Vegan Banana Muffins

This recipe is hugely popular with not only my Vegan eating daughter, but the rest of my kids as well. Simply delicious and a fantastic recipe to throw together, they never last long at my house. These are also fantastic if you stir some mini chocolate chips into the batter!

Vegan Banana Muffins

In a large bowl sift together:
 3 cups all-purpose flour
 1 cup sugar
 1/2 cup brown sugar
 2 tsp. ground cinnamon
 2 tsp. baking powder
 1 tsp. baking soda
 1 tsp. ground nutmeg
 1 tsp. salt
 Stir in:
 2 cups mashed, ripe bananas
 1/2 cup canola oil
 1/2 cup applesauce
 1 cup almond milk
 1 tsp. vanilla extract
 1/2 - 1 tsp. coconut extract (opt.)

Stir the wet ingredients into the dry just until combined. Grease 2 muffin tins or line with paper liners. Spoon batter into each cup, about a 1/2 cup of batter for each one. Bake @ 350* F for 30-35 minutes until the tops spring back when lightly touched. Let sit in pan 10 minutes, then remove to wire racks to cool.
Makes about 2 dozen muffins

Vegan Applesauce Waffles

A fantastic waffle recipe that uses regular pantry items to make delicious Vegan waffles. These freeze wonderfully and are also delicious when eaten right away. I have had to add a few really good Vegan recipes to my arsenal after one of my daughters began eating a Vegan diet, and this one was a favorite of hers.

Vegan Applesauce Waffles

1 cup all-purpose flour
1 TBSP. baking powder
pinch salt
1/2 cup applesauce
1/2 cup almond milk

Whisk everything together in a large bowl. the batter will be thick, but not dough-like. Add more liquid if needed to reach desired consistency. Grease a heated waffle iron. Use about 1/3 cupfuls of batter for each waffle. Cook as directed for your wffle iron. If eating right away, serve immediately. If freezing, cool waffles on wire racks, when completely cool, place in ziploc bag and freeze.
Makes about 4-6 waffles

Freezer Waffles

I love this recipe for making a big batch of waffles ahead of time, then tossing them into the freezer for the kids to grab and pop in the toaster in the mornings. They love them! But these are just as delicious if you make them to serve right away too. I also like to use half whole wheat flour for some added whole grain goodness. This is my favorite waffle recipe because it's simple, it uses regular pantry items I almost always have on hand, and it's delicious.

Freezer Waffles

3 1/2 cups all-purpose flour (can use half whole wheat flour)
2 TBSP. baking powder
1 tsp. salt
4 cups milk (or almond milk)
2/3 cup canola oil
4 eggs, lightly beaten

In a large bowl, sift together the dry ingredients. Add the milk, oil and eggs, stirring just until moistenend. Do Not Overstir! (if adding fruit like blueberries etc. combine with milk before mixing into the dry ingrendients). Use about 1/3 cup batter for each waffle. Cook waffles according to you waffle maker. Place cooked waffles on wire racks to cool so both sides cool and stay crisp on the outside. Place in large ziploc bags, label and freeze. To use, place a waffle in the toaster and toast until done. Serve hot with your favorite syrup.

Applesauce Bread

This is one of our favorite quick breads, it's so delicious! Often times I will double the recipe just so I can wrap and freeze a few loaves for later, these loaves freeze beautifully! I just let them thaw on the counter and when you cut into them they are just as insanely delicious as the day they were baked. So very good! I especially love topping this bread with some Streusel before baking for that extra tasty touch.

Applesauce Bread

3 eggs
2 cups sugar
1 cup canola oil
2 cups applesauce
1/2 cup sour cream 'or' buttermilk
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
 *Streusel Topping (opt.)

Preheat oven to 350* F. Grease 2 (9x5-inch) loaf pans. Set aside.
In a large bowl beat together the eggs, sugar and oil. Blend in the applesauce and then stir in the sour cream (or buttermilk). Sift together the flour, cinnamon, baking soda, and baking powder. Mix the flour mixture into the applesauce mixture. Stir just until combined and all dry ingredients are incorporated. Pour batter into prepared pans. If desired, sprinkle some Streusel Topping generously over top of each pan of batter. Bake @ 350* F for 70-80 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool. Once completely cool, wrap in plastic wrap and store in a cool dry place.
To Freeze: Wrap in plastic wrap, place in a ziploc bag, label and freeze.
Yield: 2 Loaves