07 Feb 2017
Guest Blog Posts, Vegan Recipes
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Vegan Banana Crumb Muffins

Vegan-Banana-Crumb-Muffins

Anna’s Easy-Peasy Vegan Recipe Pick: Vegan Banana Crumb Muffins

This week’s featured easy vegan recipe is by the Minimalist Baker and it’s one of my all time favorite treats, in part because you make everything in one bowl so clean-up is a breeze! My boyfriend is a big fan as well. When I made them, I made a few adaptations, which I will put in parenthesis after the original ingredients. I consider these a “weekend brunch treat” as part of my healthy vegan diet plan because they have some sugar in them. During the week, I like to keep my breakfasts whole foods-based (I drink a lot of Super Food Smoothies)!

Prep time: 
Cook time: 
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Author: Minimalist Baker

Recipe type: Breakfast

Serves: 11
INGREDIENTSVegan-Banana-Crumble-Muffins-minimalistbaker.com_
Muffins:
  • 2 flax eggs
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • heaping 1/2 cup brown sugar, packed
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted (I used coconut oil)
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, and 1/2 cup spelt flour)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped (optional)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all purpose flour (I used spelt flour)
  • 2 Tbsp vegan butter (such as Earth Balance)
INSTRUCTIONS:
  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Would love to hear if you agree with me about how easy and delicious these vegan muffins are, and if you made any other substitutions that worked well!

– Anna

 

21 Feb 2015
Guest Blog Posts, Vegan Recipes
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Vegan Quinoa, Broccoli, and Kale Curry

Vegan-quinoa-broccoli-kale-curry

I chose to feature this vegan Quinoa, Broccoli, and Kale Curry recipe by Yasmin Fahr because it is, as she describes, a “One-Pot Wonder!”

This easy vegan recipe is simple, highly nutritious, and extremely satisfying. Quinoa, broccoli, and kale are all super foods packed with loads of vitamins, minerals, and protein. And cumin is not just another spice… it’s also thought to aid in digestion and is high in magnesium and iron. So eat up and enjoy!

About This Recipe

YIELD:Serves 4
ACTIVE TIME:30 minutes
TOTAL TIME:30 minutes
THIS RECIPE APPEARS IN:One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry
RATED:

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper (I use Celtic sea salt)
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)

Procedures

  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

 

Photograph: Yasmin Fahr