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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!
Apple Coffee Cake
APPLE COFFEE CAKE (VEGAN)
Mmm…try this apple coffee cake for a weekend breakfast or for dessert! Thanksgiving is coming (in the U.S.), too! The top is sweetened with some sugar but the cake part is sweetened with just banana, apple, and the sweetener in the soy milk.
APPLE PREP
Chop (finely) 1 large organic apple.
Measure 1 C and save this for the topping.
Split the remaining chopped apple into 2 portions. Half will go in the cake batter whole and half will be pureed with other wet ingredients.
FLAX EGG PREP
Set aside 1 T ground flax mixed with 3 T water in a small dish.
WALNUT PREP
Grind 3/4 C walnuts in a food processor. Measure 1/2 C for the topping and 1/4 C for the cake.
TOPPING INGREDIENTS
(Assembly is described below)
1/2 C organic sugar
1/2 C whole oats
1 t cinnamon
1 T molasses
Chopped walnuts (1/2 C as described above)
1/4 C raisins
DRY INGREDIENT PREP
Combine the following in a large bowl:
1 1/2 C all-purpose flour
1/2 C oat flour
1 T baking powder
1 t cinnamon
1/2 t sea salt
1/4 t ground cardamom
WET INGREDIENTS PREP
Puree in a food processor or blend in blender:
1 ripe banana
Chopped apple (portion as described above)
3/4 C organic soy milk (I used Edensoy Extra)
1 T avocado oil (or other oil)
1 t vanilla extract
Sugar, cinnamon & molasses mixture
Topping, ready to spread
Combining wet and dry ingredients
ASSEMBLY
1. Grease a square glass pan with oil of choice (I use coconut oil).
2. Perform the different ‘preps’ of the apple, flax egg, walnut, dry ingredients, and wet ingredients.
3. To make the topping, combine the cinnamon with the sugar in large bowl. Stir/mash in the molasses until well distributed. Stir in the 1 C of chopped apple. Stir in the oats, raisins, and the 1/2 C walnuts. Set aside.
4. Add the following to the dry ingredients: the 1/4 C walnuts, the wet ingredients, the flax egg, and the remaining chopped apple.
5. Spread the cake batter in the greased pan. Spread the topping evenly over the top.
6. Bake at 350 to 375 degrees for 35+ minutes (depends on your oven; check after about 30 minutes then add 5 minutes at a time if needed).
7. ENJOY! (It’s good with a little vegan butter / Earth Balance).
Tags: vegan, non-dairy, dairy free, egg free.
Freeheel Vegan 