The easiest quick snack. Can be super healthy or almost a dessert. Doesn’t seem like a big deal, but they are so easy to make, a batch can get you through the week – and that’s one week of trash free snacks! Most ingredients can be bought in bulk at stores like Sprouts. Things like vanilla or chocolate chips, can last months – as opposed to the weekly plastic when bought already made in stores. And homemade tastes so much better!!
Our favorite go-to recipes:
Vegan sugar-free gluten free – we add blueberries- yum!
Also, a blueberry muffin recipe that is NOT sugar free or gluten free – SO good! (But, yes, vegan)
We also love a banana chocolate chip muffin, my mom adapted from a Robin Robertson recipe for banana bread. This is from her “1,000 Vegan Recipes.” To make the recipes as muffins, my mom obviously uses muffin pans, and cuts the baking time to about 20, 25 minutes.
1 cup all-purpose flour
¾ cup whole wheat flour
1⁄2 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3 ripe bananas
1⁄3 cup apple juice
1 teaspoon pure vanilla extract 3 tablespoons canola oil
1⁄2 to ¾ cup vegan semisweet chocolate chips
1⁄2 cup chopped walnuts
1. Preheat the oven to 350 ° F. Lightly oil a 9-inch loaf pan and set aside.
2. In a large mixing bowl, combine both kinds of flour, the sugar, baking powder, baking soda, and salt and set aside.
3. In a blender or food processor, combine the bananas, apple juice, vanilla, and oil and process until well blended.
4. Add the wet ingredients to the dry ingredients, then fold in the chocolate chips and walnuts, stirring gently until the flour is just moistened. Do not over mix.
5. Transfer the batter to the prepared loaf pan. Bake until firm and a toothpick inserted in the center comes out clean, about 50 minutes. Cool on a wire rack for about 20 minutes before slicing.
(Sorry, can’t find the pictures of the banana chocolate chip muffins! We always eat them way too fast!)