Banana Cinnamon Streusel Muffins

 

I had no idea what streusel actually consisted of until I made these muffins. In case you didn’t know, streusel is the crumbly topping that is sometimes found on pastries and deserts, and is typically made from butter, flour, and sugar (it is so so delicious). I decided to try making my own batch of streusel type muffins that are gluten free, dairy free and vegan. If you’re a banana fan and are intrigued by trying to make your own streusel topping, then these guys are perfect for you to try. The end result is a sweet, cinnamony muffin topped with a yummy crumbly topping. The ingredient list for these muffins is lengthy but that’s only because they are packed with goodness.

Ingredients:

For the muffins:

-1 cup all purpose gluten free baking flour
-1/3 cup millet flour (you could also use almond flour)
-2 tbsp group chia seeds
-1/2 tsp baking soda
-1/4 tsp salt
-1/3 cup dark brown sugar
-1/2 tsp cinnamon
-2 ripe bananas
-1/3 cup agave
-1/2 tsp vanilla
-1/2 cup melted coconut oil
-2 tbsp almond milk (or soy, coconut, rice)

For the streusel:

-1/2 cup all purpose gluten free baking powder
-3 tbsp brown sugar
-1/2 tsp cinnamon
-Handful of gluten free oats – about 1/2 cup (optional but recommended!)

Directions:

1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients into a bowl and mix all together (flour, chia, baking soda, salt, cinnamon and brown sugar).

3. Combine the wet ingredients into a bowl and mix together (bananas, agave, vanilla, almond milk, melted coconut oil). Make sure the bananas are nicely mashed up.

4. Combine the wet and dry ingredients together and mix until a nice batter forms. 

5. Pour the batter into a muffin tray. Make sure the tray is sprayed with oil, or alternatively you can use muffin/cupcake liners. 

6. Put the tray aside and begin making the streusel. It is so easy! Just combine the flour, sugar, cinnamon and oats into a bowl and mix all together until a thick batter forms. Place a spoonful of the streusel on top the batter. 

6. Bake at 350 degrees for 24 minutes, or until the sides turn golden brown and a toothpick comes out clean. 

This recipe makes 12 delicious streusel muffins.

The Healthy Cupcake with Chocolate Frosting

I definitely have a soft spot for vanilla cupcakes. These gluten free and dairy free cupcakes that I have made are not as fluffy as your typical cupcake but then again, they aren’t made from garbage! These are wholesome, more filling, and have a light hint of sweetness to them.  Top them off with some awesome home made chocolate icing (plant based ya’ll) and you have yourself a guilt-free treat.

Ingredients:

-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar (or brown sugar)
-1 egg
-3 tbsp. agave nectar
-1/3 cup melted coconut oil
-1 tsp. vanilla extract

Directions:

1) Preheat the oven to 350 degrees.

2) Place and mix the dry ingredients into a bowl: flour, baking soda, baking powder and coconut sugar.

3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla.

4) Mix the wet ingredients into the dry ingredients and mix all together.

5) Place the batter into muffin tins. I recommend using cupcake liners. Bake for 16 minutes or until toothpick comes out clean.

6) Remove the muffins and allow them to cool before icing and decorating. I topped mine off with chocolate icing (see recipe below) and shredded coconut flakes.

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This recipe makes six large muffins.

Chocolate Icing

I love icing. Always have, always will. And it will forever give me a tummy ache upon eating it, which is why it was necessary for me to come up with some sort of yummy alternative. I’ve heard of people making this type of plant-based frosting before so I decided to try it out. The first couple times were unsuccessful (to say the least), but I have finally figured it out. The next time you bake cupcakes and need frosting, absolutely do not buy something pre made in a can! Invest in some healthy cacao powder and agave and make this wholesome version instead.

Ingredients:

-1 ripe avocado
-1/4 cup raw cacao powder
-1/4 cup agave nectar

Directions:

1) Place the 3 ingredients in a food processor and blend until smooth and creamy. It should look like a rich, dark chocolaty frosting. If it’s not sweet enough for you, you can add in some more agave.

Sweet Green Pudding

This is my go-to snack when I come home from a hot yoga class. This plant-based pudding is light, simple, and sweet. I love that it’s such a healthy and satisfying snack, yet can be made in a matter of minutes. 

Ingredients:

-1 fresh ripe banana
-1 fresh ripe avocado
-2 heaping teaspoons of honey (or agave nectar)
-3/4 cup almond milk (or coconut, soy)
-Pinch of cinnamon

Directions:

1) Remove the skin and pit from the avocado and place the meat into a blender. Add in the banana, cutting it up in coins. Drizzle in your honey and almond milk, and throw in a pinch of cinnamon. Blend until thick and smooth. 

Vanilla Raspberry Glaze Cupcake

I still don’t know if this technically qualifies as a cupcake. I think it’s more of a cross between a cupcake and a muffin. Regardless, it was delicious. It’s more dense than your average cupcake which makes it a more satisfying treat, and overall it’s pretty virtuous and simple to make. The glaze is the perfect touch, and aren’t they just so gorgeous? I love them.

Ingredients:

-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar (or brown sugar)
-1 egg
-3 tbsp. agave nectar
-1/3 cup melted coconut oil
-1 tsp. vanilla extract
-Handful of raspberries

Directions:

1) Preheat the oven to 350 degrees.

2) Place and mix the dry ingredients into a bowl: flour, baking soda, baking powder and coconut sugar.

3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla.

4) Mix the wet ingredients into the dry ingredients and mix all together.  If you want to have raspberries in your cupcakes, you can gently fold in a handful.

5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Place a couple fresh raspberries onto the wet batter. Bake for 16 minutes or until toothpick comes out clean.

6) Remove the muffins and allow them to cool before icing. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes.

Lemon Poppy Seed Cupcakes

This recipe is one that I am most proud of, because these little lemon poppy seed cupcakes are so light and tasty and lemony delicious. I usually don’t add much refined sugar but I decided to glaze these babies and top them off with some fresh lemon zest, which really makes them look rustic and delectable. If you’re a lemon fan (or a cupcake fan) I highly recommend these virtuous cupcakes…this one is definitely a favourite of mine!

Ingredients:

-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar
-1 egg
-1 tbsp. agave nectar
-4 tsp. fresh lemon juice
-1 tsp. fresh lemon zest (and more for toppings)
-1/4 cup melted coconut oil
-1 tsp. vanilla extract
-1 tbsp. poppy seeds

Directions:

1) Preheat the oven to 350 degrees.

2) Place the dry ingredients into a bowl: flour, baking soda, baking powder, sugar and lemon zest.

3) Place the wet ingredients into a bowl: egg, agave, lemon juice, coconut oil and vanilla.

4) Mix the wet ingredients into the dry ingredients. Pour in the poppy seeds and mix all together.

5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Bake for 16-17 minutes or until toothpick comes out clean.

6) Remove the muffins and allow them to cool. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes. Top with fresh lemon zest for colour.

This recipe makes 6 large lemon poppy seed cupcakes.

Coco-Flax Cookies feat. Goji-Berries

I already know what you’re thinking – this list of ingredients is intensely long.  It may be a tad on the lengthy side, but I promise you that these coconut cookies are tasty enough to make your vegan hating friends see the light. Not only are these bad boys light and fluffy, but they are super tasty and perfectly coco-nutty in flavour. Add in some goji-berries and cinnamon and you have a yummy cookie rich in super foods.

Ingredients:

 -1 egg (or egg replacer)
-1/2 cup coconut sugar (or brown sugar)
-1/2 cup coconut oil
-2 tbsp. agave (or maple syrup)
-1 tsp. vanilla
-1/3 cup coconut milk (or soy, almond, rice)
-1 cup brown rice flour
-1/2 cup almond flour
-1/3 cup ground flax seeds
-1 tbsp. arrowroot starch
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup carob chips (or dark chocolate chips)
-1/4 cup goji berries
-1/4 cup sweetened shredded coconut
-Cinnamon (optional but recommended)

If you’re nuts for nuts, substitute or add them in as well! Anything goes here. 

 

Directions:

1. Preheat oven to 375 degrees.

2. Mix egg, coconut sugar, agave, coconut milk, and vanilla in a bowl. Mix in softened coconut oil and whisk together.

3. In a second bowl, mix together the dry ingredients: brown rice flour, almond flour, ground flaxseeds, baking soda, arrowroot starch and salt.

4. Add the wet ingredients to the dry ingredients and stir, while adding in your goji berries, shredded coconut, and carob chips.

5. Scoop up batter by the spoonful and place them on parchment paper on a baking tray. If you’re a cinnamon junkie like me, dash with cinnamon before baking.

6. Bake for 12 minutes.

 

This recipe makes about 20 little baby cookies.

Easy Oatmeal Chocolate Chip Cookies

This recipe is a gem, and great for when you don’t have a ton of time (i.e., you forgot your friend’s birthday and/or are too cheap to buy them a real present). These cookies are gluten-free, vegan, 100% delicious, and actually look like real cookies. The end result is a cookie that is crisp, sugary, and delicate.

Ingredients:

-1 cup gluten free brown rice flour
-1/2 cup gluten free oats
-1/3 cup coconut oil
-1/2 cup agave nectar
-1/3 cup carob chips (or raw cacao nibs, or dark chocolate pieces)
-1/2 tsp. baking soda
-1/4 tsp. sea salt
-1/2 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix the flour, oats, baking soda, and salt in a bowl.
3. Whisk the softened coconut oil and agave in a second bowl.
4. Pour the wet ingredients into the dry ingredients and fold in the carob chips.
5. Place spoonfuls of dough onto a baking sheet and bake for 15 minutes.  Make sure they are spread apart – these baby’s expand big time!
6. Let cool before handling as they are delicate when hot.

This recipe makes about 12 cookies.