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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious!
It was almost nine o’clock at night. The perfect time to whip together a batch of chocolate muffins, right? Well, that’s what I thought the other night as I started jotting down a rough draft of the recipe. (Am I the only one that likes to write “first drafts” of recipes and then “edit” them until I’m pleased? Sigh…I guess I write too much.)
My first objective was to create slightly sweet chocolate muffins for breakfast. The first try was a success. The muffins were moist and great for a light snack or breakfast. The next objective: chocolate dessert muffins. I added extra sweetener and more chocolate chips (why not?), and the end result was an extra moist and delightfully richer dessert version. I’ve shown how to make both kinds in the recipe below. Either way, they’re good, it just depends on your preference.
Double Chocolate Muffins
1 1/4 cup whole wheat flour
1/3 cup cocoa powder
1 heaping Tbsp of ground flaxseed (or more flour)
1 Tbsp baking powder
3/4 tsp salt
1 large ripe banana (or 1 1/2 small bananas)
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or 3/4 cup for dessert muffins)
2 tsp vanilla (increase to 1 Tbsp if using regular almond milk)
1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)
Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.
Oranges and chocolate–two of my favorite flavors–are combined to make this quick, delicious, and healthy snack.
Ingredients:
1/4 cup semi-sweet mini chocolate chips (I use Enjoy Life)
1 tsp coconut oil
1 orange, peeled and segmented
Directions:
Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.
Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).
Makes about 2 1/2 cups of hummus
*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.
These nutritious crackers highlight some of the seasons best tastes.
Ingredients:
2 cups oat flour
1 cup pecans
1/4 cup ground flax seed
2 Tbs chia seeds
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
generous pinch of cloves
2 Tbs olive oil
2 Tbs maple syrup
2 Tbs water
Directions:
Place the oat flour, pecans, flax seed, chia seeds, salt, cinnamon, nutmeg, and cloves in a food processor. Pulse for a few seconds until combined. Add the remaining ingredients and process until combined. The mixture will look crumbly, but should stick together when formed into a ball. You can add additional water if the dough is too dry. Place the dough on a baking stone and roll out to about 1/8″ thick. Cut the dough into cracker shapes using a pizza cutter. Bake at 350 degrees for 15-20 minutes, or until the edges are beginning to brown. Allow to cool on wire racks. Serve warm or at room temperature.
optional topping: guacamole (I make my own guacamole using this recipe)
Directions:
Roast the spaghetti squash for about 35 minutes (here is a great tutorial on how).
While the squash is roasting, combine the beans, diced tomatoes, seasoning, and onion in a pot and cook on medium low heat until heated through.
As soon as the spaghetti squash is done roasting, scrape out the flesh with a fork. Serve the beans over the spaghetti squash and top with guacamole if desired.
