Strawberry Banana Muffins

These muffins are grain free, sugar free, soy free, oil free, and they can be nut free if you’d like them to be. But, most importantly, they’re not free of flavor; they’re delicious!

Strawberry Banana Muffins

2 c almond meal*

2 medium bananas (very ripe), blended until liquified

1/2 c strawberries, chopped (frozen/thawed is fine)

2 flax eggs (1 flax egg = 1 heaping tbsp flax meal + 1 tbsp warm water)

1 TBSP chia seeds (optional)

1 tsp vanilla extract

1/4 tsp baking soda (This might not be necessary; I added it to neutralize the acid.)

Optional: Stevia or other sweetener to taste

Thoroughly combine dry ingredients. Add wet. Stir to combine. Fold in strawberries. Spoon into muffin tins (or cupcake holders) and bake 12-15 minutes at 350F.

Notes:

Almond Meal: I use almond meal that I create from left-over almond milk pulp. I freeze it until the bags start sliding out of the freezer when I open the door (ha!); then I thaw and dehydrate it. After that, I process it in the food processor until it’s a fine grind. It stores very well in a glass container forever – as far as I know. I’m guessing you could use fresh almond milk pulp for these, too. You might need less flax if your meal is wetter/heavier. Since mine was so dry, I added the extra flax for it’s gelling power.

Almond Fee/Seed Options: If you can’t or don’t want to use almond meal, I’m sure a different nut or seed meal would work; make your own by grinding your favorite nut or seed until forms a fine powder, or use left-over nut or seed pulp from any nut or seed.

Grain Option: Don’t care if your muffins are grain free? Sub out the almond meal for oat flour. Equal parts should work. I would reduce the flax egg down to one, however. And, you may need to adjust (lessen) the cooking time.

Flax Eggs: If you don’t have flax, or don’t want to use flax, I’m sure a chia egg would work well here (or whatever egg substitute you prefer).

Chia Seeds: I like to add chia seeds to my muffins for extra Omega 3’s, especially if I use something high in Omega 6’s (like peanut butter). I also like that they’re high in protein, calcium, iron, fiber and tons of other stuff. Well, high for their size. They’re little powerhouses!

Sweetener: I didn’t add any sweetener, but if your strawberries aren’t sweet enough (of if your bananas aren’t super ripe and sugary sweet), you might want to add a little stevia or your favorite nutritive sweetener. I think coconut sugar would work great in these!

Cooking Time: Don’t be afraid to bake these for a while. The almond meal is pretty wet, so it might take a while to cook. Our oven runs a little cool, so mine took a full 15 minutes (plus). You don’t want there to be much give in the middle if you push on one while it’s in the oven.

Keepin’ it raw? I think these would be great as muffin tops in the dehydrator. On their own, all of the ingredients are considered raw :-) If you choose to try this, place a large scoop of mixture on a paraflexx sheet and dehydrate for one hour at 145F, then lower the temp to 115-110F until the muffin tops are firm to the touch. I don’t know how long this will take, but most things I dehydrate take at least 12 hours. Try leaving them in over night and go from there :-)

photo(334)

photo(336)

photo(337)

photo(338)

Sharing the love at…Allergy Free Wednesdays, Slightly Indulgent Tuesdays, Healthy Vegan Fridays, Gluten Free Fridays, and Wellness Weekends

Peanut Butter Banana Muffins

I’ve been on a smoothie kick lately, so the fact that I had a couple super ripe bananas lying around the other day was an opportunity I couldn’t let pass by without some kind of fan-fare. A peanut butter banana muffin fan-fare.

Peanut Butter Banana Muffin with a peanut butter middle

Peanut Butter Banana Muffins

(gluten-free, oil free, refined sugar free, soy free)

1 c (heaping) oat flour

1/2 tsp baking powder

dash salt

1 heaping tsp chia seeds

1 flax egg (I used golden flax)

1/2 c banana puree (I blended 2 medium bananas in a bullet style blender)

1/4 c peanut butter

1/4 c maple syrup (or your favorite liquid sweetener)

Optional Add-ins: 1/2 tsp PNB dropped into the center of each muffin, 1/2 tsp jelly dropped or swirled into each muffin, chocolate chips in the batter or spinkled on top, etc…

Combine dry ingredients in a medium bowl. (I used a fork to make sure everything is thuroughly combined.) Add wet ingredients to dry. Stir to combine. Fill muffin liners about 3/4 full. Add add-ins if using. Bake at 350F for about 15 minutes. (Check at 12 – toothpick inserted in middle should come out clean.) Allow to cook before consumer if you don’t want to be hyper aware of the chia seeds. (They’re a little crunchy in the fresh maked muffins but soften and become barely noticable in the cooled muffins.)

Servings per batch: 8

Notes:

Oat flour: I make my own oat flour by filling my largest bullet style blender cup with gluten-free oats and blending until they turn into a fine powder. It only takes a minute or two. I’ve found this to the be easiest way. I store the extra in an air tight container in a cool, dry place.

Flax egg: I’ve been using a 1:2 ratio (flax:water) for my flax eggs recently, so 1 TBSP golden flax meal + 2 TBSP water. Allow mixture to sit about 10 minutes to form a jell.

Baking powder: I doubled the normal amount of baking powder (normally 1/4 tsp to 1 c flour) because of the heaviness of the peanut butter.

Chia seeds: I added the chia seeds to add omega 3’s to help counteract the omega 6’s in the peanut butter. I’m sure the muffins would be fine without them if you want to omit.

Baking time: Our oven runs a little cool, so most of my baked goods take a little longer. Unless you’re new to your oven, you probably know if your oven runs hot or cold.

Naked Muffin!

As I’ve mentioned before, I’m not a huge fan of banana in things, but these muffins hit the spot. None of the ingredients are overpowering. I thought the peanut butter might not be noticable enough, but it stands on it’s own. And, the oat flour make the muffins very moist. I think these could easily be frosted and considered cupcakes. Peanut butter frosting maybe?!

**********

I’m sharing this recipe:

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Whole New Mom

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

Vegan MoFo Day 27: Orange Cranberry Muffins

I’m back! I’ve been unplugged for a few days in celebration of my birthday. But I missed you guys, so I had to get back to my MoFo‘in!

I’ve been cooking and eating up a storm the last few days, and I have quite a few things to share with you. First, I finally came up with something to submit to Diet Dessert and Dog’s SOS challenge.  Woohoo! I actually came up with TWO things to submit ;-) I’m going to share both recipes, but in different posts.

Orange Cranberry Muffins

1 c whole wheat flour

1/2 c oat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/4 c sugar

4 pkts stevia

1/2 c pumpkin puree

1 c orange/cranberry puree*

2 tsp vanilla

2 TBSP orange zest

1 c cranberries

* To make orange/cranberry puree, add one or two oranges, 1 c cranberries, and 1/2 c orange juice to a powerful blender and blend. If your oranges and/or cranberries are juicy, you may not need orange juice.

Preheat oven to 350F

Add dry ingredients to a large bowl. Stir to combine. Add wet ingredients. Stir to combine, but don’t over mix. Add cranberries and lightly stir to combine.

Scoop mixture into lined muffin tins.

Bake 20-25 minutes, or until toothpick inserted in middle of muffin comes clean. (Use a muffin in the center of the pan as a tester.)

Makes 12 average size muffin.

Click here for nutrition information.

Orange Cranberry Muffins

Vegan MoFo Day 14: Bake Sale Goodies Part 2

Yesterday, I told you a little bit about our company bake sale to support the United Way. Aside from my Carrot Cake Muffins (that I dare you not to smear all over your face to slowly lick off the rest of the day), I also made Chocolage Veggie Muffins. They’re loosly based on HH’s Chocolate Zucchini Muffins, but I’ve made a few changes to suit me and my personal tastes .(Although, the originals are awesome too!)

Chocolate Veggie Muffins: Reporting for Oven Duty

Chocolate Veggie Muffins

1 1/4 c whole wheat flour
1/4 c coco powder
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/3 c pumpkin
1/4 c sugar
4 pks stevia
2 tsp vanilla
1/4 c non-dairy milk
3/4 – 1 c veggie pulp (left over from juicing)
1/2 c applesauce, unsweetened

Preheat over to 350F.
Add dry ingredients to a medium bowl. Stir to combine. Add wet ingredients. Stirl to combine. Don’t overstir.
Add mixture to lined muffin tins, or spray tins with cooking spray.
Cook 20 minutes or until firm in the middle.
Makes 9 large muffins

All warmed up and ready for a snack

Have you check out the Vegan MOFO blog roll or the all-in-one RSS feed? You should. They’re awesome.

Vegan MOFO Day 13: Bake Sale Goodies Part 1

The United Way committee had a bake sale at work yesterday and today, and by popular demand, I donated a couple of baked goods. I have been bringing my Chocolate Veggie Muffins (check back tomorrow for the recipe!) to work for a couple of weeks, so I already know they’re a hit. But on Monday, I also brought in some Carrot Cake Muffins for my co-workers to sample. Everyone who tasted them seemed to like them. I, on the other hand, loved them! I commented on my personal Facebook page that I want to smear the muffin all over my face and slowly lick it off for the rest of the day. Mmmmm…..

Carrot Cake Muffins

Carrot Cake Muffins

1 c wheat flour

1/2 c oat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2-3 tsp cinnamon

1 tsp pumpkin pie spice

1/4 c sugar

4 pks stevia

1/2 c pumpkin puree

1/2 c non dairy milk (unsweetened almond milk)

1/2 c unsweetened applesauce

2 tsp vanilla

1/3 c raisins

1 c carrots, shreaded

Preheat oven to 350F

Combine dry ingredients. Stir with fork to combine fully. Add wet ingredients to dry. Stirl to combine, but don’t overstir.

Add to lined muffin tins (or spray muffin tins with cooking spray for easy removel).

Bake 20 mintues or until firm in the middle.

Serving Size: 12 muffins

Carrot Cake Muffin

Try not to smear it on your face ;-)

Vegan MoFo is going strong. Check it out!

I’m sharing this recipe on DDD’s Wellness Weekends.

Can’t Wait for Fall

My favorite season is quickly approaching…fall! There is a crispness in the air; the leaves are starting to turn colors (some are already falling!); and this weekend marks the official end of summer.

Hello, fall. I’ve missed you <<air hug>>

To celebrate  the unofficial beginning of fall, I dug into my stash of canned pumpkin (remember the shortage a couple of years ago???) and whipped up a batch of Pumpkin Spice Muffins. But…this time I did things a little different. I replaced the whole wheat flour with oat bran, replaced the sugar with dates, and used raisins for the dried fruit (instead of my standard craisins). What resulted was a dense, filling, little gem that’s naturally gluten-free (make sure your oat bran is processed in facility that doesn’t cross contaminate), has less than 2 grams of fat, and is free of oils and refined sugars. Yum!

Pumpkin Spice Muffins

2 c oat bran

1/2 c dates, packed (soak for a few mins in warm water if dry)

1/2 c  lite coconut milk (or another non-dairy milk)

1/2 tsp salt

1 – 2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin spice (optional)

1 15 oz can pumpkin (or about 2 c)

1/3 c raisins

Pre-heat oven to 375 F.

Mix dry ingredients (oat bran, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice). Sift or stir with a fork to combine.

Puree dates in a high-powered blender. Add them to the dry mix. Add remaining wet ingredients (pumpkin puree and non-dairy milk). Stir to combine, but don’t over stir. Once combined, stir in raisins.

Generously fill paper/foil muffin cups (or use a non-stick tin).

Bake about 20 minutes or until center is firm to your liking.

This batch made 12 muffins. Sometimes I get up to 15.

Using lite coconut milk (the kind from a can) and raisins, each muffin has 118.3 calories, 1.7 grams of fat, 154.1 miligrams of sodium, 21.8 g carbs, with 4.8 g fiber, and 3.2 g protein (according to Sparkpeople). I don’t track any micronutrients except fiber, so I can’t report on the vitamins and minerals, but I’m sure they’re little powerhouses!

Lately, I’ve been eating my muffins with a tiny smear of raw almond butter. I’ve happily proclaimed this the best snack ever!

Pumpkin Spice Muffin

The only picture I have of my yummy Pumpkin Spice Muffins is with a little Earth Balance (which is delicious!) because every time I eat one with almond butter, I gobble it down so fast, I forget to take a picture! So, if you’re like me and can’t resist your new favorite muffin, freeze the left overs.  I put my in sandwich size zip top bags for automatic portion control. The muffins thaw very well – 30 seconds in the microwave works for me.

I love these muffins so much, I want to share them with as many people as possible. That’s why I’m submitting them to this week’s Wellness Weekend at Diet, Dessert, and Dogs. Thanks for enabling so many people to share their delicious and nutritious recipes, Ricki!

Update: I love these muffins so much, and I want to share them with as many people as possible, so I’m also submitting them them to SSGF’s Slightly Indulgent Tuesdays and to CP’s Allergy Friendly Friday. Check out  both sites for some great recipes! (Note: Neither site is vegan.)

Second Update: I also submitted my yummy muffins to Tuesdays at the Table and the Delicious Dishes Party.