Category Archives: Muffins & Breads

Vegan Pumpkin & Chocolate chips Muffins

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October.. it’s pumpkin season! 😀 I love pumpkin! In all possibles ways… muffin, bread, curry, pancakes, soup, risotto.. it’s so delicious and so full of awesome nutriments.

For some people pumpkins are only used as a decoration during Halloween.. but it’s way more than that!!

I love to make my own pumpkin puree, to freeze it and to use it all year round. (haha my boxer is a big fan of pumpkin puree too, haha)

Last week, I wated to try a new muffin recipe so I went on a blog that I really love called MINIMALIST BAKER and tried THIS recipe. They were so good that the batch mysteriously disapered, haha so I had to make another one, hahaha 😉 I change minor details so you can either do mine or hers and it’s the same.

Servings

10 muffins

(I guess my silicone molds are bigger than her muffin papers)

Ingredients

1 flax egg

(1 tablespoon flaxseed meal + 2 1/2 tablespoons water, you mix, then rest for 4-5 min)

1/2 cup pumpkin puree

(homemade is always better)

1 cup organic soy milk + 1 tablespoon lemon juice (to make homemade vegan buttermilk)

(or any other kind of non-dairy milk)

1/2 cup brown sugar

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole wheat flour

1/2 teaspoon cinnamon

3/4 cup all-purpose flour

1/2 cup chocolate chips

citrouille

choco

Directions

Preheat oven to 375’F

In a bowl or with a stand mixer, combine the flax egg, soy milk mixture, brown sugar, oil, vanilla and the pumpkin puree. Add the salt, cinnamon, baking soda and baking powder and whisk well.

You can now add the two kinds of flour into you wet mixture. Combine well.

Fold in chocolate chips.

Spoon the mixture into muffin pans (I use silicone liners instead of paper liners) until it’s almost full. you can add few more chocolate chips on top.

Bake for 10-11 minutes. When you can insert a toothpick and it come out clean, the muffins are done.

Remove from the oven, let cool few minutes and enjoy!

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Vegan Banana Bread

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Banana bread is my ultimate favorite kind of bread (I mean you know.. not the typical bread, but the more sweet kind of bread, hehe) There is nothing more delicious than a hot slice of banana bread.. awwwww!!!

Servings

1 loaf

Ingredients

1/4 cup unsweetened organic soy milk

(you can use another type of non-dairy milk too)

1/2 teaspoon apple cider vinegar

1 cup brown sugar

1/2 cup margarine (vegan type)

3 ripe bananas, mashed (medium)

1 teaspoon pure vanilla extract

1/2 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips (vegan)

ripebananas

choco

Directions

Preheat oven to 350′F

In a cup or a bowl, combine the milk and the vinegar. Set aside for few minutes.

In a bowl, combine the two kinds of flours, baking powder, baking soda and salt.

In your stand mixer’s bowl or a regular bowl, cream together the margarine and the brown sugar. Stir in the mashed bananas, vanilla and milk mixture. Beat well.

Add the dry mixture to the wet mixture and beat until everything is wet and there is no flour left.

Fold in the chocolate chips.

Pour mixture into a loaf pan and bake. (I’m always using silicone)

Bake for about 55 minutes. If a toothpick comes out clean, the bread is ready.

Remove from the oven, let it cool for few minutes, serve and Enjoy!

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Vegan Banana Bread

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I have a vegan cookbook called EVERYTHING VEGAN BAKING COOKBOOK. Yesterday I decided to try the banana bread recipe that was in it. Usually I don’t do banana breads without either margarine or non dairy milk.. I was a little skeptic at first, but the result was very impressive and delicious!!!! My husband was shocked to learn that there was no oil, margarine or non dairy milk in it.. he liked it a lot! In fact we all liked it a lot, haha!

Servings

1 loaf

Ingredients

* 3 medium very ripe bananas, mashed

* 1/4 cup brown sugar, packed

* 1/2 cup sugar

* Egg replacement (for 2 eggs) ,so 2 teaspoons of powder (egg replacer)

* 4 tablespoons water

* 1 teaspoon pure vanilla extract

* 1/2 cup whole wheat flour

* 1 1/2 cups unbleached all-purpose flour

*  teaspoon salt

* 1 teaspoon baking soda

* 1/2 cup chocolate chips (or any other ingredients you love)

eggreplacer ripebananas

choco

Directions

* Preheat oven to 350′F

* In a small bowl combine the egg replacer powder with the water. Set aside for 1-2 minutes to thicken.

* In a bowl or a stand mixer bowl, combine the mashed bananas, vanilla, sugar, brown sugar and the egg replacer.

* In another bowl combine the two kinds of flour, salt and baking soda.

* Add the dry mixture to the wet mixture. Mix well. Then fold in the chocolate chips (or any other ingredients you want.. another nuts, seeds, raisins, carob..).

*  Pour mixture into a loaf pan and bake. (I’m always using silicone)

* Bake for about 50-55 minutes. If a toothpick comes out clean, the bread is ready.

* Remove from the oven, let it cool for few minutes, serve and Enjoy!

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Vegan Banana Muffins

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I had many very ripe bananas on my counter and I wanted to bake something.. usually I put them in my smoothies or I bake banana bread, but this time I decided to do muffins instead.

They taste almost like banana bread so they are delicious (and full of good stuff for you!) 😀

Also, I’m starting to be always hungry (I’m turning 28 weeks pregnant tomorrow) so I really need to eat good and healthy snacks otherwise I would be eating sugar like crazy and packing weight like crazy, haha and I don’t want that so! Healthy muffins here I come, hehe.

Servings

12 muffins

Ingredients

* 2 tablespoons flax seeds meal

(I use flax seeds that I grind myself)

* 6 tablespoons water

* 1 cup whole wheat flour

* 1 cup unbleached all-purpose flour

* 1/4 teaspoon salt

* 1 teaspoon baking soda

* 3 medium very ripe bananas, mashed (around 1 1/2 cup)

* 1/2 cup brown sugar

* 1/3 cup coconut oil, melted

* 1/2 cup unsweetened apple sauce

* 1/2 cup raw hazelnuts, chopped

(you can use another type of nut, chocolate, raisins.. or nothing, it’s up to you)

ripebananas flax

hazelnuts

Directions

* Preheat oven to 350′F

* In a bowl or a stand mixer, combine the whole wheat flour, all purpose flour, salt and baking soda.

* In a small bowl combine the flax seeds meal with the water. Set aside for few minutes to thicken.

* In your bowl or stand mixer add the mashed bananas, melted coconut oil, applesauce, brown sugar and flax seeds meal mixture.

* Mix well. Then fold in the chopped hazelnuts (or any other ingredients you want.. another kind of nuts, seeds, raisins, chocolate, carob..)

* Spoon the mixture into  muffin pan (you can decorate them if you want. I sprinkled them with flax seeds and flax seeds meal ) and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the muffins are ready.

* Remove from the oven, let them cool for few minutes, serve and Enjoy!

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Mango Pulp Muffins

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Since I bought my omega juicer I’m wondering what to do with that pulp… (and don’t tell me compost.. during winter, it’s suppppppper cold here, so it’s not really possible to compost outside during the winter., hehe) so I decided to try to use some of the pulp in recipes. For this one I used the mango pulp, but next time I’ll try baking with the pineapple pulp, since they are more wet than apple pulp for example.

I was glad I tried because I love them, hehe. Big boy Auguste wanted a bite too and I think he loved them too, haha!! Silly big boy, he love to eat everything! (Including dirt from plants, rocks, paper.. irshh, haha)

Since I’m working out and losing weight the mini muffin pan was just perfect, that way I don’t eat too much big muffins, hehe!

Servings

12 mini muffins

Ingredients

* 1/4 cup mango pulp

(I kept the mango pulp when I made homemade juice this morning)

* 2 tablespoons coconut oil, melted

* 2 tablespoons unsweetened apple sauce

* 2 tablespoons pure maple syrup

* 3/4 cup unbleached all-purpose flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 3 tablespoons chocolate chips (optional, you can use nuts instead, or just nothing)

(If you want the recipe to be vegan, make sure there is no milk in the chocolate you use!)

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choco

(I’m now using a new brand of organic coconut oil, since my last jar is empty. I found that super big jar at Costco the other day and instead of being 18$, it was 13$ (yay! another awesome bargain). )

Directions

* Preheat oven (350′F)

* In a bowl or a stand mixer, combine the pulp, maple syrup, melted coconut oil and applesauce. Mix well.

* In another bowl combine the flour, salt and baking soda.

* Add the dry mixture into the wet mixture, then mix. Stir in the chocolate chips (or nuts or just nothing, hehe).

* Spoon the mixture into mini muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 11-12 minutes. If a toothpick comes out clean, the muffins are ready.

* Enjoy!

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Banana & Kefir Muffins

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This morning I made some incredible muffins, they are sooooooooooooo moist, it’s incredible! I love them.. A LOT!

Servings

12 medium muffins

Ingredients

* 1 cup whole wheat flour

* 1/2 cup all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 3 very ripe bananas, mashed

* 1/2 cup kefir

* 2 tablespoons olive oil

* 1 large egg

* 1 teaspoon pure vanilla extract

* 1/4 cup sugar

* 3/4 cup blueberries

ripebananas kefir

bleuets

Directions

* Preheat oven 375′F

* In a bowl, Mix both flours, baking powder, baking soda and salt. Set aside.

* In another bowl, combine the mashed banana, sugar, egg, vanilla, oil and kefir.

* Add the dry mixture to the wet ingredients. Don’t over mix. Add the blueberries.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 20 minutes. If a toothpick comes out clean, the muffins are ready.

* Enjoy!

Banana & Strawberry Bread

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Let me introduce you to my 2nd child.. my son Auguste. I gave birth to my little treasure on April 17, 2013 at 4h30am. He was 6.7 pounds and 20 inches long. Now my girl Dalie is a big sister! Yeahhh

He’s the reason why I wasn’t a lot on the internet or cooking (well cooking yes, but not working on my blog..) sorry folks! I’m more than happy this time because I can finally breastfeed! It was an enormous fail with my girl Dalie but this time it’s like paradise!

Being a mom for me is everything, it makes me happier than ever, kids are so precious!

About the bread.. I had way too much strawberries in the fridge so why not put them in a bread! 😀

Servings

1 big loaf (10-12 slices)

Ingredients

* 2 cups all-purposed flour

* 3/4 teaspoon baking powder

* 1/2 teaspoon salt

* 1/2 cup sugar

* 2 large eggs

* 4 tablespoons butter (or margarine)

* 2 large bananas, mashed (about 1 1/2 cups)

* 1 teaspoon pure vanilla extract

* 1/3 cup yogurt (I used strawberry yogurt)

* 1 cup chopped strawberries

* 1 cup chocolate chips (I use a kind that is 51% cacao, fair trade and vegan)

ripebananas strawberries

chocolate

Directions

* Preheat oven 350′F

* In a large bowl combine flour, salt and baking powder.

* In another bowl, beat butter with sugar, then add the eggs one at a time. Add bananas, vanilla and yogurt. Mix well until everything is combined.

* Stir in dry ingredients to liquid ingredients. Mix.

* Add strawberries and chocolate. Mix.

* Pour into a greased or silicone (always my choice) bread pan. Garnish with some chocolate chips and strawberries (optional).

* Bake for45-50 minutes. When a toothpick comes out clean, the bread is ready.

* Enjoy!

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Avocado Muffins

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This morning I wanted to make some muffins… in the fridge I had a ripe avocado (he was there to be sure that he was not gonna passed out, haha) so I decided to make some healthy avocado muffins for me and my almost 2 years old adorable Dalie. (oh yeahhh she’s 23 months today! Only one month left before the big 2!! It’s incredible how time goes by so fast!!!)

I’ll also be turning 28 weeks pregnant this Friday, this pregnancy is awesome, I didn’t gained as much weight as with my big girl. Last pregnancy I gained 60 pounds (after I lost like 40 pounds, but still had 20 over my normal weight when I got pregnant with this baby!), all in the belly, people were thinking I was expecting twins! this time I only gained around 4 pounds in a little less than 28 weeks!! Ok I have a baby bump, but I’m melting at the same time.. it’s crazy! Almost no back and knee pain this time! Alleluia!!! Not that I was eating badly the first time, I’m always eating healthy, but now I’m trying even harder to resist weird cravings, especially sugar!! I’m eating tons of fruits each day, I hope the little baby inside likes fruits, haha! (yeah we don’t know the gender, it was a shy baby at the 20 weeks ultrasound so we have to be super patient and wait until maximum April 19!)

Avocados are just.. AWESOME! They are packed with vitamins and good fat! It’s perfect for pregnant women! And it’s good for the baby’s brain!! Oh and don’t forget.. it’s good for Dalie too!

Just for fun.. here is my latest pregnancy picture, I took it last Friday, at 27 weeks. (I take a picture every week, I did the same with my girl, it’s a fun souvenir!) What do you think I’m expecting? 🙂

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(19 1/2 weeks ultrasound)

Servings

12 medium muffins

Ingredients

* 1 1/2  cups whole wheat flour

* 2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 cup oatmeal

* 1/2 cup wheat bran

* 1 ripe banana, mashed

* 1 large ripe avocado, peeled and pitted, mashed

* 2 large eggs

*  3/4 cup milk (I used 1%)

* 1/3 cup pure maple syrup

* 1/3 cup chopped walnuts

* 1/3 cup raw sunflower seeds

avocado

ripebananas walnuts

Directions

* Preheat oven 375′F

* In a bowl, Mix the flour, baking powder, baking soda, oatmeal and wheat bran. Set aside.

* In another bowl, combine the mashed banana and mashed avocado. Add the eggs, maple syrup and milk. Mix.

* Add the dry mixture to the wet ingredients. Mix and add the walnuts and sunflower seeds.

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 18-20 minutes. If a toothpick comes out clean, the muffins are ready.

* Enjoy!

Fruit Cake Style Bread

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The other day at my mom-in-law’s house she made us a fruit cake bread…it was so good that I decided to do one too but with some differences… she used raisins, I used dates, I decorate the bread, she used walnuts, I used almonds, she used milk, I used soy milk.. anyway both breads are awesome! I made it for Christmas since I know my mom is a fruit cake lover! (In fact me too… I could eat fruit cake all day long, hahaha!)

Hope you all had a wonderful Christmas!!! I’m wishing you all the best for the New Year to come!!

Servings

1 loaf (10-12 slices)

Ingredients

* 2 cups flour

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 3/4 teaspoon baking powder

* 1 large egg

* 1/2 cup molasses

* 1/3 cup sugar

* 1/4 cup melted vegetable shortening

* 1 tablespoon fresh lemon juice

* Zest of one lemon

* 1/3 cup dates, chopped

* 1/2 cup sliced almonds

* 1/2 cup mixed candied fruit

* 1/3 cup unsweetened soy milk (I used organic)

* 1/3 cup pure orange juice

* Nuts, candied fruits for decoration (optional)

candiedfruits molasses

almonds

Directions

* Preheat oven 350′F

* In a bowl combine flour, salt, baking soda and baking powder.

* Add the egg, molasses, sugar, melted shortening, lemon juice and zest, candied fruits and nuts. Mix.

* Add soy milk and orange juice. Mix well.

* Decorate with nuts and candied fruits (only if you want to!)

* Pour into a silicone loaf pan (my choice) or a traditional mold greased and decorate  (optional).

* Bake for 55-60 minutes. When a toothpick comes out clean, the bread is ready.

(Once the bread was cool enough, I melted some apricot jam and pour it all over the bread. It takes it solid form again and give the bread a shinny coating)

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Grapefruit & Blueberry Muffins

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Few days ago at the store, I wanted so bad to buy a grapefruit (usually I don’t, even if I’m a HUGE FAN of oranges, grapefruits..are not my fav!) that I bought it, haha! This morning I made these guilt-free muffins, I didn’t use milk, eggs, butter, oil… why resist any longer!

Grab one!

Servings

6 large muffins

Ingredients

* 1 cup whole wheat flour

* 1/4 teaspoon salt

* 3/4 teaspoon baking soda

* 2 tablespoons water

* 2 1/2 tablespoons unsweetened applesauce

* 2 ripe bananas, mashed

* 1/2 large red grapefruit, peeled, diced

* 1/2 cup fresh blueberries

* 1/4 cup raw pumpkin seeds

* 1/4 cup sunflower seeds

Directions

* Preheat oven 350′F

* In a bowl combine flour, salt and baking soda.

* In another bowl, combine the water, bananas, applesauce Stir in the dry ingredients to the liquid mixture. Add the diced grapefruit, blueberries and seeds, mix.

* Pour the batter into muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore. (You can decorate the top what what ever you want.. I used some Kamut.)

* Bake for about 22-25 minutes. If a toothpick comes out clean, the muffins are ready.