: “I WANT TO FACE PLANT INTO THIS RIGHT NOW!”

That’s kind of how I felt about these cookies. Let me back up a minute, though.

Almond Coconut Cookies – Nutty for Life_2

It’s no secret around these parts that I love all things coconut. I put it on my face. I put it on my oatmeal. I make butter out of it. Heck, I even started oil pulling with it (but that’s too gross to talk about in this post, so we’ll chat about it some other time). Anyway. I love coconut. Oh and nut butter. That’s no secret either.

So last week, one mid-morning, I had just put the coconut oil on my face and had just had some almond butter with breakfast, and all of a sudden I was like, “cookies!!!!!” I don’t know why. I needed to make cookies right then and there. I got to thinking what kind I could make… chocolate chip, good but too boring… oatmeal walnut, not feeling it, maybe some other time…

Then I realized that the answer was right in front of me (but literally, like right in front of me). Almond coconut. “It will be a match made in heaven!!!!!” I said to myself.

Almond Coconut Cookies – Nutty for Life_1

And it was.

I could honestly eat the batter raw, that’s how much I loved these cookies. Don’t worry mom, I didn’t eat raw batter (yes I did). Baked, these little guys are light and cake-like. The almond slices and shredded coconut give them a random crunch here and there, a welcome bit of texture. And, well, let’s not forget the awesome combo of almond and coconut. The flavors melt together to make a sweet, nutty cookie that even coconut haters will like. Believe me, my mom loved them, and she detests coconut.

But, um, if you’re a coconut hater you should really re-think your life choices. And then try these cookies.

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Almond Coconut Cookies

Makes 2 dozen cookies


  • 1 c. almond flour
  • 1 c. oat flour
  • 2 tbsp. coconut flour
  • 1/3 c. coconut palm sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large ripe banana, mashed
  • 2 tbsp. almond butter
  • 1 tbsp. coconut oil, melted
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened coconut milk
  • 1/3 c. sliced raw almonds
  • 1/3 c. shredded unsweetened coconut


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the dry ingredients, except the sliced almonds and coconut shreds, and give them a little mix.
  3. In a separate bowl, combine all of the wet ingredients, mixing well.
  4. Incorporate the wet ingredients into the dry ingredients gradually, mixing until the batter is sticky.
  5. Add raw almonds and coconut shreds to the batter. Mix.
  6. On cookie sheets covered with parchment paper, scoop batter into 1″ balls (I used a melon scooper).
  7. Bake cookies for 9-11 minutes or until bottoms are golden.

Questions of the Day:
>> What was the last thing you baked?
>> Favorite kind of cookie?
>> Why do we spell cookie with an “ie” and not a “y”? That was a random thought, sorry.