Banana Blueberry Muffins. Vegan.

I haven’t been posting anything for a while, so hopefully I am back on track and will try to post at least few times a month.

I like trying different ingredients in my recipes and replace them with non-dairy alternatives, so one of my task for a while was to find the perfect recipe for muffins.

I tried a lot of recipes and combinations but none of them worked as I wanted to. So few weeks ago I tried again to make the vegan banana blueberry muffins and finally they came out fluffy, moist and delicious.

The other thing why I like these muffins, they are: nut free, which let me pack it for my daughter preschool lunch.

I can definitely say that this is the best vegan muffins recipe I tried so far.

Banana Blueberry Muffins.

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Ingredients:

2 cups whole wheat pastry flour

3/4tsp. baking soda

1/2tsp. salt

1tsp. cinammon

2tbsp. ground flax seed mixed with 5tbsp. water ( flax eggs)

3 large ripe bananas

1/2 cup coconut or turbinado sugar

1/2 cup melted coconut oil

1tsp. vanilla extract

1 cup blueberries ( I used the frozen one).

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Preheat the oven to 350F and grease the muffin pan with coconut oil.

Combine flour, baking soda, salt, and cinammon in a bowl.

Make the flax eggs and set aside. ( Mix water with the flaxseeds)

Peel the bananas and mash them with the fork. Add sugar, flax eggs and mix well. Add the coconut oil in a stream while whisking vigorously. When finished, you don’t want to see a clear film of oil on the edges. If you do, mix more. ( This is very important).

Stir the dry ingredients into the wet until almost incorporated. Add blueberries and gently fold in.

Divide the batter between 12 muffin cups, filling to just about 3/4 full. Sprinkle the tops with more coconut sugar.

Bake 22-25 minutes, until a pick inserted into the middle comes out clean. Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.

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Enjoy!!!!!!

 

Carrot and Coconut Cakes with Chia Seeds.

I guess all the kids like muffins, cupcakes, cookies etc. Every time when I picked my daughter up from preschool she asks about muffins:) Once I got her a muffin as a reward to behave at school. I don’t really mind to eat them, but they need to have at least a few healthy ingredients and still taste good.

These Carrot and Coconut Cakes taste like muffins, or you can even use them as cupcakes, just make some frosting to put on.

They are healthy, gluten, dairy, wheat, grain, refined sugar free.

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 Carrot and Coconut Cakes with Chia Seeds.
Ingredients:
3 free range eggs
½ cup honey, maple or agave syrup
¾ cup extra virgin coconut oil, olive oil or butter
2 cups ground almonds
3/4 cup shredded coconut, plus a little extra for sprinkling
1 cup tightly packed grated carrots
grated zest of one lemon
2 tbsp chia seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat the oven to 320 F, and grease or line 12 muffin tins.
Add all ingredients in to a large mixing bowl. Using a wooden spoon, mix until well combined.
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Divide the batter between the muffin tins, and then bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.
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Guess who likes them the most?
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