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What can I say…I love creating new muffin flavors!
“WET” INGREDIENTS:
1 finely chopped organic apple (about 1 1/2 C)
1 mashed banana
1/3 C non dairy milk
1 Chai tea bag steeped in 1/3 C hot water
*2 cubes applesauce (about a scant 1/4 C)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice (vegan sugar)
2 t vanilla extract
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, garbanzo bean flour, and brown rice flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax
2 T finely shredded unsweetened coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t clove
1/8 t allspice
INSTRUCTIONS:
Set aside the chopped apple. Combine the other “wet” ingredients in a bowl or on a large plate that you mash the banana on. In a separate bowl, combine the dry ingredients. Stir the wet ingredients into the dry, and fold in the apples. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
This is a gluten free, slightly modified version of my Pumpkin Chocolate Chip Muffins. Instead of using pumpkin, I wanted to try the combination of yam with banana. It worked!
Banana Yam Muffins (GF)
“WET” INGREDIENTS:
1/2 C mashed yam (about 1 medium)
2 medium very ripe bananas, mashed
*2 cubes applesauce (about a scant 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/4 C evaporated cane juice (vegan sugar)
2 t vanilla extract
2/3 C non-dairy milk
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
DRY INGREDIENTS:
1/2 C EACH: millet flour, quinoa flour, brown rice flour, garbanzo bean flour
2/3 C oat flour (GF)
1/3 C rolled oats (GF)
2 T ground flax seed
2 T unsweetened finely shredded coconut
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
INSTRUCTIONS:
Mix the “wet” ingredients and the dry ingredients separately, then combine. Bake in muffin liners at 350 degrees for 23 minutes. Makes 14.
Let’s get 2 things out in the open right now:
- I need chocolate.
- I want to have my cake and eat it too.
It is possible to deliciously “healthify” most sweet treats. In this recipe I turned a batch of white flour/high sugar/high fat chocolate cupcakes into a tasty *gluten-free (GF) chocolate muffin containing less sweetener and refined oil.
There’s also a “secret” healthy ingredient: the pulp from juicing beets. When I juice fresh fruits and vegetables, I occasionally reserve a bit of the pulp from apples, carrots, and beets. I freeze the pulp for later use. Chocolate and beet go well together. I bet you don’t taste the beet!
Dry Ingredients:
1/3 C EACH: quinoa, millet, and brown rice flours
1/2 C oat flour* (for 100% GF, use GF oats)
3 T ground flax
2/3 C cocoa powder
1 t baking soda
1/2 t salt
“Wet” Ingredients:
1 C non-dairy milk
1 T white vinegar
1/3 C evaporated cane juice (vegan sugar)
1/3 C vegan brown sugar
1/4 C organic canola oil
1 1/2 t vanilla extract
1/2 C pulp from juicing beets
1/3 C vegan chocolate chips (optional)
Combine the dry and wet ingredients separately, then mix together and add the chocolate chips. Bake in muffin liners at 350 degrees for 22 minutes. Makes 11.
Raspberry Orange Muffins
Dry Ingredients:
1/2 C EACH: quinoa flour, millet flour, spelt flour, oat flour
2 T ground flax
1/2 t salt
3 t baking powder
1 t baking soda
“Wet” Ingredients:
1/4 C non-dairy milk
1 mashed banana
scant 1/2 C fresh squeezed orange juice (about 1 Valencia orange)
zest of 1 orange and 1 lemon
1/4 C evaporated cane juice (vegan sugar)
1/4 C unsweetened applesauce (or 3 ice cubes of applesauce, thawed)
1 T olive oil
1 t vanilla extract
1 C raspberries
Combine the dry and wet ingredients separately, and combine. Fold in the raspberries. Bake in muffin liners at 350 degrees for 23 minutes. Makes 1 dozen.
For this batch of dehydrator crackers, I experimented with decreasing the amount of flax. I wanted to see if the crackers would still hold together if the crackers were mostly made from a vegetable. I’m always looking for ways to eat more raw cruciferous veggies, so I decided to try cauliflower.
When I spread the wet mixture onto the dehydrator sheet, I wasn’t sure if I’d end up with a too-crumbly cracker or not. As it turned out, the cracker sheet was very well bonded and actually took a surprising amount of effort to break apart. I determined that the agave nectar provided a bit of “glue.” (Mental note filed!) These are quite spicy, a touch sweet, and definitely cauliflowery!
SPICY THAI CAULIFLOWER DEHYDRATOR CRACKERS
1 3/4 C raw cauliflower, finely chopped with a food processor
1/4 C ground flax
1/3 C water
2 T agave nectar
2 T Thai Kitchen Spicy Thai Chili Sauce & Marinade
Combine the ingredients in a large bowl. Let mixture sit 1 hour to allow the liquid to absorb into the flax. Spread the mixture about 1/4″ thick onto 1 ParaFlexx non-stick dehydrator sheet. Dehydrate at 115 degrees for 4 hours. Flip the cracker sheet over. Continue dehydrating until all moisture is absorbed (8+ hours). Break apart. If you store the crackers in the freezer, the crackers can be immediately eaten and will stay crispy.
For more dehydrator crackers, see this previous blog post.
I always feel a little guilty about “wasting food” when I throw out the pulp after I juice. To use some of my carrot-celery-cucumber-parsley-apple-lemon pulp, I decided to create some raw crackers using my Excalibur Dehydrator.
LEMON PEPPER GARDEN VEGGIE FLAX CRACKERS:
Soak 1 cup flax seeds in 1 1/4 cup water for about an hour…
Add the flax seeds (with absorbed water) to a large food processor with 2 cups juicer pulp…
Process with 1/2 t onion powder, 1 t lemon pepper, 1/2 t sea salt, 1 t nutritional yeast, and 1/2 t garlic powder…
Divide the mixture in half and spread thinly on 2 dehydrator trays over the ParaFlexx Non Stick Dehydrator Sheets (or parchment)…
Dehydrate at 115 degrees for about 8 hours, until completely dry. After 3 hours, flip the partially dehydrated cracker sheets over and score them (if desired) into the size and shape pieces you want. Break apart when they’re done. Raw crackers store well in the freezer.
Here are some other raw crackers I’ve made…
SALSA-FLAX CRACKERS from “Becoming Raw” by Brenda Davis and Vesanto Melina…
SUNNY RYE CRACKERS from “Becoming Raw”…
Sunny Rye Crackers taste good with a dab of mustard and a dollop of lemon dill sauerkraut…
Making your own raw crackers is easier than you might think – Happy Crackering!
Carrot Raisin Muffins
For this recipe, I used the carrot and apple pulp leftover from my juicer. If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit. These are dense and moist…and delicious! These are not gluten-free, but they are wheat-free.
Dry Ingredients:
1/3 C each: quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
“Wet” Ingredients:
2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins
Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes. Makes 1 dozen.
*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking. Applesauce is used to replace oil in baking.
NOTE: You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.
- Instead of spelt flour, use brown rice flour.
- Instead of ground flax, use garbanzo bean flour (to reduce the fat).
- Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
- Instead of 1 small banana, use 2.
- Decrease the brown sugar to 1/3 C.
- Omit the apple sauce.
- Decrease the non-dairy milk to 2 T.
- Use pineapple juice for the juice (from the can of pineapple.)
- Decrease the oil to 1 T.
Banana Hazelnut Muffins
Dry Ingredients:
1/3 C EACH – millet, quinoa, spelt & whole wheat pastry flours
1/2 C ground oats
1/4 C ground flax 
1/2 C ground roasted hazelnuts (filberts) OR hazelnut butter
1 t baking soda
1 t baking powder
1/2 t salt
“Wet” Ingredients:
2 large bananas, mashed
*1/4 C evaporated cane juice (granulated vegan sugar)
**1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil 
2 t hazelnut extract
Coarse chopped hazelnuts
Raw vegan sugar
Combine the dry and wet ingredients. Spoon into 12 muffin liners. Sprinkle 1/8 t each, coarse chopped hazelnuts and raw sugar on top. Bake at 350 degrees for about 22 minutes.
* These are not too sweet. Increase sugar to 1/3 cup if you desire more sweetness.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
Almond Butter Strawberry Energy Bars
“Wet” Ingredients:
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar
1/2 C organic apple juice
2/3 C almond butter
Dry Ingredients:
1/4 C EACH: quinoa flour, millet flour, spelt flour, ground oats & rolled oats
1/3 C whole wheat pastry flour
3 T ground flax
2 T fine shred unsweetened coconut
1 T ground walnuts
1/2 t salt
Organic Strawberries – Wash and pat dry. Slice. Use enough to cover the area of a square glass pan. (I didn’t measure.)
In a food processor, puree the “wet” ingredients. Add to the dry ingredients. Spread about half of the mixture in a greased square glass pan. (I like to use coconut oil to grease pans.) Spread the strawberry slices on top.
Spread the rest of the mixture. Bake at 350 degrees for 35-40 minutes. Cool completely before cutting. I like to use a pastry cutter. Freeze them in a container with a little space between each one.
I take these skiing and mountain biking. Take one out of the freezer in the morning and it’ll be thawed out by the time you’re ready to eat. Enjoy!
I invented this recipe to be “portable oatmeal.” It doesn’t have a muffin texture- it’s more of a dense spongy “cake.” Try it! It’s my weekday breakfast. I like the addition of yams for added flavor and nutrition. I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.
Scrub 4 medium to large yams and poke with a fork. Bake at 400 for 45 minutes on foil or parchment. Cool. Peel. This will yield about 1-1 1/2 cups per potato.
“Wet” Ingredients:
4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)
Dry Ingredients:
2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon
Process the yams, sugar, milk, and vanilla in a food processor. Fold in the dry ingredients. Distribute in 18 *muffin liners. Make a well in the center of each with a 1/2 t measure. Drizzle maple syrup in the well.
Bake at 375 degrees for about 40 minutes. Check at about 25 minutes. You might have to put foil lightly over the top to prevent burning. Cool on a wire rack. Makes 18.
*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.
