Favorite Recipes: Baked Goods

While I improvise a lot with my cooking, I try to stick mostly to the recipe when baking. Baking feels more scientific to me: you need things in the right ratios, or it doesn’t work out. And believe me, I have ruined my fair share of baked goods. That being said, I do tend to cut the sugar down in most recipes without issues. I also often substitute an ingredient or two without a problem, depending on the recipe.

Also, check out my Holiday Recipe page for cakes and holiday cookies, or my Favorite Recipes: Savory for lunch and dinner ideas.

Banana Chocolate Chip Muffins by Simple Veganista: Really good and easy. I cut sugar to 1/4 cup.

 3 Ingredient No Bake Protein Bars from The Big Man’s World: Super good and easy. I put the oats in the food processor to make them easier to mix/chew. I also added milk to help mix, it was too dry. 

 Banana Bread Granola from The Banana Diaries: This is really good and easy. And no oil, if you care about that. It was pretty browned by 30 min, check after 25 min. 

 Pumpkin Spiced Granola by Skinny Taste: Here’s another granola recipe I use often. Although now that I’m reading all my changes, I should say it’s more like I use the basic wet/dry ratio as inspiration! I use banana instead of pumpkin (1 small or 1/2 large banana), and extra oats instead of quinoa. I’ve also made it with almond butter instead of pumpkin. Sometimes I add a little extra oil to get it to the right consistency (the recipe only calls for 1 tsp). I did have to cook it for longer than the recipe said, and let it cool completely for it to get the crunchy texture, but it was worth it. Granola is one of those recipes you have to keep an eye on because it goes from golden brown to overly browned quickly. Also, I add the nuts at the end of the cooking time because I find when I add them at the beginning they get burned.

 Chocolate Chip Cookies by Nora Cooks: I used 1/2 cup sugar and 1/2 applesauce and 1/2 oil for the butter. That means I don’t have to get out the hand mixer, I can just stir it by hand! Also 1/2 cup chocolate chips. Made a double batch and it was 45 cookies (so about 22 per batch). I did have to use my hands to combine the dough at the end because it was so thick, but don’t add milk to thin because it’s supposed to be like that. Also, don’t overcook.

Chocolate Waffles by Simple Veganista: My go-to recipe for our Belgian waffle maker. I double the recipe and it makes 6. I use half applesauce and half oil, and use half the amount of sugar. I’ve also used this recipe to make regular waffles by substituting the cocoa powder for extra flour. I’ve also swapped 1 cup of regular flour for 1 cup of almond flour and it was tasty.

 Everything Breakfast Cookies by Minimalist Baker: This is the kind of recipe you can really play around with and it’s forgiving. I didn’t feel like opening a pumpkin can so I used two big bananas and 1/4 cup oil instead of the pumpkin. Could even try extra banana or applesauce and no oil. I used maple syrup instead of agave, and no pecans or cranberries, just chocolate. Made 36 small cookies.

Pumpkin Cookies by Nora Cooks: My go-to recipe when I have a can of pumpkin because you can use the whole can. I use a full can of pumpkin and then 1/4 cup of butter (could probably use oil too) plus a bit of extra flour (since it ends up being a bit extra wet ingredients). 1/2 cup sugar, 1/2 cup chips, 2 heaping tsp pumpkin spice.

 Pumpkin Bread by Simple Veganista: This is another recipe that uses a full can of pumpkin which I love. I used applesauce and 1/3 cup sugar, plus ½ cup chocolate chips. 

 Double Chocolate Chip Zucchini Bread by the Almond Eater: I used a heaping 1/4 cup sugar. Made into muffins and cooked 35 min. 

 Vegan Zucchini Muffins by Loving It Vegan: I used 1/3-1/2 cup sugar, 1/4 cup cashew butter and 1/4 cup applesauce (for oil). Baked closer to 25 min.

 One Bowl Carrot Apple Muffins by Minimalist Baker: I used a whole banana which was 1/2 cup and then just subbed applesauce for the 1/3 cup.

 Banana Nut Muffins by Minimalist Baker: These muffins do get brown on top at 375, so could try cooking at lower temperature for longer. I used 1 cup banana and 1/2 cup applesauce for the rest of the banana. Also only 1/4 cup sugar, and used 1 cup almond flour and 1.5 cups white whole wheat. I added 1/4 cup each walnuts and chocolate chips. 

 Chocolate Banana Muffins by Minimalist Baker: These are a go-to and much requested by the kids. I use the full amount of maple syrup and 1 tbsp sugar (1/4 cup total). I sometimes use extra nut butter for the oil. I usually need to add a splash or 2 of almond milk to get the batter consistency right.

 Blueberry Buckle by Vegan Richa: Amazingly, I don’t have any substitutions for this one!

 Black Bean Brownies by Chocolate Covered Katie: This is hands down the treat I make the most. It’s so tasty and healthy too. I use ¼ cup cocoa powder because I like them very chocolatey, usually sub nut butter for the oil, and use sugar rather than liquid sweetener. I use ¼ cup sugar. This makes the batter a bit dry (also because I use homemade beans which aren’t as wet as canned beans) so I add a bit of milk to get to the right consistency (a thick batter).

Vegan Pancakes by Nora Cooks: No substitutions for this super easy recipe.

Banana Peanut Butter Oat Bars by The Roasted Root: These make a great breakfast or snack. I used 1.5-2 tbsp maple syrup and 1/2 cup chocolate chips. 

Peanut Butter Cookies by Simple Veganista: Cut it to 1/2 cup sugar made 27ish smaller cookies. The fork stuck to the batter towards the end of doing the crisscross patterns- maybe get a bowl of water to dip fork in between cookies, or try coating fork with oil. I’ve used almond butter instead of peanut butter too.