I will admit... @Zane and I ate this whole mini-loaf [plus a small pan of the batter made into cookies] in like two days.
Whoops. So delicious!
Next time, I will make them all into cookies and freeze half right away. 😉
This recipe was adapted from Happy Healthy Life using whole food swaps and additions to make it 100% whole food, plant-based + Nutritarian.

Combine dry ingredients in a large bowl and mix.
Combine wet ingredients in a Nutribullet, blender, or food processor and blend until smooth.
Pour smooth mixture into the large bowl with dry ingredients, mix well.
If making a loaf, line a 9x13 glass baking dish with parchment paper and pour in batter, spreading evenly.
If making soft muffin-type "cookies", plop a large scoop onto a cookie sheet lined with parchment paper or a baking mat.
Loaf: Bake on 400 degrees for 35-40 minutes.
Cookies: Bake on 400 degrees for 25ish minutes.
Ingredients
Directions
Combine dry ingredients in a large bowl and mix.
Combine wet ingredients in a Nutribullet, blender, or food processor and blend until smooth.
Pour smooth mixture into the large bowl with dry ingredients, mix well.
If making a loaf, line a 9x13 glass baking dish with parchment paper and pour in batter, spreading evenly.
If making soft muffin-type "cookies", plop a large scoop onto a cookie sheet lined with parchment paper or a baking mat.
Loaf: Bake on 400 degrees for 35-40 minutes.
Cookies: Bake on 400 degrees for 25ish minutes.