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INGREDIENTS

Dry
1 cup - Flour
1 cup - Raw sugar or brown sugar
1/2 teas - Baking powder ( can use sodium-free)
1/8 teas - Sea salt (I make this without salt)

Wet
1/2 teas - Vanilla
3/4 cup - Blended banana
1/2 cup - Almond milk or other non-dairy milk

Add-ins
1/2 cup - Shredded coconut
1/2 or 3/4 cup - Vegan chocolate chips

Blueberries could also be added to this, along with a crumb-cake topping.


METHOD

Just mix together the wet and dry ingredients then pour into a baking dish.
Bake on 350 for 25-30 minutes. Times may vary.

After mixing all ingredients, it looks like this..

This recipe was adapted from one I found from this coconut bliss bar recipe. I omitted oil/earth balance, used banana as an egg substitute, and added almond milk, which is why the texture and look of the two recipes are completely different.

Crumb-cake, Fruit-filled Fluffy Vegan Muffins 




This post was made prior to when I began high carbohydrate, low fat, raw-till four vegan diet--- I actually haven't really made these in a while since summertime. I've been wanting to find a good gluten-free flour and 'no-sodium' baking powder to make them again and see how it turns out. But these muffins are still vegan, a lot healthier than the regular non-vegan muffins, and delicious!

Muffin-palooza, not a real word but a compilation of various vegan muffin-related recipes I have tried since the amazing crumb cake muffins. From blueberry, raspberry, and peach filled muffins, along with carrot cake, which all taste great, during this past summer [2013], I tried making them all.

Some of these were made with coconut sugar, which has an interesting taste of its own. Coconut sugar is another refined-sugar alternative that has really spiked in popularity since it is believed to have nutrient properties that aren't present in other refined sugars, therefore making it a better alternative to over-processed sugars.





Ingredients

Muffin:

• 11/2 cups - flour
• 1/2 cup - raw turbinado/organic sugar/evaporated cane/coconut sugar*
• 1-2 teas - baking powder*
• 1/8 teas. - sea salt or just a pinch, 1/8 teas.
• 1 cup - nondairy milk (I like coconut-almond milk)
• 1/4 cup - banana (instead of oil)*
• Fill ins:
• Blueberries, raspberries, strawberries peaches, other berries/fruits that go well with/in muffins

*I used half coconut sugar and half evaporated cane juice
*I might have lowered the overall amount of baking powder due to sodium levels


Topping:

• 1/4 cup - Coconut Sugar or Brown Sugar
• 1/8 cup (2TBS) Flour
• 1 TBS Melted Earth Balance*
• 3/4 teas - Cinnamon**

 *I tried to use almond-coconut milk or banana instead of oil
*I would think that a small amount of flaxseed or Ener-G egg-replacer would work as well.


The only difference between all the other recipes and this one is the fact that I don't fold in the blueberries to make a usual blueberry muffin recipe. Instead, I put a small layer of batter on the bottom of the muffin pan and add in any fruits to fill it with and then add some more batter to the top.








Also, I started a new side-blog. I call it Ambrosia.

Carrot Cake Muffins or
Carrot Muffin-Cakes
Before I started doing raw till 4 and incorporating aspects from the 80/10/10 philosophy into my own diet, I had made a lot of vegan muffins during the past summer, which was when I meant to post this.
At the time, I had been snacking on bunches and bunches of organic carrots so I figured to make a healthier vegan carrot cake or carrot cupcake dessert and I did. I always get organic carrots, they're sweeter, better for environment, and aren't excessively expensive.



Ingredients

• 3/4 cups flour
• 1/2 cups raw/turbinado/coconut sugar
• 1/2 tsp   baking powder
• 1/2 tsp   baking soda
• 1/2 and 1/8 teas - cinnamon
• 1/8 tsp sea salt (I did 1/16 tsp.)
• 1/2 tsp vanilla
• 3/4 cup banana
• 1/2-1 carrots or more

This makes 6 muffin-cakes since I halved the almost fat-free recipe from Happy Herbivore.
These muffin-cakes can also be topped with a coconut whipped cream.



I tried to put coconut cream on the muffins, but I was impatient it melted.. and then turned into a glaze.


 

This colorful mixture of pineapples, strawberries, bananas, and blackberries creates a look that resembles "cotton candy", while tasting even better and sweeter. Healthy, filling, and deliciously sweet, like candy in a cup! Instead of succumbing to over-processed candy, you can easily make your own healthier and sweeter versions.






Ingredients
Frozen

• Pineapple chunks
• Strawberry
• Blackberries
• Bananas

*Not all of the fruits have to be frozen, but I find the bananas are best in smoothies when frozen.





This smoothie is high in Vitamin C, Vitamin B-6, Manganese, Magnesium, fiber, and Potassium.
And a pretty good source of Calcium, Iron, Selenium, Vitamin E, and Zinc-- among many other amino acids and naturally-occurring essential Omegas. No need for supplements when you can just blend fruits, and sometimes vegetables, into a nutrient-dense smoothie!