Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

Do you frequently have bananas that are past their prime? Tired of the same old banana bread? If you answered yes to one or both of these questions, Vegan Peanut Butter Banana Muffins is the solution! They are healthy enough to eat for breakfast, but delicious enough to eat for a snack, dessert or any time of day. I tend to think that making muffins is better than making a loaf, because they 1) take about half the time to bake as a loaf, and 2) are easy to portion, no slicing required.

Vegan Peanut Butter Banana Muffins

This recipe comes together quickly and easily. The best part is that you can mix it all in one bowl, so you don’t have much to clean up. These vegan peanut butter banana muffins call for millet, which you probably do not have on hand. Yes, millet looks like bird seed, but it really adds a nice crunch to your muffins and makes them look prettier too. So don’t leave them out. Make the extra effort to get your hands on some. You won’t regret it. I have found that I like millet so much that I am trying to figure out ways to incorporate it into other recipes. You’ll probably be seeing it here again in the future.

Vegan Peanut Butter Banana Muffins

These vegan peanut butter banana muffins also call for that powdered peanut butter stuff. I avoided this stuff for quite a while, because it just seemed weird to me. But one day, while on Instagram, I saw a recipe where someone used the powdered peanut butter, and I knew I needed to get some. So far, I haven’t been disappointed. PB Fit works great in this recipe, and I have also used it for a chocolate peanut butter banana smoothie. If you don’t want to commit to powdered peanut butter, you can try using regular peanut butter, but I’m not sure what your results will be. Please let me know how it worked in the comments below, if you do decide to use regular peanut butter.

I am giving you weights for a lot of the ingredients in this recipe. If you haven’t bought a decent cheap kitchen scale yet, what are you waiting for? Do it! You dirty a lot less dishes when you weigh your ingredients. That alone should be incentive enough. I have been through a few kitchen scales already and really like my current one, which I bought from Amazon. It is the Ozeri Pronto Digital Multifunction Kitchen & Food Scale, and currently costs $13.95. It weighs in grams, milliliters, pounds and ounces. The best part is that it takes regular batteries. All of the scales that I had in the past used the same type of batteries that wrist watches use. Those batteries are expensive, come in many different sizes and are a pain to find. So, please, if you haven’t already, get yourself a kitchen scale.

Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

  • 300 grams (about 3) very ripe banana, mashed
  • 120 grams (1/2 cup) organic sugar, (natural, light brown or dark brown, whichever you have on hand & want to use)
  • 120 grams (1/2 cup) sunflower oil
  • 2 Tablespoons organic flax seeds, ground (measure them whole and then grind them)
  • 60 grams (1/2 cup) organic oat flour (I buy organic whole rolled oats and then grind them in my coffee grinder, usually at the same time as the flax seeds)
  • 150 grams (1 cup) organic whole wheat flour
  • 48 grams (1/2 cup) organic PB Fit (powdered peanut butter)
  • 1/4 cup of organic raw millet (I buy mine dirt cheap in the bulk section of Whole Foods)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt or sea salt
  • 1 teaspoon organic vanilla extract

Preheat the oven to 350 degrees Fahrenheit (175 C). Line a 12-cup muffin pan with cupcake liners.

In a large mixing bowl, mix together mashed banana, sugar and oil. Add the rest of the ingredients and stir until well combined.

Scoop your batter out evenly between the 12 muffin cups. It should take about 1/3 cup for each one. If you have a 1/3 cup portion scoop, it makes life easier. I don’t. I have a 1/4 cup scoop, so I use that but scoop a little extra each time. Just do what you can to make them as much the same size as possible. They will bake more evenly that way and all finish baking at the same time.

Pop them into the oven. They will take anywhere between 20 and 30 minutes to bake. You will know when they are done with the old toothpick test. Take a toothpick and insert it in the center of the center-most muffin. If it comes out clean, then they are done. Make sure you rotate the muffins halfway through bake time. When they are finished, allow to cool in the pan for 5 or 10 minutes. Then remove them from the pan and place them on a cooling rack to finish cooling.

Enjoy them any time!

Raw Vegan Dark Chocolate Pudding

Raw Vegan Dark Chocolate Pudding

As you might be able to see, I am currently experimenting with some vegan recipes. It’s really easy to make some super yummy sweet treat out of ingredients that aren’t necessarily that great for your health. Even if all of those ingredients are organic. I have taken it as a sort of challenge to see if I can make sweet treats that are not only healthy and packed with nutrients, but are also really delicious. This raw vegan dark chocolate pudding is a definite winner when it comes to healthy, nutrient-dense and, above all, delicious!

I have a lot of people on Instagram who inspire me. One of those inspirational people is Lisa at www.chocolatemeetsstrawberry.com. A couple of weeks ago, she wrote a post called “Healthy Chocolate Pudding for One.” Both of our recipes have ingredients that will surprise you. I had heard of this type of chocolate pudding nearly a decade ago. When I read Lisa’s post, I decided to give it a shot. But since I can’t leave well enough alone, I decided to put a little different spin on it. I think it might also be a little more acceptable to people who are just testing the waters of a more healthy lifestyle.

Chocolate pudding made with avocado? What?! There, it’s out in the open now. Yes, avocado is the mystery ingredient. For those of you new to this, take a deep breath. I promise you that it is really delicious, and no one will ever know that it’s made with avocado. I challenge you to try it out. As with a few of my recipes, this is best made and refrigerated at least eight hours before eating. I think the ingredients need time to chill and get to know each other.

This raw vegan dark chocolate pudding is so packed with nutrients, that it would be perfectly acceptable to eat it for breakfast. Avocados are loaded with several vitamins, B5, B6, C, E, K and folate and have more potassium than bananas. They also contain plenty of heart-healthy fat in the form of oleic acid, which is a monounsaturated fatty acid. If you have been living under a rock and haven’t heard how good avocados are for you, just Google “health benefits of avocados.” There is really no reason you shouldn’t be eating this delicious fruit! If you don’t know the health benefits of the ingredients in this pudding, do the same thing for all of the ingredients. I promise you, I’m giving you a recipe for something super healthy and super delicious at the same time. Who wouldn’t want to eat chocolate pudding for dessert? And even better, who wouldn’t want to eat chocolate pudding for breakfast? Guilt free!!

Raw Vegan Dark Chocolate Pudding

Here’s a shot of all of the ingredients that I used. If you have any questions about where I get any of my ingredients, please ask in the comments below.

Raw Vegan Dark Chocolate Pudding

  • 1 avocado
  • 1 banana
  • 30 grams of organic honey
  • 2 packets (or 6 grams) of granular stevia
  • 28 grams (5 Tablespoons) raw organic cacao powder
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon organic Ceylon cinnamon
  • 14 grams (2 Tablespoons) organic virgin coconut oil
  • 65 grams (about 2 Tablespoons) organic light canned coconut milk
  • a pinch or two of pink Himalayan salt
Raw Vegan Dark Chocolate Pudding

This is a happy dessert!

You could do this in a blender or a food processor if you don’t have an immersion blender. I’m giving instructions for an immersion blender since that is what I used. Put all ingredients into a glass 4-cup measuring cup. Insert an immersion blender and pulse on high until things get a bit mixed.

Raw Vegan Dark Chocolate Pudding

Blending up the ingredients

Then blend on high, moving the stick around and up and down a bit until it reaches a creamy consistency. This takes 30 seconds to one minute. Spoon about a half of a cup (about 125 ml) into similar sized dessert ramekins or dessert cups. You should be able to get 3 to 4 servings out of this recipe. Cover and refrigerate at least 8 hours before serving. Top with unsweetened, shredded coconut, a light dusting of cinnamon, sliced strawberries, cacao nibs, chopped nuts, or other such yummy topping. Enjoy and know that even though it tastes decadent and sinful that it is really good for you!!

Raw Vegan Dark Chocolate Pudding

Pumpkin Spice Beignets

Pumpkin Spice Beignets

Sometime in September or early October, I decided that the deep fryer was sitting on the counter collecting dust, taking up space and not getting used. It was clear that either it needed to get packed up or it needed to start getting used on a more regular basis. After perusing my cookbooks and buying a large amount of sunflower oil, I decided on the latter of the two choices.

The first recipe that I decided to try out was a quick and easy beignet recipe. These are not the kind of beignets you will get at Café du Monde in New Orleans. Those kind of beignets use a yeast raised dough and are a lot more work. While I love the yeast raised beignets, this blog is about realistic organic living. Let’s be realistic. Most of us aren’t going to want to spend that kind of time or energy on a Saturday night/Sunday morning to make Café du Monde style beignets. These beignets are more like a cake doughnut. Using a very un-organic analogy, it’s like the difference between a Krispy Kreme doughnut (the Café du Monde beignets)  and a Dunkin’ Donuts doughnut (these beignets). Both are good, but indisputably different. Topped with powdered sugar and served with warm maple syrup, they make a Fall Saturday or Sunday morning magical.

The second time I made these beignets, I tweaked my original recipe and turned it into a pumpkin spice delight to fit the season. This recipe is quick to throw together. You’ll spend more time frying these golden nuggets of deliciousness than you will in preparing the dough. If you don’t have a deep fryer, you can also use a Dutch oven or iron skillet. Just in case you are a fan of coconut oil, like me, please don’t use it in your deep fryer. I have tried it, and it doesn’t work out so well. I usually give my fryer a workout every other Sunday. Realistically, we shouldn’t be eating fried treats any more often than that.

Pumpkin Spice Beignets

Pumpkin Spice Beignets

  • 6 cups sunflower oil for frying
  • 3/4 (6 oz.) cup organic buttermilk
  • 1/2 (4 oz.) cup organic solid pack pumpkin
  • 1 organic large egg
  • 1/4 (2 oz.) cup sunflower oil
  • 2 cups (8 1/2 oz.) organic all-purpose flour
  • 1 1/2 Tablespoons non-GMO baking powder
  • 1 teaspoon sea salt
  • 2 Tablespoons organic granulated sugar
  • 1 teaspoon organic ground Ceylon cinnamon
  • 1/2 teaspoon organic ground ginger
  • 1/2 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground clove
  • organic powdered sugar
  • organic maple syrup

Heat at least 2 inches of oil to 350 degrees in whatever frying device you have decided to use.

Mix the buttermilk, pumpkin, egg and oil together. In a separate bowl, whisk together the flour, baking powder, sea salt and granulated sugar. Combine flour mixture and buttermilk mixture, and stir until smooth.

When the oil is heated to 350 degrees, drop the batter in tablespoon sized dollops into the hot oil. I use a cookie scoop, which looks like a small stainless steel ice cream scoop. Fry four to six beignets at a time. Be sure to leave room for them to expand and move around a bit. Fry the beignets until they are nicely browned on each side, about two minutes per side. Remove from oil and drain on a cooling rack set over a paper towel lined cookie sheet. This keeps the beignets from sitting in and soaking up extra oil.

Put powdered sugar into a fine mesh strainer or sifter and sprinkle over the beignets. Serve with warm maple syrup. This recipe should make enough to generously serve 4.

Pumpkin Spice Beignets

Try out this recipe and let me know what you think. If you would like me to blog about a particular subject or recipe, please leave a comment below. Enjoy!

Oatmeal Two Ways

I kept up on the sugar-free, dairy-free, grain-free diet for exactly two full months. It felt more like two full years. Last Sunday at my two daughters’ birthday party, I decided I would eat whatever I wanted, mainly because I was making a cake that is the best cake ever. Long story short, I didn’t eat that much that day, but I felt a satisfaction that I hadn’t felt for two months. At the end of the day, I said to my husband, “I feel great!” So that was the end of that. Though I am still going to do my best to keep my sugar consumption to a minimum.

Sometime within the last year, my doctor warned me that I was headed down the road toward type-2 diabetes. This is one of my nightmares. I love baking and I love sweets. It’s just part of who I am. Instead of giving up the baking of sweet things that I love, I decided to cut out sugar in other areas of my life. I no longer sweeten my coffee. I didn’t think I would ever be able to drink coffee without sugar, but I have gotten used to it. Along the same line, I also quit eating sweet oatmeal. You might not think that either of these sacrifices really constitutes as a sacrifice, but I used to put two tablespoons of sugar per cup of coffee. And I would drink two cups of coffee each morning. That is 1/4 cup less sugar every morning. I also used to sweeten my oatmeal with 1/4 cup of sugar. That’s a lot of sugar!!

My grandfather had type-2 diabetes for the last decades of his life. Every morning he would eat oatmeal with butter and salt and pepper on it. I always thought that his oatmeal must be disgusting. When I decided to cut the sugar from my oatmeal, I decided to try a little different take on his oatmeal. Have you ever read the directions on a box or can of oatmeal? It says to cook the oatmeal in water with a little salt. Who eats their oatmeal that way? From what I read on the steel-cut oats can, this must be a traditional Scottish way to eat oatmeal. I’m not there yet and I’m not interested in ever getting to that point. I hope my Scottish blood line will forgive me.

You have heard it at one point or another that breakfast is the most important part of the day. I completely agree, but you need to make good choices to fuel your body for the day ahead. This first recipe for oatmeal is hearty and satisfying and will keep you from getting hungry for quite a while. Pair it with some protein, like a handful of almonds or a scrambled egg, and you’ll keep yourself fueled and keep hunger at bay for several hours.

Buttery Oatmeal

My younger daughter, very excited to have buttery oatmeal, that she requested, for breakfast! She won’t eat the sweet oatmeal.

Oatmeal Two Ways — First Buttery Oatmeal, then Sugar and Spice Oatmeal:

Buttery Oatmeal

  • 1 cup water
  • 1 cup organic whole milk
  • 1/8 teaspoon sea salt
  • 1 cup organic whole rolled oats
  • 1 Tablespoon organic butter

Bring water, milk and salt almost to a boil over high heat in a large, heavy saucepan. Add oats, reduce heat to low and stir. Cook oats until they are almost to the consistency that you like them, anywhere from 5 to 15 minutes, depending on what temperature your stove thinks is low. Stir occasionally during cooking. Remember that oats will thicken as they cool, so you don’t want to cook them until they are at the consistency that you like, otherwise, they will be too thick once they are cool enough to eat. Put your oats into a bowl and add butter. Stir and enjoy. You can always add a little more milk, cream or half and half to your oats to thin and cool them. This recipe makes one to two servings, depending on how much oatmeal you like to eat at breakfast.

For extra protein, nutrition and flavor, you can add chopped nuts, chia, hemp or flax seeds to your cooked oatmeal.

Now, for those of you who have children that I cook for on a regular basis, you might want the recipe for the oatmeal that I make for your kids. This is also the way that I used to eat my oatmeal, and the way that my older daughter prefers it. She has gotten used to the buttery oatmeal though. This recipe should make enough for two to three kids, or one to two adults.

Sugar & Spice Oatmeal

  • 2 cups organic whole milk
  • 1/4 cup organic sugar
  • 1/2 teaspoon organic cinnamon
  • 1/4 teaspoon organic nutmeg
  • 1/8 teaspoon organic clove (optional, I don’t always have it, so I don’t always use it)
  • 1 cup organic whole rolled oats
  • 1/2 teaspoon organic vanilla extract

Bring milk, sugar and spices almost to a boil over high heat in a large, heavy saucepan. Add oats, reduce heat to low and stir. Cook oats until they are almost to the consistency that you like them, anywhere from 5 to 15 minutes. Stir occasionally during cooking. Follow what I said about oat consistency in the above recipe. When oats are ready, remove from heat and stir in vanilla. Serve and enjoy. As with the previous recipe, you may add more milk, cream or half and half to thin and cool your oats. Just remember, if you eat your oats this way, don’t do it everyday. Otherwise, you may have your doctor giving you a diabetes warning. This should be considered a special treat, comfort food kind of breakfast.

Try them both and leave a comment below letting me know which one you like better and why.

 

Best-Ever Scrambled Eggs

Best-Ever Scrambled Eggs

Besides boiling water, how much more basic can you get than scrambled eggs? I’m not that big of a fan of eggs by themselves, therefore, I try to find new ways to eat eggs that make them more palatable to me. With this grain-free, dairy-free, sugar-free eating that I’m doing these days, eggs have become an essential part of my diet. I have noticed that my body craves more protein now that I have cut out sugar, grains and dairy. It’s always important to listen to the queues our bodies give us.

Best-Ever Scrambled Eggs

With summer’s heat blazing on, there is a bounty of fresh in-season vegetables available. I decided to take advantage of the vegetables that I had in my kitchen and make a scrambled egg invention. It turned out marvelously! In the past month, I have eaten this at one point or another for breakfast, lunch or dinner, but not all on the same day. This recipe provides a good dose of protein as well as more than one serving of vegetables. And it’s really great, because it will keep you satisfied and energized for hours. This recipe makes one large serving for one person as a complete meal, or it can be the main course at a meal with a variety of other sides. It would also be a great addition to a breakfast or brunch buffet!

Best-Ever Scrambled Eggs

Best-Ever Scrambled Eggs

  • 1-2 Tbsp. organic extra-virgin coconut oil, or bacon grease (a Southern favorite and my personal favorite)
  • 1/2 yellow onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 organic zucchini, grated
  • 4 mushrooms, diced
  • 1 handful of organic baby spinach, cut into ribbons
  • 2 small Campari tomatoes, diced
  • 3 large, organic eggs, beaten
  • 1-2 Tbsp. water
  • sea salt to taste

Heat oil in a large (cast iron, if you have it) skillet over medium heat. Add onion and garlic and sauté for about 5 minutes. Add zucchini and mushrooms and salt to taste and continue to cook for about another 5 minutes. Stir in the spinach and tomatoes. While this cooks, beat your eggs with the water and salt to taste. I beat the heck out of my eggs in a glass bowl with a fork. I’m convinced that this makes my eggs lighter and fluffier. Pour the eggs over the skillet full of sautéed vegetables and use a silicone spatula to stir it around. At this point, you might want to put a lid on your skillet and then open it to stir it occasionally until all the eggs are cooked. Once all the eggs are cooked, plate, sit and eat. Bon appétit!

Best-Ever Scrambled Eggs

 

Have you tried this recipe? Do you have an even better recipe for scrambled eggs that is also dairy-free? Let yourself be heard in the comments section below!