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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!
Blueberry Pancakes
This is the pancake that I feed my toddler every single morning. I make a batch, then freeze. He eats plain cut-up pieces and likes to make “dippers” in his green smoothie. Todd thinks they’re yummy and I agree with him! They are thick and fluffy. He loves eating the whole organic blueberries (thank you, Costco!). These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.
BLUEBERRY PANCAKES
Dry Ingredients:
(combine in a large bowl)
3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt
Wet Ingredients:
(mash together on a plate or blend)
1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)
Berries:
1 C frozen organic blueberries
Oil for cooking:
Coconut
ASSEMBLY:
- Add wet ingredients to dry ingredients and don’t over-mix.
- Fold in the blueberries.
- Add a little more non-dairy milk or water to thin the batter, if needed.
- Heat an electric griddle or appropriate pan on the stove top (medium heat).
- Use a little coconut oil in the pan prior to each set of pancakes in your pan.
- Cook the ‘cakes!
Freeheel Vegan 