You are currently browsing the category archive for the ‘Muffins’ category.
PEACH BANANA MUFFINS
It’s funny that I’m doing another peach-based recipe, because 2 posts ago– which was a loooong time ago– I did a recipe post for Peach Cake. Back then, I had some ripe fresh peaches to use. This time, I acquired a can of peaches in heavy syrup. Either way…delicious results! This recipe has no added sugar because the subtle sweetness comes from the fruit as well as the syrup from the can. I enjoyed a couple muffins with a smear of Earth Balance. It would be tasty with a drizzle of maple syrup, too!
DRY INGREDIENTS
1 C all-purpose flour
1/3 C ground rolled oats
1/3 C chickpea flour
1 T ground flax
2 t baking powder
3/4 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ground ginger
WET INGREDIENTS
1 ripe banana, mashed
1- 15.25 oz can peaches in heavy syrup (use all of the liquid & puree the peaches)
1/4 C liquid oil (I use avocado oil)
1/2 t vanilla extract
ASSEMBLY:
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in another bowl.
- Stir the wet ingredients into the dry ingredients.
- Spoon into silicone muffin liners (about 14).
- Bake at 375 degrees for 20-25 minutes (depending on your oven). Check at 20 minutes.
- Remove the muffin from the liners ~10 minutes after taking them out of the oven.
- Fully cool on a wire rack.
- Enjoy!
Multi-grain Banana Berry Quick Bread
MULTI-GRAIN BANANA BERRY QUICK BREAD
(VEGAN)
This quick bread is dense and lightly sweetened with bananas, jam, berries, and tiny bit of maple syrup. I think it tastes great by itself, but you could serve it with a spread of jam and/or a drizzle of maple syrup.
DRY INGREDIENTS
2/3 C all-purpose flour
1/3 each: oat flour, quinoa flour, millet flour, garbanzo bean flour
2 T ground flax
1 T baking powder
1/4 t salt
WET INGREDIENTS
2 ripe bananas, mashed
1/4 C organic strawberry jam
1 T maple syrup
1/2 t vanilla
1/4 C each: canned coconut milk
1/2 C unsweetened soy milk
BERRIES
3/4 C rinsed fresh blueberries
ASSEMBLY:
1. Grease a glass loaf pan with coconut oil.
2. Combine dry ingredients in one bowl.
3. Use a dinner plate to mash the bananas, then mash/stir in the other wet ingredients right on the plate (except the soy milk if the plate is getting full).
4. Add all wet ingredients to dry ingredients, the fold in the blueberries.
5. Bake in the loaf pan and at 350-375 degrees for 40 minutes (depends on your oven; check after 30 minutes and remove when knife comes clean).
6. Cool in the pan for 10 minutes, and lightly spread non-dairy butter on the top.
7. After 10 minutes, turn it out onto a rack.
8. Serve with non-dairy butter.
ENJOY!
Multi-grain Banana Berry Quick Bread
Multi-grain Banana Berry Quick Bread
Freeheel Vegan 