Tag Archives: no eggs

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.

 

 

 

PB & Yay!

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For the longest time I have been making Kinda Like Muffins for the kids. They are the ultimate grab-n-go snack and always stocked in the freezer.  Over time they have evolved into other creations by changing up the ingredients, but always using the dates, bananas and oats as the base.

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The Vegan 8’s Life Changing Pancakes

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Whoa Nellie!!  Back it up, whip these pancakes up, and let’s just sit and mow these bad boys down!

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Oatmeal Cookies

Making cookies, I love making cookies!!  Making cookies (and all meals) without added sugar, oil, eggs, dairy and whatever else you find in cookies these days is always something I strive for.  I have made raw cookies a number of times and I see various recipes for ‘vegan’ cookies but some of them use coconut sugar, raw sugar or pure maple syrup and I do my best to avoid those ingredients but I have used maple syrup in various recipes.  No matter what added sugar you use, sugar is sugar.  There are far better options of course and I am doing my best to use those options.  These baked cookies are sweetened with dates which are a far better sweetener than packaged sugars. Using fruits such as apples and bananas are highly recommended as well when wanting to add some sweetness.

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