Sunbutter Cupcakes for Alistaire

For my little buddy, I would try anything, just so he can have a treat like the rest of us.


Giving him a cupcake that can give wheat ones a run for their money? Yeah, that felt awesome! Moist, light with that cupcake texture and yes, allergy friendly. No gluten, peanuts, nuts, eggs, dairy….just a lot of flavor! I was proud of these cakes, I took them to our neighborhood National Night Out this week. And they were all gone in minutes. Woot!


Sunbutter Cupcakes




Preheat oven to 350°, line a 12 count muffin tin with papers (preferably Reynolds or Wilton).

Stir cider vinegar into milk, set aside.

Add Sunbutter to a stand mixer bowl (paddle attachment in place), beat for 2 minutes on medium.

Add oil, brown sugar, and vanilla, beat on medium for 3 minutes. Add in flax mixture, beat until combined.

Whisk flour, xantham gum, baking powder, baking soda, and salt.

Add the flour in slowly, in 3 batches, alternating with the milk, beat on medium until smooth.

Divide batter between the liners. Bake for about 22 minutes, until golden on top and a toothpick comes out clean in the center.

Let rest for 10 minutes, then transfer to a cooling rack.

Makes 12 cupcakes.


Sunbutter Frosting


6 Tbsp vegetable shortening (Spectrum Organic)

1/3 cup Sunbutter

1½ tsp pure vanilla extract

2 cups powdered sugar

¼ cup unsweetened non-dairy milk (used So Delicious)


Add shortening and Sunbutter into a stand mixer bowl, beat on low until combined, add in vanilla. Add sugar, beat in on low, then on medium until crumbly. Add milk in, 1 Tablespoon at a time, until smooth.

Pipe or spread on cooled cupcakes. Decorate with decorating sugars, if desired.



Vanilla Frosted Cupcakes from The Ladies’ Book of Baking


If one wants to feel all fancy and have a proper smorgasbord of treats (and ooh, high tea anyone?), they must get a copy of The Ladies: Book of Baking:


Its paper cover is glittery, which my inner 12-year-old princess swoons over. The full-color photography is drool-worthy and the recipes will have you wearing fancy hats and looking for excuses to host parties. (Did I mention tea? It covers how to host a proper afternoon tea….)

My In-laws were visiting last week and in passing it was mentioned Kirk’s Aunt Donna had a birthday coming up (she was here as well visiting), so while they were all gone, I made the Vanilla Frosted Cupcakes from pages 42-43. Fab-u-lous. Moist, pretty and indulgent. Donna asked if they were healthy. I believe I might have snorted a bit and said “Not exactly”. If one is going to make a birthday dessert it must be luxurious! With that many around, the little cakes disappeared quickly.

PS: Visit the publisher’s website for even more wonderful ideas and inspiration!


Simply frosted, with a sprinkling of sugar on top.

Vanilla Cupcakes



  • 1 stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 eggs, room temperature, lightly beaten
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 Tbsp milk


Preheat oven to 350°, line a 12-count muffin tin with liners.

Put the butter and sugar in a large mixing bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and baking powder and fold in gently. Gently mix in the milk.

Spoon the batter into the liners. Bake for 15-20 minutes, until golden brown and firm to the touch. Transfer to a cooling rack and let cool.

Makes 12 cupcakes.


Vanilla Frosting


  • 1½ sticks unsalted butter, softened
  • 2 Tbsp milk
  • 2 tsp pure vanilla extract
  • 2 1/3 cups powdered sugar, preferably organic, sifted


Put the butter, vanilla extract, and milk in a large bowl. Using an electric handheld mixer, beat the mixture until smooth. Gradually beat in the powdered sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Pipe with a large star tip to make swirls. Sprinkle decorating sugar on top if desired (the recipe called for crystalized rose petals to decorate the top).


FTC Disclaimer: We received a copy of the book for potential review.

Chocolate Covered Strawberry Cupcakes

With 3 boys in the house, I bake a lot. And cupcakes work well. Portion control, they can serve themselves, and a tidy package all in one. These worked wonderfully because a certain Teen didn’t realize they had fruit in them. Ha. I used my hand made strawberry jam for the filling, it is nearly pure fruit.


Which speaking of…last fall I wondered if I had made too many jars of jam. Not at all. I am running through it! All my canned fruit is gone and I am nearly out of pickles. This coming summer and fall? I now know how much to can and store away. I have a feeling I’ll be canning 2 times a month at minimun.


Chocolate Covered Strawberry Cupcakes


  • ¾ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1½ tsp Ener-G egg replacer
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1/3 cup neutral vegetable oil
  • 2/3 cup pure maple syrup, preferably grade B
  • ¼ cup unsweetened almond or coconut milk
  • 1 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • ¼ cup strawberry jam (4 ounce jar), preferably homemade


Preheat oven to 375°, line a 12 count muffin tin with liners (preferably Stay-Brite or Wilton Color Bright ones).

Whisk the dry ingredients together in a medium bowl.

Beat oil and maple syrup together, for a minute, on medium with a hand mixer. Add in milk and vanilla.

Slowly beat in flour mixture on low, in 3 batches, till smooth. Add in vinegar.

Drop in one Tablespoon batter into each cup, rap on counter gently to settle. (A 1 Tablespoon Disher helps divide evenly.) Drop 1 teaspoon jam on top of each cup, gently spread over batter. Drop the remaining batter 1 Tablespoon on each cup.

Bake for about 20 minutes, until done on top and a toothpick comes out clean. Let cool, then decorate as desired. A topping of additional strawberry jam is tasty.

Makes 12.

Walker checking out the rain, under the roof, while I was taking photos.


Then later he got a buzz cut 😉 He isn’t quite as bald as this photo makes it look. I swear 😀



Cherry Cupcakes and a Birthday Weekend Away

This all started with an idea. Why should one celebrate turning 40 with a black cake (or cupcakes)? Why not be happy? Go for bright. Celebrate spring coming! I was a March baby, and as I write this post…it is sunny outside. I am sure it won’t last, but I’ll enjoy the late winter promise of spring.


I considered dried cherries, then fresh. Finding fresh wasn’t going to be easy or fresh, the produce man asked if frozen would work. Maybe it would….and off home I went. Helped I had a huge bag of frozen cherries waiting for me there.


Cherry Cupcakes


  • 1 cup unsweetened cherry juice
  • 1 tsp white vinegar
  • ¾ cup granulated sugar, preferably organic
  • 1/3 cup neutral vegetable oil
  • 2¼ tsp pure almond extract
  • 1¾ cups all-purpose flour
  • 2 Tbsp cornstarch, preferably organic
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 cups cherries, pitted, drained and finely chopped


Preheat oven to 350°, line 18 muffin cups with liners, such as Reynolds Stay-Brite.

Whisk the cherry juice and vinegar together, add to a medium mixing bowl with sugar, oil and almond, whisk until dissolved.

Mix the flour, baking powder, baking soda and salt together in a large mixing bowl, pour wet over dry, stir until just mixed, fold in cherries.

Divided equally between lined cups, rap on counter to settle.

Bake for 20 to 25 minutes, until a toothpick comes out clean. Let cool, then frost as desired.

Makes about 18 cupcakes.


If using frozen cherries, thaw, drain and pat dry, then chop.


Cherry Frosting



Beat the shortening with a stand mixer until light. Add in powered sugar, beating in. Add almond extract and 1 Tablespoon cherry juice at a time, beating in, until spreading constancy is reached (mine took about 1/4 cup juice).

The frosting will be a light pink.

Frost as desired.

Now then…how did I spend my birthday weekend?

In a ton of emails one caught my eye awhile back. It was from Lake Quinault Lodge, which sits on Lake Quinault in Olympic National Forest. I have stayed there several times, it was an email with deals for previous visitors with a winter deal. I nearly deleted it, then I took a look. It was a bargain. Buy one night, get one night free, at a fabulous low price ($79 weekdays, $99 weekends plus taxes).


And pretty much all of the rooms were up for grabbing at the lodge. Being that we are a family of 5, I grabbed the Beverly Suite in the Boathouse, which sits between the lodge and the modern lakeside hotel wing. It is rustic, but large, and more so, the only suite (ie. a bedroom for us!) at the lodge. For 2 nights we payed less than $138 (with taxes included). Considering that this same room can run for $239 to $289 a night, you can see what a bargain it was.

Yes, those mailing lists can be a good thing! The Boathouse is the oldest building of the lodge (built in 1923), the suite is the top story.


They don’t lie, you do get a 360° view from the suite, with large windows and views of all sides, especially of the lake. The “suite” is a one-bedroom cabin. Very rustic but comfortable, and yes, large. It has a bathroom (with a very tiny shower), hide-a-bed couch, 3 roll-a-way beds, 6 person dining table, a partial kitchen that has a refrigerator, microwave, sink and a hot plate to use, along with dishes and tools. The bedroom has a king bed and love seat. Lots of ceiling fans and huge windows that open. You do have to climb a very narrow indoor staircase (though the landing before you head up is a great storage area for wet gear and getting boots on). The staircase is NOT child friendly, so we blocked off the top with one of the roll-a-way beds. A baby could take a very scary fall, so be wary. We brought his pack and play for safety. It was a great choice otherwise for our large family. Just be wary of the very slanted ceilings in the bathroom. Our poor teen kept knocking his head. Hehe.

At the price we paid, I was happy. No 5-Star, but for the price it was a good deal. (Although I can’t believe people pay $239 and up for the rack rates for this room!! It isn’t worth that….)


We woke up early on Saturday morning to rain. Gee, no shocker there. It is a rain forest and it is March 😉 It is nice to lay in bed listening to it – and not be in a tent dreading getting out. After wandering around on the covered veranda below – and just enjoying the misty morning, we headed up to the lodge.


Traveling with three kids isn’t the easiest thing I suppose, I learn new things every time. One is a lot of patience. And not over-planning. I let them wander and have fun. The baby had eyes only for the lanterns, his brother, The Toddler, for bossing around his little brother.


Which resulted in “B! You get back here!” (B is Alistaire’s nickname) and B running away. It was one of those moments when life is good and all is well.


After a fun breakfast (yeah, roughing it…maybe not) we set out for a hike. Where upon it dumped as it should in a rain forest. And kept dumping. Our trail eventually ran out, with it under a good foot of water. At least we tried 😀

When Walker was young, I picked up a Deuter Kid Comfort Deluxe Rain Cover to go with our Deuter Kids Comfort III pack. It has been worth the cost, Alistaire was bone dry inside the kid carrier and even took a nap.


Walker, me and Alistaire on my back –


I loved the tree. It looks to me like a large tree with legs, sitting down on the nurse logs (which was taller than Walker). Walker loved playing in the creeklet of water. Finally we got so rained out and with the trail under water, we called it a day. We headed back to the lodge, used that handy landing to dry our rain gear and spent the early afternoon in the lodge’s lobby, soaking up the heat from the fireplace, reading, talking and playing. Lots of other folks were doing the same. Add in a warm mocha and it was very relaxing.


Walker enjoyed finding a tiny rocking chair and a pile of books –


Late in the afternoon, the weather started clearing. Kirk watched Alistaire while he napped and told us to go hiking. I took Ford and Walker out on a short hike –


We found a stream to enjoy –


A set of waterfalls –


And a bridge that Walker had fun crossing over and over –


It was an odd hike in that it was sunny and 60° out!

After, we went out for dinner. We ended up having a 2 hour dinner that was so relaxed I wondered who had switched all my kids 😉 The kids all passed out happy.

The clear skies lasted through Sunday morning. One of the prettiest sunrises I have seen over that lake. We got up and had a nice family hike, all of us, before checking out.


Me, Alistaire on my back, Walker and Ford (Kirk took the photo) –


It was this small window of perfect weather. As soon as we got done hiking and were finishing loading the van, it started raining.


My little hiker, Walker –


The lake was calm –



Happy Valentines Day – Red Velvet Cupcakes That I Can Enjoy!

A Red Velvet for me? Made the way I can have them? Vegan? Plant-Based? Made with coconut sugar? Oh yes. Vivid red inside? Yes, indeed. That the Teenager asked if he could have more, and not…”What is in them” first. It is a satisfaction when he is gobbling them up and when we can snark a bit on how he is eating vegetables, life is good.

Every time I am in Costco around Valentines Day they have those awful (and massive) red velvet cakes for sale. Besides being so bad nutritionally, the sheer amount of artificial red dye is simply scary. Long-time readers know the story behind my not consuming them, they were one of the triggers for vertigo migraines. At 7+ years out from having consumed artificial red dyes, I can tell you I don’t miss them. I am even getting to the point where I haven’t bought natural red dyes in quite a while. Mostly because natural dyes are not heat stable, and don’t bake well.


Truth is, to get flame red cupcakes like you see in the stores, you must use fake dye or use “natural” red dye made from Carmine (what Starbucks used until people got all icked out by it). That is if you want to make a red velvet with cocoa powder…which I have done before Version 1, Version 2 and Version 3. But…overall, the cocoa flavor isn’t pronounced in most of the red velvet cakes, so why even bother? Nerd note: it is the acid and the cocoa powder that originally produced a reddish tint in RV cakes, which often contained buttermilk as well. How they took a left turn to Red #40 Land is beyond me (I love how people got all mad over carmine, but never think of where the artificial red dyes come from – coal-tar and petroleum). So that brings us to the way to get red with no dyes, natural or not. Beets. But not boiled or raw beets, rather, rich deep-roasted beets, caramelized for color and sweetness.


So when people say “beets are gross”, you have to say…well, at least you know what is in beets. Do you know what is in that grocery store cake? No, you don’t really. Have fun ingesting dinosaur-rich dyes…..yummers.

My recipes come with a gentle warning of course. The typical SAD (Standard American Diet) eater will most likely not be swayed by my cupcakes. Truly, 3 years ago I wouldn’t have been excited I suppose. As we go farther into eating mostly unprocessed and plant-based, I find my taste has changed. When I go into the store and there are samples, most of them don’t taste that great anymore. They taste flat. Or greasy. Or salty. Or all 3 at once. Cakes and cookies especially.

The beets are not over powering, the taste is there, mildly in the background. I won’t fib and claim “You won’t taste it at all!!!!!”, because that is very untrue. And yet, I find I like the flavor – it is sweet, rustic and savory, all at once. You don’t get that jittery feeling after eating one that you do from a slab of Costco cake. More than likely due to the fiber from the beets and flaxseed and that the sugar isn’t the cheapest/whitest. But, to get this shade you need to leave the cocoa out, Bonus is you don’t have to tax your mind with trying to get a chemical reaction between cocoa and acid though. Simpler baking is always nice…..and sweet frosting makes the world go around anyhow!


Red Velvet Cupcakes


  • 1 pound beets (weighed without beet tops)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • ¾ tsp fine sea salt
  • 1/8 tsp ground cinnamon
  • 1 cup + 2 Tbsp coconut sugar
  • 3 Tbsp ground flaxseed + 9 Tbsp cool water
  • 2/3 cup virgin coconut oil, melted
  • ¾ tsp pure vanilla extract



Preheat oven to 350°. Scrub beets throughly, trimming leaves off and the bottom root. Wrap each beet in foil, placing on a rimmed baking sheet. Roast for about 1½ hours, until fork tender. Remove from oven and let sit wrapped to cool down.

Put on food grade gloves (to avoid hand staining) and remove each beet from the foil. Drain any red beet juice into a small glass bowl from the foil. It is thick, so be patient as it drains – you will use this to tint the frosting. Rub the peels off, then add the beets to a high-speed blender or food processor. Process until smooth, in a Vitamix I used around setting 5 and constantly tamped. Scrape out, measure 1¼ cups and set aside.

Line a 12 count muffin tin with foil liners (such as these and these). Heat oven back to 350°. Soak the flaxseed in the water for at least 10 minutes, whisk until thick.

Whisk the flour, baking powder, salt and cinnamon together in a small mixing bowl.

In a large mixing bowl, whisk the beets, sugar, flaxseed mix and vanilla until smooth. Add in melted oil and stir quickly to combine. Divide between the liners, filled nearly to the top. A disher or cookie scoop helps, this batter is very thick.

Bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs and the tops are done looking. Let cool, then transfer to a cooling rack. Once cooled, frost as desired.

Makes 12 cupcakes.


It is important to use roasted and not boiled or packaged cooked beets. The color is deeper, brighter and the sweetness of the beets are brought out. Boiling leeches a lot of the color out – and the flavor is nowhere as nice. As well, for tinting the frosting, you need the thick syrup produced during roasting.

And even if you spend $2 for your fresh beets, you are still quite ahead. A bottle of artificial coloring is more than that, natural dyes run $6 to 15 a bottle – which is used up in one batch!


Vanilla Pink Cream Frosting


  • 1 cup Organic Shortening
  • 2 cups powdered sugar, preferably organic
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • Unsweetened almond or coconut milk
  • Coloring, if desired (see above in cupcakes)


Beat the shortening until smooth with a hand mixer, add in sugar, vanilla and salt. Add milk as needed, one Tablespoon at a time, beating in thoroughly, until just spreadable. Dye as desired.

Frosting will be softer at room temperature, but becomes solid when stored chilled. If making in advance, let warm up and beat again before spreading.

To get the spiky look, frost roughly, then spike the frosting with an offset spatula. Clear decorating crystals are pretty sprinkled on as well.

1 batch, will frost heavily 12 or lightly up to 24.


Freeze-dried beet powder works well as a tint for those times when you don’t want to work hard.


PS: Have a happy Valentines Day! I spent mine in the gym and then had lucnh with Kirk and the two youngest 🙂

Baby B and His Birthday Cupcakes

It is hard for me to wrap it around my head that Alistaire turned a year old today. Everything that went so slowly with my two oldest just seemed to fly with him. Where they walked steady at a normal rate, little man tears around and barely teeters or falls, and has walked since he was 10½ months. I crossed my fingers he would fit in his 1st birthday onesie this morning, it was a tight squeeze 😉 It will be interesting to see his height and weight next week, at his 1 year checkup.

(Where does “B” come from? It was Walker’s name for the Baby, when he came home)


He was my biggest baby, 10 lb., 7 ounces born at 38 weeks and well over 22″ long. He came out ready to take on the world….or at least it felt like that. He is my little snuggler. If I was given a gift, it was getting a baby that loves me so much.


After going through a 3-ring circus I got all the boys together and tried to get at least one photo where they all smiled. Oh well. Two out of three is just fine. Hah….


Alistaire (1), Ford (15), and Walker (almost 3).

Walker decided B needed balloons. Lots of them. We all know who is playing with them, right? Yes.


Cupcakes? Of course! I took a well-tested and favorite vegan vanilla recipe of mine, and changed it up a bit, decorated in blue for my little man.


Coconut-Vanilla Cupcakes

  • 1 cup unsweetened almond milk
  • 1 Tbsp white vinegar
  • 1¾ cups white whole wheat flour
  • 2 Tbsp cornstarch
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1/3 cup virgin coconut oil, melted
  • ¾ cup Coconut Palm Sugar or my favorite, Wholesome Sweeteners
  • 1 Tbsp pure vanilla extract


Preheat the oven to 350° and line a 12 cup muffin tin with liners (used Reynolds StayBrite).
Stir the vinegar into the milk, let sit for 5 minutes.
In a large mixing bowl, whisk the dry ingredients together.
In a medium mixing bowl, whisk the milk mixture, oil, sugar and vanilla together till smooth. Pour on top of the dry ingredients, whisk till combined.
Divide evenly between the prepared cupcake liners (use a disher for best results).
Bake for 20 minutes or a toothpick comes out clean – be careful they do not over bake.
Let cool for a few minutes, then transfer to a cooling rack. Frost when cool.
Makes 12 cupcakes.


Vanilla Frosting



Beat sugar through salt together with a hand mixer, till smooth. Color as desired.

Frosting will be stiff, for piping. If desired, add more milk for a creamier frosting.

Pipe frosts 12, spread on, will cover up to 24.

The finishing sugar is via Wilton (the clear is dye free).

Little man enjoying the rare winter sun….



Fears, Rain & Cupcakes

The past 9 days have been unnerving to say the least. Alistaire fell backwards and smacked his head on my desk leg (the cool design from Costco was apparently not such a great idea, it has “X” legs). After a couple of Dr. visits to watch the lump on his head, and then x-rays on Tuesday (that was very traumatic – he howled and howled and I felt horrible having to hold him down), his pediatrician wasn’t sure. They couldn’t see any fractures and overall the baby was feeling great. After the Dr. had a conference with the specialist in Tacoma they decided to wait. But holy his head looked awful. He had a HUGE lump on the side/back of his head that only stabilized in size today.

Daddy’s hat covers a multitude of lumps!


Yesterday our Doctor called us and said he had a conference with another colleague, this time at Seattle Children’s Hospital. They recommended we bring him in for more testing, to rule out any internal pressure, under the skull. We took the risk of a CT Scan so we could get a better look.

The good news?

No internal pressure. No fractures. Just one hell of a swelling, which could be seen in the scans. For me, the scans were worth it. It allowed that tight feeling across my body and head to dissipate. To breathe again. To not be hyper-freaked that the swelling would get even bigger.

The downside is it is basically blood. And it is going to take a good amount of time to come down. He might get left with a small reminder of it above his skull, calcified. That’ll be a family lore to tell for years!

The happiness of my week was that. And then he walked last night!! By himself!! Those first steps 🙂 So happy!


“Coffee with Momma is the best!”

After so many stressful and sleep-deprived nights, filled with storms of thundering rain and snow, walking out of the hospital this afternoon to clear skies and dry roads was wonderful. And it seemed fitting to come home to what I had baked last night. I have said it before, when I am stressed, creating is an outlet for me. And due to my stress I had forgotten about a bunch of bananas. They were at that stage. The one where if you don’t make banana bread/muffins/cupcakes then the next day your compost bin is burping after eating up $3 of organic vittles (that might be the fat squirrels that chewed a hole into our bin)……So I got busy and made an inspired banana cupcake, moist inside with a snappy frosting on top. And oh yeah, they are vegan friendly to boot. And very toddler n’ teen approved.


Banana Cupcakes


  • ¾ cup really ripe banana, measured after mashing (about 2)
  • ¼ cup neutral oil
  • 2/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 1¼ cups white whole wheat flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ¼ tsp baking soda
  • ½ cup walnuts


Preheat oven to 350°, line a 12 count muffin tin with foil lined papers.

Place walnuts on a small baking sheet, toast in oven for 5 minutes. Remove and let cool a bit, then finely chop in a mini food chopper.

Whisk wet ingredients smooth in a medium bowl.

Whisk dry ingredients together in a large bowl, add in walnuts, then wet ingredients, Stir till just mixed.

Divide evenly between liners, about ¼ cup per liner.

Bake for 20 to 22 minutes, until a toothpick comes out clean and tops are not damp. Let cool for 10 minutes, transfer to a cooling rack. Once cooled, frost as desired.

Makes 12 cupcakes.


Maple Cream Frosting



Beat shortening with a hand mixer until smooth. Beat in salt and maple syrup, then add in sugar. Slowly add the milk, as needed, beating till smooth and just spreadable.

Spread on cooled cupcakes as desired. If piping, add a bit more milk.

Decorate as desired. banana chips make a nice edible topper.


PS: Don’t forget to enter for a chance at a copy of Vegan Slow Cooking – 2 more days left!

“Oh Wow” Vegan Banana Muffins

Props to Somer for her vegan-no-fat-added-banana-muffin recipe, that I adapted. The recipe sounded intriguing – and easy – and more so I had 3 bananas that had seen better days (the kind made for this recipe…) Result? 12 very moist and tasty muffins – that if one put frosting on, they’d pass for a cupcake…just saying…..and they get even better tasting if you store them in the ‘frig. Somehow they get all dense and moist!


Vegan Banana Chocolate Chip Muffins


  • 3 large very ripe bananas
  • ½ cup unsweetened coconut milk + 2 Tbsp apple cider vinegar
  • ½ cup dark brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ½ cup mini semi-sweet or dark chocolate chips, or chopped up regular ones



Preheat oven to 350°. Line a 12 count muffin tin with specialty liners, such as Reynolds® StayBrite® or Wilton® ColorCups (Why? They release baked goods like no other liners do, due to their inner foil lining and being heavy-duty. Regular paper ones do not work well with low-fat muffins!!) or spritz a non-stick pan with a neutral vegetable oil.

Add the bananas through vanilla to a powerful blender, such as a Vitamix, process on medium speed until smooth, tamping as needed.

Whisk the dry ingredients together  add in the wet and stir till just mixed  Stir in the chocolate chips. Divide equally between the liners (they will be mostly full), rap sheet to settle. Bake for about 20 minutes, until golden on top and a toothpick comes out clean.

Let cool for 10 minutes, transfer to a cooling rack.

Makes 12 muffins. For storing, keep covered in the refrigerator.


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