Vegan Smoothie Muffins

Today, I started back to work. Thankfully, we had a whole day to have uninterrupted time in our classrooms. For me, that meant purging! I took 5 boxes of stuff to Goodwill and 2 huge boxes to the recycle bin. It felt so good, like therapy!

I was so busy, I barely had time to eat. And I didn’t even sit down once today. We are alotted 45 minutes for lunch, but I guarantee not one teacher took a lunch break today. There is so much to do to get classrooms ready for the students next week. Thankfully, I packed some Vegan Smoothie Muffins and a protein bar.

When I finally left work I went to the beach for a sunset run. I had the beach all to myself!
Torrey Pines Beach

After running for awhile, I came across Mussel Rock. Then it made me hungry and I was thinking maybe I could make a muffin with mussels, lol. Never say never!
Mussel Rock


I was finally treated to a nice sunset. Unfortunately, the clouds came in, but I got this great shot just before the sun went into hiding.

When was the last time you purged?

Vegan Smoothie Muffins  

Serves 12 Vegan Smoothie Muffins
Vegan Smoothie Muffins


2 C Organic Flour (or sub All-Purpose Gluten-Free Baking Flour)

1 Tsp Baking Powder

1 Banana

1 Apple

Hand Full of Kale

1 cup Orange Juice (or juice of choice)

Liquid Stevia to taste



Preheat oven to 350 Degrees.

Blend the banana, apple, kale and juice until you have about 2 cups of liquid.

Blend dry ingredients.

Combine wet and dry ingredients. Do not over mix! Stir about 15 times or until blended.

Transfer to a well oiled muffin tin.

Bake 20-22 min.


“Travel light, live light, spread the light, be the light. “~Yogi Bajhan

Keep Well,