Rhuberry Muffins

Happy Wednesday! How are you? What are you up to?


I’m back at my cottage (aka my home for the summer) after a five day trip to Chicago, USA this past week! I went to Lollapalooza, a huge four day music festival in one of the Chicago parks, and it was tiring but fun. 🙂 I was excited because I got to see some of my favorite artists there, as well as discover new rocking artists. My favorite performances were Oh Wonder, Halsey, the 1975, Melanie Martinez, Years & Years, and Ellie Goulding. OH MY GOSH guys I’m obsessed with Ellie Goulding now- she is so great, especially live! Please give her a listen. Oh Wonder too- I love them so so much.

Has anyone else ever been to Lollapalooza (or another music festival)? This was my first music festival, but hopefully I will go to more as I love music!

You know what else I love? Muffins!

rhuberry muffins2

100_8514.jpgThese rhubarb and berry-filled muffins are a great way to use all the fresh produce here, since it’s the end of raspberry and rhubarb season and the beginning of blueberry season.

Believe it or not, this was the first time I’ve ever used rhubarb. I didn’t even TRY rhubarb until this summer, when my grandma made my family and I a rhubarb crumble. It was very tart- way more so than I was expecting! Because of rhubarb’s tartness, I decided to pair it with sweet (but also sometimes tart) raspberries and blueberries in this recipe. It took a few tries to get the right berries-to-flour ratio, but eventually these muffins were perfected!100_8752100_8760I like these muffins because they are fruity, but they have a little zing to them thanks to the fresh ginger and other spices. Give them a try and let me know what you think! Tag me on Instagram @peanutbutterandle or twitter @peanutbuttereli if you make them.

I have much more to share about my time in Chicago- a post will be up later this week about it! Talk soon! Until then, eat muffins. 🙂

xx Ellie


Rhuberry Muffins

(Rhubarb Raspberry Blueberry Muffins)

Makes 12 muffins


  • 2 cups oat flour (to make: process an overflowing 2 cups of oats in a food processor for a minute, or until it turns into a fine flour)
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1 ½ tsp fresh ginger, grated
  • ½ tsp nutmeg
  • 1 tsp vanilla
  • 1 cup applesauce
  • 2 tbsp maple syrup (or 2 more heaping tablespoons of brown sugar)
  • 1/3 cup chopped rhubarb
  • 1/4 an overflowing cup of blueberries
  • 1/4 an overflowing cup of raspberries

For the crumb topping: mix together 1/4 cup rolled oats and 1 tbsp brown sugar, then sprinkle a handful of topping over each muffin before you put the muffins in the oven.


  1. Preheat the oven to 350 degrees F.
  2. Rinse blueberries, raspberries and rhubarb stems.
  3. Peel the outer layer (strings) off of the rhubarb stems, then cut stems it into ½ inch cubes. Now set aside all the fruit.
  4. In a medium-size bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg).
  5. Add in the wet ingredients (vanilla, applesauce, and maple syrup).
  6. Whisk to combine the wet and dry ingredients.
  7. Fold in the fruits.
  8. Line a muffin tin with muffin liners. Scoop batter into tins so they are 3/4 full.
  9. Sprinkle the crumb topping onto the muffins, if desired. I like it because it adds a nice crunch.
  10. Bake the muffins in the oven for about 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
  11. Let cool for a few minutes, then enjoy! They only last for a few days, so eat them quickly! Or freeze them for later.



Chocolate Peanut Butter Donuts

Guess what today is!?

The first Thursday of the month!

Guess what that means!?

It’s time for the monthly Peanut Butter Bash” hosted by Miranda of Cookie Dough and Oven Mitt.


I decided to make mini peanut butter donuts with yogurt, our challenge ingredient for June, because I love donuts and haven’t made them for a while. Plus, mini donuts? SO fun! And you get to eat more of them… 😉



Coincidentally, Miranda decided to make peanut butter-filled (chocolate glazed) donuts about a week before me, AND one of the other lovely peanut butter bash ladies ALSO made peanut butter donuts! I guess donuts, peanut butter, and yogurt just go reaaaaaallllly well together. 😉

Now I’m going to leave you with some mouthwatering pictures and the recipe because you have donuts to make and I have a state tennis tournament to go play doubles in! Wish my team and I luck as we try to win a high school state championship for girls tennis! 😀


Soft and Yogurty Chocolate Peanut Butter Donuts

makes about 24 mini donuts/ doughnuts

loosely based on this donut recipe

Regular dairy yogurt and milk should work in this recipe, but I can’t guarantee it as I haven’t tried it. I prefer to bake vegan food since I’m vegan! 

For the Donuts:

  • 1/3 cup peanut butter
  • 1/3 cup vegan yogurt (I used one container of vegan Almond Dream yogurt that I found at my local grocery store, D&W)
  • 1/3 cup white sugar
  • 1/3 cup nondairy milk (I used almond milk but regular milk should also work here)
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Chocolatey Glaze:

  • peanut (or cashew) pieces to top the donuts with

To make the donuts: Preheat your oven to 350 degrees F. Add the peanut butter, yogurt, sugar, milk, and vanilla into a stand mixer. Start out at a slow speed (2 or 4) to mix everything together, then when it comes together beat the mixture on high for about a minute, or until it’s light in color and creamy. Add in the other ingredients (flour, baking powder, salt), and mix everything at a low speed until just combined.**

** You can do all this by hand, but a stand mixer makes the mixing process 100 times easier! 


Grease your mini donut pan (I used cooking spray). Spoon the mixture into the donut molds. You’ll need about a VERY large and full spoonful for each donut.

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Bake the donuts for 6-7 minutes, or until they’re golden and fluffy.

To make the glaze: combine the chocolate chips and milk into a small bowl and microwave on high for 30 seconds or until the chocolate is mostly melted. Stir the mixture with a knife or spoon to smooth it out. You might need to add a teaspoon or so more of milk if the mixture is clumpy and thick. You want it to be like a glaze- sort of like a ganache.


To assemble: dip the tops of the donuts into the chocolate filled bowl and twirl them around so the whole top of the donut is coated with chocolate. Sprinkle the top with crushed peanut or cashew pieces if desired for a pretty donut with a crunch.

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Check out the two other peanut butter yogurt recipes! Click the links below. 

Peanut Butter Brownie Dip from Gina of Kleinworth & Co.

Vegan Yogurt Peanut Butter Donuts from Emma of BakeThenEat

3 Delicious Peanut Butter Yogurt Treats

Have a lovely weekend! Eat lots of peanut butter!

xx Ellie

P.S.- Do you want to join in on the Peanut Butter Bash!? Then email Miranda and request to join the Peanut Butter Bash Facebook group! We post a dish, typically a dessert, with peanut butter and another chosen ingredient the first Thursday of each month. There is also a Facebook group, The Peanut Butter Recipe Box, if you want to join in the fun but don’t run your own blog.

Super Six Sunday 5/29/16

Super Six Sunday… since it’s not Friday so I can’t really do a “Fab Five Friday.” This way you get a BONUS thing! 

What’s up people!?!??! It’s been a bit. But guess what!? I JUST GRADUATED HIGH SCHOOL ON THURSDAY (3 days ago)! Wahooooo! My last day was Tuesday, then Wednesday was the senior breakfast, then Thursday night was the graduation ceremony. I’ve been pretty silent because I’ve been finishing up school. I’ve also been busy with high school varsity tennis since we’re getting ready to play in the state tournament this coming weekend!


I’m back now with lots of time on my hands to work on the bloggy! Here are my plans for the blog for this summer:

  • to move my blog from http://www.peanutbutterandle.wordpress.com to a self-hosted site, hopefully http://www.peanutbutterandellie.com! A self-hosted site would make it easier for people to find my blog. It’d make it so anyone could comment on my blog, without needing a WordPress account first like they do now. Lastly, a self-hosted site would allow me to monetize my blog through ads.
  • to post an original recipe AT LEAST once a week.
  • to post once or twice a week at least. I’ll hopefully post one recipe on Monday or Tuesday, then a “Fab Five Friday” or a list of some sort on Friday.
  • to continue to improve my photography skills
  • to become better at the techy aspects of blogging, such as coding and using photo-editing software.

So those are my goals! Get ready for Peanut Butter & Ellie 2.0! 

Below are other things that I’m excited about or that I’ve been loving this past month. Enjoyyyy and let me know what your favorite things are this month!

  1. Graduating high school

You knew this was going to be my #1 as soon as I said I graduated. I can’t believe that I’m a high school graduate. I knew I would be one someday… I just can’t believe that “someday” is NOW! Time flew. I must have been having fun. 😉

The actual graduation ceremony was nice- below are some pictures from it. I actually spoke a little bit at graduation which was pretty cool! After graduation, the seniors were shipped off to a “secret location,” which turned out to be a summer camp, for a full night of good clean partying. We ate good food such as fruit and snow cones, we went rock climbing, we sang karaoke, we ran around, and we watched a hypnotist (which was way cooler and funnier than I expected). The party went from 9 pm until 5:30 AM, after a sunrise breakfast (with nothing I could eat 😦 ). It was a fun party, and a good way to end the school year. I was pooped when it was over, though.

I’m so thankful for my GOOD high school experience. I got lucky. Sure, there are things I wish I’d done differently, but all in all it was a memorable and rewarding four years. I’m especially thankful for the high school tennis team and the veggie club I started my junior year. I’ve connected with a lot of cool people in “real” life as well as online through my blog, and I wish I’d connected with even MORE people! I guess that’s what college is for! By the way, I am lucky enough to be able to attend university this coming fall! I will be attending Michigan State University… and I am INCREDIBLY PUMPED! I have a sweet roommate, we know where we’re living, I have dorm room bedding… it’s going to be great!


2. This cute “vegan” baseball tee from BEET X BEET

All I can say is that it is so cute and that I love the message it spreads! I am going to get one.


3. These Donuts

…which are coming to the blog on Thursday for the monthly “Peanut Butter Bash!” I haven’t done this virtual peanut butter party in a while, but I was able to bake something for it this month since I now have some time on my hands! The theme is peanut butter and yogurt. Get ready for my sweet creation!

4. Graduation Parties… and grad party food.

My weekends have been filled with my fellow classmates’ graduation parties. It’s fun to see people outside of school to catch up, and the parties typically have great food! Yesterday I went to Erin and Savy’s party, two of my friends from school who are VEGAN! Erin went vegan about a week ago and I’m so proud of her! Their party was full of FABULOUS vegan food catered by my favorite restaurant EVER, Marie Catrib’s. I feasted on lentils and rice, a chili-lime quinoa + black bean salad, special seasoned potatoes, vegan jalepeño mac n’ cheese, and fruit. Best grad party food I’ve had so far. I also went to another friend’s party last night that had vegan chocolate cake! YAY for more people becoming vegan in my town and therefore more vegan options!



5. The Great British Bake Off (British show on Netflix)

I just started watching this a few days ago, and even though I’m only a couple episodes in… I love it! Twelve home bakers compete to be the next “great” British baker. They have three baking challenges to complete each week, and each week someone is eliminated. It’s sort of like Cupcake Wars except you get to know each competitor better since they are on week after week instead of on just one episode, and the judges are more helpful and personable on “Bakeoff.” Each episode is an hour long, so get your popcorn ready!


6.  Peanut butter oat banana cookies from my friend at Life Diet Health


Laurena’s were more like little muffins, but I made them into cookies so they were more portable. 😉 There are only three ingredients in them so they’re super easy to make! And they’re yummy! And healthy. Basically, there’s no excuse not to make them! They have three of my favorite foods in them: oats, banana, and peanut butter. 😍 I also topped them with a chocolate drizzle because why not? The drizzle was a 1/4 cup of Ghiradelli semisweet chocolate chips and a splash of almond milk microwaved for 30 seconds and then stirred together.

Recipe (since the original is in grams and idk the equivalent to those in cups even after looking them up online!):

  • 1 ripe banana
  • 1/3 cup peanut butter (or another nut butter)
  • 1 and 1/4 cup oats

Mix the banana. Add in the peanut butter (or another nut butter) and mix. Add in the oats and mix. Shape them into little balls and flatten them out a little bit. Bake at 350 degrees F for 8 minutes. Makes 9 little balls of yum.

**If you want a more chocolatey version of these, look at my three ingredient chewy chocolate cookie recipe from last year HERE. It’s very similar to this recipe.


So now that you know what’s up with me, I want to know what’s up with YOU! Leave me a comment and let me know how the month of May has been for you.

Talk soon!

xx Ellie

St. Patrick’s Day Smoothie: 2 Ways

Happy St. Patrick’s Day! Are you Irish? Are you lucky? No matter the answer to the previous questions, do you celebrate St. Patrick’s Day? I feel like here in the U.S. it’s crazy NOT to celebrate this day of luck!

What do you do for St. Patrick’s Day?

When I was younger, my mom colored our toilet water green and left us little treats in front of our bedroom doors in the morning.

We don’t really do much to celebrate anymore as a family. Probably because we’re not very Irish.

This is what I did on St Patrick’s day last year (it had nothing to do with the holiday). This year I’m wearing the same orange pants along with a green shirt, since it’s tradition on St. Patty’s Day to wear green if you’re Irish Catholic and orange if you’re Irish Protestant. I think orange is under-appreciated on this day so I wear it along with the more “traditional” green.

I also eat lots of green, St. Patrick’s themed things on this holiday.

Like this smoothie bowl.


How cute is it!? Super cute. But I’m biased since I made it.

It’s a leprechaun!


I was brainstorming what I should do to celebrate this holiday, and the only thing I could think of was to celebrate with food! So I made this smoothie bowl for breakfast. It’s topped with a leprechaun because leprechauns are super cute and St. Patrick’s Day-ish.

I also made another rainbow version of it in case you like rainbows more than leprechauns! They’re both pretty festive, since apparently you can find a pot of gold at the end of a rainbow and this gold is supplied by little leprechauns.


Make either of these smoothies for breakfast, lunch, or dinner to celebrate this day and you will have all the luck of the leprechaun!!

Happy St. Patty’s Day (full circle ending, eh!?)!

St. Patrick’s Day Smoothie Bowls

The Base (for both bowls):

  • ½ a frozen banana
  • 1 cup blueberries (I used frozen)
  • 3/4 to 1 cup of nondairy milk (I used Silk vanilla soy milk since it has a sweet vanilla taste that I like)

Leprechaun Bowl



Leprechaun Face (inspired by Cara’s Leprechaun Rice Cakes (Fork and Beans)):

  • the other ½ of the frozen banana
  • 3-4 strawberries
  • ½ to 3/4 cup nondairy milk


  • 1 big carrot, washed and shredded for the beard
  • 2 blueberries for the eyes
  • 1 strawberry cut in half for the mouth
  • 2 raw cashews for the eyebrows
  • 2 almonds- 1 whole one for the nose and one cut in ½ for the ears
  • 3-4 spinach leaves for the hat
  • a few banana slices for the hat brim

Rainbow Bowl



  • 10 whole strawberries (or raspberries)
  • carrot slices
  • banana slices (you could use pineapple or mango slices here, I just didn’t have any fresh pineapple or mango to use)
  • spinach slices (or use green grapes if you have them)
  • coconut shreds

Put the base in the blender and blend it until it’s smooth. Pour the base smoothie into a bowl.

For the leprechaun smoothie bowl: Rinse out your blender and make the leprechaun “face” smoothie. Pour it on top of the base smoothie. You might need to spoon it out of the blender and into the bowl to shape it. Wash a big carrot and shred it with a grater into small shreds. Sprinkle these shreds on top of the “face” smoothie. Add on blueberry eyes, cashew eyebrows, almond ears and an almond nose, a berry mouth, and tear spinach into the shape of a hat and place it on top of the leprechaun’s “head.”  Cut a few banana coins, then cut them in half again and add them to the top of the “hat.” Say hi to your friend… then eat him!!

For the rainbow smoothie bowl: Wash and cut your fruit and veggie toppings, then arrange it all in a color-coordinated arc to make a rainbow. Sprinkle the ends of the “rainbow” with coconut flakes to represent clouds! You could also add light-colored granola to the end of the rainbow to represent gold coins. Serve and enjoy!

Enjoy and let me know (and send me a picture!) if you try either of these fun smoothie bowls!

xx Ellie

Banana Bomb Recipe Video + Articles

Hi friends!

I hope you’re having a wonderful weekend. I just wanted to let you know that I made a recipe video for my banana bomb recipe!


Please watch it if you have a minute and a half and make the recipe if you have 20 minutes!  You’ll be so glad you did. Spending 20 minutes making banana bombs is wayyyyy more productive and delicious than to  than spending that time on *insert favorite social media platform here such as Facebook, Twitter, or Snapchat* because you get BANANA BOMBS out of it. Mmmm.



Ooey, gooey, and filled with chocolate. What’s not to love? Unless you don’t like bananas. In that case… I’m so sorry. You’re missing out on some of my favorite things in life- banana balls and banana ice cream.

When you finish watching this video, feel free to check out the articles about the “Incredible Edibles” recipe contest I was in a few weeks ago (when I made banana bombs)!

Article #1 is here.

Article #2 is attached below.



Thank you so much for all of your love and support.

You are all wonderful. Sending lots of love and banana bomb bliss to you!

xo Ellie

Chocolate Chip Zucchini Muffins


It’s been FAR too long since I’ve posted a recipe. Why not break my hiatus with a sweet treat like these chocolate chip zucchini muffins!?

What I especially love about these muffins (well, what I love about muffins in general) is that they’re like healthy, portable mini cakes. So I guess they’re just healthy cupcakes?

I promise you that they taste just as good as any regular cupcake, especially when packed with loads of chocolate chips. They’re also two times better for you than conventional cakes, so you can eat twice as many! Win, win!

These muffins are a great on-the-go breakfast, sweet snack, or healthy dessert!

The chocolate makes them sweet, while the zucchini adds moistness (sorry) and nutrients. Zucchini is not the only “irregular-to-dessert” ingredient in these muffins- they also contain banana.


Funny story about the banana in these muffins- I brought these muffins into my english class sophomore year for a party and people descended upon them because they were chocolatey (and who doesn’t love chocolate? Seriously?).

One of the girls in my class took a bite and said, “These are sooo good! What’s in them?”

I responded, “Flour, sugar, cocoa powder, baking soda, salt, zucchini, banana….”

“BANANA!?” She shrieked as she spit out the bite she was chewing (not even kidding- she spit it out into a napkin). “Yuck! These are gross!”

Needless to say, she doesn’t like bananas in ANY way, shape, or form.

It’s funny how people freak out when they know exactly what’s in their food. I think the same thing were to happen if people found out what was in their meat (just saying).

Anyway, everyone in the class besides the banana hater really liked these muffins!

I hope you like them too! Leave me a comment or take a picture and tag me on Instagram (and hashtag #peanutbutterandellie) if you give them a try. I’d love to see your take on them!


Chocolate Chip Zucchini Muffins

Makes 12-14 muffins

adapted from The Happy Herbivore’s Chocolate-Zucchini Muffins

  • 1 and ¼ cups flour (preferably whole wheat)
  • ¼ cup cocoa powder/ baking cocoa
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 banana (the riper the banana, the higher the chance of tasting banana in these muffins. I recommend using a yellow banana with no/ few brown spots on it.)
  • 3/4 cup sugar, preferably cane or coconut
  • 1 flax “egg” (1 Tbsp + 3 Tbsp water) OR ½ cup applesauce
  • ¼ cup nondairy milk (I use almond milk)
  • 1 tsp vanilla
  • 1 cup zucchini, shredded
  • ½ cup chocolate chips (I love Ghiradelli semi-sweet)


  1. Make a flax “egg” by combining 1 Tbsp flaxseed meal with 3 Tbsp water in a small bowl. Cover it and put it in the fridge for 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Peel the banana, put it in the bowl of a stand mixer, and mix it on medium-high until the banana is a purée. ((If you make this recipe without a stand mixer, mash the banana with a fork and stir everything together with a whisk.))
  4. Add in the sugar and flax “egg” to the banana purée and mix on medium until combined.
  5. Add the nondairy milk and vanilla to the batter. Mix on medium until combined.
  6. Add in the flour, cocoa, baking soda, baking powder, salt, and cinnamon (a.k.a. the dry ingredients). Mix on low until a thickish batter forms.
  7. Wash a zucchini, cut the ends off, and grate it. You’ll grate about three-fourths of a regular-sized zucchini to get a cup of zucchini shreds.
  8. Add in the zucchini shreds and mix on low-medium until combined.
  9. Fold in chocolate chips. Your batter is complete and ready to be spooned into muffin tins!
  10. Fill a muffin pan with muffin tins. Fill said muffin tins two-thirds of the way full with batter (I used a spoon to do this).
  11. Bake the muffins for 20-22 minutes, or until a toothpick comes cleanly out of them.
  12. Let cool for at least 5 minutes, then stuff your face with these marvelous muffins! 

Happy hump day, and happy almost spring!

xx Ellie

Protein-Packed Granola

Quinoa rocks. Peanut butter is the bomb diggity. Why not combine these two nutty ingredients and see what happens?

I did. The result is a nutty, flavorful, and crunchy granola.


It’s jam-PACKED with protein thanks to the nuts, seeds, and grains. There’s a decent amount of fat in it, but don’t worry because this fat is the healthy, unsaturated kind of fat from nuts and seeds. The only sugar in the granola comes from the maple syrup (although there’s also a bit in the peanut butter), so it’s healthy enough for breakfast but sweet enough for dessert!


This post is part of the Peanut Butter Bash, a monthly event where bloggers come together to share delicious recipes featuring peanut butter and another ingredient. This month’s ingredient was quinoa, hence this peanut butter quinoa granola. I’m excited to be a part of the group again!

I hope you like this granola as much as I did. It’s a perfect breakfast with nondairy milk and fruit, a great smoothie topper, and it’s even good by the handful. Enjoy!


Protein-Packed Granola

makes 1 batch (3 cups = 6 ½ cup servings)

  • 1/4 cup plus 2 tablespoons (store-bought) peanut butter
  • 1/4 cup pure maple syrup
  • ½ teaspoon vanilla
  • 1 and ½ cup oats (this granola is gluten free only if you use gluten free oats)
  • ½ cup UNCOOKED quinoa
  • 1 tablespoon chia seeds
  • 1/8 to 1/4 cup peanuts
  • optional: add in chocolate chips after the granola has cooked and cooled!

Preheat the oven to 325 degrees F. Mix together the peanut butter, maple syrup, and vanilla. Add in the oats, quinoa, and chia seeds and mix. Add in the peanuts. Spread out on a baking sheet and bake for 15 minutes. Stir. Bake for 5 more minutes. Take out and let cool. Enjoy with nondairy milk, sprinkled on top of banana ice cream, or in cookies!


Recipe Information for one ½ cup serving (without chocolate chips):

  • 265 calories
  • 10.9 grams fat
  • 8.6 grams sugar
  • 9.5 grams protein


Have a great day!

Also, the “Vegan Challenge” through veggie club starts tomorrow! Let me know (through a comment or an email) if you want to join us for this week-long challenge. We’d love to include you!

xx Ellie

P.S.- Check out the other peanut butter and quinoa recipes!