Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Applesauce Pancakes

Yield: 10-12 mini pancakes

1/2 cup flour

1/2 tsp baking powder

1/2 tsp cinnamon

1 egg

1/2 cup unsweetened applesauce

1 tbsp maple syrup

1/4 tsp vanilla

1. In a mixing bowl, combine flour, baking powder, and cinnamon.

2. Add in the egg, applesauce, maple syrup, and vanilla. Mix until just combined.

3. Preheat a pan over medium-low heat. Once warm, drizzle the surface with oil or butter. Spoon out tablespoon amounts of batter and form small circles. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.

https://feedingtinybellies.com/cinnamon-apple-pancakes/

Apple Cinnamon Baked Oatmeal

Yield: 6-8 servings

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp cinnamon

2/3 cups almond milk (or sub any kind of milk)

1/4 cup unsweetened applesauce

1 tbsp maple syrup

1 egg

1 small apple, peeled, cored, and chopped into small chunks

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, baking powder, and cinnamon. Stir to combine.

3. In a separate bowl, combine milk, applesauce, maple syrup, and egg, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined. Let the oats soak up the wet ingredients while you prepare the apple.

5. Add in the apple and gently stir to combine.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Bake for 15 minutes, until the milk is absorbed and it feels slightly firm to the touch.

8. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days or freeze for 3 months (warm up in microwave for 30 seconds). Can also be baked as mini-muffins.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-bites/

Chocolate Chip Muffins (stevia)

Yield: 12

2 1/2 cups all-purpose flour (or whole wheat flour)

1/4 cup powdered stevia

1 tbsp baking powder

1 tsp baking soda

pinch salt

1/4 cup coconut oil, melted

1/4 cup applesauce

2 eggs

1 cup almond milk

2 tbsp maple syrup

1 tbsp vanilla extract

1/4 cup chocolate chips

1. Preheat oven to 375F. Line a muffin pan with paper liners.

2. In a large mixing bowl, combine flour, stevia, baking powder, baking soda, and, salt. Whisk to combine.

3. In a separate mixing bowl, add the coconut oil, applesauce, eggs, almond milk, maple syrup, and vanilla extract. Whisk well.

4. Add the wet ingredients to the dry ingredients and whisk until combined.

5. Gently fold in chocolate chips.

6. Evenly distribute batter between muffin cups, filling them about 3/4 of the way full.

7. Bake for 15 to 18 minutes, until a toothpick comes out clean.

https://brihealthy.com/2017/03/whole-wheat-refined-sugar-free-chocolate-chip-muffins/

Double Chocolate Chip Cookies

Yield: 12

1/2 cup almond butter

3 tbsp applesauce

1/3 cup coconut sugar

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup cocoa powder

1 tbsp coconut flour

1/2 tsp baking soda

1/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine almond butter, applesauce, coconut sugar, vanilla, and salt.

3. Sift in cocoa powder, coconut flour, and baking soda. Gently stir to combine.

4. Fold in chocolate chips.

5. Drop scoops of batter on prepared baking sheet. (They will spread so allow space.) Using your fingers (wet slightly with water if necessary), flatten into cookies.

6. Bake 8 to 10 minutes, or until cookies begin to crack on top. Let cool completely before removing.

7. Optional: sprinkle with flaky sea salt when just out of the oven.

https://gourmandeinthekitchen.com/paleo-vegan-double-chocolate-cocoa-cookies/

Pumpkin Oat Bars

Yield: 16 bars

3 cups oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

pinch ground cloves

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup coconut sugar

1 tbsp olive or coconut oil

2 tsp vanilla extract

1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

1. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper.

2. Place oats into a high-speed blender. Blend for 15 to 30 seconds, or until oats resemble flour. Measure out 2 1/2 cups of the oat flour.

3. In a medium bowl, add oat flour, baking powder, baking soda, salt, and spices. Set aside.

4. In a separate large bowl, whisk together pumpkin, applesauce, coconut sugar, oil, and vanilla extract until smooth and creamy.

5. Slowly add oat flour mixture to wet ingredients and mix until just combined.

6. Gently fold in 1/3 cup of chocolate chips.

7. Pour batter into prepared pan and sprinkle remaining chocolate chips on top. Bake for 15 to 20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached.

8. Cool for 15 minutes on wire rack. Cut into 16 slices.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 

1/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 1/2 tsp baking soda

2 tbsp maple syrup (or honey)

1/2 cup cane sugar (or coconut sugar)

1/4 cup olive oil

3/4 cup applesauce

1/4 tsp salt

1/2 cup almond meal

1 cup fine cornmeal

3/4 cup gluten-free flour

1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.

2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.

4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.

5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.

7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.

9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.

10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.

11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.

12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed
2 1/2 tbsp water

1/2 ripe banana, mashed

2 tbsp unsweetened applesauce

1/4 cup almond butter or peanut butter (or some of each)

1/2 tsp vanilla extract

1 tbsp coconut oil, melted

2 tbsp maple syrup
1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup almond meal

2 tbsp chopped walnuts or pecans

1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.

3. Add banana and applesauce and whisk thoroughly to combine.

4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.

5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.

6. Add nuts and dried fruit and stir until just combined.

7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 

8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.

9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack.
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/