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Coffee Cake Muffins
“Wet” Ingredients:
2 mashed bananas
1 C non dairy milk
1 T white vinegar
1/3 C applesauce
1/3 C canola oil
1/2 C evaporated cane juice
Dry Ingredients:
*2 C mixed grain flours (Use 1/3 C of each: quinoa flour, millet flour, spelt flour, garbanzo bean flour, whole wheat pastry flour & ground oats)
2 T ground flax
1/3 C unsweetened coconut shreds
1/3 C ground walnuts
2 t baking powder
2 t baking soda
1/2 t sea salt
2 t cinnamon
1/2 t ginger
1 C blueberries (fresh or frozen)
1/2 C raspberries (fresh or frozen)
Combine the wet ingredients with the dry ingredients and then fold in the berries.
*Depending on the moisture level of the berries (i.e. if using thawed frozen berries) and the size of the bananas, add another 1/4 – 1/3 C flour (wheat or oat) if the batter seems too thin.
Bake in muffin liners for about 22 minutes at 350 degrees. Makes about 18.
>>NOTES: To make this recipe gluten-free (GF), reduced fat, and reduced sugar…
- For the 2 C flour, use 1/2 each quinoa flour, millet flour, brown rice flour, and oat flour (GF)
- Instead of the flax, use garbanzo bean flour
- Instead of the walnuts, use rolled oats (GF)
- Reduce the sugar to 1/4 cup
- Reduce the milk and the vinegar by half
- Instead of 1/3 C oil, use about a tablespoon of oil and then the rest more applesauce.
Go! Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.” You won’t be disappointed. I love the way Dreena cooks and bakes. Her creations have the perfect balance of healthy and delicious. She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener. Eat all you want because there’s zero guilt!
The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136. At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan. I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.) Now I know that oats are a secret ingredient for vegan burger success! I’ve used gluten flour before, but I’ve never used oats. Oats work great– I think they’re my new favorite cooking ingredient! The “resting” time must allow the oats to soak up moisture and this helps bind the burger.
For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.
For Burger Night #2 I made the Raw-nch Dressing on page 47. I didn’t have fresh parsley so I used kale instead. It worked. The dressing made for a great romaine lettuce dip and burger sauce. We made some homemade potato chips!
For Burger Night #3 we had steamed broccoli. Raw-nch Dressing also makes a great veggie dip.
I’m looking forward to making more out of Let Them Eat Vegan!
Freeheel Vegan 