1/23/2015

{Recipe} NO SUGAR Chocolate Peanut Butter Muffins (whole food, dairy free, oil free, vegan)

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Wow – this is the third muffin recipe I’m posting in a row! What can I say – we eat a lot of muffins.

In an attempt to cut out more sugar from our diets (even natural sugars!), I’ve been playing around with some new recipes. This muffin recipe uses NO SUGAR but tastes great! Dates are used to sweeten them. They’re moist, yummy, and full of good for you ingredients.

 

 

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Chocolate Peanut Butter Muffins (sugar free, oil free, dairy free, vegan)

www.passtheveggies.com

yield: 12 muffins

 

Ingredients:

8 oz. (about 1 1/2 c.) dates

1/2 c. water

 

1 c. applesauce (or 2 mashed bananas)

1 tsp. vanilla

1/2 c. non-dairy milk (I used unsweetened almond milk)

1/4  c. peanut butter

 

1 c. flour (I used white whole wheat)

1/2 c. cocoa powder

2 tsp. baking powder

1/2 tsp. salt

 

Directions:

Preheat oven to 350 degrees.

Lightly grease a muffin tin or use a silicon pan.

Blend dates and water in a blender until it’s a smooth paste.

Add blended dates to a medium bowl with all the wet ingredients (applesauce, vanilla, milk, and PB.)

In a separate bowl whisk all the dry ingredients (flour, cocoa, baking powder, and salt.)

Add the dry ingredients to the wet ingredients and stir just until combined.

Scoop batter into your muffin tin and bake 18-22 minutes (I baked for 20 ) until toothpick comes out clean.

Enjoy!

 

Notes: Feel free to double the recipe for 24 muffins. Also, they freeze well!

1/08/2015

Our Top 10 Healthy After-School Snacks

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I don’t know about you, but my kids always come home from school hungry. I’ve learned that it’s easiest to plan ahead, and know what I’m going to give them as an after-school snack before they get home. Sometimes I even go so far as to post the week’s after-school snack schedule on the fridge.

If you need a few ideas for healthy after-school (or anytime) snacks here are our top 10 favorites.

 

1. Celery and nut butter, with raisins (AKA: Ants on a Log – the name alone makes my kids want to eat it!)

2. Cookie dough balls (our favorite or these or these)

3. Hummus and carrot sticks (or other veggies like celery sticks)

4. Trail mix (mix of raw nuts and unsweetened dried fruits, occasionally dark chocolate chips too)

5. Muffins (like these or these or these)

6. Applesauce and crackers

7. Healthy cookies (like these or these or these)

8. Popcorn (air-popped – or you can use your microwave)

9. Green smoothie or this whole orange juice

10. Apple slices dipped in nut butter or creamy caramel dip

 

Hope this list helps out when you or your kids need a snack! (Many on the list are also great for breakfast too!)

12/05/2014

{Recipe} Cranberry Sauce Muffins - Vegan, Dairy-Free, Egg-Free

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Fresh, homemade cranberry sauce is where it’s at for Thanksgiving. So easy! (And it helps that you can make it a few days in advance.) This past week I found myself with a lot of leftover cranberry sauce. We got carried away and made two batches of sauce this year. (My husband wanted to add some Thai chili peppers to his batch – which by the way was good!)

But really – having extra cranberry sauce in your fridge isn’t a bad thing. Especially now that I have this easy recipe for Cranberry Sauce Muffins. I think I’ll start making cranberry sauce more often, just so I can have leftovers.

 

Leftover Cranberry Sauce Muffins

vegan, dairy-free, egg-free

www.passtheveggies.com

yield: 12 muffins

 

Ingredients:

1 1/4 c. cranberry sauce (whole berry, not the jelly kind)

1/4 c. applesauce

2 Tb. oil

2 Tb. water

1/4 c. sugar

2 c. flour (I used white whole wheat)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. chopped walnuts (optional)

 

Directions:

Preheat oven to 350 degrees. Lightly spray oil on muffin pan.

Mix all wet ingredients plus the sugar in medium bowl.

Whisk all dry ingredients in a small bowl.

Add dry ingredients to wet ingredients, and mix just until combined. (Batter will be very thick – that’s OK!)

Fill muffin cups with batter and bake 20-22 minutes, until golden brown on top. Enjoy!

 

Notes: Recipe easily doubles for 24 muffins. (I always make at least 24 at a time and freeze some for another day.)

If you prefer to use a liquid sweetener like maple syrup, simply replace the sugar and water with 1/4 c. liquid sweetener, and only use 2 Tb. applesauce instead of 1/4 c.

5/10/2013

{Recipe} Peanut Butter Banana Sandwich Muffins for the Virtual Vegan Potluck

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Welcome! I’m excited to participate in my first Virtual Vegan Potluck – an online feast of plant-based food, where over a hundred food bloggers are coming together to share their amazing recipes. What am I bringing to this feast? These awesome sandwich muffins that I wish I always had on hand (for breakfasts, snacks, or potlucks.)

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The idea for these muffins came to me while I was enjoying a peanut butter & banana sandwich. Why not make this yummy sandwich into a muffin? The results – so good.

 

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Peanut Butter Banana Sandwich Muffins (vegan. oil-free. whole wheat.)

www.passtheveggies.com

yield: 12 muffins

Ingredients:

4 very ripe medium bananas

2 Tb. ground flax seed

3/4 cup warm non-dairy milk

1/4 cup sugar

3/4 cup peanut butter

1/4-1/3 cup agave or maple syrup (to taste)

1 Tb. vanilla extract

2 cups white whole wheat flour

1 Tb. baking powder

pinch of salt

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil a muffin tin and set aside.
  2. In a small bowl, mash two of the bananas. Slice the other two bananas into 1/4” thick rounds.
  3. In a cup, mix the ground flax seed and warm milk together and set aside.
  4. In a large bowl, mix together the sugar, peanut butter, agave or maple syrup, and vanilla. Add and mix in the mashed bananas and the flax/milk mixture.
  5. In another small bowl, whisk the flour, baking powder, and salt together, then add it to the wet ingredients, and stir just until combined.
  6. To make the muffin “sandwiches”, put a heaping tablespoon of muffin batter into each muffin cup. Top the batter with 3 slices of banana, covering the batter. Now cover the bananas with the rest of the muffin batter, dividing the batter evenly among all 12 muffin cups.
  7. Bake for 18-20 minutes, until muffins are golden brown, and a toothpick inserted in the center comes out clean.

Enjoy your muffin sandwiches and the rest of the potluck!

 

pb banana sandwich muffins

 

Go forward to see what Bankrupt Vegan has brought to the potluck:

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Go back to see what My Good Clean Food has brought to the potluck:

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Do you want to start at the beginning of the potluck? Go here to Vegan Bloggers Unite. Enjoy the feast!

4/12/2013

{Recipe} Raw Chard Salad with Maple Vinaigrette

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When I have Swiss chard, I usually end up using it in soup, or occasionally some other entrée dish. But with the warmer weather, and two big bunches of green chard in my fridge that needed to be used, I decided on a raw chard salad for my lunch today. I loved the first raw chard salad I had, but wanted to try something new.

raw chard salad

I think I actually like this salad more. Bright chard, sweet apples, crunchy walnuts, and a slightly sweet maple vinaigrette. An easy and delicious way to get your daily dose of greens.

raw chard salad maple

 

Raw Chard Salad with Maple Vinaigrette

www.passtheveggies.com

Ingredients:

Salad:

1 large bunch of chard

1 large sweet apple, cut in quarters, cored, and thinly sliced

1/3-1/2 cup raw walnuts

1/4 cup craisins

Dressing:

1 tsp. pure maple syrup

2 Tb. apple cider vinegar

1-2 Tb. olive oil (or water for oil-free option)

dash of salt and pepper to taste

Directions:

Wash and dry chard. Slice into ribbons or tear into small pieces and add to large bowl. Add apples, walnuts and craisins to bowl. Whisk dressing ingredients in a small separate bowl and pour over salad. Mix and serve.

Notes: I didn’t have craisins on hand (so they aren’t shown in the pictures), but they would be perfect in this salad. Makes 1-2 entrée salads, or 4 small side salads.

Adapted from Aggie’s Kitchen.