- 2 Cup Oat Flour
- 1/4 Cup Brown Sugar Optional
- 1/2 Cup Rolled Oats
- 2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1 Whole Banana Cold
- 1/2 Tsp Almond Extract Optional
Transfer rolled or instant oats to a blender and whiz for a few seconds until flour forms. Carefully spoon out 2 cups of oat flour and transfer to a mixing bowl.Whisk in a baking powder, cinnamon, nutmeg and sugar, and set aside. Add non-dairy milk and banana to the blender and whiz until well combined. Pour into oat flour mixture, add raisins and stir to combine. It should be rather soupy. Add a handful about (1/3 cup) rolled oats and stir. If it's still runny,add more oats. I usually add about 1/2 cup total. The batter should be thick like oatmeal (ha-ha!) but not dry. Set batter aside and preheat oven to 375 F. Grease a muffin pan and spoon batter into the pan. The batter will thicken and get a little sticky/tacky as it sets. If it's so thick like oatmeal or heavy mashed potatoes. Spoon into 12 cups, top with cinnamon (add brown sugar if you like) and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.
If you have a rather ripe banana, you probably don't even need the sugar, especially if you're used to eating unsweetened oatmeal. Or you could add a few dates in with the nondairy milk and banana for a naturally sweet alternative.
Chocolate Zucchini Muffins
- 1 1/4 Cup Whole Wheat Pastry Flour
- 1/4 Cup Unsweetened Cocoa
- 1 1/4 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1 Whole Banana Mashed
- 1 Cup Raw Sugar
- 1/2 Cup Non-Dairy Milk
- 1 Tsp Vanilla Extract
- 1 Cup Shredded Zucchini
Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
These muffins store well both in the fridge and freezer and the raw sugar in this recipe may be reduced to 1/2 cup.
Carrot Cake Muffins
- 1 1/2 Cup Whole Wheat Pastry Flour
- 1 Cup Raw Sugar or 1/2 Cup Coconut Sugar
- 1 Tsp Baking Powder
- 1 Tso Baking Soda
- 1 Whole Carrot Shredded
- 1 1/2 Cup Unsweetened Applesauce
Preheat oven to 350F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt and cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches.
I like to add raisins and top some with chopped walnuts. I always double my muffin recipes and freeze some.
Carrot Cake Cupcakes
Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a
medium bowl, mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl,
mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill
cups to the top bake 15-25 minutes or until a toothpick inserted in the center comes out clean.
We ice these with cashew coconut almond cream frosting-yum!
Notes: We always omit salt, sometimes add raisins or nuts, and we double muffin or cookie recipes to freeze. We use Cashew Coconut Almond Cream Frosting when we want to make them extra special, but they are wonderful by themselves!
Cashew Coconut Almond Cream Frosting
- 1 1/2 Cup Cashews
- 7 Medjool dates
- 1/2-1 Cup Milk alternative (cashew,Almond,soy,etc)
- 1-2 Tsp Almond or Vanilla extract
- 1/2 Cup unsweetened coconut (optional)
Barely cover the dates and cashews with water in a bowl and let soak for 1/2 an hour.
Drain the water and add them into a high powered blender.
Add the milk and extract and blend until smooth and creamy (adding more milk or exact until the desired flavor and texture has been achieved)
Scrape into a bowl and add coconut if desired.
No-Bake Peanut Butter Bars
- 1 Cup low-fat graham crackers crushed
- 1/4 Cup walnuts crushed
- 1/2 Cup unsweetened coconut
- 1/3 Cup peanut butter natural
- 1/4 Cup non dairy chocolate chips
- 5 Tbs milk aternative (Almond,cashew,coconut,soy,etc)
1. Crush graham crackers in a food processor. In a separate bowl, add walnuts, coconut, and peanut butter. Stir in crushed graham crackers.
2. Slowly add the milk and mix. If mixture does not hold together, continue adding additional milk until all the ingredients stick together. However do not make it too soft, and if necessary, use your hands.
3. Spread mixture evenly into a 9x9 nonstick baking dish.
4. In a saucepan, melt chocolate chips together with the milk alternative over medium heat. Stir until smooth.
Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut in squares and enjoy.
No Bake Peanut Butter Coconut Bites (Vegan, Gluten free)
- 3/4 Cup unsweetened shredded coconut
- 3/4 Cup gluten free rolled oats
- 1/4 Cup ground flaxseed
- 1/4 Cup chopped peanuts or chocolate chips, raisins etc
- 3/4 Cup natural, unsalted peanut butter
- 1/4 Cup pure maple syrup
1. In a large bowl, mix together all of the dry ingredients, coconut, oats flax, and peanuts. Set aside.
2. In a medium bowl, whisk together the wet ingredients, peanut butter and maple syrup.
3. Pour wet mixture over dry mixture. Using a sturdy spatula, fold together until well incorporated.
4. Using a cookie scoop, scoop the mixture into your hands and roll into bites. If the mixture is too dry, add in a bit more maple syrup and peanut butter.
Store in an airtight container for up to two weeks. If you like them firm store in the refrigerator.
Raw Chocolate Frosting
- 3/4 Cup Cashews
- 5 Dates Pits Removed
- 1 Cup Water Enough to cover soaked ingredients in bowl
- 1/2 Cup Milk Alternative Almond, Coconut or Cashew
- 1 Tsp Pure Vanilla Extract
- 1/4 Cup Unsweetened Organic Cocoa Powder
Place cashews and dates into a small bowl and place just enough water to cover them. Let soak for approx. 1/2 -1 hour.
Once the nuts and dates are done soaking, drain the water and place them into your high-powered blender.
Add the milk and vanilla, and blend briefly.
Stir in the unsweetened cocoa powder and blend again on High until all ingredients are smooth. You may need to stop and scrape the sides of the blender once or twice until everything is evenly blended.
Refrigerate for at least an hour to use as frosting, or use immediately as a warm pudding. Store leftovers in frig-use within a week. We double this recipe!
Banana Flag Cake
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 cup date sugar
- 1 cup unsweetened applesauce
- 4 ripe bananas mashed
- 1/4 cup water
- 1 teaspoon alcohol-free vanilla extract
- 1 cup walnuts chopped
- 2 2/3 cups raw macadamia nuts or cashews
- 1 3/4 cups soy milk add a little more if you'd like a thinner topping
- 1 1/3 cups pitted dates-preferably Medjool
- 1 teaspoon alcohol-free vanilla extract
- 1 cup unsweetened shredded coconut
- 2 cups organic strawberries
- 1 cup blueberries
Preheat oven to 350 degrees.
Mix flour and baking soda in a medium bowl.
In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix.
Spread in a 9" X 13" non-stick baking pan. Bake for 40-45 minutes, or until toothpick inserted into the center comes out clean.
While cake is baking, make the macadamia cream by blending the nuts, soy milk, and dates together in a high-powered blender until smooth and creamy.
Banana Walnut Ice Cream
- 2 Ripe Banana Frozen
- 1/3 Cup Vanilla Soy,Hemp or Almond Milk
- 2 TBS Chopped Walnut
Blend all ingredients together in high-powered blender until smooth and creamy.
Freeze ripe bananas at least 8 hours in advance. Peel bananas and seal in a plastic bag before freezing.
Wild Apple Crunch
- 6 Apples Peeled and sliced
- 3/4 Cup Chopped Walnuts
- 6 Regular Dates or 3 Medjool Pitted and chopped
- 1/2 Cup Raisins
- 3/4 Cup Water
- 1/2 TSP Cinnamon
- 1/4 TSO Nutmeg
- 1 Juiced Orange
Preheat oven to 375 degrees F.
Combine all ingredients except the orange juice.
Place in a baking pan and drizzle the orange juice on top.
Cover and bake at 375 degrees for about 1 hour until all ingredients are soft, stirring occasionally.
You can also simmer this in a covered pot for 30 minutes on top of the stove, stirring occasionally.
Chocolate Chip Banana Oat Cake
- 2 cups regular oats processed into a flour
- 1/2 cup regular oats not processed
- 1/2 cup brown sugar packed firmly
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/16 tsp ground cloves optional
- 2 tbsp cane sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp coconut oil melted (we omit this)
- 2 medium very ripe bananas peeled
- 1/3 cup applesauce
- 1/4 cup almond milk
- 1 tsp pure vanilla extract
- 1/2 Cup dairy free chocolate chips
- 1/4 Cup chopped walnuts
- 1 ripe banana chopped
Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.
In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).
In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.
Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
Once fully cooled slice. Store in the fridge for up to 3 days. Makes 8-10 servings.
Bake for 36 minutes at 350F or until a toothpick comes out clean. Allow to cool in the pan for 15-20 minutes so it can firm up and set otherwise it will fall apart when you try to get it out.
Date-Sweetened Zucchini Brownies with Chocolate-Peanut Butter Frosting
- 1/2 cup pitted and chopped medjool dates
- 3/4 cup hot water
- 1/3 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup white whole wheat or whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/4 cup vegan sugar xylitol, stevia baking blend, or sweetener of choice (see note)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely shredded zucchini about 1/2 medium zucchini shredded in food processor
- 1/4 cup walnut pieces optional
- 1/2 cup vegan chocolate chips
- 3 tablespoons almond milk or other non-dairy milk
- 1 tablespoon natural peanut butter or other nut butter
Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
Combine the flour, cocoa, sugar or substitute, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
You can eat them plain or add the Chocolate-Peanut Butter Frosting:
Combine the chocolate chips, non-dairy milk, and nut butter in a small microwaveable bowl or the top of a double boiler. If microwaving, cook on high for 30 seconds, stir, and repeat microwaving and stirring for 10-second intervals, until frosting is smooth. In double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!
These brownies are much less sweet than traditional brownies, but you can make them sweeter by adding a little stevia extract to taste. Or, if you don’t mind sugar, increase the sugar from 1/4 cup to 1/2 cup.
Apple-Cinnamon Coffee Cake
Preheat oven to 350. Grease an 8" square or a round baking pan and set aside. Toss diced apples with 1 tsp cinnamon until well coated and set aside. In a large bowl, whisk flour, remaining cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk. Mix until almost combined, then add diced apples. Continue to mix, adding a little extra non-dairy milk if necessary. Pour batter into baking pan and use a spatula to evenly distribute batter. Arrange apple slices over top, a little overlap is okay. Mix 1/2 tsp cinnamon and 1 tbsp. sugar together until well combined then sprinkle over top of apples until well coated. Bake 35-50 minutes or until an inserted tooth pick comes out clean.
Notes: We make this often for brunch. We love all Happyherbivore.com muffin recipes too.
- 2 cups whole wheat pastry flour
- 2 tbsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 1 cup nondairy milk
- 1 whole apple, diced
- 1 whole apple, sliced
- 1 tbsp raw sugar
- 1/4 tsp cinnamon (to sprinkle on top)
Banana Almond Baked Oatmeal Cups (Vegan)
- 1/2 cup almond butter
- 1 1/2 cups mashed bananas 4-5 bananas + 1 extra banana, sliced
- 3 cups old-fashioned oats
- 1 1/2 cups plain unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup raw sliced almonds + extra for topping