Vegan Chocolate Chip Muffins

Here we are, once again, with yet another vegan baking recipe. I am really on a kick! These are fabulous, moist little muffins, and you could certainly replace the chocolate chips with blueberries or something else equally delicious. Though these have banana in them, they have more of the texture, taste, and consistency of a typical muffin than of banana bread.  Makes about 12 muffins.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 2/3 cup soy milk
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/3 cup canola oil
• 1 banana, mashed (the riper the better)
• 1 tsp. vanilla
• 6 ounces vegan semi-sweet chocolate chips (or more, if you’re really feeling decadent)

Preheat oven to 400^oF. Grease 12 muffin cups. In a large bowl, stir together flour, baking powder, and salt. In a separate bowl, combine soy milk, canola oil, sugars, banana and vanilla. Make a well in the center of the dry ingredients and add milk mixture. Stir until just combined. Gently mix in chocolate chips. Evenly distribute batter between muffin cups and bake for 15 to 20 minutes until a toothpick comes out clean. Place tin on wire rack and cool for 5 minutes before removing.

Enjoy with a clean conscience. 🙂

Vegan Cocoa Brownies

These are ultra easy, extra fudgy, mega yummy brownies you can whip up in a matter of minutes. Nom, nom, nom. Here, flax serves beautifully as an egg replacer.

Ingredients:

1/2 cup canola oil
2/3 cup water
1 2/3 cup sugar
2 tbsp ground flax seed combined with 6 tbsp. water and let sit several minutes
2 cup unbleached flour
2/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
½ cup chocolate chips

Instructions:

Preheat oven to 350oF. Combine canola oil, water, sugar, and flax mixture and mix well. Add dry ingredients and chocolate chips and gently stir until incorporated. Poor into greased baking pan. Bake 25-35 minutes (in my oven, that is), until top is firm. A toothpick inserted should not come out clean, but should have a few clumps on it.

Enjoy!

Scrumptious Vegan Banana Bread

Luckily for us, bananas replace eggs beautifully in many sweeter baked concoctions. This, of course, makes banana bread wonderfully easy to veganize. The following is a simply scrumptious, long loved, easy to whip up vegan banana bread.

Ingredients:

• 1/4 cup soy milk (or other nondairy milk)
• 1 tsp vinegar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 3-4 ripe bananas, mashed

You can also add a pinch of cinnamon or a few handfuls of chocolate chips to the batter, if you are in the mood for that sort of thing.

Instructions:

Preheat oven to 350oF. Oil a single loaf pan. Mix together the soy milk and vinegar and set aside. In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl combine the sugar and canola oil. Beat thoroughly. And vanilla and the bananas to the sugar oil mixture and mix. Add all wet ingredients (including the soy milk mixture) to the dry ingredients and mix together gently. Pour batter into loaf pan and bake about 45 minutes, until top is golden brown. Allow to cool ten minutes before removing from pan. Enjoy!