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mashed
1 ⁄ 2 c unsweetened
applesauce
1 ⁄ 2 to 1 c raw sugar
1 ⁄ 4 c non-dairy milk
1 tsp vanilla extract
1 c shredded zucchini
1 ⁄ 4 c vegan chocolate chips
(optional)
    1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
    2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
    3. In a large bowl, cream mashed banana with applesauce and sugar then add non-dairy milk, vanilla, zucchini, and chips, if using, stirring to combine.
    4. Add the dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
    5. Spoon into muffin cups 3 ⁄ 4 full.
    6. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
    7. Transfer to a wire cooling rack.
    CHEF’S NOTE: Use the reduced amount of sugar for a less sweet muffin and all the sugar for a more dessert - like treat.
    NUTRITIONAL INFORMATIONCalories 150; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 34.2g; Dietary Fiber 3.7g; Sugars 16.4g; Protein 3.0g

Maple Muffins

    Serves 12 | These are my favorite muffins. They’re kissed with pure maple syrup and use up leftover sweet potatoes or pumpkin puree. I like to serve them for breakfast on Thanksgiving morning and at brunch on New Year’s Day.
    1 1 ⁄ 2 c whole-wheat pastry
flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
pinch of fine salt
1 c pure pumpkin or sweet
potato puree
1 c unsweetened
applesauce
3 ⁄ 4 c brown sugar
1 ⁄ 4 c pure maple syrup
    1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
    2. In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
    3. Add pumpkin or sweet potato puree, applesauce, sugar, and maple syrup, then stir until just combined.
    4. Spoon mixture into muffin cups 3 ⁄ 4 full.
    5. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
    6. Transfer to a wire cooling rack.
    NUTRITIONAL INFORMATIONCalories 102; Calories from Fat 3 ; Total Fat 0.3.g; Cholesterol 0mg; Total Carbohydrate 23.1g; Dietary Fiber 2.6g; Sugars 10.0g; Protein 1.8g

Banana Bread

    Makes 1 loaf | I don’t like to throw words such as “awesome” around too lightly, but this banana bread is awesome! It’s so delicious and moist you’ll never believe it’s made with whole wheat and has zero added fat!
    1 ⁄ 4 c non-dairy milk
1 ⁄ 4 tsp lemon juice
4 or 5 spotted or browning bananas
1 ⁄ 2 c dark brown sugar
1 ⁄ 2 c raw sugar
1 tsp ground cinnamon
1 ⁄ 2 tsp ground nutmeg
2 c whole-wheat flour
1 tsp baking soda
1 ⁄ 2 tsp baking powder
1 tsp vanilla extract
2 tbsp pure maple syrup
    1. Preheat oven to 350°F. Grease or spray a standard 8-inch loaf pan and set aside.
    2. Whisk the non-dairy milk and lemon juice together until bubbly and set aside.
    3. Cream bananas with sugars by hand using a spatula or in a food processoruntil smooth and creamy; set aside.
    4. In a large bowl, whisk spices, flour, baking soda, and baking powder together.
    5. Add milk-lemon juice and banana mixture, as well as all remaining ingredients, to the flour mixture and stir until just combined.
    6. Pour into loaf pan, using a spatula to evenly distribute and smooth out the top.
    7. Make a tent over the pan with a large piece of aluminum foil.
    8. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
    VARIATION
    Super Awesome Banana Bread Adding 1 ⁄ 4 tsp of almond extract plus 1 tsp of cherry extract takes this bread to a whole new level of awesomeness.
    NUTRITIONAL INFORMATIONCalories 178; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 41.9g; Dietary Fiber 1.7g; Sugars 21.2g; Protein 2.7g

Cornbread

    Serves 6 | Pictured opposite | This is my favorite cornbread recipe. It’s quick and simple—the kind of