1 cup almond milk
1 frozen banana
1/2 cup or so of frozen berries
1 tspn peanut butter
It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!
Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.
Wow. These muffins are some of the best I have ever made.
They are super easy to customize to your liking – you and mix and match all kinds of ways. And without any added refined sugar, they are pretty healthy too!
I found the recipe here.
Here’s what I used:
Sky is the limit!
I had some really over ripe bananas so I made some baked donuts! Baked donuts are definitely not the same as fried ones, but I’m scared to do all that deep frying in my kitchen ,so these will have to do for now…
|1.||Preheat the oven to 325F|
|2.||Using your electric mixer with the whisk attachment, add the mashed banana, sugar and soy yogurt. Mix until incorporated.|
|3.||Add melted earth balance, egg replacer and vanilla extra and mix.|
|4.||Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!|
|5.||Using a spatula, fold in the chocolate chips.|
|6.||Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.|
|7.||Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.|
|8.||Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.|
Here is a variation of the waffles I made previously, omitting the blueberries. They come from one of my favorite bookes, Vegan with a Vengeance. The recipe calls for raisins, which are probably good, but I don’t know what milo will think of that….These are my go-to waffles for milo and since I’m home today with him because he hurt his hand pretty badly – it was the perfect morning to make him something special. I try to keep the extras on hand in the freezer, so when he asks for them, we have something yummy and nutritious to give him!
Oatmeal Banana Waffles
1 cup plus 2 Tablespoon all purpose flour
2 tspn baking powder
1 tspn baking soda
1 1/4 tspn cinnamon
1/4 tspn nutmeg
1/2 tspn salt
1 cup quick cooking (rolled) oats
1 very ripe medium banana
1 1/2 cups non dairy milk
3 Tablespoons pure maple syrup
3 Tablespoons vegetable oil
3/4 cups raisins (if you prefer)
Preheat waffle iron.
Sift together Flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oatmeal and toss together
In a seperate bowl, mash the banana really well. Add the milk, syrup, and vegetable oil. Mix vigorously with a fork until there are no lumps of the banana left. Add the wet ingredients to the dry, and mix until well combined. Fold in the raisins. Let the batter sit for 2 minutes before making the waffles; this allows the oatmeal to get moist and blend with the rest of the batter. Prepare the waffles in your iron.
This time I got it right. Vegan chocolate banana ice cream. Yum.
The recipe is from vegan scoop. I just combined the banana recipe and the chocolate recipe. Cant wait to eat this in a bowl with some peanut butter too! Tonight we opted for cones. Great summer treat for sure.
Milo woke up telling me he wanted pancakes for breakfast, so I broke out the ol’ vegan brunch book, since its been a while since I’ve made anything from that gem of a cookbook. I made these since they had bananas in them (healthy) but made a few with some chocolate chips in them too since they are milo’s favorite. He got two regular and one chocolate chip, so thats not so bad, is it?
I’ve mentioned before I really dislike making vegan pancakes because they just don’t usually turn out right. These actually turned out pretty good! I burned the first few and had to start over because my pan was too hot for too long, but once I got going I got into the groove and made it work. Another pancake success!
I seem to have an over abundance of bananas these days. With the heat the way it is, the bananas get so ripe so fast. I normally freeze them for smoothies, but we already have a ton frozen, so I thought this pin for banana chips would be a good idea….except it takes 4 hours; and bananas are kind of delicate. Mine look nothing like the photograph (im pretty convinced those are store bought!) but they turned out really really good.
Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip. Bake for another 2 hours or until crisp. It was pretty easy, but really time consuming. They smell really good while baking!