We all do it, buying too many bananas or just not getting to eat them before they go “banana-bread-ready”.
I came home from my second work hardening shift at Amazon (only worked 6 am – 11 am) and was welcomed by 3 such bananas. I searched online for a banana bread recipe, and then remembers that I ditched the loaf pan. So, muffins it would be!
I adapted a recipe from The Plant Strong Vegan. I felt the original had too much sugar, and didn’t have chocolate chips or oats, which I consider a must in any sweet treat!
BANANA CHOCOLATE CHIP MUFFINS
3 very ripe Bananas, mashed
2 cups Flour (can use for gluten-free flour)
½ cup Organic Sugar, or coconut sugar
½ cup Unsweetened non-dairy milk of choice
1 tsp. Vanilla Extract
1 tsp Baking Soda
½ tsp Cinnamon
¼ tsp Salt
¼ Cup vegan Chocolate Chips
¼ Cup Oats of your choice
Preheat your oven to 350° F
In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
In a medium bowl, mash-up your 3 ripe bananas with a fork, and add milk & vanilla.
Fold the wet with the dry and mix well.
Mix in chocolate chips and oats.
Fill muffin cups with approx 1/4 Cup of batter.
Bake for 22-25 minutes or until golden brown and cooked in the middle.
Not totally oil-free eating if you do this, but if you are so inclined:
Top with a dollop of peanut butter and some banana slices
PREP TIME: 5 minutes
COOK TIME: 25 minutes
If you make these, share your feedback in the comments! I’d love to hear how they came out, and if you made any additions/modifications to make them fit for you. (Like using Pumpkin Pie Spice instead of Cinnamon).
It is 42°F outside, and we are taking it easy as we rest up between jobs. This is exactly when I get the baking bug! David loves pumpkin pie, but I have not made a vegan version yet, and am up to the challenge today.
When we went grocery shopping the other day, we noticed the display of pumpkin pie making supplies – and then read the label on the pumpkin pie filling. Since we weren’t going to be adding sweetened condensed milk and/or eggs to our diet anytime soon, we decided to just get a couple cans of pumpkin and see what we could do with them.
I searched Happy Herbivore for a pie crust recipe. Found one that is incredibly easy, which is a good thing since I have minimal experience making pie crust. I was almost going to use the recipe for cornbread and make THAT the pie crust, but changed my mind.
Discovered that I don’t have a pie pan, so a rectangle pan is going to have to do.
I whipped up the crust recipe, then pressed it into the pan.
I was then in search of a no-oil, vegan pumpkin pie filling recipe. I didn’t find one, so I improvised and married two different recipes together.
Here is what it looks like going into the oven:
And this is what it looked like coming out of the oven:
Here are the recipes:
1 1/4 cups whole wheat pastry flour
1 whole banana, cold
1 tsp cinnamon
1 tsp sugar
1/2 tsp salt (I omitted this)
Combine flour and banana (a slightly unripe, still greenish banana is best) in a food processor, pulsing until there are no whole banana pieces left. Roll out on clean surface, or press into pan.
2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain milk of your choice (I used soy)
1 Tbsp chia seeds, mixed with 1/3 cup warm water (let sit for 15 minutes)
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
Combine all ingredients in a blender, and blend until smooth. Taste to adjust spices, as necessary. Pour filling into crust. Bake at 350° for 60 minutes. Out of the oven, let cool for 2 hrs or refrigerate until ready to serve.
David’s opinion: Two pieces are gone, so I think that means he likes it!
It’s Fall, the leaves are turning, and I am succumbing to the Pumpkin Spice movement!
Here is a healthy recipe that I found online, and made even healthier by modifying it to be WFPBOF (whole food plant based oil free). It’s how we roll. When you make these, please let me know what you think in the comments section.
Pumpkin Chocolate Chip Muffins
Adapted from recipe by Cookie and Kate
Prep time: 15 mins
Cook time: 25 mins
Serves: 12-14 muffins
1/3 cup unsweetened apple sauce
1/4 cup maple syrup or honey
2 chia seed eggs (2 Tablespoons chia seeds in 2/3 cup water. Let sit for 15 min)
1 cup pumpkin purée
1/4 cup milk of choice (I used unsweetened soy)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon, plus more for sprinkling on top
1/3 cup old-fashioned oats, plus more for sprinkling on top
1/4 cup vegan chocolate chips
Preheat oven to 325° F.
In a large bowl, whisk together the applesauce and maple syrup or honey. Add chia seed gel, and mix well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups. The don’t “grow” much while baking, so it is OK to fill towards the top. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon if desired.
Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack. These muffins come out cleanly when they are cooled, but will break up if you try to take them out too soon.
MAKE IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. STORAGE SUGGESTIONS: These muffins keep well in the freezer. Store them in a freezer-safe bag and defrost individual muffins as needed. CHANGE IT UP: You could really go crazy with add-ins here! Fold in chopped dried cranberries or crystallized ginger. If you are not nut-adverse, try chopped nuts like pecans or walnuts. And my friend Barry suggest trying peanut butter chips (but they are pretty hard to find in the vegan variety).