Healthy Holiday Applesauce Muffins!

Hi everyone! I hope the holidays haven’t burnt you out yet and your still thriving. This time of year has many if us feeling depleted. It’s the shopping, events, decorating, cooking, entertaining and it gets so tiresome.

We also tend to over indulge in goodies and other foods this time of year. We all do it no matter how healthy we are. It’s also a very social time of year with all the gatherings. I think we should enjoy dessert and good food with loved ones. After all we don’t see them all the time.

I do find that in order for me to stay on track with my health goals however that I need that back up treat that’s legit healthy though. It’s gotta taste great but still be healthy. I know I’m asking for a lot here but it’s possible. I need that balance so keeping the healthy treat around the house makes me feel better. I’ll reserve my super indulgent holiday eating for when I’m out with family & friends.

The day I came across Dr. Neil Bernard’s recipe was probably one of the best days ever! It was an old recipe from a weightloss book that he wrote long ago. I only picked it up at a thrift shop because it was written by him and he is all about the oil free cooking too. I practically did the happy dance when I came across it. Yes I still modified the original recipe but the bones of the recipe remained the same. For that I’m thankful to him!

It’s such a simple recipe and it uses only a handful of ingredients. Again I can say “thank you Dr. Bernard!” Simple recipes using few ingredients are my way of life! I’m a mom of five and I don’t have extra time! I work 12 hour shifts in a hospital so again this girl has no extra time to spare! Anything that makes my life easier I’m down for.

I’ve tried this Applesauce recipe with and without raisins and it works out great both ways. My 10 year old is obsessed with these muffins and likes the raisins in them. I tend to make them without raisins for myself because I try and limit my dry fruit consumption.

I’m gonna link a video of me making the Muffins below for you. I also added the complete recipe and instructions in the video description box.

Thanks so much for stopping by my blog and checking out my video. If your not already Subscribed to my blog and YouTube channel please do so! I have more upcoming quick and healthy recipe videos coming up in the new year! I appreciate your support and love.

Please share this post or video with whoever you feel would enjoy it. If you know anyone who is on a weighloss journey this might be helpful. We all need a treat and this one is made with whole foods and natural ingredients. Simple & nutritious recipes can still taste great!

Happy Holidays everyone!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee

Healthy Carrot Pulp Loaf

Have you ever thought to yourself “what a waste” after discarding your juicing pulp? I kept thinking that every time I tossed my pulp in the compost bin after juicing. I juice almost everyday so that’s a fair bit of pulp! I wanted to figure out some ways of using up that pulp. I’ve made a few things that worked fantastic and a few that were total flops. Somethings are a work in progress and that’s fine with me. Eventually I’ll get it right and I feel like I’m learning a lot throughout the process.

I wanted to share my healthy carrot pulp loaf with you all in hopes that you find it useful. I tried making this loaf a few times in different ways just to test out what worked better. We love to top a slice of this yummy loaf with some butter and gobble it up! You can totally make muffins with my recipe too if you prefer. I make muffins often and add some vegan mini chocolate chips to them. I use my ceramic muffin tin and that way I done have to use the paper muffin cups! I’m happy because it’s great for the environment, saves me money and saves my muffins from ending up into a crumbly mess. I bake mine for about 18 minutes but as every oven may vary a bit keep an eye on them. You may need to increase or decrease the time depending on your oven.

Now if only I could find a good ceramic loaf pan! I’m on the hunt for one. Let me know if you’ve bought one and what brand it is below in the comments. Thanks!

My followers across my social media showed interest in my recipe but I was still recipe testing. After trying it a few times and adding new ingredients to my loaf I’m finally happy with the outcome. So as promised, here is the recipe below. Enjoy!

For those of you that don’t juice don’t fret because you can totally make this recipe with grated carrots! Now go rock this recipe! Tag me in pictures of your awesome loaf or muffins. 😀

Things you will need

*Large mixing bowls

* 1 wooden spoon (or use your favourite baking spoon)

* 1 loaf pan (use whatever size you prefer for bigger or smaller slices) I prefer a smaller loaf pan myself

* Set of measuring cups and spoons

* Fork

Dry Ingredients

Cups flour of choice (I use brown rice flour a lot)

* 3/4 cup coconut sugar

* 1 1/2 tsp baking soda

* 1 1/2 tsp baking powder

* 1/3 cup hemp hearts

* 1/2 cup GF Oats

* 2 tbsp chia seeds

* 1 tbsp cinnamon

* 4 tbsp flax meal in order to make 4 Flax Eggs

* Pinch of salt

Wet Ingredients

*3/4 cup non dairy milk ( I like using almond or coconut milk)

* 1 large banana (mashed)

* 1 1/2 packed cups of carrot pulp from your juicer

* 1/2 cup unsweetened apple sauce

* 1/4 cup coconut oil

* 12 tbsp of water to add to the flax meal

  • Walnuts for topping (Optional)
  • To make 1 Flax Egg mix 1 tbsp flax meal with 3 tbsp of water and mix well. Allow to thicken for 3-5 minutes. In order to make this loaf you will need 4 flax eggs.

1. Preheat your oven to 375 F

2. Add your ground flax to a small bowl with water. Mix well and allow to sit for 3-5 minutes. The mixture will thicken up so you can use as an egg replacement.

3. Mix all the dry ingredients together in a large bowl.

4. Add all the wet ingredients to another large bowl and combine well

5. Add the flax eggs into the wet mixture and mix well using a fork

6. Transfer the wet ingredients into the dry and combine well

7. Line loaf pan with parchment paper

8. Add the mixture into the loaf pan and even it all out. Top with walnuts if your using them

9. Pop them into the oven and bake for 60 minutes

10. Check if your loaf is done by inserting a wooden scuwer into it or a tooth pick

11. Remove from oven and allow to completely cool before trying to slice it.

Note:

  • Cooking time may vary depending on the oven. Check your loaf at the 50 minute mark and decide if it needs more time like mine does.
  • If you feel like the top of your loaf is browning up too much then just cover it with foil and continue to bake it. I try avoiding foil and enjoy nicely toasted walnuts on top of my loaf. I’ve also moved my oven rack to a lower position which is a great alternative if I feel I need to.
  • I actually add more cinnamon to my loaf because I absolutely love the way it makes baked goods taste. I also think it helps add great flavour without adding more sugar to recipes.
  • I feel that 3/4 cup of coconut sugar is enough to sweeten this loaf but if your preference is sweeter loafs or desserts then I would say add more sugar to the recipe as desired.

I hope you enjoy this recipe as much as my family and I do!<

Apple Cinnamon Muffins

These muffins are really tasty and very easy to make! They are also pretty fast to whip up which is a total bonus! I’m usually baking with my kids so I try to keep recipes pretty simple and fast to make. My new baking buddy is my 5 year old who is pretty darn good at it actually. She is also now at an age where she understands that  mommy doesn’t use any animal ingredient’s, so we are always putting in alternatives into our recipes. She even knew that we used flax in this recipe instead of eggs. I guess kids do pay attention to their parents!

Apple Cinnamon Muffins

 

  • 2 cups spelt flour or brown rice flour
  • 1/3 cup cane or sugar of your preference
  • 1 tbsp ground flax (flax meal)
  • 3 tbsp of water
  • 1 cup almond milk
  • Pinch of Himalayan salt
  • Cinnamon to taste
  • 2 tsp baking powder
  • 1 1/2 cups peeled & chopped apples ( I use Gala )
  • 1/4 cup vegan butter, coconut oil or veggie oil

(Optional) Topping: 1 tbsp of cane sugar mixed with 1/2 -1 tsp of cinnamon

Preheat oven to 400 F. In a little bowl put the 1 tbsp of the flax meal (ground flax) and add 3 tbsp of water to it. Mix & let stand for a few minutes. Cream together the sugar and butter. Add in the flax and mix well. In a large bowl add the spelt flour, salt, baking powder and cinnamon. Mix well. Add wet ingredients to the flour mixture and mix well. Add in the chopped apples and give it a quick mix. Line your muffin tray with paper liners and fill them up with the yummy mixture. If you’re using the topping then sprinkle a touch of it on each muffin. Pop them into the oven and bake them for 20-25 minutes or until golden brown.

 

*Makes 1 dozen muffins*

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Banana Oat Muffins!

 

I found a great recipe on Veg Web for Whole Wheat Banana muffins so I decided to change it up to my liking. The outcome was fantastic! Totally yummy! Moist and flavourful muffins! I used Spelt flour instead of the whole wheat and didn’t add the nutmeg because I’m not a big fan of nutmeg. I added double the cinnamon to the recipe instead which suited my family of cinnamon obsessed individuals just fine. If your making these muffins to send with the kids to school then just exclude the walnuts and almond extract in the recipe. Here is the recipe …

Prep Time: 30 – 45 minutes

Spelt,  Banana & Oat Muffins

  • 1 1/3 cup Spelt flour
  • 2 1/2 small ripe bananas
  • 1/2 cup Turbinado sugar
  • 1 tbsp baking powder
  • pinch of Himalayan salt
  • 2 tbsp of olive oil
  • 3/4 cup oats
  • 1/2 cup walnuts, chopped (optional)
  • 1/3 cup water
  • 1/4 tsp almond extract (optional )
  • Cinnamon to taste
  • Vegan Chocolate Chips (optional)

 

Preheat the oven to 350. Mash bananas in a small bowl.  Mix in olive oil, vanilla and almond extract if using it and water. In another bowl combine flour, baking powder, salt and cinnamon. Add the banana mixture to the dry ingredients, and stir well to in corporate everything. Add in the walnuts if you’re using them and the oats. I also added a bit of vegan chocolate chip as well to make my kids happy.  Spoon mixture into muffin tins and bake for 20-30 minutes or until lightly browned.

Serves 8-10