Autumn Banana Pumpkin Muffins (vegan)

I woke up really early this morning and couldn't fall back asleep.  So I decided to bake something for breakfast.  I had two ripe bananas, and some leftover pumpkin puree from my recent cooking class.  I decided to take my go-to vegan banana muffin recipe, and spice it up with some flavors of autumn! 
I actually made one small loaf as well as 6 muffins.  I will be drizzling dark chocolate on the loaf to bring to a family party on Sunday!

These muffins have a slightly crusty top and are fluffy and moist on the inside. 
Happy Baking!


Autumn Banana Pumpkin Muffins (vegan)

Ingredients:

• 1 tablespoon golden flaxseed meal + 3 tablespoons warm water**
• 1/4 cup apple cider heated
• 1/3 cup dried cranberries
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon pumpkin pie spice
• pinch of freshly grated nutmeg 
• 2 large (or 3 small-medium) ripe bananas, mashed
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 3 tablespoons organic sugar
• 1 teaspoon vanilla extract
• 1/3 cup coconut oil, melted
• 2 tablespoons hemp hearts
• 2 tablespoons chia seeds
• 1/4 cup pumpkin seeds

1. Preheat oven to 350 degrees F.  Line muffin tin, or if baking a loaf, coat with oil and breadcrumbs.
2. Prepare your flax egg by combining flaxseed meal with warm water, whisking gently and setting aside.
3. Heat the apple cider on the stove or in the microwave until it begins to boil. Add the dried cranberries and set aside.
4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg. Set aside.
5. In a large bowl, mash the bananas with a fork or whisk.  Combine bananas with pumpkin puree, sugars, vanilla, melted coconut oil and flax egg mixture.
   
6. Fold the flour mixture into the banana mixture, and mix until smooth. 
7. Fold in hemp seeds, chia seeds, cranberries (without the liquid) and pumpkin seeds.
   
8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.

Enjoy with your favorite cup of tea like I did :)

** In baking where the egg is used for binding, you can replace an egg with a flax "egg".  You do this by combining 1 tablespoon of golden flaxseed meal (I prefer golden because it doesn't affect the color of my finished product) with 3 tablespoons of warm water.  Whisk it to combine and set aside until it become gelatinous- about 3 minutes.

Sweet and Spicy Glazed Brussel Sprouts

Brussel Sprouts on the stalk are so beautiful, however I have never been a fan of them.  I decided that I would attempt to change my mind…and I did!

This recipe is super simple, and absolutely delicious.

Sweet and Spicy Glazed Brussel Sprouts

• 12 brussel sprouts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon agave syrup
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon canola oil
• 1 clove garlic, finely minced
• 1 teaspoon kuzu (crushed into powder) + 1 tablespoon water (you can use cornstarch too)

1. Preheat oven to 375 degrees.
2. Cut brussel sprouts off the stalk, and pull off any yellow outer leaves.  Wash and dry them (if you have loose brussel sprouts just wash and dry them.
3. In a large bowl toss the brussel sprouts with 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Place on a parchment lined sheet tray and roast for 35-40 minutes until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 
5. In a small bowl, mix together the soy sauce, rice vinegar, agave syrup, and red pepper flakes.
6. When the brussel sprouts are done, remove from the oven.
7. Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic. Let it cook for one minute, stirring to avoid garlic from burning.
8. Add in the soy sauce mixture and raise the heat to medium. 
9. Make a slurry with the kuzu and water, by whisking them together.  Add to soy sauce mixture and stir until sauce thickens.  Once you reach the desired glaze consistency, add in the brussel sprouts and toss well.
   
   
   
   10.  Serve Immediately and enjoy!
   
   
   -Deniz
   The Chef in the CIty