Healthy Brownie Banana Bread

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chickpea Cookie Dough Batter’ 🙂


So what is the @thekellydiet all about?! Well it’s about realizing that we don’t have to compromise health for taste!

Everyday I eat my baked goods at breakfast, for a snack, as additional protein to my meals, even late night. And I DON’T HAVE TO FEEL BAD ABOUT IT!

I want people to fuel their bodies with natural, good for them foods and find them delicious!

Now, who could pass that up?!

Healthy Brownie Banana Bread

  • Servings: about 8 thick slices
  • Difficulty: easy
  • Print




Wet Ingredients:
  • 3 ripe bananas
  • 1/4 c unsweetened apple sauce
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened non-dairy milk of choice
  • 1 tsp vanilla extract
Dry Ingredients:
  • 1 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1/4 c cacao powder
  • 1 tsp baking soda
  • Pinch of pink himalayan salt


  • 1/3 c non-dairy chocolate chips (optional)


  1. Preheat the oven to 350F. Spray an 8×8 or loaf pan with non-stick coconut oil spray & set aside.
  2. Add all your wet ingredients to a large mixing bowl & beat until bananas are pureed and mixture is combined.
  3. Add all your dry ingredients to the bowl & mix until combined.
  4. Fold in your choc chips.
  5. Pour your batter into your pan & smooth with a spatula so that it is evenly distributed.
  6. Top with sliced banana if desired.
  7. Bake in an 8×8 pan for 30 minutes,  loaf pan for 55 minutes or until a toothpick comes out clean. I love it eaten fresh out of the oven, after slightly cooled when the choice chips are still melty! Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Stay healthy guys!





Dessert · Snack

Black Bean Mini Muffins& Coconut Flour Cookie Dough

Hi Guys!

I am excited to share this post with you! I came up with these Black Bean Mini Muffins, added it to a bowl of my Coconut Flour Protein Cookie Dough & it was a treat! A healthy treat too 🙂

I love Bob’s Red Mill Products & I use their Coconut Flour for many of my recipes. I was so excited when they shared my recipe on their site!

Coconut flour is awesome!

  • It is made from ground & dried coconut meat. Once the outer green husk of a coconut is removed, what remains inside is the rich, inner white lining which is the coconut meat.
  • It is not actually “flour” in the way we normally think of it, in that it contains zero grains, zero nuts,  & is made completely of pure coconut.
  • It is high in fiber, protein, & healthy fats.
  • Free from wheat & other grains.
  • Low in sugar, digestible carbs & calories, & has a low score on the glycemic index.

You can get the recipe for my Coconut Flour Protein Cookie Dough here: @thekellydiet

Now for some mini muffins!

Black Bean Mini Muffins

  • Servings: 12 mini muffins
  • Difficulty: easy
  • Print



  • 1 15 oz organic box black beans (drained & rinsed)
  • 3 T powdered peanut butter – I used PB2
  • 1 scoop plant-based chocolate protein powder- I used Orgain
  • 1/4 c unsweetened cocoa powder
  • 1 tsp baking powder
  • Pinch of pink Himalayan salt
  • 2 T unsweetend almond milk
  • 1 ripe mashed banana
  • 1/4 c pure maple syrup
  • Cacao nibs


  1. Preheat the oven to 375F.
  2. Spray a muffin pan with non-stick cooking spray & set aside.
  3. Add the first 5 ingredients to a food processor. Process until broken down & combined.img_2431
  4. Add the next 3 ingredients to the food processor & process again until no clumps remain.img_2434
  5. Divide batter among the 12 muffins tins.
  6. Sprinkle each filled tin with a few cacao nibs.
  7. Bake at 375F for 10 minutes.
  8. Allow to cool before removing from tin.
  9. Cover & keep refrigerated. I find them best served chilled. Enjoy!



And here is a random picture of my dog reminding us all to stay curious, explore, try new things & be creative 🙂





Breakfast · Dessert · Snack

Brownie Batter Overnight Oats

It is Monday… but I hope everyone had a fun weekend & are ready to take on the week. The featured image above are all the recipes that I will be posting this week!

img_2168Did anyone do any food prep yesterday? I made a big batch of these Brownie Batter Overnight Oats for snacks & a big pot of Peach Cauliflower Oatmeal for breakfast this week. I also re-stocked my fridge with veggies to cook up for dinners.

I think you will enjoy these overnight oats as they are easy to make, chocolaty, creamy & protein & fiber filled.


I’ve eaten these for breakfast, a snack, dessert & even a big portion for dinner alongside some steamed veggies. So there really is no bad time to eat them 🙂

I’m excited to share this recipe with you!

Brownie Batter Overnight Oats

  • Difficulty: easy
  • Print



  • 1 c rolled oats
  • 1 c unsweetened plant-based milk of choice
  • 1/2 c plain greek or non-dairy yogurt
  • 2 T unsweetened cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp vanilla extract
  • Pinch of Himalayan salt
  • 1 ripe banana*, mashed
  • Cacao nibs (optional)


*The banana adds not only taste, nutrients & creaminess but provides a natural sweetness instead of using other sugars or unnatural sweeteners.


  1. Add all ingredients to a medium sized bowl.
  2. Mix together until well combined.
  3. Cover with cling wrap & refrigerate for at least 2 hours, preferably overnight. The time allows for liquid to absorb & flavors to soak in.
  4. In the morning*, unwrap, garnish with desired toppings, serve chilled & indulge! – I like these chocolaty oats sprinkled with cacao nibs.


*You can also transfer the batter to individual jars, cover & refrigerate for some yummy & healthy food-prep. Serve chilled. Enjoy!


What recipe do you want to try this week?!