Tag Archives: muffin

Breakfast Muffins

These are a great back to school snack or sports snack.  Stock your freezer!

One of the first “treat” recipes I came across that the kids asked me to make after the first test was called Muffin Tops from Oh She Glows May have had something to with them liking to say the name ;)

There was a lot of researching cookbooks and recipes in the beginning of this journey. It was a great way to help start testing meals with the family.  Knowing I wasn’t even close to trying to come up with some of my own, I wanted to dabble in recipes to get some practice and ideas for the future.

Angela of  Oh She Glows  was the first food bloggers I came across and was quickly sucked into her recipes. Angela just made it all look easy. She was a real person. She not only shared her creativeness in the kitchen (that just made you drool when looking at the pictures), she shared who she was.  That is really what has kept me coming back to see what she is up to. I was inspired by her recipes.

I decided to update her recipe to fit our plant based lifestyle by omitting a few ingredients that I avoid.  Also after a couple tries, I found I didn’t need to use some of the other ingredients.  As well as discovering a few ways to slightly change ingredients.

You can use a muffin pan, but I found them to be fun (and the lazy in me finds it nice to just plop them on the baking sheet)  the way Angela’s recipe suggests to bake them.

To change things up, you can replace the banana with pureed pumpkin or diced apples (see Notes). They are so scrumptious.

This muffin recipe has no eggs, no added sugars, and it is soy free, oil free and dairy free!  You can also make it a nut-free option. AND always double the recipe so you can store them in the freezer!

 

before & after

 

Prep Time: 10 minutes~ Cook Time:20 minutes~ Makes: 12ish
Recipe inspired by : Oh She Glows – click here for recipe

Ingredients:

2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates (be sure they are soft, if not ,soak for about 30 min in warm water then drain)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 tablespoon hemp seeds
1 tablespoon chia seeds
2 cups gluten-free, wheat-free rolled oats, divided (I use Bob’s, but it is packaged in a facility that packages nuts, if you have a nut sensitivity, try GF Harvest)
1/4 cups non-dairy dark chocolate chips (nuts or raisins are an optional addition or replacement)

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Directions:

Preheat oven to 350F and line a large baking sheet with parchment paper.

Add the peeled bananas, pitted dates, cinnamon, and vanilla into a food processor.  Process until smooth.

Add in 1 cup of the rolled oats, hemp and chia seeds, and process for a few seconds, just long enough to roughly chop the oats and combine the mixture.

Take the remaining oats and pour them into a medium sized bowl and add the mixture from the processor to the bowl.  Add the chocolate chips and stir until mixed in.

Spoon dough onto the parchment paper. No need to press down on the muffin to flatten, they do not expand when cooking. These can be placed close together.  They will end up looking like mounds.

Bake for 18-20 minutes.

Immediately transfer onto a cooling rack to cool completely.  I always double the recipe and store in the freezer.  This kids just take out the muffin and eat them as is or pack them in their lunches.

Notes:

I have also made variations by replacing the bananas with 1 can of pumpkin while slightly increased the cinnamon and vanilla.  Along with adding pumpkin spice and turmeric.  Chocolate chips are optional, my family prefers to have them.

When I make it with apples, I will use 3/4 cup of applesauce. I slightly increase the vanilla and put 2 teaspoons of cinnamon.  Then about 1/4-1/3 cup diced and peeled apples. When replacing with the applesauce, I do not use the chocolate chips.

When adding the spices, I do it by taste.

 

 

 

Baked Pumpkin Rounds

The other night I had decided to create a brownie using avocado, let’s just say it was an epic disaster. As I was mixing it and pouring into the pan, I thought, this would be a good “mousse” type dessert. But I second guessed myself and continued on. After all was done in the oven, I realized I forgot to add an ingredient so it came out like dark sludge. Well that was that, I needed to get a few things dialed in and try it another night. I then decided, I should try the breakfast oatmeal I make and tweak it a little and make some muffins. So with paper and pen I began the chicken scratch and pouring into bowls. Once they were placed in the oven, OH the smell was filling up the house! It was like a fall party. The kids were asking what smelled so good and I replied, I hope they taste as good as they smell! Success came from the oven and multiple testers have agreed these are tasty baked rounds. We just couldn’t decide if they were breakfast, a snack or a treat… they are just yummy!!

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Zucchini Muffins

Back to school, means snacks, lunches, homework, snacks and sports on a daily basis for this family. We have a 7th grader who is on the school volleyball team and plays recreational soccer. Her practices for volleyball are 5 days a week and soccer is twice a week. Our 5th grader is doing school volleyball and recreational soccer as well. For her volleyball practice and soccer is twice a week on the same days. The kids do not have the same sports schedule, therefore even more of a need to have the fridge stocked with some goodness. The fruit and veggies are always abundant in the fridge, but those are sometimes not as exciting as bars or muffins. We do not buy packaged snacks to keep on hand so a lot of taste testing goes on to find what makes the cut to stay. I had made zucchini bread a few months back and wanted to refine it a bit more, so I decided to make it into muffins. I stayed up late one evening and made a batch of these muffins and some Kinda Like Muffins to get a start for the week.

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