February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!


Grain-Free Red Velvet Muffins


  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla


  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.


Makes 6 large muffins




I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste


  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!




These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!


Mini Pumpkin Pie Muffins


  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs


  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!



Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!


Easy Strawberry Soufflé


  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites


  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.


Makes 2 soufflés.



Lemon Yogurt Plum Cake


If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.


Lemon Yogurt Plum Cake


  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1 1/2 cups flour
  • 3 plums, sliced


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.
  3. Pour into an 8×8 greased baking pan and top with sliced plums.
  4. Bake for 50 minutes.

Makes 1 8×8-inch cake.


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Fall. It rolls around as soon as September 1st hits. Everything starts to revolve around all the fall indulgences: pumpkin spice lattes, apple cider donuts and fall activities. In an attempt to always challenge myself to create a healthier versions of the things I love, I went with apple cider donuts. They are always the perfect warm, sweet treat after a chilly day of apple picking. The crunch of the cinnamon sugar on top tops them off like icing on a cake. You won’t even miss store bought or farm fresh donuts with this recipe. They are good cold, even better warm, and unreal dipped in coconut sugar. Let them sit a day or two, and just like how your Nonna talks about her Italian pasta, it’s always better when the flavors blend. I also recommend eating these drizzled in peanut butter, because WHY NOT?! Or dipped in a warm almond milk latte. The possibilities are endless, right?!

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Apple Cider Donuts with Coconut Sugar

Ingredients – Muffins

  • 1 3/4 cup oats
  • 1/2 cup coconut sugar
  • 1 tbsp Apple Spice Blend (Primal Palate)
  • 2 tsp baking powder
  • 1/2 cup applesauce
  • 3 eggs, room temperature
  • 3 tbsp apple cider (if not seasonal in your area, nut milk works fine but won’t lend the same strong apple cider flavor)
  • 2 tbsp coconut oil, melted and cooled

Ingredients – Coconut Sugar Topping

  • 1/4 cup coconut sugar
  • Spray coconut oil


  1. Preheat oven to 350 F. Spray donut pan thoroughly.
  2. Remove eggs from refrigerator. Melt coconut oil and set aside.
  3. In the Magic Bullet, blend oats until fine flour consistency is reached. This will make 1 1/2 cup oat flour.
  4. In large bowl, whisk oat flour, coconut sugar, baking powder and Apple Spice Blend. Add in apple cider, eggs and applesauce until well mixed. Add in coconut oil until well mixed.
  5. Add the batter to the greased donut pan.
  6. Bake for 12 minutes or until toothpick comes out clean.
  7. Lightly spray each donut with coconut oil. Dip into shallow bowl of coconut sugar and let sit to cool.

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* If you do not have the Apple Spice Blend from Primal Palate, you can mix together 1/4 tbsp of each: cinnamon, cloves, nutmeg and ginger.

  • It is important to let the eggs reach room temperature so the entire mixture is the same temperature and bakes evenly.

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Breakfast muffins are one of life’s finest treats. This recipe, which features oatmeal, yogurt, vanilla, banana and honey, is a wonderful break from the many muffins that are packed with sugar and butter. The best part is that having seconds and thirds is guilt-free!


Banana Oatmeal Muffin Recipe


  • 1 cup oatmeal
  • 1 banana
  • 1 egg
  • 1/2 cup yogurt
  • 1 1/2 tbsp. honey
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. vanilla extract
  • Pinch of salt


  1. Blend banana, oatmeal and egg in your Magic Bullet.
  2. Add the remaining ingredients to your Magic Bullet and blend until combined.
  3. Add to an oiled muffin tin and bake at 400 degrees for about 10 minutes.


Start your day on the right foot!



Almond Butter Muffins


Say hello to the most perfect breakfast muffin ever – almond butter muffins! These healthy muffins don’t have any butter, because the almond butter makes them nice and moist. Bananas give them a sweet flavor without having to add too much sugar, while the oats provide fiber. These muffins are a great grab-and-go breakfast, or you can enjoy them at home with some jam or extra almond butter slathered on top. Delicious!

Almond Butter Muffins


  • 1/2 cup almond butter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup oats
  • 1/2 cup sugar
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 banana, mashed


  1. Preheat oven to 375 degrees F.
  2. Line a muffin pan with paper liners.
  3. Add all ingredients to a Magic Bullet pitcher and blend until well mixed.
  4. Fill the muffin pan liners 3/4 full.
  5. Bake for 20 minutes, until a toothpick comes out clean when inserted in the middle.


Makes 12 muffins



This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.


Dark Chocolate Avocado Cake

Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder



  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.


Makes 1 9-inch square cake



These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

Mini Blueberry Cheesecakes


  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg



  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.


Makes 12 Mini Cheesecakes