Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Vegan

Ingredients (Yields 9 Full Size Muffins):

• 3 Bananas, mashed or blended
• 2 Cups Whole Wheat Pastry Flour
• 2 Tbs Lily’s Dark Chocolate Chips (Stevia-Sweetened and Vegan)
• 1 Cup Stevia
• 1 Tbs Banana Extract
• 1/2 Cup Filtered Water
• 1/2 Cup Unsweetened Apple Sauce
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Sea Salt

Instructions:

Add all ingredients above into a large mixing bowl and mix with a large fork or a medium-sized spatular until blended evenly – do not over mix. Add even amounts into a non-stick muffin tin and place into an oven that has been pre-heated to 350 degrees. Bake for 25 minutes. Allow 10 minutes to cool after removing from the oven, then remove muffins from muffin tin and place onto a cooling rack to cool completely.

Double Chocolate Belgian Waffle

Double Chocolate Belgian Waffle

Vegan

Ingredients:

• 1/2 Cup Whole Wheat Pastry Flour
• 1 Tbsp Cocoa Powder
• 2 Tbsps Stevia
• 1 Tbsp Lily’s Dark Chocolate Chips (available at Whole Foods – Stevia sweetened and vegan!)
• 1/2 Cup Filtered Water
• 1 Tbsp Vanilla Extract
• 1 Tsp Baking Powder

Instructions:

Add all ingredients together in a mixing bowl and mix together until well blended. Add to a preheated non-stick Belgian waffle maker and let cook until waffle iron turns off, or for 3-5 minutes until crispy. Remove carefully when done and serve with your favorite toppings!

Acorn Squash Muffins

Acorn Squash Muffins

Vegan

Preparation Time: 1 Hour 20 Minutes

Ingredients:

• 1 Medium Acorn Squash
• 2 Cups Whole Wheat Pastry Flour
• 1 Cup Stevia in the Raw
• 1/2 Cup Unsweetened Apple Sauce
• 1/4 Cup Water
• 1 Teaspoon Cinnamon
• 1 Teaspoon Pumpkin Pie Spice
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Nutmeg
• 1/4 Teaspoon Sea Salt

Instructions:

As a first step, bake your acorn squash. Cut off both ends, cut the squash in half, and remove all the seeds. Place the squash face down on a non-stick baking pan and heat in the oven at 350 degrees for 40 minutes. Once finished, remove from the oven and allow time to cool. After cool enough to handle, spoon the squash out of the shell into a food processor and blend until smooth.

Add your blended squash into a mixing bowl and add all other ingredients: whole wheat pastry flour, water, apple sauce, stevia in the raw, cinnamon, pumpkin pie spice, baking soda, baking power, nutmeg, and sea salt. Hand mix until blended together – do not over mix! Add to a non-stick muffin tin – regular or mini-muffin both work fine based on preference. Place onto the bottom rack of the oven and bake at 350 degrees for 25 minutes.

When finished baking, remove from oven and allow 10 minutes for cooling before removing from tin and placing on a cooling rack.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

The combination of apples and cinnamon will forever be one of my favorite scents and flavors. You can enjoy the taste of apple pie daily in a way that can be both healthy and low calorie with these apple cinnamon muffins. I’ve chosen to make this recipe using a mini-muffin tin, but if you prefer, the recipe is just as good using a regular muffin tin.

Vegan

Preparation Time: 35-40 Minutes

Ingredients:

• 2 Cups of Whole Wheat Pastry Flour
• 1/2 Cup of Stevia in the Raw
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 2 Teaspoons Cinnamon (1 in dough, 1 on diced apples – see instructions)
• 1 Teaspoon Nutmeg
• 1/4 Teaspoon Sea Salt
• 1 Peeled and Finely Diced Apple (I used Granny Smith)
• 1/2 Cup of Unsweetened Apple Sauce
• 3/4 Cup of Water

Instructions:

First peel and finely dice the apple, and throw into a non-stick saute pan with 1 teaspoon of cinnamon. Saute over medium heat until apples become tender. Once apples are tender, take off heat and set aside to cool while you work on the dough.

Pre-heat oven to 350 degrees. While you wait for the oven to pre-heat, add all ingredients except for the diced cinnamon apples into a large mixing bowl and stir until mixed (do not over mix). Dough should be mixed well, but still have a thick and sticky consistency. Once mixed, add diced cinnamon apples and mix into the dough until evenly distributed.

Spoon dough into a non-stick muffin tin. I used a mini-muffin tin for this recipe and it yielded 16 mini muffins. If you wish to use a regular size muffin tin I estimate that it may yield around half that with 7-8 muffins. Once you have all dough distributed into your muffin tin, place on the bottom rack of the oven and time for 25 minutes.

Muffins are done when the tops are firm, but you can still press down on them and they give slightly. Remove muffins from the oven and allow 5 minutes to cool before placing in a separate container or on a wire cooling rack to cool further.

Nutrition Facts (Based on 1 Mini Muffin):

Vegan Pumpkin Mini-Muffins (No Sugar Added)

Vegan Pumpkin Mini-Muffins (No Sugar Added)

Vegan

Preparation Time: 35 – 40 Minutes (10-15 Minutes Prep / 25 Minutes Baking

Ingredients:

• 8 Ounces Organic Pumpkin
• 2 Cups Whole What Pastry Flour
• 1/3 Cup Unsweetened Apple Sauce
• 1/5 Cup Stevia in the Raw
• 1 Tbsp Cinnamon
• 1/2 Tbsp Nutmeg
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup of Water

Instructions:

Pre-heat oven to 350 degrees. Add all of your ingredients together into a large mixing bowl and mix together until all ingredients are well combined – do not over mix. Spoon muffin batter individually into a non-stick mini muffin tin. Do not over fill the muffin molds since muffins will rise during baking. Place into the oven on the bottom rack and time for 25 minutes. After 25 minutes remove from the oven. Muffins are done when tops are firm, but you can press down slightly on the muffin. Remove muffins from baking pan after 1-2 minutes and allow to cool in a bowl or container for 5-10 minutes. This recipe should yield about 18-19 mini muffins.

Nutrition Facts (Per Mini Muffin):

Vegan Cinnamon Raisin Bread

Vegan Cinnamon Raisin Bread

In my opinion there is nothing that smells better than cinnamon raisin bread toasting in the morning. For this reason, I had to come up with a vegan recipe!

Vegan

Preparation Time: 140 Minutes (5 Minutes Prep, 45 Minutes for dough rising, 90 Minutes for baking)

Ingredients:

• 2 Cups of Bob’s Red Mill Gluten-Free Wonderful Bread Mix with 1/2 of included Yeast Packet
• 1/2 Cup of Raisins
• 4 Tablespoons of Cinnamon
• 1 Banana
• 1 Cup of Unsweetened Almond Milk (or whichever dairy-free you prefer)

Instructions:

In a mixing bowl add bread mix, 1/2 of yeast packed, raisins, cinnamon, and almond milk. In a separate bowl mash the banana. Once the banana is well mashed, add it into the mixing bowl. Blend ingredients together with a large fork or whisk until combined well and the dough is sticky. Do not over blend. Add the mixture evenly into a medium sized non-stick bread pan. Cover with plastic wrap and put in a warm place for the dough to rise. Set kitchen timer for 45 minutes.

When there is about 10-15 minutes left for the dough to rise, pre-heat your oven to 350 degrees. Once dough has risen, place into the oven and time for 90 minutes. After 90 minutes, remove bread from the oven, remove from the pan, and place on a wire cooling rack. After bread has cooled you can cut into individual pieces.

Nutrition Facts (Based on 1 slice):

Vegan Banana Nut Bread

Vegan Banana Nut Bread

Happy almost fall! Time for the baking to begin!

Vegan

Preparation Time: 140 Minutes (5 Minutes Prep, 45 Minutes for dough rising, 90 Minutes for baking)

Ingredients:

• 2 Cups of Bob’s Red Mill Gluten-Free Wonderful Bread Mix with 1/2 of included Yeast Packet
• 2 Bananas
• 1/2 Cup of Chopped Pecans
• 1 Cup of Unsweetened Almond Milk (or whichever dairy-free you prefer)

Instructions:

In a mixing bowl add bread mix, 1/2 of yeast packed, chopped pecans, and almond milk. In a separate bowl mash the bananas. Once bananas are well mashed, add them into the mixing bowl. Blend ingredients together with a large fork or whisk until combined well and the dough is sticky. Do not over blend. Add the mixture evenly into a medium sized non-stick bread pan. Cover with plastic wrap and put in a warm place for the dough to rise. Set kitchen timer for 45 minutes.

When there is about 10-15 minutes left for the dough to rise, pre-heat your oven to 350 degrees. Once dough has risen, place into the oven and time for 90 minutes. After 90 minutes, remove bread from the oven, remove from the pan, and place on a wire cooling rack. After bread has cooled you can cut into individual pieces.

Nutrition Facts (Based on 1 slice):

Tofu Scramble

Tofu Scramble

With only two ingredients, tofu and seasoning, tofu scramble is super easy to make. Who needs eggs for breakfast?!

I like to eat my tofu scramble with hashbrowns (from Trader Joe’s) and Kashi’s 7 Grain waffles, which are vegan, topped with some fresh berries. It is always a great start to my day and fuels me well for my weekly 25-mile cycling trips through Richardson, TX!

Vegan

Preparation Time: 5 Minutes

Ingredients:

• Firm Tofu (Single Serving Size), for the recipe I used 365 Firm Tofu
• 1/2 Teaspoon of Goya Adobo Seasoning

Instructions:

In a small bowl add tofu and adobo seasoning, mash the tofu with a fork to the consistency of scrambled eggs, and mix with the seasoning until the seasoning is well distributed.

Add tofu scramble to a sprayed small pan over medium heat. Cook, stirring occasionally for about 3-5 minutes, or until you can start to see a bit of browning on the tofu.

Serve and enjoy!

Nutrition Facts (Single Serving):