Vegan Apple Banana Mini Muffins

My friend Jenny made these for Liam to have in the morning for breakfast. She joked that she made mini ones to be baby size, but Liam just eats 4 or 5 of them. There still extra cute in mini form, I chose to make mini just to reduce my portion size.

About a week ago I broke down and bought Organic Unbleached Flour instead of my usual Whole Wheat Flour. As much as I LOVE WW Flour, it’s not the best for baking, and I really like to bake. When Jenny gave this recipe to me it wasnt Vegan. The recipe called for 2 eggs, which I substituted for 2 overly ripe bananas, works perfect! Also I switched the regular butter to Earth Balance Vegan Butter. Lastly it calls for chunky Applesauce, but I only had smooth, so I diced up a small apple and threw that in with it.

They turned out amazing! So moist and yummy! Perfect for breakfast and a mid day snack, they don’t need butter or anything. I will be making these often. Jenny freezes them and throws them in the microwave for breakfast, seems like a pretty good idea.

VEGAN APPLE BANANA MINI MUFFINS:

Ingredients

6 Tablespoons Vegan Butter Melted

1.5 Cups Organic Unbleached Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Salt

2 Very Ripe Bananas

2/3 C Brown Sugar

1 Cup Organic Unsweetened Applesauce

1 Small Apple

Directions

Preheat oven to 375

Spray mini (or big) muffin pan with PAM

Melt Butter in large bowl

Add Bananas, Applesauce, Diced Apples and mix well

In a separate bowl mix all dry ingredients.

Combine Dry ingredients with Apple mixture, stir well.

Fill muffin tray 3/4 full

Bake for 20 minutes.

These would also be good with some walnuts in them too!

In other fun news I will be ordering a Cherry Pitter and a Food Dehydrator tomorrow! I also got the latest issue of Clean Eating Magazine and it is FULL of amazing summer recipes I need to try, including Roasted Cherries that will be so much easier to make with my cherry pitter.

My food diet has been going amazingly well, I am down 4.5lbs since Monday morning! Crazy! I did however cheat tonight, a good friend of Mr. Gaunt’s is moving tomorrow to Arizona and wanted to take us out to dinner. I picked going to Merels one of our favorite restaurants, because I knew they had some good vegetarian options. I ended up getting a Veggie burger with a fruit cup side, plus a basket of yam chips and guac for the table. I limited myself to only a few chips and just half my burger, plus FOUR giant glasses of water to make me too full to keep eating. Still feeling a little guilty I made sure I went straight to the pool when we got home. Usually I swim 20 laps and then do another 1/2  hour of water aerobics. Tonight I stepped it up and did FORTY LAPS! Wowza! It felt amazing. I have now done 5 consecutive days of lap swimming, go me!

Trial and Error: Whole Wheat Vegan Cake

So I learned today that you really can’t just “wing it” when it comes to baking. I’m a big fan of making recipes up on the spot or substituting when I don’t have what they ask for. With baking this often results in a big FLAT cake…lol!

I searched around a bit for a Whole Wheat Cake, still working on not making anything with WHITE flour. I found two recipes that looked good. This Sour Cream Coffee Cake sounded good (using Whole Wheat Flour, as well as this Whole Wheat Walnut Coffee Cake. I’ve also recently been a little obsessed with Alicia Silverstone’s Website The Kind Life and her take on eating Vegan. So I thought I could just combine some recipes and make a cake vegan…lol…it turned out…interesting.

Here is what I did:

Ingredients

  • 1/4  cup  packed brown sugar
  • 1  teaspoons  ground cinnamon
  • 1  cup  granulated sugar (although to do it again I would only use 1/2 cup)
  • 1/4  cup Earth Balance (vegan butter)
  • 2/3 cup Unsweetened Organic Applesauce
  • 1  cup  Vegan Sour cream
  • 1  teaspoon  vanilla extract
  • 1 3/4  cups Whole Wheat flour
  • 1  teaspoon  baking powder
  • 1 small apple diced small
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine first 2 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add Apple Sauce and Apples, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Pour into sprayed round pan, sprinkle brown sugar and cinnamon mixture.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Optional lemon Glaze:

1 cup powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water or milk

Pour on top of cooling cake, add fresh sliced strawberries.

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In the end both Mr. Gaunt and I thought this tasted good, but it didn’t really rise. It would have been nice if it had been thicker and fluffier. The whole Wheat Flour gives it a very wheaty taste, I liked it. I will have to keep trying this to see if I can’t find a better recipe…err…a REAL recipe…lol!

In better news, we won our softball game! I kinda pulled my groin so that sucks. I just keep hurting myself, oh well. Hoping to take it easier tomorrow at work, I busted my ass today. Oh and I have Easter pics to show you too! Soon enough.

Clean Eating Oatmeal Dark Chocolate Cookies

I was craving cookies/baking something, and spent the morning searching for a healthy recipe. I found a yummy looking one in my Clean Eating magazine, but later realized it called for an entire cup of butter (two sticks) and that is just too much butter, even if it is clean. No thanks. I even searched Food Gawker but couldn’t really find anything that was low fat. Last resort I remembered that The Clean Eating Mamma had a recipe tab on her blog, and sure enough she had an Oatmeal Cookie Recipe. Best part is NO butter! Love it! I followed this recipe to a T except that I didn’t have baking soda (only powder) so I just left that out…ha! I also added chopped raw almonds, because almonds are delish and everything should have almonds in it. The batter tasted VERY sweet like honey and I was worried that it would be too sweet, but it must have baked out because these are very light on sweetness. More like an oatmeal breakfast cookie rather than a buttery cookie. I love em! Mr. Gaunt wasn’t so sure about the dark chocolate. I used a Green and Black Dark Chocolate bar (80% I think) from Whole Foods.  I like Dark Chocolate, but I would guess small children wouldn’t be huge fans either.