#blenderbaking

[shuffahlong]

This Vegan Blender Pumpkin Bread is very easy to make, tastes great, and stays moist. You can quickly make the batter with the help of a blender. That's great for a cozy breakfast or snack, and both vegans and non-vegans will love it!

Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 2 cups whole wheat flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon ginger. 1/4 teaspoon cloves. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 175F 350C. Set the loaf pan aside after greasing it. Put pumpkin puree, maple syrup, almond milk, coconut oil, and vanilla extract in a blender. Mix until it's smooth. Mix baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves with a whisk in a large bowl. Add the blended wet ingredients to the bowl with the dry ones. Mix it up until it's just right. If you want, fold in chopped nuts. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 50 minutes

Moms Catholic Book Study

[hiromatsu]

These vegan and gluten-free muffins are made with wholesome ingredients like almond flour, bananas, and cocoa powder. They are easy to make in a blender and are perfect for a healthy snack or breakfast on the go.

Ingredients: 2 ripe bananas. 2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 2 tablespoons coconut oil. 2 tablespoons ground flaxseed. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a muffin tin. In a blender, combine bananas, almond flour, cocoa powder, maple syrup, coconut oil, ground flaxseed, vanilla extract, baking soda, and salt. Blend until smooth. Stir in chocolate chips. Pour batter into muffin tin, filling each about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool before removing from tin. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Dragon Wool

[kronstadt21]

You can eat these easy strawberry blender muffins any time of the day because they are gluten-free and made from plants.

Ingredients: 2 ripe bananas. 1/2 cup strawberries, fresh or frozen. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup almond milk. 1 tsp vanilla extract. 1 1/2 cups oat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt.

Instructions: Warm the oven up to 350F 175C and put muffin tin liners in it. Put strawberries, bananas, maple syrup, almond butter, almond milk, and vanilla extract in a blender. Mix until it's smooth. Mix the baking powder, baking soda, salt, and oat flour in a large bowl with a whisk. Add the wet mixture to the dry ones and mix them together until they are just combined. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.

Sofia Lambert