I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

Have you ever wanted cookies for breakfast? In my case it's not very uncommon. While I absolutely love traditional breakfast foods (seriously... they're my favorite), every now and then I have the desire to mix it up. However, who can really justify eating desserts for breakfast? Unless it's the day after your birthday and you have leftover cake (yeah... that's acceptable), it doesn't happen often in our house.

I take that back. Whenever I make cookies or cupcakes or some kind of baked treat, Clark will eat one the next morning and just stick "breakfast" in front of it. "Oh, this? It's a breakfast cookie."

Lightbulb.

So when all these recipes were floating around Pinterest for breakfast cookies, I wasn't sure what to think. Until I made some. And then what did I think?

Genius.

And, of course, Michael agreed with me.

Ingredients:

- 2 very ripe, smashed bananas
- 1/2 C peanut butter, creamy or chunky (I used all natural creamy)
- 1/3 C protein powder or wheat germ (I used wheat germ because I didn't have any protein powder lying around)
- 1/2 C unsweetened applesauce
- 2 tsp vanilla
- 1.5 C oats (you can use quick oats or old fashioned; I used old fashioned for a more oatmeal-like-texture)
- 1/4 to 1/3 C carob or chocolate chips *optional*
For those of you that have a sweet-tooth, you may want to add a tablespoon or so of honey as well!

Directions:

- Preheat your oven to 350.
- Mix your bananas and peanut butter together nicely before adding your protein powder/wheat germ, applesauce, and vanilla.
- Stir in your oats.
- Stir in your *optional* chips.
(Yep. It's that easy.)
- Let your dough rest for a couple minutes. Prepare your cookie sheet, tidy up, whatever works-- for about 3 to 5 minutes.
- Drop your cookies and criss-cross them like you would with peanut butter cookies.

*Note: I didn't do this until they had been in the oven for a while, but I think it works better if you do it when they are still actual dough!*

- Bake for 22 to 26 minutes or until golden brown.
- Let sit on the pan for 2 to 5 minutes before removing to cooling rack.


Yummy breakfast cookies with a fabulous kick of protein to start your day!


This recipe was molded from Watching What I Eat.

I just had to bake something. I couldn't stay away that long. So it had to be relatively healthy.

I adapted this recipe from The Shrinking Kitchen. Which, if you've never visited their site, you need to. It's pretty much amazing.

Ingredients:

- 4 VERY ripe bananas, mashed
- 1/2 C wheat germ
- 1/2 C all-purpose unbleached flour
- 1 C whole wheat flour
- 2 tsp baking soda
- 1/2 C unsweetened applesauce
- 2 tbsp honey
- 3 tbsp coconut oil (melted)
- 1/2 C unsweetened coconut flakes

Directions:

- Preheat your oven to 350. Prepare your muffin pan with liners/spray.
- Mix together your bananas, applesauce, honey, and coconut oil.
- Stir in your dry ingredients If you want to pre-mix your wheat germ, flours, and baking soda you can. I always tend to skip that step.
- Fold in your coconut flakes.
Note: Adding chocolate chips could make these extra sweet and yummy!

- Bake in the oven for 12 to 16 minutes. Check with a toothpick to make sure they are cooked all the way through.

Enjoy! Michael certainly did.

Want more vegan recipes? Check these out!

Vegan Brownies

Vegan Veggie Muffins

Vegan PB Oatmeal "Chocolate Chip" Cookies

Vegan Banana "Chocolate Chip" Muffins

For whatever reason, "Banana Pumpkin" sounds better to me than "Pumpkin Banana". Either way you put it, this bread was fantastic! Since I was giving it away, I pretty much stuck to this recipe from Skinnytaste.com. I didn't want anyone getting something funky, nor did I want the experiment to go totally wrong when I was planning to give it away. However, I'm not sure at this point I could really go wrong with banana. (See Banana Oatmeal Muffins, Vegan Banana Chocolate Chip Muffins, Banana Carrot Bread, Banana Zucchini Bread, and Banana Blueberry Muffins.)

Ingredients:

- 3/4 C unbleached all purpose flour
- 1/2 C whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 3 very ripe bananas, mashed
- 1/2 C pumpkin puree
- 2 tbsp butter, at room temperature
- 1/2 C light brown sugar, unpacked
- 1 egg
- 2 tsp vanilla


Directions:

- Preheat your oven to 325. Grease whatever sort of pan you are using.
- With a mixer, beat your butter and sugar together. Add the pumpkin, egg, and vanilla.

- Mix in your bananas, followed by your dry ingredients.

- Pour your batter into your bread pan(s). Let bake for at least 60 minutes. If you are making muffins, cook for around 18 minutes before checking on them.

While we did give two mini loaves away, we just had to keep one to make sure it was gift-worthy. I promise you, it most assuredly is!

When putting the care package for my little sister together (previously mentioned in Blogging on a Budget: Seasonal Exceptions), I wanted to include a new recipe (besides the delicious acorns I put together). When trying to subtly ask her what she liked these days (although I'm sure it was pretty obvious), she told me Banana Chocolate Chip Muffins were her favorite thing ever.

I searched my history, and found that just about every banana recipe I ever made involved oatmeal or something else (like carrot), but never just plain banana.

Well, when you're going to throw together a new recipe, you have to go all out. Since I only had one egg left, and that was to be for Michael's breakfast, I decided these muffins were going to be vegan.

And Clark didn't even notice.

Ingredients:

- 2/3 C sugar
- 1 C unsweetened applesauce
- 1/4 C water
- 1 tsp vanilla
- 1/2 C vegetable oil
- 3 ripe bananas, mashed
- 1 C unbleached all purpose flour
- 1 C whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 2/3 C (vegan) chocolate chips
*I did just use regular chocolate chips, but I know there are substitues!*

Directions:

- Preheat your oven to 350.
- Whisk together your sugar, applesauce, water, vanilla, and vegetable oil.
- Add your dry ingredients (whether premixed elsewhere or in sections).

- Add your bananas. Stir well.
- Carefully mix in your chocolate chips (I did use mini morsels for these!)

- Fill your muffin tins and bake for around 18 to 22 minutes.
*Note: If you're using mini muffin tins, check on them at about 15 minutes and go from there!*

Enjoy with just about anything you have to drink at any point in the day. They. Are. Addicting.

Don't believe me? Try the recipe and find out!

This recipe was inspired by: iVillage.com and Food.com.

I've been wanting to try a zucchini recipe for a while (other than Zucchini Chips). I haven't ever tried to bake it, so I thought that this was as good a time as any! Plus, what better way than to try it with banana?

This recipe was created from my banana oatmeal muffins and oatmeal chocolate chip muffins.

Ingredients:

- 3 very ripe bananas
- 2 eggs
- 1/4 C honey
- 1/4 C brown sugar
- 2 tsp vanilla
- 1 3/4 C whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 medium zucchini, shredded (measured to about 3/4 C)
- 1/2 - 1 C chocolate chips

Directions:

- Preheat your oven to 350. Prepare a bread ban, muffin tin, or whatever type of ban you intend to cook this in.
- Beat your eggs with the brown sugar.
- Add your bananas.
- Add the honey and vanilla.
*Pictured is the zucchini in the wet mixture, but I think it would work a little better if you don't add it until AFTER you add your dry ingredients.*


- Add your dry ingredients in portions, mixing after each addition.

- Fold in your chocolate chips (and zucchini if you saved it for last).
- Measure into your prepared pan. I used these adorable mini liners (which sadly I do not have the correct pan for).

- For bread, bake for at least 50 minutes before checking on it.
- For muffins, bake for around 20 minutes before checking on them.

I baked mine for 25 minutes precisely, so just continue to check on them (and poke them with a toothpick or knife) until they are ready to be removed from the oven. Then make sure to let them cool before serving!

I wrapped these up all pretty-like and gave them to neighbors. Enjoy!

So, I'm one of those people that LOVES Banana Bread. Banana Muffins. Bananas. Yeah... I'm one of those people. I don't like fake banana flavoring, but when it comes to baked goods with REAL banana I'm all for it.

I also love Carrot Cake. I rarely EVER eat it because I take into account the cream cheese frosting and the possibility of just how much sugar is in the cake itself. Still, I have to admit it's one of my favorite desserts.

So, what better way to experiment in the kitchen then mix together two of my favorites? After researching many banana bread and carrot cake recipes, I tied together what I think is a rather successful, tasty (and healthy) treat.

Optional Streusel Topping and Cream Cheese Frosting Recipes are also listed below!

Ingredients:

- 2 C grated carrots (about 4 to 5 medium sized carrots)
- 4 ripe bananas
- 1 1/2 C whole wheat flour

*If you want this bread to be more like carrot cake and a little less like a healthy bread, then skip the whole wheat flour and use 2 1/2 C all purpose, unbleached flour*

- 1 C all purpose, unbleached flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C unpacked brown sugar
- 2 tbsp canola/vegetable oil
- 1 tbsp vanilla
- 2 eggs
- 2 tsp ground cinnamon
- 1/3 C applesauce
- *optional*1/4 C - 1/2 C chopped walnuts

Directions:

- Preheat your oven to 350.
- Grease a 4 x 8 pan (I believe this recipe should make about two of these. I made one loaf of bread and one pan of muffins).
- In a Medium-Large bowl mix (or sift if you have the option) together both flours, baking soda, and salt. Set aside.(I really didn't use a big enough bowl.)

- In a Large bowl beat the unpacked brown sugar and canola oil until they are as well combined as possible. Add the eggs and vanilla to this mixture and beat for another 30 seconds to a minute.
- In the large bowl, add the bananas and cinnamon. If you do not use ripened/frozen/thawed bananas (putting ripe banana in the freezer until you have enough, taking them out and giving them enough time to thaw, in which case they're easy to mix/beat in without having to do much work), then take a potato masher and smash the bananas in a separate bowl until they are broken up enough to beat into the mixture easily.
- Take the flour mixture and beat it into the mixture in sections. Only do this for about 2/3 of the whole flour mixture. Set the last 1/3 aside.
- Stir in the applesauce, carrots, and optional walnuts. (I would make sure you set enough time to grate the carrots, even the day before you make the bed, if you don't have an easier way than I do!)

*Feel free to add another 1/4 C of applesauce or so to make the bread more moist.*

- Stir in the remaining amount of the flour mixture.
- Sprinkle some walnuts on top or add the optional Streusel topping (scroll down for ingredients/directions).
- Cook the bread for 55 minutes to an hour. Check with a knife to make sure it comes out clean with no batter sticking to it. Served best with butter or cream cheese!
- This recipe can also be used for muffins. Cook them for 18 to 20 minutes!



*Optional Streusel Topping*

If you want to make the bread just a little sweeter, this is one way to do it.

Ingredients:

- 3/4 C unbleached, all purpose flour
- 3/4 C sugar
- 1/4 C butter/margarine
- 1 tbsp water
- 2 tsp cinnamon
(Recipe inspired from Food.com.)

Directions:

-Mix all the ingredients together with a hand mixer/ mix master. Sprinkle the topping on the bread or muffins.
- TA-DAH!

*Optional Cream Cheese Frosting*

Another way to make the bread or muffins just a little bit sweeter (and less healthy).

- 8 oz (1 package) of low-fat cream cheese
- 1/4 C butter/margarine, softened
- 3 C Confectioner's (Powdered) Sugar
- 1 tsp vanilla
(Recipe inspired from Food.com.)

Directions:

- Beat the cream cheese and butter together until fluffy.
- Beat in powdered sugar 1/2 C at a time until you have the consistency that you want for your frosting, beating until nice and smooth.
- Mix in the vanilla last but not least.
- Let the frosting cool in the refrigerator until it's easy to spread. Add this to your muffins or perhaps serve it on the side to go with the bread!


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