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I make this recipe ALL the time.  My favorite nut butter to use is Once Again’s Sunflower Butter.  I get the one without added sugar and salt.  I eat this stuff a spoonful at a time when I feel a little rumble in my belly.  You can also use peanut butter or almond butter.


Dry Ingredients:

1/3 C EACH – millet, quinoa, brown rice & garbanzo bean flours
1/2 C ground GF oats
1/4 C rolled GF oats
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon

“Wet” Ingredients:

2 large bananas, mashed
1/2 C nut butter (sunflower, peanut, almond)
1/4 C evaporated cane juice (granulated vegan sugar)
**scant 1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil
1 t vanilla

Raw vegan sugar

Combine the dry and “wet” ingredients separately, then mix together.  Spoon into 12 muffin liners.  Sprinkle 1/8 t raw sugar on top.  Bake at 350 degrees for about 23 minutes.

** 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.

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Oct 7, 2013 recipe modifications:
I used 1/4 C ground flax + 1/4 C ground oats instead of 1/2 C ground oats.
I used 3 bananas instead of 2.
I used 1/4 C strawberry jam instead of sugar.
I omitted the applesauce and the oil.

Let’s get 2 things out in the open right now:

  1. I need chocolate.
  2. 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.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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