Cinnamon Huckleberry Muffins

These vegan muffins were a hit! Hope you enjoy. I was unable to take very many pictures of these because they were eaten too quickly! Yum yum… fresh out of the oven!

Makes 1/2 dozen muffins

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Ingredients

  • 1 banana, mashed
  • 2 Tbsp. Agave nectar or honey
  • 1/2 C. soy milk or other milk of choice
  • 1/4 C. soy yogurt
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 C. whole wheat flour
  • 1/4 C. sunflower seeds. (Could be replaced with other nut or seed of choice)
  • 1/2 C. huckleberries. (Again, could be replaced by other fruit of choice…  I think blueberries or apples would also be great!)

Directions

  • Pre heat oven to 400 degrees F
  • In large mixing bowl mix together banana, agave nectar, milk, yogurt and vanilla.
  • In separate bowl , mix together baking powder, nutmeg, cinnamon and flour.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in sunflower seeds and huckleberries to batter. Do not over mix – or batter could turn blue!
  • Pour batter into greased muffin tins.
  • Bake for 16-20 mins.
  • Enjoy! 🙂

I topped mine with shredded coconut and slivered almonds before baking. Great for breakfast on the go, dessert, or an anytime snack!

 

Chocolate Almond Zucchini Loaf

This mouth-watering vegan loaf can curb a sweet tooth any day! I really enjoy the soft moist texture combined with the crunchy almonds. Mmmm Mmmm good!

Modified from this recipe.

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Ingredients 

  • 2 C. shredded zucchini
  • 1 C. whole wheat flour
  • 1/2 C. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. all spice
  • 1 large or 2 small bananas
  • 1/4 C. agave nectar or honey
  • 1/2 C. vegan yogurt
  • 1 tsp. vanilla
  • 1/4 slivered almonds
  • handful or rasins or dried cranberries…or chocolate chips!

Directions

  • Pre heat over to 350 degrees F
  • Mash banana and combine in bowl with agave nectar (or honey), yogurt and vanilla.
  • In separate bowl mix together flour, cocoa powder, b. soda, b. powder, cinnamon and all spice.
  • Add zucchini to banana mixture and combine.
  • Add dry ingredients to wet ingredients and mix until combined.
  • Stir in almonds and rasins.
  • Pour into greased bread load pan and bake for 45-50 mins.

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Best part about vegan baking?   You can eat all the batter and dough you want!!

Hope you enjoy this sweet loaf as much as I did!