Vegan Love Muffins

My nephews are visiting this week and I wanted to make something that I could feel good about them snacking on. I made 18 muffins late last night and I think there are only 7 left. These muffins are good... really, really good.

Ingredients:

2 cups whole wheat pastry flour

1 cup sucanat

1 tsp baking soda

1 cup pumpkin puree (applesauce would work too)

1/2 cup coconut oil, melted

1/4 cup non-dairy milk (I used almond)

1 cup mashed banana (approximately 2 bananas)

1 cup vegan dark chocolate or carob chips

1/2 cup chopped pecans or walnuts

Directions: 

Preheat oven to 350F. Line 18 muffin tin cups with paper liners. Prepare using the traditional muffin method. Mix all dry flour and baking soda into a large bowl. In a separate bowl combine all the wet ingredients. Make sure the muffin tins are lined and the oven is preheated.  Combine the wet and dry ingredients together and mix until just combined. Fold in the chips and nuts. Immediately scoop into muffin tin and place into the oven.

Bake 25-30 minutes until tops are starting to turn golden and the muffins spring back when pressed lightly.

Cool on a wire rack and enjoy!

Cherry Bomb Quick Oats

These vegan quick oats are inspired by Angela Liddon's recipe for Vegan Overnight Oats. They are sweet, high in fiber and the perfect cold breakfast for a hot summer morning. This recipe makes two servings.


Ingredients:

Oat Layer
1/2 cup thick rolled oats
2 Tbs. Flax Meal
2 Tbs. Chia Seeds
1 cup vanilla almond milk
1 fresh ripe banana, chopped
1 cup fresh cherries, pitted and chopped

Cherry-Banana Soft Serve Layer
1 cup fresh cherries, pitted
2 frozen bananas, cut or broken into chunks



Directions:
In a large bowl, combine all ingredients listed for the oat layer. Stir thoroughly to combine and set aside. The chia seeds, flax meal and oats will start absorbing all of the liquid ingredients. In a blender or food processor, combine the pitted cherries and frozen bananas. Blend until thoroughly combined. You might need to add a little bit of almond milk to reach your desired consistancy.

In two glasses or desired serving dishes, layer the two mixtures.

Serve immediately.

My Favorite Green Smoothie

This smoothie is full of green goodness. I love how hydrating it is and it keeps me feeling full for hours because of the healthy monounsaturated fat from the avocado. There are endless variations on this recipe but this is the one that most often makes its way into our bellies especially when avocados are in season and inexpensive. This recipe makes two large servings.


Ingredients


2-3 cups water, coconut water or non-dairy milk
1 whole cucumber cut into 4 or 5 pieces (peel if non-organic)
1 avocado scooped from skin
4 leaves of kale, hard stems removed  (Collards, swiss chard or other dark leafy greens are also good!)
2 frozen bananas, in chunks
1/2 tsp. cinnamon
Stevia, to taste (optional)
4-5 ice cubes  (optional)

Directions:

Place all ingredients into a high speed blender and blend until smooth. Pour into a tall glass and enjoy!

Oatbran Carrot Spice Muffins

These muffins are perfect for a quick breakfast or grab and go snack on a cool autumn morning or even a rainy summer day. They can easily be made gluten free by using gluten free oats and oat flour. If it's a vegan muffin you're after, substitute a vegan egg substitute such as flax or another egg replacement. This recipe makes twelve standard sized muffins.

Ingredients:

1 cup oat bran

1/2 cup oat flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1/8 tsp. ground ginger

1/8 tsp. allspice

1/3 cup honey

1 large egg or 2 egg whites

1/2 cup non-dairy milk (almond, rice, soy etc)

1/3 cup applesauce

1/2 tsp. vanilla extract

1 1/2 cup grated carrots

1/2 cup raisins

Directions:

Preheat oven to 400 degrees F. Line standard sized muffin tin with paper liners. Measure all of the dry ingredients and raisins into a large bowl. Stir well to combine. In a separate bowl, combine the wet ingredients along with the grated carrots. Stir well to combine. Immediately before placing muffins in to the preheated oven, add the moist ingredients to the dry ingredients. Stir only until the dry ingredients have been thoroughly incorporated. Avoid over-stirring. Place batter evenly into the lined muffin tin. Bake in preheated oven for approximately 15 minutes.