Banana Nut Crumb Muffins

Banana Nut Crumb Muffins

Everyone in my house is under the weather and being that I found some energy today, I knew we needed a treat to lift our spirits.  I had way too many bananas that were very ripe (we can never get through bananas fast enough it seems), so I knew I wanted to base the recipe around those suckers.  I have a staple, go-to banana muffin recipe which I make without having to think or look at ingredients, but I wanted something more indulgent.  I decided the best way to take them to the next level was with a crumb top.  Everything is better with crumble topping, right?

I didn’t want to use up all my newfound energy, so I did not pull out the mixer, and I used only one bowl.  These muffins, I tell you, are so moist, perfectly sweet, filling, and really nicely textured.  They were made for your morning coffee.  Oh, and they are vegan.

I must say, they definitely put a smile on some faces today.  Thank goodness for crumble toppings.

Banana Nut Crumb Muffins

Makes 11 muffins

Adapted from Minimalist Baker

Ingredients:

  • 4 medium ripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups spelt flour
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped

Crumble Top:

  • 1/4 cup raw sugar
  • 5 tablespoons spelt flour
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons vegan butter (I used Earth Balance)

Directions:

  • Preheat the oven to 375°F.
  • Pour applesauce into a large bowl.  Add banana and mash with a fork.
  • Add brown sugar, baking soda, and salt.  Whisk for about one minute.
  • Add vanilla and melted coconut oil and stir.
  • Add flour and oats and stir with a spatula until just combined. Fold in walnuts.
  • Divide batter among 11 lined muffin tins, I used silicone muffin cup liners.
  • Wipe down your mixing bowl and add crumble ingredients. Mash with a fork until you get a crumbly consistency.  Spoon crumble over muffin tops.

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  • Bake for 22 minutes or until tops are golden brown and a toothpick comes out clean. Let cool slightly, then remove from muffin tin and serve.  You can store leftovers in an airtight container at room temperature for about 5 days.
  • Enjoy!

Banana Nut Crumb Muffins

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Banana Nut Crumb Muffins

Banana Nut Crumb Muffins

Cheesy Jalapeño Cornbread (Gluten-Free & Vegan)

I’m a little late in sharing some goodies I made for Thanksgiving, but I’m right on time for American Thanksgiving, right?  This cornbread was the perfect holiday meal accessory.

I don’t eat vegan cheese very often, but I decided to try it out in my baking.  It turned out creamy and tasty in this spicy cornbread.  This isn’t your traditional cornbread, but I still have several jalapeño peppers in my freezer from this summer’s bounty, so I decided, why not change things up.  We love spice in my house, but the amount used here is not too spicy.  You can add a little more if you’d like, but I wouldn’t reduce.

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Cheesy Jalapeño Cornbread Recipe (adapted from Babycakes)

Makes 1 8″ loaf

Ingredients:

  • 2/3 cup rice milk or almond milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup gluten-free all-purpose baking flour
  • 3/4 cup organic cornmeal
  • 1/4 cup organic corn flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1/4 cup jalapeños, seeded and diced
  • 2/3 cup diced vegan cheddar cheese

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Directions:

  • Preheat the oven to 325°F.  Lightly grease an 8 x 4 x 3″ loaf pan with coconut oil.
  • Pour the rice milk and apple cider vinegar into a small bowl.  Do not stir, just set aside to develop a ‘buttermilk’.
  • In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt.
  • Add the oil, maple syrup, applesauce, and vanilla to the dry ingredients.  Stir until well combined.
  • Pour the ‘buttermilk’ into the batter and mix gently until all ingredients are combined and a slightly grainy batter is formed.
  • Using a silicone spatula, fold in the jalapeños and cheese until evenly distributed.
  • Pour the batter into the greased pan and bake on the center rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let stand in the pan for 20 minutes.  Gently remove from pan and cut into approximately 10 slices.
  • Can store for up to 3 days in an airtight container.
  • Enjoy!

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Raspberry + White Chocolate Scones

When I was a student a hundred years ago, my diet consisted of coffee and my favourite coffee shops’ addictive scones.  I absolutely loved the tartness of the raspberries combined with the hidden surprises of white chocolate chunks.  I’ve been meaning to recreate them for years, and finally got around to it last week.  My homemade version is a healthier version inspired by those scones in my college days and also from Babycakes cookbook.

Raspberry + White Chocolate Scones

Makes 8 scones

Ingredients:

  • 2 cups kamut flour (or spelt, or whole wheat)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sunflower oil, plus more for brushing
  • 1 tablespoon pure vanilla extract
  • 1/4 cup agave nectar, plus more for brushing
  • 1/4 cup hot water
  • 1 cup fresh raspberries, washed
  • 1/4 cup vegan white chocolate drops

Directions:

  • Preheat oven to 350°F.  Line a baking sheet with parchment paper.
  • In a medium bowl, whisk the flour, baking powder, and salt together.  Add the oil, agave nectar, and vanilla and stir together.
  • Pour the hot water into the batter and mix.
  • Gently fold in the raspberries and white chocolate drops.

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  • Scoop 1/3 cup batter onto the baking sheet, spacing the scoops 1 inch apart to allow them to spread.  Lightly brush the tops with oil.

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  • Bake the scones for 20 minutes rotating the sheet half way through.  If needed, bake for a little longer until they are golden and slightly firm.
  • Remove from oven and brush with agave nectar.
  • Allow to cool on the baking sheet for 10 minutes, remove and let cool completely on a wire rack.
  • Can be stored in an airtight container for up to 2-3 days on the counter.
  • Enjoy!

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Vegan Banana Chocolate Chip Muffins

These are by far our favourite muffins in our house.  My son always helps make them, so there’s extra love that goes into these every time.  We made a batch tonight, so I thought I’d reblog this old post, because I think you, like us, will love these!

Vegan Banana Chocolate Chip Muffins

I always say the best part of vegan baking is that you can go ahead and lick that spoon!

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