These muffins are a winner! I made these for a group of omnivores and everyone loved them. If you’re looking for a good, solid WFPB Banana nut muffin recipe, look no further, this is it!

Note: These are better the next day!

See original recipe here.

Banana Muffins (Oil-Free, WFPB, Vegan)

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Serves: 12 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 1858 calories 93 fat

Rating: 5.0/5

( 2 voted )

Ingredients

3 large overripe bananas (make sure you have 1-3/4 cups) - 390g
1/4 cup maple syrup (or honey or other sweetener of choice) - 75g
1/4 cup milk of choice - 75g
2 tsp vanilla extract
1 cup whole wheat flour (or 4-4.25oz Oat Flour) - 163g
3/4 cup almond flour (makes them fluffy and tender. Replace with whole wheat if you don't have this) -88g
1/2 tsp baking soda - 2g
2 tsp baking powder -9g
1/2 tsp salt - 2-3g
1 tsp cinnamon - 2g
1/2 tsp ground nutmeg
1/2 cup mini dark chocolate chips, optional
1/2 cup chopped walnuts, optional -67g

Instructions

1. Grease muffin pan (or use silicone pan), and preheat the oven to 325 degrees. In a large bowl, break up the bananas and mash with a fork until as smooth as possible. Make sure this measures at least 1-3/4 cups).
2. Stir in syrup, milk and vanilla. Stir until well-combined.
3. Add dry ingredients to a single bowl and combine.  Add dry ingredients to banana mixture. Do not over-stir. Add chocolate chips and/or walnuts if desired.
4. Fill greased muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins. Sprinkle tops with oats and crushed walnuts if you'd like to be fancy...
5. Bake for 25 minutes, or until firm to the touch.  (Bake mini muffins for about 12 minutes)
6. Store in an airtight container. 

The post WFPB Banana Nut Muffins appeared first on ColorMeKevin.com.

I found this recipe a few years back in the October/November publication of Cooking Light Magazine.  It had a little bit too much “spice” for me, but other than that, the bagels were delicious and much healthier than normal bagels.  I’m publishing the recipe exactly as it was published in the magazine, but be aware I cut back on the allspice, clove and nutmeg.  I also don’t use a bread machine, I make my dough in a kitchen aide mixer with a dough hook.

Here is a link to the website. http://www.tasteofhome.com/healthy-cooking-magazine/bagel-recipes

Pumpkin Spice Bagels

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white (omit this to be vegan - you can brush with water & agave nectar mix)
1 tablespoon cornmeal

Instructions

1. In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.
3. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.
4. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

Notes

Yields 9 servings. 1 bagel equals 180 calories, trace fat (trace saturated fat), 0 cholesterol, 273 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

The post Pumpkin Spice Bagels appeared first on ColorMeKevin.com.