Ⓥ Vegan Kitchen: Apple Cinnamon Pulp Muffins! Ⓥ

I cannot believe how amazing these turned out! Another experiment using the leftover pulp from juicing, this timing using just apple pulp. Of course, you would need a juicer for this recipe, or else a friend who is willing to give you there fresh juice pulp. But if you don't have a juicer I highly recommend getting one anyway. ;)

These are sugar-free, gluten-free, flour-less, vegan (of course), and sooo good for you and absolutely delicious! Who knew you could get such a moist perfect little muffin that is oh-so good for you and free of the most common allergens! 

I think this is now my favorite muffin recipe! :) 

Apple Cinnamon Pulp Muffins:

1 medium Apple (cored and chopped into slightly smaller pieces)

1 ripe Banana

1 cup Dates

1 cup Apple Pulp (from a juicer)

2 tsp Cinnamon

1 tsp Vanilla Extract

1/2 cup Almond Butter

2 cups Oats

1/4 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Now there's a particular method that works better here for making this a perfect texture so bare with me, it sounds more tedious than it actually is ;)...

Preheat oven to 325°.

In a food processor, process the apple until "mushy." Add the Banana, process again. Add Dates (you guessed it!) process again--don't be scared if the dates make your food processor jump a bit ;). Add the Apple juice pulp and process again. 

Add the Almond Butter, Cinnamon, and Vanilla and process one more time until the mixture is pretty smooth. 

In a medium mixing bowl, combine the oats, salt, baking soda and powder. Stir in the other mixture until well-combined and you get a "batter" like consistency--just keep in mind that these are not regular muffins so the consistency will be different, they should hold together but still be quite moist. 

Lightly oil a muffin tray. Pour batter into tray and bake for approximately 18-20 minutes--until you can stick a toothpick in it and it comes out clean. 

Now OCD people may cringe but this made 11 muffins, one poor little spot was left alone. ;)

These are fabulous and I hope you enjoy them as much as me and my husband did! 

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Ⓥ Vegan Kitchen: Flour-less "Muffins" Ⓥ

My lovely husband threw this recipe together randomly one afternoon. It was one of those make-as-you-go things, with no pre-meditating or anything, just decided to go for it. I was skeptical, knowing he'd just thrown it all together--without even measuring anything out! The second batch I made with his help, making sure to measure everything out so that I could share this lovely recipe with all of you. :)

They are sooooo yummy I can't believe it! As usual, wheat-free, gluten-free (use gluten-free oats), and Vegan!! :) 

Flour-Less Muffins:

3 Apples, cored and cut into a few pieces. 

1 cup Dates (pitted)

1/2 cup Peanut Butter

1/4 cup Flax seeds

1 tsp Cinnamon

1/4 cup Carob Chips

2 1/2 cup Quick Oats

1/4 tsp Baking Soda

1/4 tsp Baking Powder

In food processor, process 2 apples until a more gritted texture is achieved. Add the dates and process again. Add peanut butter and cinnamon, process until a thick paste-like texture is achieved. 

Pour processed mix into a large mixing bowl with the Oats, Flax, Baking Soda, and Baking Powder and stir until mixture is a "batter" like consistency. 

Process last Apple into small "chunks." Add to batter. Add the Carob Chips. Mix again. 

Lightly oil Muffin Tray and pour mixture into tray. 

Preheat Oven to 325° and bake for approximately 20 minutes, increading temperature to 350° at about 12 minutes. (these will rise only a little bit as lots of gluten-free stuff). 

Makes approx. 7 Muffins. 

Sorry, this recipe makes a strange number, you can double the recipe depending on how big your muffin tray is and have bigger muffins or make smaller ones or be strange like me and have a strange number ;)

Either way, these muffins are sooooo good, and healthy at that! ^_^

Enjoy!

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Ⓥ Vegan Recipes: Banana Carob Oat Muffins Ⓥ

My first recipe on this blog! ;) ...

Yummy Muffins!

These are Vegan & Gluten Free as most of my recipes are due to all the insane allergies I have ;p 

You can make adjustments to this recipe however you'd like. If you can have other flours that you'd prefer then go for it. I've used barley flakes instead of oats in this recipe if you have a strong gluten allergy.

Banana Carob Oat Muffins

(Dry Ingredients)

3/4 cup of Brown Rice Flour

3/4 cup of Buckwheat Flour

1 cup of Oats (or any flake cereal of your choice)

1 tablespoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Carob Powder (or cocoa powder)

(Blended Ingredients)

1-2 Banana(s) (the riper the better)**

3/4 cup Rice Milk (or any other non-dairy milk)

1/3 cup Olive Oil (or any other oil or melted vegan margarine)

1 teaspoon Vanilla

1 teaspoon Cinnamon

just under 1/2 cup of Agave Nectar 

**Agave Nectar is sweeter than other sweeteners, if you are using other sweeteners then use 1/2 cup. 

**(I have made this recipe with both one and two bananas. If you want extra banana flavour use 2 and use a tad less milk)**

Mix the "Dry Ingredients" together in a large mixing bowl until well mixed. Then...

Blend the "Blended ingredients" together in a blender or food processor until the bananas are nice and pureed.

Add blended ingredients to the dry ingredients and mix everything together until very well mixed. 

Pour in lightly oiled muffin tray and bake at 350 for approx 20 mins. 

And voila Yummy Healthy Muffins!

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