Last night I dreamt that I was throwing myself to the floor in a fit of hunger. I’m taking this as a sign that I need to start cooking again. Or perhaps I need to stop skipping dinner. In any case, after getting over the initial disorientation from my dream, I decided to bake some muffins for breakfast. I adapted a recipe I found on food.com…
- I cup chunky apple sauce
- 1/2 cup organic cane sugar
- 1 tsp vanilla
- 1 cup whole wheat flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 banana, thinly sliced
Combine Dry Ingredients
- Sift flour, baking powder, baking soda, and cinnamon in a large bowl
Combine Wet Ingredients
- Mix apple sauce, sugar, and vanilla in a small bowl
- Add wet mixture to dry ingredients and mix well until it is a dough-like consistency
- Add banana slices and fold into mixture
Spoon into Muffin Pan & Bake!
- I found using an ice cream scooper to spoon the dough in works best
- Bake at 350 for 30 minutes or until the tops are golden brown
- Makes 6 muffins
Let them cool, drizzle with some agave nectar and serve!
apple cinnamon banana muffin
This recipe was adapted from a recipe I found on vegweb.com. I have made it once before and added a bit of pumpkin seeds to the top. This was the first Thanksgiving pie I made this year. I prepared it a few days in advance and put it in the freezer before baking it. On Wednesday night I’ll take it out to defrost and I’ll bake it Thursday morning. Can’t wait!
- 1 can pureed pumpkin
- 3/4 cup of maple syrup or agave nectar
- 1 package of silken (or soft) tofu (10-12 oz.) (not the lowfat kind, or else it will taste funny!)
- 3-4 tbs. cornstarch (very important!)
- 1 unbaked vegan pie shell (9 in.)
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
1. Blend it
- Using a food processor or blender (I’ve tried both and found a food processor works best), blend the pumpkin puree until smooth and creamy
- Add the tofu and maple syrup and pulse until well mixed
- Add the cornstarch and pulse again until smooth
2. Spice it up
- Add the spices and blend until incorporated evenly
3. Bake it
- Preheat the oven to 425 degrees F.
- Pour the blended pumpkin mixture into the pie shell
- Lift pie shell about 1 inch off the counter and drop a few times to settle the mixture in the crust, don’t do this too hard or you will break your crust
- Bake the pie for 15 min.
- Lower heat to 350 degrees and bake for another 60 min.
- Chill and serve with vegan ice cream