Vegan Banana Muffins

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

With a wee little two month man in the house, our world pretty much revolves around him. When he eats, when he sleeps, the diaper changes, and his play time, all dictate when I eat, sleep, shower, and have my own play time. With regards to the adults in the house eating, the quicker the better. 

Often, there is no time to make dinner when we are hungry and snacks are definitely in order. Our house went from no snacks around to lots of snacks! I bake muffins and breads when I find the time and refrigerate them or freeze them for when our tummies can't wait until we are able to make a proper meal. They've been a real lifesaver! I imagine they could be in yours too; for any business that delays dinner or when you need a snack and you need it now. You know those moments; these muffins are perfect.

Vegan Banana Muffins

By Kathleen @ Produce On Parade

Published 04/04/2017

This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!

Ingredients

• 1 ½ cups all-purpose or whole wheat flour (or whatever combination of flours you like)
• 1 tsp baking soda
• ¼ tsp kosher salt
• 3 large, ripe bananas
• ½ cup firm silken tofu
• ¼ cup agave nectar
• 1 ½ tsp egg replacer powder (optional)
• 2 tbsp vegan milk
• 1 tbsp vanilla extract
• 1 tbsp olive oil
• ¼ cup dried cranberries (optional)
• ¼ cup vegan semisweet chocolate chips (optional)

Instructions

1. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a blender, add the remaining ingredients except for the cranberries and chocolate chips. Blend on high until smooth.
3. Stir the wet ingredients into the dry ingredients, along with the cranberries and chocolate chips, with a wooden spoon until just combined.
4. Preheat the oven to 350 F and coat a muffin pan with a nonstick cooking spray. Divide the batter evenly into the pan and bake for about 20 minutes, until the muffins are golden brown on top. Allow to cool for a few minutes before transferring to a wire cooling rack. Cool completely, then store any leftovers in a ziplock bag in the fridge or freezer.

Yield: 12

Oil-Free Protein Blueberry Muffins

These scrumptious, colorful muffins are studded with wild blueberries and spiced with cinnamon and cardamom. Thanks to avocado and tofu, they are oil-free, egg-free, and vegan! With less than 170 calories and a whopping 5g of protein per muffin, you can feel good about eating these cruelty-free beauties. Adapted from Gimme Some Oven.

“You cannot always control what goes on outside. But you can always control what goes on inside. ”

— Wayne Dyer

Oh, friends. These muffins are soooo delicious. I honestly didn't even think I'd be able to post them in fear that they would be rather dense and need tweaking. Yet, alas they were as soft and creamy as could be and just basically freakin' amazing. They're super easy and pretty healthy too. Let me know if you make them and what you think!

I made them this weekend as part of my procrastination plan. Now that our house building has ceased and it's spring, Todd and I should be delving into the maze of confusion and terror that is landscaping. Mission: LAWN! As currently, we just have... dirt #newhouseproblems I can't wait to plant some flowering crabapple and lilac trees, a ton of yummy veggies, and berry bushes. Alas, I'm trying not to be overwhelmed by it all. I like to say, I inherited the great love of all things plant related from my family... but not the green thumb or necessary know-how to actually do anything besides keep my house plants alive and a few potted herbs, kale, and tomatoes. 

So, to pacify the rather harsh critic that is myself, I've decided just to do not much of anything except drown myself in books. It's an avoidance thing. Why do anything when I don't even know where to start!? This whole story brings me to my actual point: I'm almost finished with a new all-time ever favorite book. It's called Every Heart a Doorway and no, it's not a romance in the least. Check it out and let me know if you do read it or have read it and what you thought! Keep up with what I am reading by taking a peek at my Goodreads account on the right sidebar. Okay, now onto muffins! Which, coincidentally go great with a cup of coffee and a great book :)

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Their tie-dye coloring is the most fun thing ever and for some reason made me uncommonly happy. It's the little things I guess!

FYI, when using silken tofu I really like this brand (I'm not affiliated). It doesn't have a strong tofu taste at all!

Oil-Free Protein Blueberry Muffins

By Kathleen Henry @ Produce On Parade

Published 05/02/2016

These scrumptious, colorful muffins are studded with wild blueberries and spiced with cinnamon and cardamom. Thanks to avocado and tofu, they are oil-free, egg-free, and vegan! With less than 170 calories and a whopping 5g of protein per muffin, you can feel good about eating these cruelty-free beauties. Adapted from Gimme Some Oven.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• 1 medium ripe avocado, pitted and skin discarded
• 1 12oz package of silken firm tofu (must be silken!)
• ¾ cup vegan granulated sugar + extra for sprinkling
• 1 ½ tbsp ground flaxseed
• 1 ½ tsp vanilla extract
• 1 ½ cups frozen blueberries

Instructions

1. Preheat the oven to 375°F and line a muffin tin with 12 muffin liners. Whisk together the flour through the cardamom in a medium bowl and set aside.
2. With the whisk attachment beat the avocado, tofu, and, sugar with an electric mixer on medium-high speed until very well combined; about 2 minutes. Beat in the flaxseed and vanilla extract to combine. Remove the bowl from the machine and set aside.
3. Stir the frozen blueberries into the dry mixture to coat them. Stir the dry mixture slowly into the wet mixture with a wooden spoon until just combined. The batter will be very thick.
4. Evenly distribute the batter into the 12 muffin liners (they will be filled above the top a little bit) and sprinkle the top of each with a dusting of granulated sugar if you like. Bake for 30 minutes until slightly golden brown around the edges.
5. Remove and allow to cool for about 5 minutes in the pan before placing the muffins on a wire cooling rack to cool completely. Store in an airtight container.

Yield: 12

This is my latest song obsession. I love this band! Check my other favorite songs of theirs, American Money, Clouds, and Electric Love. 

What music have you been jamming out to lately?

Cranberry & Mint Cream Scones

This weekend was magical. Scones were involved, for one. Lovingly made with lowbush cranberries handpicked here in the valley forest. Even the rain held off long enough for us to get outside for a delightful walk through the damp woods. Heavily scented with tart and pungent highbush cranberries and the unmistakable aroma of yellowing leaves. 

Autumn light is decidedly the most beautiful light of the entire year and is not to be squandered. I think my friend Nate really said it best. 

“I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.”

— Nathaniel Hawthorne

We even encountered a sleepy bunny friend on the trail. Don't worry bunny, you're safe with us.

Regarding scone and muffin making, I only ever consult one source. America's Test Kitchen. Those folks know their stuff and scones are not to be trifled with. My recipe is veganized and adapted from their blueberry scone recipe.

I have a love/hate relationship with baking. Making these scones was no exception. Tortured with fits of frustration from holes in my dough...being a perfectionist can be burdensome when it comes to making pastries. However, even with a couple openings where tiny cranberries menacingly dared to escape, these scones turned out wonderfully. They're really quite easy and I wouldn't say they take more patience than any other scone recipe. 

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Cranberry & Mint Cream Scones

by Katie @ Produce on Parade September-15-2014

These flaky, mildly sweet, and deliciously creamy scones are filled with fresh mint and tart cranberries. NOTES: Feel free to use almost any berry in place of the cranberries. Larger berries will need to be cut and if they’re frozen instead of fresh be sure not to thaw them. Try to work with the dough as little as possible and keep all ingredients chilled thoroughly the process. America’s Test Kitchen consulted.

Ingredients

• 9 Tbsp. vegan butter (1 stick + 1 Tbsp. ), frozen
• ½ cup coconut or soy milk
• ½ cup vegan sour cream
• 2 cups all-purpose flour, plus additional for working (10 oz.)
• ½ cup vegan sugar, plus additional for sprinkling (3 ½ oz.)
• 2 tsp. baking powder
• 1 tsp. grated lemon zest
• ½ tsp. table salt
• ¼ tsp. baking soda
• scant ¼ cup fresh mint, minced
• 1 ½ cup fresh cranberries (7 ½ oz.)

Instructions

Grate one stick of butter into a bowl and place in the freezer until ready to use.Whisk together the milk and sour cream in a small bowl and place in fridge until ready to use. In a large bowl whisk together the flour through and including the mint.Add the frozen, grated butter to the flour mixture and toss with fingers. Slowly add the wet mixture to the dry mixture while stirring until just combined. Flour a work surface and hands. Knead the dough about 8 times, until it forms a ragged ball. You’ll need to keep adding flour to prevent sticking, as the dough is quite sticky. Roll the dough into a 12 inch square. Fold it like a business letter by bringing the bottom 1/3 up and folding the top 1/3 down over the bottom. Next, grab the left side and fold inwards, folding the right side over the left to form a perfect 4 inch square. Place on a plate and put in the freezer for 5 minutes. Meanwhile, preheat the oven to 425 F. Melt the one tablespoon of butter in a small bowl in the microwave for about 10-20 seconds. Layer a baking sheet with a piece of parchment paper. Remove the dough from the freezer and roll into a 12 inch square again, keeping your work surface dusted in flour. Evenly scatter the berries among the square, pressing them into the dough gently. Now, tightly roll the dough away from you into a 12 inch long log. Gently flatten the top with the rolling pin, so it’s 4 inches high. Cut into 4 rectangles. Cut those in half diagonally. You should have 8 scone triangles. Transfer the dough triangles to the parchment paper lined baking sheet ensuring enough space between them for expansion. If they happen to be a bit wonky, reshape them as necessary. Coat with melted butter, then sprinkle well with sugar. Bake at 425 F for about 20 minutes until the tops are just barely golden. Cool on a wire cooling rack for 10 minutes once done. Store in an airtight container.

Details

Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Yield: 8 scones

I adore Bailey's spotted mouth! We rang in Autumn, officially, with this Alaskan pumpkin porter on our playful walk. 

German Word of The Day

Scones --> Teegebäck (tea-geh-beck)

Good Deed of The Day

Beyond Meat is offering a free pallet of their brand new Beast Burgers to burger joints that agree to offer them. You can ask your local or national burger chain to serve them by tweeting #beastme at them! Pretty cool huh? It'd be great to see more (or any) vegan burger options around!