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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By Jen, on July 25th, 2010%
Zucchini has a way of piling up at the end of summer. Baking zucchini muffins and zucchini bread is a great (and tasty) way to make use of all that squash. Here’s a healthy zucchini nut muffin recipe made with whole wheat flour instead of white flour and yogurt in place of part of the oil. For a flavor boost, add a handful of golden raisins, dried cranberries or miniature chocolate chips.
Whole Wheat Zucchini Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola or safflower oil
1 cup finely shredded zucchini
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts. 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
Storage Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
Recipe Links:
Whole Wheat Banana Muffins
Vegan Zucchini Bread
Product Link:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
By Jen, on February 15th, 2010%
What’s the secret for baking whole wheat muffins that actually taste good? According to Mark Bittman of The New York Times there are 3 secrets to a better tasting muffin.
 Whole Wheat Banana Nut Muffins
- Use whole wheat pastry flour, which is ground finer than regular whole wheat flour, for a “lighter crumb”. (I bake with regular whole wheat flour and get good results.)
- Add fruit or vegetable puree like banana, pumpkin, apple or zucchini to add moisture and flavor.
- Mix the batter just until combined. Overmixing can result in a tough muffin.
Try this banana muffin recipe and you’ll agree whole wheat muffins can taste good.
Whole Wheat Banana Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
1/4 cup old fashioned rolled oats
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
Bake 20 to 25 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: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
Recipe Link:
Whole Wheat Banana Bread
Product Link:
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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!
All text and photos © 2009-2011 Food Fix, LLC
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