My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

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Oil-Free Blueberry Muffins

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Try these oil-free Blueberry Muffins to fuel your day. You won’t believe they are missing oil and plant based!

Muffins feel like a treat because they are sweet, but these keep you feeling full and energized like a donut never could. They also travel well and don’t need to be refrigerated. I like to make a batch on Sunday and grab them throughout the week for breakfasts and lunches.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

What is the Secret to Making Moist Muffins Without Oil?

There are several ingredients in this recipe that keep the muffins moist, including the blueberries. Bananas, plant milk and vanilla help too, but the unexpected secret is applesauce.

Applesauce is a wonderful substitute for oil and butter in any baking recipe. It adds a great deal of moisture without the fat, and I have a secret: There is even a substitute for applesauce if you don’t have any on-hand. You’ll never guess what it is!

Are Fresh or Frozen Blueberries Better for Muffins?

Neither! Both fresh and frozen blueberries are great options for muffins. Frozen blueberries may add a touch more moisture, but it isn’t enough to make a noticeable difference.

I like to stock up when berries when I see them on sale. They don’t last long in my house, no matter if they are fresh or frozen.

How do I Prevent my Muffins from Being Dry?

Surprisingly, dry muffins don’t have anything to do with their ingredients. Muffins become dry when the temperature they are cooked at is too high. This causes cracks on the tops and a dry texture.

To prevent muffins from being dry, use an oven thermometer to check the temperature and adjust it as needed. Also, do not overbake the muffins. Use a timer and stick to the prescribed cooking time.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

Oil-Free Blueberry Muffins Recipe

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sliced almonds or other nuts (optional)

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.

Serving

These are great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. They hold up well in a lunch box and don’t need to be refrigerated.

Variations

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

What are your favorite kind of muffins? Blueberry will always be my favorite but I love almost every kind of muffins!

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free. It’s just as good!

More Plant Based Breakfast Recipes

If you like this recipe, you are sure to love these vegan breakfast ideas too:

Oil-Free Blueberry Muffins

The Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

These Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed (if your bananas are not very ripe, you may need more sugar and liquid)
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sliced almonds or other nuts (optional)

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.

Notes

This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes
Category: Bread & Muffin Recipes

Eating Well

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Last weekend I hopped in the car and drove 1 1/2 hours north through the mountains and arrived in a considerably cooler Payson, AZ for a women’s retreat. I don’t know about you but anytime I travel I get a little nervous about what I’m going to eat.

A few months before the retreat the organizer sent an email asking if anyone had any dietary requirements. I did my best to explain mine but told them I could bring my own food so they wouldn’t have to worry about it. I admit I was a bit nervous at that point. As the weeks went on I’d get emails asking if I could eat this or that. They even sent me a copy of the regular menu and asked about adapting it. I didn’t know it at the time but one of my friends who is also plant-based (and gluten-free) had a meeting to discuss our menu.

The food was awesome. I couldn’t finish my meal regularly because there was so much good food for me to eat. Those who follow me on Facebook got a sneak peek at what I was eating.

Dessert was so good that I never got a picture because those amazing little truffles just kind of hopped in my mouth and into my tummy. I didn’t take my camera so I was doing my best to try to take pictures with my phone. Most of the time I’d start eating then remember to take a picture. Oh well.

When I arrived there was an amazing vegan chili waiting for me. It tasted a lot like my chili. That made me happy! 🙂 We were off to a good start.

The next morning I had brown rice with peanut butter, raisins, maple syrup, and I think almonds. Lunch was a deluxe salad bar with everything you can imagine plus an incredible vegan pear vinaigrette (pictured at the top). Dinner that evening was gluten-free pasta and broccoli.

The last morning there was oatmeal but it was almost gone when I went to breakfast. I didn’t want them to have to cook more but then I heard the words “special granola” they had made it just for the vegans and gluten-free ladies. It was delicious! I want the recipe! They also made us special smoothies that we could barely finish. We were so full from everything else but they tastes so good. I didn’t get any pictures this last day but I have a lot of great memories.

I really enjoyed the non-food elements of the retreat also. I met a bunch of incredible and inspiring women who I feel incredibly blessed to know. There was insightful teaching and activities and dynamic worship times. When I arrived on Friday I only knew a few of the women there and when I left on Sunday I wished I had more time to nurture those new friendships. It was really hard for me to leave my family to get away for a weekend but I’m so glad I did. I only wish I could attend an event like that with my husband.

I was definitely challenged to make Jesus preeminent in my life, to rest and rest in Him. To trust God, exercise faith in Him, and strive to live a life of obedience.

Have you ever gone somewhere and been so well taken care of?

The World’s Best Banana Bread

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Is it possible that this is really the world’s best banana bread? I think it is. You’ll just have to bake it to see for yourself.

This easy and delicious banana bread is an old family recipe that has been updated with healthier ingredients. The best part is, no one knows its healthy!

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It is also beautiful and super easy to make. I’ve made it hundreds of times; during the holidays when I make several batches I don’t even have to use the recipe because it’s that easy. It makes a perfect gift when baked in a loaf or a festive bundt pan!

I used to make banana bread before we switched to a plant-based diet. This was one of the first recipes I had to update to make with healthier ingredients. The best part is, no one knows its healthy! It’s surprisingly vegan and oil free!

I love to double the recipe and use two loaf pans to make one loaf for us and one for a friend (or the freezer).

When I bake this in a bundt pan, I use one with a flat bottom. The banana bread will rise and look beautiful!

Banana Bread

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 3 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup nuts (optional)

Do

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and/or chocolate chips.
  6. Pour into a sprayed pan, I use a bundt pan for best results.
  7. Cook for 40 minutes until a toothpick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
  8. Remove from pan once cool.

Serve

Serve this to for a tasty dessert, snack, or even with a cup of coffee. If possible wait until the next day to slice this and it will taste like heaven! We have even taken this on a road trip for a sweet snack.

That a look at how amazing it can be when made with chocolate chips!

Chocolate Chip Banana Bread

You could also add your favorite nuts to this banana bread! We like it with walnuts but pecans are really good too!

Yield: 12

Vegan Banana Bread

Vegan Banana Bread

Tried and true vegan banana bread recipe your whole family will love! This plant-based banana bread recipe is oil-free and easy to make.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Cup Applesauce
  • 1/2 cup raw sugar
  • 3 extra ripe bananas
  • 1 Tbsp plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (white flour will work too)
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add 1 cup of applesauce and 1/2 cup sugar. Mix well.
  3. Add the bananas, I like to mash them with fork.
  4. Add in the plant-based milk and vanilla and stir.
  5. Add the baking soda, salt and flour and mix well.
  6. If using chocolate chips or nuts, add them now.
  7. Use parchment paper or lightly spray pan with cooking spray to keep from sticking.
  8. Pour batter into pan. I like to use a bundt pan or loaf pan. A bundt pan will be done in about 40 minutes. A loaf pan may take longer, check every 10 minutes after the first 40 minutes. Muffins are usually done in 15 to 20 minutes.
  9. Remove from pan once the muffins have cooled.

Notes

We love to make this in a bundt pan, wrap it up once cool and wait until the next day to cut it. It's moist with a perfect crumb.
If you can't wait it will still be good. Just store in an air tight container at room temperature. If it's exceptionally hot, store in the fridge.

Did you make this recipe?

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Category: Recipes

I use this recipe as a base for many of my muffins too! I just change up the add-ins depending on what flavor we are going for! If you need a gluten-free version, check out this Strawberry Banana Muffin recipe!

Date Night Food

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My husband and I are pretty passionate about keeping a regular date night. When we first got together he had three kids already so we didn’t really go on dates. It was too expensive to get a baby sitter and go out.

Now we make dates a priority. When we changed our diet a year ago we were a little nervous about what we would be able to eat. We aren’t really into expensive fancy places, but we have a few favorites where we can order healthy meat-free and dairy-free food.

Pita Jungle

By far our favorite place to go is Pita Jungle. We are kind of regulars now. We have our favorite server, Benjamin and we try to always sit in his section. When we walk in we can tell that they are really happy to see us. 🙂 We like that. They have delicious food; although meat and dairy are served at Pita Jungle they have plenty of vegan options too, you can check out this chart.

We usually order the large Jalapeno Hummus. It is AMAZING! The hummus is served with pita’s that come out soft and warm. If you are gluten-free you can order cucumber slices. I’m in love with their Lentil Fetoosh Salad. I wish I knew what spices are on it because I’d recreate it often. My husband orders a Lavosh Pizza without cheese and adds hummus. They have a few new seasonal specials that we tried recently; the coconut curry soup and curry pita pizza. They were delicious and my first time trying curry. The soup comes in a huge bowl and is very inexpensive, I think I’ll make it my regular order this winter.

We have also ordered food for carry out and it was excellent as well.

Chipotle

Occasionally we decide we are in the mood for something else and decide to go to Chipotle. I always order a veggie bowl with black beans, brown rice, corn salsa, mild salsa, spicy salsa, and guacamole. I love it! My husband prefers the pinto beans and white rice. I love that I can share this with my son who is gluten-free too.

Vito’s

Vito’s is a local Italian restaurant that is incredibly good and has been around since the 80s. I always order a Vegetarian Pizza without cheese. You can order it on a gluten-free crust for a small up charge. It is a little pricier so we don’t go there often but I’ve never been disappointed. We like to pick Vito’s when we are going out with other couples because it has something for everyone. If you sign up to receive emails from them you’ll regularly get coupons for buy one pizza get one free.

Sorry for the poor pictures, they were all taken with my phone on actual dates. I hope you enjoyed a peek at our date night cuisine.

Are you keeping up with the Vegan Month of Food? Check it out!

 

 

Packing a Lunch

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I’ve had a few request recently for meal idea’s that can be packed up and taken to work. My husband takes his breakfast and lunch to work almost every day so I have a little experience with this. He has a pretty sweet set up, a break room with refrigerators, microwaves, and a coffee maker. I know not everyone has the same situation so I’ll offer my suggestions and I’ll encourage my readers to chime in with their ideas as well.

The Sweet Set Up

If you have a kitchen available like my husband there is not a whole lot you can’t do. He usually takes cooked oatmeal (spiced up with cinnamon, raisins, and a touch of agave), Breakfast Quinoa, or a baked sweet potato for breakfast. He also takes 2 to 3 pieces of fruit everyday to eat throughout the day.

For lunch he usually has leftovers from the night before. He is also very fond of Baked Potatoes for lunch. These are not your plain ol’ potatoes, he prefers them with steamed veggies or vegan chili. He is also as happy as a clam to pour whatever else he can find in the fridge. If he were taking a Baked Potato tomorrow he would likely top it with Quinoa Taco Meat, Salsa, or guacamole because that is what we have available. Leftover soups are great for lunches on their own or poured over a potato.

Lunches don’t always center around potatoes. Mexican food makes really kickin lunches the next day. Just mix up whatever you have left, heat it up, and stuff it into a tortilla, or if you have more time eat it with organic tortilla chips.

During winter months or if you work in a cold building soups, chili’s, and casserole’s would be a nice way to warm up during the day.

Brown Baggin’ It

More than likely you’re not actually taking your lunch in a brown bag, not that I’m judging. You can buy an ice pack to use in a reusable, insulated lunch bag or even a small cooler (depending on your situation) fairly inexpensively. This set up can keep your food cold for at least half the day. The key here would be packing food that is good at room temperature or cold.

A few options that come to mind is a Not So Tuna Salad (or Not So Chicken Salad) Sandwich or wrap. This is made with chickpea’s so it is a good source of protein and fiber helping you feel full longer.

I’m also a fan of Veggie Wraps with Jalapeno Hummus (or other flavors), spinach, carrots, and bell peppers. You could add cucumbers, mushrooms, corn, tomatoes, or your favorite veggies. I have these for lunch often because they are easy to throw together. You could even make up a bunch at the beginning of the week, I’d pack the hummus separately to keep things from getting soggy if you were gonna wait a few days.

Big Salads are another option, just fill a big container with your favorite veggies, and store salad dressing and wet veggies in a separate container until lunch time. Some people like cold pasta salads or quinoa salads. These can also be quite filling and full of nutritional goodness. I’m sitting here dreaming of a Black Bean Quinoa Salad with roasted corn, avocado and salsa. A side of hummus and veggies is always a good idea too!

Another option is to make smoothies and freeze them ahead of time so they can slowly thaw throughout the day.

I’ve seen many a Brown Bagger go into convenience stores to heat up lunch. If this is an option for you then you have graduated to the Sweet Set Up category.

Emergency Stash

Sometimes life gets busy and we don’t have time to pack a lunch. For times like these I send McDougall’s Soup Cups, Tasty Bites (read label because they are not all vegan), or a can of Amy’s Soup (again not all vegan).

If you need to eat out you can grab a bean burrito, a meatless Subway meal, or even better a meal for Chipotle. Just don’t eat vegan junk food, you won’t be doing yourself any favors.

On our recent trip to the zoo we packed a lunch of 2 almond butter, gluten free sandwiches and 2 peanut butter wheat bread sandwiches, a few GoGo Squeez applesauce pouches, 2 apples, 2 rice milk boxes (a huge treat), granola bars, raisins, and water. Lunch was a success and super easy, never underestimate the power of a nut butter sandwich.

So do you pack a lunch? If so what do you pack?

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