Whole Wheat Blueberry Yogurt Quinoa Muffin (Eggless)

Yesterday afternoon I kinda miss my oven. Lately, I'm very excited to make a healthy breakfast. So I just eat my overnight oatmeal with various toppings. But, I really miss to use my oven and make some bakedgoods. I wanna make something different which is healthy, vegan and I can keep it in the freezer for emergency breakfast. I remember one of my friends on IG once said that quinoa's also delicious in Muffin. OK! I decided to make some vegan quinoa muffins. I looked into the refrigerator and food storage cabinet. "Argh~ I run out of soy milk" ... Sadly, I couldn't make it vegan. =( The only dairy that I found in my refrigerator's a bluberry yogurt. So I decided to use it and make some "Eggless Whole Wheat Blueberry Yogurt Quinoa Muffin" (WOAH~ The tittle is too long, isn't it? hahaha...) Fortunately it turned out soo good. I didn't put any sweetener on my muffin. Because I thought the applesauce itself is sweet enough. 

Eggless Blueberry Yogurt Quinoa Muffin (Whole Wheat)

serves : 4 

Ingredients

1/4 cup unsweetened applesauce

1/2 cup blueberry yogurt

1/4 cup canola oil

1/4 cup quick cooking oat

3/4 cup cooked quinoa

1/2 cup wholemeal flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

a little bit vanilla

Optional : sugar or maple syrup to make it sweeter.

Preparation

1. Preheat oven to 200 degrees celcius. Butter 4 ramekins and set aside.

2. In a large bowl whisk together applesauce, yogurt, oil, and vanilla. Sprinkle the quick cooking oat on top  

    and set aside. 

3. In another bowl whisk together the flour, baking powder, baking soda, salt, sugar (If using) , and quinoa. 

    Add this mixture to the wet ingredients and gently mix until just combined.

4. Fill each ramekin three quarters full. Sprinkle the top with more quick cooking oats (or raw sugar). Bake 

    for approximately 25 minutes until the muffin starts to brown. Cool for 5 minutes in the pan and turn on to 

    wire racks to cool completely.

Suggestion : Eat warm, slathered with good butter, fruit jam, or peanut butter. Or freeze for breakfast. ENJOY~! ^^

*Ps : Sorry, my english isn't good enough. LOL

Low- Fat Vegan Banana Bread

My second banana bread... I thought it's better than the first one.. I adapted this recipe from Veganomicon , but i don't have the molasses and sucanat sugar, so I replace it with Maple and brown sugar. It still turns out good and not too sweet. If you prefer to make it sweeter then maybe you can put more sugar. Give it a try... ^^ 

Low-Fat Banana Bread (Vegan)

Makes one loaf about 12 slices

Ingredients

2 large or 3 small very ripe bananas

1/4 cup applesauce

1/4 cup canola oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup all-purpose flour

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Preparation

1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

2. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and maple, and 

    whisk briskly to incorporate.

3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry 

    ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

4. Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should 

    be lightly browned and a knife inserted through the center should come out clean.

5. Remove from the oven and let cool!

6. Slice it and enjoy with tea or coffee (maybe) ^^

Vegan Chocolate Cake

Finally I made my first Vegan Chocolate Cake! I found so many vegan chocolate cake recipes on Google and ended up with The Man's Kitchen recipe. It was so delicious for vegan cake. Do you need a Chocolate Cake recipe for morning baking? Please give it a try! ^^

Ingredients

• 3 cups flour
• 2 cups sugar ( I used 1 cup brown sugar + 1 cup white sugar)
• 1/2 cup cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 2 tbsp white vinegar ( I used Apple Cider Vinegar)
• 1 tsp vanilla
• 2/3 cup oil (I prefer Olive oil to make it healthier)
• 1-1/4 cup water
• 3/4 cup apple sauce

Preparation

1. Pre-heat oven to 180 degrees Celcius. Lightly grease a round 20 cm baking tin.
2. Blend the dry ingredients in a medium to large bowl until no lumps of flour or cocoa.
3. In another bowl mixed together the wet ingredients (water, applesauce, oil, vanilla, and vinegar).
4. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
5. Transfer the batter to the prepared baking tin and bake for 50-55 minutes.

For the Ganache

• 2/3 cup soy milk (or your favorite non-dairy milk)
• 8 oz semi sweet chocolate chips
• 3 tbsp maple syrup

     In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocolate chips and 

     maple syrup and mix with a fork. Turn heat off and mix until throughly melted. let cool for about half hour     

     before using.

To assemble

      

      Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to 

      drip down the sides. Refrigerate to cool and set the ganache.