I love these muffins! A basic banana batter topped with a walnut streusel that makes this more like a coffee cake than a muffin. Perfect with a morning cup of tea (or coffee). These store well in an airtight container for a few days. A super simple recipe to get your morning started 🙂
Author Veg Life Staff
Ingredients
1/4Cvegan Margarinesoftened
1/4Cvegan Sugar
1/4CApplesauce
3/4CMashed Ripe Banana
1/2tspVanilla
1CAll-Purpose Flour
3/4tspBaking Powder
1/4tspSalt
1/8tspBaking Soda
1/8tspCinnamon
FOR THE TOPPING:
1/4stick vegan Margarinemelted
2Tbl Walnutschopped
2Tbl vegan Brown Sugar
2Tbl All-Purpose Flour
Instructions
In a small bowl, mix together the margarine, walnuts, brown sugar and flour for the topping using your fingers until crumbly. Set aside.
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together the margarine and sugar. Add the applesauce and the vanilla.
Combine the flour, baking powder, salt, baking soda and cinnamon. Add to the creamed mixture just until moistened.
Spray muffin cups with cooking spray OR use paper liners. Fill 2/3 full with batter. Do not overfill.
Finish with a sprinkle of the topping mixture.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing from the pan.
I love these muffins! A basic banana batter topped with a walnut streusel that makes this more like a coffee cake than a muffin. Perfect with a morning cup of tea (or coffee). These store well in an airtight container for a few days. A super simple recipe to get your morning started 🙂
Author Veg Life Staff
Ingredients
1/4Cvegan Margarinesoftened
1/4Cvegan Sugar
1/4CApplesauce
3/4CMashed Ripe Banana
1/2tspVanilla
1CAll-Purpose Flour
3/4tspBaking Powder
1/4tspSalt
1/8tspBaking Soda
1/8tspCinnamon
FOR THE TOPPING:
1/4stick vegan Margarinemelted
2Tbl Walnutschopped
2Tbl vegan Brown Sugar
2Tbl All-Purpose Flour
Instructions
In a small bowl, mix together the margarine, walnuts, brown sugar and flour for the topping using your fingers until crumbly. Set aside.
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together the margarine and sugar. Add the applesauce and the vanilla.
Combine the flour, baking powder, salt, baking soda and cinnamon. Add to the creamed mixture just until moistened.
Spray muffin cups with cooking spray OR use paper liners. Fill 2/3 full with batter. Do not overfill.
Finish with a sprinkle of the topping mixture.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing from the pan.
2 cups (1 lb) butter, softened (sub vegan butter to make it vegan!)
1 cup confectioner's sugar
2 tsp vanilla extract
3 cups all purpose flour
1 cup cornstarch
1 1/3 cup mini chocolate chips
1 cup dried cranberries, chopped
Instructions:
Preheat oven to 300° F.
In a separate bowl, combine flour and cornstarch. Set aside.
Using your stand-mixer with your beater blade (or in a large bowl) beat together the butter and the sugar until light and fluffy. Mix in vanilla.
Add the flour mixture into the butter mixture until smooth.
Stir in chocolate chips and cranberries to the cookie batter.
Using a small cookie scoop, scoop dough and drop onto ungreased or parchment-lined cookie sheets. Press down to flatten (these don't spread) Bake 25-30 minutes (adjust to about 18-20 minutes if baking in convection oven).
Remove from oven and transfer to wire racks to cool completely.
I just got back from a trip to Miami and North Carolina where I ate copious amounts of food and baked way too many cookies for Tony.
I’ll admit that I’m eager to get back into my workout and normal eating routine. Do you ever crave consistency after being away from home for a while? I know I do. My friend (and fellow blogger) Maegan and I ate nearly every sweet treat we could find in Miami; from coconut cake shakes (OMG) and coconut pecan chocolate chip cookies to crunchy brownie brittle and 2AM insomnia cookies. Hey, you only live once and you better do it right if you’re in Miami!
Every time I attend a food conference or travel in general, I know I’m going to be eating way too much so I pack my workout DVDs. This time I decided to bring my dumbbells. FYI: TSA doesn’t like when you bring dumbbells onto planes because they are considered ‘club like’. Oops. Sometimes you gotta do what you gotta do though, right?
I’m never embarrassed to whip out my weights and take a workout break when everyone else is out and about. I know what’s important to me and my well-being. I also pack bento lunch boxes for the plane when I’m traveling; this helps me to make sure I’m eating healthy since it can be difficult to find decent airport food.
Speaking of food and traveling, my next adventure will be to New Mexico over Memorial Day weekend. I’ll be visiting my adorable Grandparents who probably love food more than me. Gloria (my grandma) makes about four homemade scratch recipes per day. Seriously have you made her buttermilk waffles yet? Incredible.
I’m actually a little terrified as I have a feeling she’s going to to be 10x more eager to bake with me. We’re kind of two peas in a pod in that way though; always trying to come up with new ideas. I suppose it’s a good thing that I’ve already packed several Jillian Michael’s DVDs and of course, there’s ZUMBA. She’s kind of obsessed with it.
Since my Grandpa loves banana bread so much, I’m hoping to bake him a batch of these healthy bars. I absolutely can’t get enough of them. Remember my banana bread oat bars that I made a few months ago? These are very similar, except with extra chocolate love.
I made around five batches to ensure that they’re perfect. I do want to note that these a little bit on the verge of a brownie and a chocolate cake bar. They’re super chewy and have a wonderful texture, but aren’t necessarily fudgy and rich. I’m not kidding, there were a few nights where I ate around four for dinner paired with a big glass of Blue Diamond chocolate almond milk (my fav).
You’ll find that nearly anyone will be able to enjoy these bars, even my grandpa who loves his sweets. They’re vegan, gluten free, low calorie, but still nutritional dense and full of good for you carbs. And can you believe that one bar is only around 93 calories? Pack them for a 3pm sweet snack or give them to your kids to munch on. Or just eat them all yourself (recommended).
I like using maple syrup in this recipe, but honey will leave you with a bit of a sweeter bar. To make them your own try folding in coconut, walnuts or pecans, a swirl of peanut butter, or a special artisan chocolate. I’ve seen you get creative with my recipes before, and I expect nothing less with these.
Tag your creations #ambitiouskitchen on Instagram! xo
Salted Dark Chocolate Coconut Almond Protein Candy Bars
Peanut Butter Cup Protein Bars + video!
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The Ambitious Kitchen Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Banana Bread Oat Bars {vegan and gluten free}
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Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
ServesServes 16bars
Double Chocolate Banana Bread Bars — healthy enough to enjoy for breakfast! Best served warm with a sprinkle of sea salt on top.
Ingredients
1cupgluten free oats
1/2cupunsweetened cocoa powder
1/2teaspoonaluminum free baking powder
1/2teaspoonbaking soda
3medium to large ripe bananas
1teaspoonpure vanilla extract (gluten free, if desired)
1/4cuphoney (agave nectar or maple syrup if vegan)
1/3cupvegan chocolate chips
For chocolate drizzle:
2tablespoonschocolate chips (vegan, if desired)
Instructions
Preheat oven to 350 degrees F. Spray 9×9 inch baking pan with nonstick cooking spray.
To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Transfer oat flour medium bowl; whisk in cocoa powder, baking powder, and baking soda; set aside.
Place bananas, vanilla, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips to a microwave safe bowl. Microwave on high in 30 seconds intervals until chocolate is melted; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!
Recipe Notes
Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.
Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.
Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!
Bars are best served warm and extra ripe bananas are best to use in this recipe.
This past Saturday morning, I slept in for the first time in a very long time. Although four gin and sodas from the night before contributed to such an occasion, I was happy to take one for the team and enjoy a slight hangover I hadn’t felt since my mid thirties. We sometimes need strong reminders we can’t go raging at the bar as hard as in our young adult days.
I eventually awoke with an incredible craving for something sweet. Stumbling out of bed to see what ingredients I had for pancakes, I remembered I had thrown up a little in my mouth at 3 am and ran to the bathroom in case more was to follow. Ewwwwwwwwwwwuah…..I could’ve drowned in my own vomit, you guys. . . .from four measly drinks. FOUR DRINKS. And, I don’t even remember walking back to bed after that…I simply cannot party like a rock star anymore.
After I brushed my teeth (you’re welcome), I finally gathered my ingredients and bearings together to satisfy my hangover’s sweet craving. I had made a batch of granola earlier in the week so, I used it along with fresh blueberries to top my pancakes. They were just what I needed to snap out of the sleepy headache-y funk I was in. And, they were Brandon and Lil’ Rog approved…I am certain you will love them too!
Print
3 cups rolled oats
1 cup pecans, whole or pieces
1/2 cup pumpkin seeds, salted or unsalted
1 cup whole almonds
1 tbsp poppy seeds
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1/4 cup organic maple syrup
1/4 cup brown sugar
1/3 cup canola oil
2 tsp almond extract
1 1/2 cups whole wheat flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp organic pure cane sugar
1 1/2 cups almond milk
3 tbsp vegan butter (such as Melt), melted
olive oil for black cast iron skillet
1 cup fresh blueberries
powdered sugar for dusting
maple syrup for drizzle
Preheat oven to 350 degrees For Granola, combine oats, nuts, and seeds in a large mixing bowl. In a smaller mixing bowl, whisk together the salt, cinnamon,syrup, brown sugar, oil, and extract until creamy. Stir the cinnamon mixture into the oats and nut mixture until fully coated. Spread granola out onto a baking sheet lined with parchment paper and bake for 20 minutes or until you can smell the cinnamon. Remove from oven and set aside to cool. Keep oven on warm setting. For Pancakes, Combine flour and the next five ingredients into a separate mixing bowl. Whisk together until batter is smooth. You may need to add a little more almond milk if consistency is too thick. Heat cast iron skillet over medium high heat. Add a small amount of oil onto the hot skillet and smudge it in with a paper towel. Using a soup ladle, pour and spread batter to form a pancake. Let it cook for about 30 seconds or until bubbles rise to the top of the pancake then flip it over to cook the other side. Repeat with the rest of the batter then keep pancakes warm on baking sheet in oven until ready to serve. Top pancakes with syrup, blueberries, and powdered sugar
This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.
Submitted by chefcs
Published on July 10, 2019
Total Time:
4 hrs 10 mins
Yield:
65 3-ounce portions
Cook Mode (Keep screen awake)
Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 65 servings
2cupsvegetable oil, or more to taste
1cuplemon juice, or more to taste
2bunchescurly-leaf parsley, roughly chopped
¼cupsalt
8clovesgarlic, chopped
2tablespoonsground black pepper
5poundswhole fresh mushrooms, thinly sliced
Directions
Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
Cook’s Notes:
After mushrooms are in the dressing, taste it, as it may need more lemon or oil. It really depends on your personal preference, however it should be slightly tart.
If you are using button mushrooms, leave them whole.
Nutrition Facts (per serving)
70
Calories
7g
Fat
2g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 65
Calories 70
% Daily Value *
Total Fat
7g
9%
Saturated Fat
1g
6%
Sodium
3mg
0%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
2%
Total Sugars
1g
Protein
1g
2%
Vitamin C
5mg
6%
Calcium
5mg
0%
Iron
0mg
2%
Potassium
130mg
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Vegan Mushroom Salad
Photo by Allrecipes Member
Photo by
B Tario
Fast and easy to make and best of all… delicious! This is a perfect small side that has great flavors from the lemon and garlic that pair well with the mushrooms.
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