Banana Muffin Recipe (Vegan)

Sam can eat bananas on a limited basis now, so I've started making my banana muffins again.  These muffins are egg-free, dairy-free, and are very moist and delicious.  They are great for breakfast, snack, or any time of day.

Banana Muffin Recipe

2 cups unbleached flour
2/3 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg

2 extra ripe bananas
2/3 cup water
1/2 cup vegetable oil
1 tsp vanilla

Sugar in the Raw

Preheat oven to 375 degrees.  Mix dry ingredients together in a medium mixing bowl.  Peel the bananas and put them in a separate bowl.  Use a fork and mash them until they become a puree, as smooth as you can get (some small chunks are OK).  Add the wet ingredients and mix throroughly. Spray a muffin tin with non-stick cooking spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 20 minutes.  Makes 12+ muffins. 

If you want to make Banana Bread instead of muffins, pour the batter into a loaf pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool thoroughly before slicing. This bread and these muffins freeze well. 

Apple Muffin Recipe (Vegan)

Our little apple tree gave us quite the harvest of apples this year.  I peeled, cored, and sliced the apples and froze them into three-cup servings to make pies and muffins with.  You can use fresh or frozen apples or unsweetened applesauce in this recipe.  The muffins pictured above were made with my frozen apples.  These  muffins are so delicious and moist!  They are perfect for breakfast, a snack, or even dessert with a scoop of vanilla ice cream.

Apple Muffin Recipe

2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg

1-1/2 cups of apple puree or unsweetened applesauce
2/3 cup water (if using applesauce, put in 1/2 cup water instead)
1/2 cup vegetable oil
1 tsp vanilla

Sugar in the Raw

Preheat oven to 400 degrees.

If using frozen apples, you'll need about 3 cups of frozen, peeled, apple slices.  Let them thaw out in the fridge, then add them to a food processor or blender and "Liquify" them into puree.  If using fresh apples, it will take about 4 to 6 apples to get the 1-1/2 cups of puree.  Peel the slices, then run the apple slices over a grater and grate the apples.  Then add the grated apples to a food processor or blender and "Liquify" them.  In the end, you want 1-1/2 cups of apple puree. 

Mix the dry ingredients together in a medium mixing bowl. Add the wet ingredients and mix thoroughly. Spray your muffin tins with non-stick cooking spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 20 minutes. Makes 16 muffins. 

If you want to make Apple Bread instead of muffins, pour the batter into a loaf pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.  Let cool thoroughly before slicing.  This bread and these muffins freeze well. 

Pumpkin Bread Recipe (Vegan)

Fall always reminds me that I need to start baking with pumpkin again.  I created a fantastic pumpkin bread recipe a few years ago that is a favorite in our house, and somehow I neglected to publish it here until now.  This recipe doesn't use cinnamon, just allspice and nutmeg to spice it and bring out the great pumpkin flavor.  This bread is moist and delicious, and it is also egg-free, which means you can lick the batter from the spoon and mixing bowl (Sam's favorite thing to do).  Enjoy!

Pumpkin Bread Recipe

2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg

1 can pumpkin puree (15 oz. can)
2/3 cup water
1/2 cup vegetable oil

Sugar in the Raw

Preheat oven to 375 degrees.  Mix dry ingredients together in a medium mixing bowl.  Add the wet ingredients and mix throroughly.  Spray a loaf pan with non-stick cooking spray and pour the batter in.  Top with a sprinkling of Sugar in the Raw.  Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.  Let cool thoroughly before slicing.  Makes 1 loaf.

If you want to make muffins instead, bake the muffins for 20 minutes at 400 degrees.  Makes 16 muffins. This bread and these muffins freeze well.

 

Corn Muffin Recipe (Vegan)

One of my favorite breakfasts growing up was when my Mom made "Johnny Cake." My Dad introduced Johnny Cake to us - his Mom used to make it for his family. Johnny Cake is cornbread, served with butter, and topped with maple syrup. I created my own recipe for cornbread so Sam can enjoy Dad's Johnny Cake, too. I make muffins so I can freeze them easily, and they are the right portion size for her. We eat these muffins with a little olive oil and salt on them (to replace the butter), and then drizzled with pure maple syrup. These muffins are also great served with chili, or whenever cornbread is called for. On a side note, I used white corn meal to make these muffins, so they aren't as yellow as the muffins would be if using regular corn meal.

Corn Muffin Recipe

1 cup corn meal
1 cup unbleached flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt

1/3 cup vegetable oil
1 cup water -OR- vegan milk

Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and mix together thoroughly. Spray muffin pan with non-stick spray. Use a large spoon to spoon batter into pan. Bake for 15 minutes. Makes 12 muffins. Either serve plain, or "Johnny Cake" style, with a butter substitute and pure maple syrup.

Vanilla Muffin Recipe (Vegan)

I created this recipe for Sam to have with her breakfast a few times a week. I make this recipe regularly with wheat flour and also with rice flour. Using a jar of squash baby food in the wet ingredients makes the muffins moist and adds a small amount of protein, calcium, iron, and vitamin C which is nice since they do not have milk or eggs in them. Also, the squash is mild enough it doesn't add a particular flavor to the muffins so the vanilla and anything you "add in" still stands out. These muffins freeze well.

Vanilla Muffin Recipe

1-1/2 cups unbleached flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt

1/3 cup vegetable oil
1 (4 oz) jar squash baby food + 1 jar water -OR- 1 cup water or vegan milk
1 tsp vanilla extract

Add ins:
1/2 cup blueberries, dried fruit, or nuts
1/2 tsp pure orange or lemon extract
For donut muffins add 1/2 tsp nutmeg and omit the vanilla

Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and your "add in" and mix together thoroughly. Spray muffin pan with non-stick spray. Use a tablespoon to spoon batter into pan. Makes 12 muffins. Bake for 13 minutes.

If using rice flour to make these muffins use the following instead of the unbleached flour above:
1 cup brown rice flour
1/2 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

Also, with rice flour, use 2 jars of water with the squash baby food instead of 1 jar.