Okay, you guys. I’ve been talking about these muffins since I made Baked Carrot Cake Oatmeal a couple of weeks ago. Once I started adding veggies to breakfast, I’ve wanted to throw them into everything! Which is how these delicious carrot cake muffins (made with sweet potato!) came about. So let’s bake some!
St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?
Brownies. They’re a glorious thing, aren’t they? I love them so freaking much. Mostly because I love chocolate. I have a huge sweet tooth, and that’s okay! I usually eat chocolate in the form of baked oatmeal or cookies made with oats (basically more oatmeal). But, right now, I’m really into adding zucchini in places where people don’t think it belongs. Like these brownies, for instance.
Husband made quinoa flour for pancakes a while back. We don’t use it all that often, but he made way more than he needed, so I figured I’d scour the internet search Pinterest for quinoa flour recipes. Vegan ones, of course. And I found a gem I wanted to try. It’s usually a gem if it includes chocolate and I have every single ingredient on hand (or know how to substitute the ones I don’t have).
If you aren’t eating dates, you’re missing out. Seriously, dates are nature’s candy. They’re sweet, rich, caramel in fruit form. They never feel like they’re healthy or even remotely good for me when I eat them because of how sugary sweet they are. But they’re SO good! Nutritious too! They’re an excellent part of a plant-based diet. So let’s use them to our advantage and make a delicious chocolaty two-ingredient frosting sweetened only with dates!
Zucchini. In baked oats? YES! Don’t discount this based on your first reaction. I promise it’s not as weird or gross as you might think. And that’s because I thought it was weird and gross, but I took Lauren’s (from The Oatmeal Artist) word for it and I’m SO glad I did. Honestly, I didn’t even know it was in there. It adds volume and veggies to a dish that normally wouldn’t have that. Veggies. For breakfast. YES. DO IT. Seriously, you won’t regret it. Especially when they taste like chocolate.
One day, I was thinking about how much I love my Baked French Toast Oatmeal, but I didn’t want to eat the whole thing. Which is insane because it’s THAT good. But I wasn’t super-duper hungry, just feeling like snacking. So I thought, Why not make it into cookies? I did it with my Fudgy Brownie Baked Oatmeal with these cookies, so why not with these? Then I gave it a shot and here we are. The proud owners of a recipe for delicious French toast cookies. NOM!
A few days ago, my husband decided to make some of Minimalist Baker’s chickpea salad sandwiches. That was an excellent idea, but it left us with two cans’ worth of aquafaba. here. Which meant I needed to do some impromptu baking! That’s always okay with me, so I tried to find some recipes that sounded amazing. I already planned to make this GF cornbread for chili over the weekend, but I still had more aquafaba left. So I found first this incredible brownie cookie recipe. My tweak to that one will probably be posted soon when I make them again. But this cupcake recipe came out pretty dang great the first time, so I decided to post it now!
I’m back to having too many bananas and making new foods. Haha! But it’s all good because this one is delicious. I made them two different ways and I loved them both. So you’ll have to decide for yourself or try your own way! There are lots of options here. Anything can happen with the base recipe for these banana muffins. So here’s what I tried today (and super loved)!
For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They’re amazing at sweetening food without using processed and refined sugars. Basically, they’re nature’s candy. Ooey and gooey, they’re like caramel. And I love them. So much. Especially when they’re baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can’t wait to try more stuff with them. But, for now, I shall eat.