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[whole + authentic + vegan]

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Uncle Fred’s Legendary Oatmeal

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My late and great Uncle Fred is a legend. He was one of the best Captains and uncles to ever live. He and my Aunt Katie (the woman I was named after) lived in the sunny Florida Keys, and when I would visit we would wake up before the crack of dawn and enjoy a big hot bowl of oatmeal to fuel us for a full day of boating.

While we would eat our oatmeal together, he would tell me the same wild story behind the meaning of his one tattoo. Legend has it, a bird landed on him, so he hit it onto this shoulder, and it left a tattoo mark.. LOL.. good one, Uncle Fred! Man do I miss his cute antics..

Uncle Fred made the best oatmeal. He kept his pretty simple, adding only raisins, a dash of ground cinnamon, and a touch of maple syrup. I add a few more ingredients to the recipe below, as it’s a super adaptable. Feel free to make it your own!

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Uncle Fred’s Oatmeal

Ingredients

  • 1/4 cup rolled oats
  • 1/2 cup boiling water
  • small handful walnuts (a few whole nuts)
  • small handful pumpkin seeds (about 1-2 tablespoons)
  • small handful raisins (about 1-2 tablespoons)
  • 2 brazil nuts
  • 1 teaspoon almond butter
  • 1 teaspoon maple syrup
  • ground cinnamon or pumpkin pie spice
  • salt I prefer pink Himalayan

Instructions

  1. Add all ingredients to a bowl, let steam for about five minutes, stir and enjoy! 

Vegan Egg & Sausage Bites

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At the beginning of 2020 I was invited to my beautiful neighbor Francine’s house for a New Years Brunch celebration. It was so lovely. It was also where I was first introduced to the Vegan Egg and Sausage Bite. In person(!) brunches, get togethers, and celebrations… oh how I miss you all now that we are quarantined.

Anyway, moving right along… Francine is a fellow vegan and a darn good cook, I might add. As I was helping her prep food for friends to start arriving, she pulled out a tray from the oven and insisted that I try one of her Vegan Egg and Sausage Bites. OMG… they were just delicious!!! Crafted with Just Egg, Sweet Earth Mexican Sausage, and topped with Tofuti Sour Cream for a perfectly balanced bite packed with protein and flavor. I shamelessly downed a few of them before anyone even arrived… sorry not sorry… they are that scrumptious!

These bad boys were devoured and enjoyed by carnivores and vegans alike. They are party platter perfect and even great for on the go. You already know I was making them in my own kitchen in no time. I am so excited to share this recipe with you! I crave these addictively delicious bites and hope you enjoy them as well.

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Vegan Egg and Sausage Bites

Ingredients

Vegan Egg and Sausage Bites

  • 1 12 fl. oz Just Egg plant based scramble
  • 2 links vegan sausage for this recipe, I prefer Field Roast Mexican Chipotle, any spicy vegan sausage will work, chopped
  • 1 red bell pepper diced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon black salt aka tala namak
  • 1/2 teaspoon ground pepper
  • 1 tablespoon sunflower seed oil or your favorite neutral flavored cooking oil

Vegan Sour Cream

  • 1 cup raw cashews
  • 1 cup filtered water
  • 1 lemon peel and seeds removed
  • 1 teaspoon salt I prefer pink Himalayan

Instructions

Vegan Egg and Sausage Bites

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop the vegan sausage links into small pieces. I cut them in quarters length wise, then chop. 

    Also, dice the red bell pepper. 

  3. Heat a saute pan over medium heat and add a touch of oil. Once hot, add the chopped vegan sausage and diced bell pepper and cook until the sausage is golden brown and the pepper is soft. I prefer my vegan sausage to be ever so slightly overcooked. 

  4. Remove the vegan sausage and bell pepper from the heat and transfer to a large mixing bowl. 

  5. Now, pour the Just Egg into the mixing bowl along with the nutritional yeast, black salt, and ground pepper. Stir to combine. 

  6. Coat a silicone mini muffin tray with a hint of oil and fill each pocket with the Vegan Egg and Sausage mixture. 

  7. Place the silicone mini muffin tray on top of a baking sheet for stability, and bake off at 350 degrees Fahrenheit for 20-30 minutes or until golden in color. 

Vegan Sour Cream

  1. To prep the lemon: I cut it in quarters, remove any seeds, and peel away the skins. 

  2. Next, add the entire inside of the lemon into a high speed blender with the cashews, water, and salt. Blend on high until smooth. 

  3. Can be enjoyed immediately, however it is best served cool. I recommend making this in advance and storing it in the refrigerator. It also thickens up a bit as it cools. I have this Vegan Sour Cream on hand at all times and top just about everything with it. So delish!

Pumpkin Spice Pancakes

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It’s no secret… I love pancakes. These Pumpkin Spice Pancakes are no exception as they are a true autumn favorite in my house. Fluffy, full of flavor, and packed with nutrients… PLUS they come together with little effort and in no time!

Unlike your more traditional pancakes, these babies are made using rolled oats taking the place of your usual all purpose flour.. allowing for these pancakes to be gluten free. Plus the only sweetener used is maple syrup.. making these babies refined sugar free too!

I like to serve these pancakes with a square of vegan butter, a drizzle of maple syrup, a dash of pumpkin spice, and a side of fresh blackberries.

Please find the recipe below.. I hope you enjoy! Even better, let me know how you love it and make sure to find me on Instagram @katielopynski and tag me in your re-creations.

xoxo,

katie

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Pumpkin Spice Pancakes

Ingredients

  • 2 cups rolled oats
  • 1/4 cup raw cashews
  • 1 1/4 cup filtered water
  • 1/4 cup pumpkin puree
  • 1-2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt i prefer pink himalayan

Instructions

  1. place all ingredients except the baking powder in the blender. blend on high for a minute or until smooth.

  2. next add the baking powder to the blender and blend again for a few seconds on low to simply and gently incorporate.

  3. heat a non-stick pan over medium-low heat. using a 1/4 cup measure, pour 1/4 cup of batter onto the heated pan and cook for 1-2 minutes, flip with a spatula, and cook another 1-2 minutes. repeat until out of batter.

  4. serve warm with an extra drizzle of maple syrup, maybe some fresh berries, and a little vegan butter. enjoy!

Vegano Paella

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I have fallen in love with Spain… Barcelona to be more exact… and paella! A few months ago I traveled to Spain from LAX for a quick and unforgettable trip to see BonnieXClyde perform. A speedy 72 hour visit that was full of adventures on mopeds, fun nightclubs, and epic sightseeing. And to my pleasant surprise, it was also easy to find great vegan food options!

My first real meal in Spain was vegano paella. Fun fact: vegano is my favorite word. Another fun and not so surprising fact: Spain is one of the worlds biggest producers of saffron. Saffron is a powerful spice, high in antioxidants, and when consumed has been linked to health benefits such as improved mood, libido… and is an essential ingredient in paella. Not to be overlooked, saffron is a labor intensive crop making it one of the worlds most costly spices… surely to be savored and enjoyed.

Paella is made with arborio rice, an Italian short grain rice that beautifully absorbs flavor, making for a dish that is rich, creamy, hearty, and addictively delicious. You could say paella is cozy and sexy at the same time.

To be served in the same large shallow pan that it’s cooked in… and possibly even better with a glass of wine to pair. Delicioso!

Please find the recipe below and a video of the steps in the highlights section of my Instagram @katielopynski . I hope you enjoy! Even better, let me know how you love it and make sure to tag me in your re-creations.

xoxo,

katie

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Vegano Paella

Ingredients

  • 1 package of 4 vegan hot italian sausage i love the beyond meat version
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 4-6 cloves garlic
  • 1 cup carrots diced (or baby carrots thinly sliced)
  • 16oz can diced tomatoes no salt added
  • 1 teaspoon ground turmeric
  • 1 pinch saffron threads
  • salt
  • pepper
  • 1 cup arborio rice
  • 3-5 cup vegetable broth
  • .5 cup white wine i love a good oak forward chardonnay
  • 1 small bay leaf optional
  • 1 handful fresh parsley minced
  • .5-1 cup frozen green beans
  • .5-1 cup frozen peas
  • 1 16z can artichoke hearts drained and quartered
  • 1 lemon optional, wedged for garnish

Instructions

  1. Heat paella pan over medium heat.

  2. Cook sausage, set aside. 

  3. In that same pan with the juices from the sausage, still over medium heat, carefully add 2 tablespoons of water to the hot pan. Next, add the onion and pepper and cook for 2-3 minutes. 

  4. Next add the carrots, combine, and cook down for 2-3 minutes. 

  5. Next, add the tomatoes, spices, and garlic. Combine and cook down for 2-3 minutes. Season with Salt and pepper. 

  6. Next add the rice. Combine and cook for one minute.  

  7. Next add 3 cups of the broth, the herbs, peas, and green beans. Also now is a good time to add the bay leaf* if you so choose. Bring to a low boil and cook for 10 minutes. *Carefully remove the bay leaf after 2 minutes. (This is to avoid leaving it in for too long as the flavor from the can be overbearing.)

  8. Add the artichoke and let cook for another 10 minutes, resisting the urge to stir, rather giving the pan a little shake if needed to prevent the bottom bits from burning. The end goal is to have a beautifully browned crispy layer on the bottom. 

  9. Turn off the heat, cover the pan, and let steam for 10 minutes. 

  10. To be served in the same shallow pan it was cooked in, garnished with some lemon wedges, and maybe some additional fresh chopped parsley. Enjoy!

Simple Healing Broth

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Congested? Cough? Broken heart? I have the cure! Okay, maybe not… but I promise this simple healing broth will help soothe your soul. It doesn’t take much effort to roughly chop the veg.. throw ’em in the pot with water.. & let your cauldron magic simmer for at least an hour. A few recommended rituals you can practice while your concoction stews include breath work, manifestation, smudging, or reiki healing… google that shit… ahh so much fun, my pretty! If you really mean business, create a mindful intention around this practice (e.g. i allow healing to happen here) & I even invite you to bless your broth by saying a little prayer of gratitude before enjoying (e.g. i am grateful for this healing broth. thank you, Universe, i love you).

So much self care packed in every cup of this beautiful beverage. This broth is full of antioxidants, essential vitamins like vitamin c, minerals, & anti-inflammatory, anti-viral, anti-bacterial, anti-microbial, &&& anti-fungal properties. BLESS UP.

This broth is:

SOOTHING

WARMING

SLIGHTLY SPICY

SLIGHTLY SWEET

EARTHY

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Simple Healing Broth

Ingredients

  • 1-2 yellow onions organic, fresh
  • 10-15 carrots organic, fresh
  • 1-2 heads celery organic, fresh
  • 1 large knob ginger organic, fresh
  • 1 head garlic organic, fresh
  • 2-4 bay leaves organic, dried
  • 1 tablespoon avocado oil
  • 8-10 cups filtered water

Instructions

  1. Clean your produce! 

  2. Roughly chop your produce. 

  3. Heat oil in a large stock pan over medium high heat. 

  4. Next add the onion and let sear for a minute. 

  5. Next add the rest of the ingredients to the pot, bring to a boil, then cover, lower to a simmer and let simmer for at least an hour (preferably 3 hours). 

  6. Strain the broth & ENJOY! 

White Chocolate Peanut Butter Freezer Fudge

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Seven simple ingredients and a few delicious minutes is all it takes to whip up this masterpiece. & the result is ABSOLUTELY DELICIOUS! Sweetened with a blend of maple syrup and agave nectar, this white chocolate peanut butter freezer fudge isn’t as naughty as it may seem. Creamy, fudge topped with roasted peanuts and pink Himalayan salt. You already know that sweet & salty combo is a winner. Reminds me of an old school classic candy – Payday. Ironic because in the last few days I have been focused on MANIFESTING MONEY. As I write this post, I am in between pressing play on the Audible version of You Are a Badass at Making Money by Jen Sincero.  HIGHLY RECOMMEND. 

I hope you love this sweet treat as much as me and my family do. Give the recipe a try and let me know how you love it! ENJOY! 

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White Chocolate Peanut Butter Freezer Fudge

Ingredients

  • 1/4 cup cacao butter melted
  • 1/4 cup peanut butter smooth (one ingredient if possible – just peanuts)
  • 1/4 cup coconut cream
  • 1/8 cup maple syrup
  • 1/8 cup agave nectar
  • 1 teaspoon vanilla extract
  • peanuts – for topping organic, unsalted
  • pink Himalayan salt – for topping

Instructions

  1. Melt cacao butter. 

  2. Combine all ingredients (except the peanuts and salt, for topping).

  3. Pour mixture into silicone ice cube trays or a parchment lined storage container. Top with peanuts and a sprinkle of salt. 

  4. Place in freezer for at least 2 hours. 

  5. Cut into squares (or pop out of the silicone ice cube tray) & ENJOY! 

Spicy Squash Taco Sliders

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In recent years I have fallen in love with delicata squash. A cylindrical, oblong squash, light yellow in color with green stripes running all along its spine. One thing that makes delicata unique is its delicate rind, hence the name “delicata.” You don’t have to bother removing the rind like you would a butternut squash, for example. Very cool.

The delicata squash is also such a stunner! When you slice through, you will notice the shape is that of a flower – I mean… a flower!!! So gorgeous. In this recipe, I sliced the squash in half length wise and then made 1/2 inch slices before roasting… the perfect size for inserting into the taco sliders.

This dish is perfect for fall. Although usually available year round, the delicata squash is best enjoyed in peak season during the late summer and autumn months. Once roasted, the flesh of the delicata squash is creamy and a cross between corn and sweet potato. Reminder – the thin skin is also edible! Amazing.

These little, totally cute taco sliders are not only impressive to whip up for friends because they are beautiful… they are also nutritious af. Full of fiber from the delicata squash and protein from the rice and bean combo, so no one will be left hungry. Oh yea, and these babies are, as always, vegan… and gluten free.

The flavor train of layers is as follows – warmed tiny corn tortilla… slice or two of avocado… spoon of cilantro rice… spiced black beans… a few slices of roasted delicata squash… red onion for a crunchy kick… your favorite spicy pepper (here I used fresh red chili peppers)… and topped with cool lime crema. TACO PERFECTION, if I do say so myself. YUM, guys. Once you have each item ready, assembly is so easy… and really so much fun!

Make sure to take a picture of your recreation and tag #cuisinebykatie. ENJOY!

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Spicy Squash Taco Sliders


Author Katie Lopynski

Ingredients

  • 1 delicata squash
  • 1 cup jasmine rice
  • 1 1/2 cup water or vegetable broth
  • 2 15oz cans black beans
  • 1 tablespoon smoked paprika ground
  • 1 teaspoon cumin ground
  • 1 large handful cilantro fresh, minced
  • 2-3 limes juiced
  • 1/2 cup water
  • 1 cup cashews raw
  • salt pink himalayan
  • black pepper ground
  • 1 tablespoon coconut oil refined
  • taco slider corn tortillas organic, if possible
  • 1-2 peppers fresh, red chili
  • 1-2 avocado ripe, sliced
  • 1/2 red onion sliced
  • 1 clove garlic minced

Instructions

Roast the Delicata Squash

  1. Preheat the oven to 400 degrees Fahrenheit. While preheating, cut the delicata squash in half and then into 1/2 inch thick slices. Add to a lined baking sheet, and toss with a little coconut oil, salt, and pepper. Roast for 20 minutes, flip, and then finish cooking on the final side for 10 minutes, or until the slices are soft and golden. 

Cook the Rice

  1. First step - rinse the rice well! This will prevent the rice from being too sticky. Next, add the rice, water or broth, and a little coconut oil to a saucepan and bring to a boil. Once boiling, lower to a simmer and cover, cooking it for just about 20 minutes or until all of the liquid has absorbed. Turn off the heat and fluff with a fork. Next, add the minced cilantro, the juice of a whole lime, and some salt. 

Add Flavor to the Beans

  1. Add some oil or vegan butter to a pan over medium heat. Add the minced garlic. Let cook for a few seconds, tossing around with a wooden stoon until fragrant. Next,add a half cup of water and the cumin, smoked paprika, salt, and pepper. Add the rinsed and drained canned black beans. Let simmer over medium-low heat for 10 minutes to infuse the beans with all the flavor goodness. 

Blend the Lime Crema

  1. Add the 1 cup cashews, 1 cup water, cilantro, lime juice from 1 or 2 limes, salt and pepper to a blender. Blend on high until super smooth and pourable. I like to add the crema to a squeeze bottle for fun drizzles. 

Prep the Vegetable Toppings

  1. Slice the red onion, avocado, and red chili pepper. TIP - squeeze the avocado slices with lime juice to help prevent them from turning brown before serving. 

Warm the Tortillas

  1. You can heat these however you prefer. If you have a gas stove, what I like to do is simply and carefully place each tortilla over the fire, turning every few seconds until warmed through. I'm sure in the oven or microwave would work fine too. 

Assemble

  1. To the warmed tortilla add a slice or two of avocado, a spoon of rice, a spoon of beans, two slices of roasted delicata squash, a few red onion slices, a few slices of fresh red chili pepper, and top with good drizzle or pour of lime crema. ENJOY!

Mini Candy Apples

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APPLES. CARAMEL. PEANUTS. It’s really no wonder why I’m obsessed with this recipe. What makes these little babies so special? First, they are mini… that’s a win. Second, they are made without refined sugar… the caramel is whipped up using whole food in the form of ripe dates! Dates are the best. They truly are natures candy. Sweet, creamy, caramel-ly.

I use Medjool dates here. King of the dates. Highly nutritious and a great source of fiber. An excellent natural sweetener. They are my favorite. An ingredient so good you eat it on it’s own. YUM!

Not only are they vegan, gluten free, and refined sugar free… they are absolutely delicious! I would argue they are the perfect bite. A little bit sweet, a little bit salty. AND so easy to make! My friends and family rave about these and I am positive you will too.

Granny Smith Apples are in season here in Virginia during the autumn months of September, October, and November… perfect for back-to-school, Halloween, even Thanksgiving!

Make sure to take a picture of your recreation and tag #cuisinebykatie. ENJOY!

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Mini Candy Apples

Author Katie Lopynski

Ingredients

  • 3-5 granny smith apples organic
  • 1 heaping cup medjool dates
  • 1 cup roasted peanuts organic, roasted, chopped
  • 1/4 cup coconut cream
  • 2 tablespoons coconut palm nectar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt pink Himalayan
  • 10-20 sticks eco

Instructions

Date Caramel

  1. Bring a cup of water to a boil. Once boiling, turn off the heat and add the dates. Let soak in the hot water for 10 minutes or so, until soft. Strain.

  2. Add the soft dates to a blender along with the coconut cream, nectar, vanilla, and salt. Blend on high until smooth. If you have a large blender, you may have to scrape down the sides a few times to get the ingredients well incorporated and smooth. Remove the date caramel from the blender and place in a bowl or ramekin. 

Assembly

  1. Using a melon baller, dig into the apple making little apple balls. 

  2. Stab the center of each apple ball with a stick. 

  3. Dip the apple in the caramel and then in the chopped peanuts. ENJOY! 

Lemon Gelato

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Oh Capri, how I love you and your infinite amounts of lemon gelato. I love your windy roads, the steep stone paths down to the sea, a place where the sun sparkles so bright off of the vast royal blue.

My mother, sister, and I traveled to Italy to for my sister’s 25th birthday.. and on that special day, September 8th, we were led by boat around the legendary Italian island of Capri. A unique place confirmed worthy of celebrating our mother daughter bond, and my sister’s birthday, of course.

We adventured in and out of the grottos, our imaginations running wild as our especially kind skipper, who quickly felt like family, told stories of epic historical nature. On land, I never went long without enjoying a lemon gelato… my favorite, simple, classic Italian dessert. …or snack …or breakfast.

I love lemon gelato. It’s refreshing, smooth, creamy, perfectly sweet, tangy… and it is so EASY to make! Making homemade ice cream is so satisfyingly simple, really. I made this using my Cuisart Ice Cream Maker. So major. Highly recommend. Would also make a great gift. Not sponsored, just saying. I’m also one of those people who always has to have a pint of ice cream in her freezer.

The picture above is an example of how I saw lemon gelato served many times in Italy… served in lemon cups! Cut the end off of a lemon and spoon out the inside flesh. I like to cut a tiny sliver off of the bottom as well to help it stand. These cute little lemon cups can be stored in the freezer and used when needed for on-hand, adorable lemon gelato serving.

Learning how QUICK ice cream pulls together [less than 30 minutes, guys (!!!)] has really been a game changer for me. I now make this delightful treat probably more often then I should, and s a v o r , allowing each bite to take me back to blissful moments spent along the coast of Capri.

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Homemade Lemon Gelato

Ingredients

  • 1 cup cashew milk
  • 2 cups coconut cream
  • 1 cup cane sugar organic and vegan
  • 3/4 cup lemon juice
  • lemon zest from 2-3 lemons
  • 1 tablespoon arrowroot powder
  • pinch salt pink himalayan

Instructions

  1. Add all ingredients except lemon juice to a saucepan and heat over medium-low until the sugar is fully dissolved. 

  2. Let cool. 

  3. Add lemon juice. Whisk to combine. 

  4. Add the mixture to the ice cream maker*, press on, and let the machine do it's thing. My model makes the ice cream in less than 30 minutes! 

    *If you don't have an ice cream maker, you could do one of two things:

    1. Pour the mixture into ice molds and place in the freezer. Once frozen, place in the blender and blend until creamy. 

    2. Pour mixture into an air tight container. Place in the freezer and every 20 minutes mix or scrape until completely frozen. 

Pumpkin Muffins

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Soft, tender, sweet perfection! Pumpkins just make everything better. Packed with nutrients like fiber, potassium, and vitamin c. Basic!? I think not. Say hello to my little PUMPKIN MUFFINS. I’ve been known to devour them topped with coconut whipped cream, mini chocolate chips, and, well, just plain topless. Don’t mind if I do…

A few factors take these oh so simple muffins to the next level. First being oat flour. I like to make my own oat flour. This is what I use for most of my baking needs, at least recently anyway. It takes less than 15 SECONDS to make and I think contributes to a more wholesome, fluffier muffin. Simply blitz gluten free rolled oats in your blender on high until it becomes a fine powder. Voila!

As always when you bake from scratch you get to control the  q u a l i t y . For this recipe I use a blend of maple syrup and coconut sugar – my favorites for keeping things sweet! If you like a sweeter muffin – more like a cupcake – add 1 cup of coconut sugar vs the 3/4 cup listed in the ingredients below.

If I know I am going to top the muffins with whipped cream of chocolate chips, I will follow the 3/4 cup coconut sugar direction. If you aren’t going to top the muffins, I recommend adding the full 1 cup of coconut sugar.

The coconut cream makes the muffins, well… SO MOIST! Moving right along… the sweet in these muffins is balanced out by some classic autumn flavors. Cinnamon, ginger, nutmeg, all spice, and even cloves dance together to round out this new warming classic.

 

I hope you love. I surely think you will! And please remember to tag #cuisinebykatie so I can see all of your beautiful recreations! ENJOY!!

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Pumpkin Muffcakes

Ingredients

  • 2 cups oat flour
  • 3/4 cup coconut sugar
  • 1/2 cup coconut cream or the equivalent of a little 5.4 fluid ounce can
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/8 teaspoon cloves

Optional: whipped coconut cream and/or mini vegan chocolate chips (I love the Enjoy Life brand semi-sweet mini chips)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

Oat Flour - You can buy your own OR what I usually do is add a heaping 2 cups of rolled oats to my high speed blender and blend on high for a few seconds until the rolled oats become a fine flour.

  1. Combine all dry ingredients (oat flour, coconut sugar, baking soda, baking powder, spices & salt) in a large mixing bowl and whisk together. Set aside.

  2. Combine all wet ingredients (coconut cream, maple syrup, pumpkin puree, apple cider vinegar & vanilla extract) in a blender and blend on high for a few seconds or until completely combined. 

  3. Pour the wet mixture into the dry and whisk together until well combined. 

  4. Insert the silicone muffin cups into a muffin pan. Using a 1/4 cup measure, fill each silicone cup with the batter. Here is where I like to sometimes add mini chocolate chips to the top of some... up to you!

  5. Bake at 350 degrees Fahrenheit for 35 minutes. Let cool, maybe top with some coconut whipped cream, & ENJOY!