Sunday, June 21, 2015

Vegan Applesauce Muffins



I am having a chillout kind of a weekend, which feels ridiculous and wrong after the crazy of the last three months.  I have this vague 'I should be doing something' feeling and it's completely shocking to realise that.. actually, today I can do very little and there will be no consequences.

Last week I sat the final two exams of my Postgraduate Diploma, which also makes up the first year of the MSc. I've still got a whole heap of work in front of me (research and thesis), but the PGDip is important because it means I can start the process of becoming a Registered Nutritionist. In NZ, the body that registers degree qualified nutritionists is the Nutrition Society. 'Registered Nutritionist' is a protected term that denotes a Nutritionist with a university degree and a certain amount of experience plus interaction with a mentor (3 years experience for those with a bachelor degree, and 1 year for a postgrad). 

It's very nice to get to that point in my education, particularly since some issues with my research project meant that it took 1.5 years longer than it should have.  As they say, it's about the journey... yada, yada...

Anyway, while in recovery mode, I made a lot of apple sauce, then had to think of uses for it. I've been messing around with low-fat vegan muffins. Finally, I think I've cracked the code and come up with one that doesn't fall apart and isn't stuck together with coconut oil. It could be spruced up with berries, chocolate, a blob of jam in the middle... your imagination should be your guide.

Vegan Applesauce Muffins


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Ingredients: 

2 nicely ripe bananas 1 cup oatbran*
1 cup rice flour
1 cup applesauce
2 Tbsp ground flax seed
2-4 Tbsp sugar (depending on your sweet tooth)
1 tsp vanilla extract
1 tsp cinnamon
½ Tbsp apple cider vinegar
1 tsp baking soda
½ tsp salt

Optional: 2 tbsp raisins:

* Oatbran is usually ok for people on gluten-free diets, however some people find they react to it, either because of wheat contamination or because they can’t handle avenin (the glutinous protein in oats). If you are concerned, contact the supplier to see if they have tested for gluten, or replace with whole psyllium husks (not husk powder!) or flour. Buckwheat or amaranth flours work quite well. If you are replacing with psyllium husks use half the amount.

Heat the oven to 180˚C

Mix the bananas, applesauce, vanilla and cider vinegar in a food processor

Add all dried ingredients and process until just mixed and batter-like. Don’t overdo it, or they won’t rise properly.

Let the batter sit for a minute or so. It will fizz up a bit.

Drop spoonfuls into a muffin tin. I used a bendy silicone one, but you could use muffin cups, or a greased regular pan.

Bake for approximately 30 minutes, or until they are springy to touch.



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