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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.

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.

"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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