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 April 3rd, 2011% 
I love starting the day with a bowl of warm breakfast cereal. Hearty and soothing- it fills me up and curbs my hunger. But, I don’t always have the time to make a pot of steel cut oats or fresh simmered breakfast quinoa. I can spare 2 minutes…so Almost Instant Breakfast Quinoa is my hot cereal of choice.
It’s ready in a snap because this breakfast quinoa recipe starts with cooked quinoa. I often have a bowl of cooked quinoa in the fridge to use for quick dinners like quinoa salad, or to serve with baked tofu or steamed veggies. Turns out, it’s also great for breakfast.
Here’s an easy recipe for breakfast quinoa. First, you’ll need to make a pot of quinoa. Do this the night before.
How to Cook Quinoa
1 cup quinoa
2 cups water
Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.
Next, transfer the cooked quinoa to a storage container. Cover and refrigerate until breakfast time. After a good night’s sleep, get up and make a bowl of breakfast quinoa.
Almost Instant Breakfast Quinoa
2/3 cup cooked quinoa
1/3 cup unsweetened almond milk or soymilk
Pure maple syrup, sucanat or brown sugar
Desired toppings such as fruit, nuts, seeds and spices
In a 2-cup microwave-safe bowl combine quinoa and almond milk. Microwave on HIGH power for about 1 minute until hot and steamy. Sweeten to taste with maple syrup. Add desired toppings. Makes 1 serving.
Topping ideas for breakfast quinoa:
- Mango, almonds, coconut and cinnamon
- Blueberries, raspberries, walnuts and ground flaxseed
- Diced fresh apple, banana slices and peanut butter or almond butter
- Dried cranberries, golden raisins, pistachios, cinnamon and ginger
Recipe Link:
Breakfast Quinoa from Martha Stewart
Product Link:
The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet (by Alicia Silverstone)
By Jen, on November 13th, 2010% 
Granola is one of those things that’s so easy to make, once you try it you’ll wonder what took you so long to come around. Here’s an easy recipe for homemade granola. It’s lightly sweetened with pure maple syrup and spiced with cinnamon and a touch of ginger. Delicious topped with fresh sliced banana or dried fruit and a splash of soymilk.
Maple Almond Granola
2 cups old-fashioned rolled oats
3/4 cup raw almonds or walnuts
1/2 cup raw sunflower seeds (shelled)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon coarse (Kosher) salt
1/3 cup pure maple syrup
1 tablespoon canola or safflower oil
Preheat oven to 300 degrees.
Place oats, almonds and sunflower seeds in a large bowl. Sprinkle with cinnamon, ginger and salt; stir to combine. Drizzle with maple syrup and oil; stir well.
Spread oat mixture on large rimmed baking sheet (15- x 10-inch). Bake 30 minutes, stirring after 15 minutes. Bake 5 to 15 minutes more or until toasted, stirring every 5 minutes. Transfer granola to a large bowl or spread on large piece of foil; cool completely. Store in an airtight container.
Makes about 3 1/2 cups
Tip: Dried fruit like golden raisins or dried cranberries are the perfect addition to this granola. Add dried fruit just before serving. Storing granola with dried fruit can cause granola to soften.
Similar Recipe: Great Granola
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
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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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