By Jen, on May 29th, 2011%  
Adding chocolate chips to the batter makes these whole wheat banana muffins a real treat. For extra flavor, add a handful of toasted chopped hazelnuts or almonds. (egg-free, dairy-free, vegan recipe)
Vegan Banana Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup mashed very ripe bananas
1/4 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. (Or, coat muffin cups with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Tip: You’ll need 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.
Recipe Link: Vegan Banana Bread
Product Links:
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
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By Jen, on May 8th, 2011% 
These whole wheat muffins are packed with healthy ingredients like carrots, raisins and sunflower seeds. They make a hearty breakfast or snack. (egg-free, dairy-free, vegan recipe)
Vegan Carrot Raisin Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup finely shredded carrot
1/4 cup organic canola or safflower oil
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla
1/4 cup golden or dark raisins
1/4 cup shelled raw sunflower seeds
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Spray paper baking cups lightly with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, carrot, oil, applesauce and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in raisins and sunflower seeds. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Recipe Links:
Carrot Spice Muffins from Fat Free Vegan Kitchen
Vegan Banana Bread
Product Links:
Vegetarian Times Magazine Subscription
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By Jen, on February 19th, 2011% 
I’ve been adapting some of my favorite recipes for baked goods, working to convert them to vegan recipes. My latest project was to veganize whole wheat pumpkin bread. After 4 or 5 tests I think I got it right. Here’s my recipe for vegan pumpkin bread. It’s made with 100% whole wheat flour and is sweetened with sucanat, a natural sugar. (dariy-free, egg-free recipe)
Vegan Pumpkin Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
3/4 cup sucanat or packed dark brown sugar
1 cup canned pure pumpkin
1/3 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup chopped toasted pecans or walnuts
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, mix flour, baking powder, salt, baking soda, cinnamon, ginger and cloves. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts. Spread batter evenly in pan.
Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)
Recipe Links:
Vegan Pumpkin Walnut Bread from Joy the Baker
Vegan Pumpkin Smoothies
By Jen, on December 22nd, 2010% 
Baking with 100% whole wheat flour can be tricky, often resulting in heavy or dry baked goods (the hockey puck principle). Baking is a science and an art, and with the right tweaks you can make healthy and tasty whole wheat muffins and quick breads. But, what happens when you throw vegan into the mix and can’t rely on dairy and eggs? Baking without eggs, butter and milk turns the science upside down- so I’ve been learning the new science of vegan baking. I tested and retested this vegan banana bread recipe, trying it with ingredients like applesauce and flaxseed to replace the dairy and eggs. In the end I liked the simple approach the best. Adding extra banana plus soymilk and vinegar (sour soymilk) keep the loaf together, and make it moist and delicious.
Vegan Banana Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 cup unsweetened soymilk
1 teaspoon apple cider vinegar
1/2 cup sucanat or packed dark brown sugar
1 1/2 cups mashed very ripe bananas
1/4 cup canola or safflower oil
1 teaspoon pure vanilla
1/2 cup chopped toasted nuts (almonds, walnuts or pecans)
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts. Spread batter evenly in pan.
Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)
Tip: You’ll need 3 large or 4 medium bananas for this recipe. Use very ripe bananas for the best flavor.
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
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