Vegan Banana Muffins

This week I had a cup of leftover coconut milk sitting in my fridge and decided to use it up in some muffins.  Although my family isn't vegan, we all devoured these muffins.  I love having go-to recipes to use up leftover ingredients!

Vegan Banana Muffins
Yields about 16 regular-size muffins (or 12 regular and 12 mini muffins)
Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups mashed ripe bananas (about 3 bananas)
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1 cup coconut milk
1/2 cup chopped walnuts (optional)
1/2 cup chopped dates (optional)

Directions:
1. Preheat oven to 350 degrees.  Grease muffin tins or line with paper liners.

2. Mix flours, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt together in a large bowl.  In a small bowl mix together mashed bananas, coconut oil, applesauce, and coconut milk.  Add to dry ingredients (along with the walnuts and dates, if desired) and stir until just combined.

3. Fill muffin cups with batter.  Bake about 15-17 minutes (12-14 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Source: adapted from www.allrecipes.com

Minestrone Soup (Slow Cooker)

I love having dinner done (or mostly done) in the morning or early afternoon.  This minestrone soup made in the slow cooker makes that happen in a delicious way.  After sauteing together some sausage and vegetables you add everything (except the noodles) and let it simmer away all day.  Serving this with some herb focaccia bread will make your kitchen smell like a delicious Italian restaurant.

Minestrone Soup (Slow Cooker)

Ingredients:

1/2 lb. Italian sausage (mild or spicy)

1 cup chopped celery

1 medium onion, chopped

1 cup chopped carrots

1 green pepper, chopped

1/4 teaspoon salt

4 cups water

1 can Italian stewed tomatoes, chopped, if desired

1 can tomato sauce (15 oz.)

1 can beef broth (14.5 oz)

1 can garbanzo beans, drained

1 can kidney beans, drained

1 can lima beans, drained

1 1/2 cups frozen cut green beans

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon pepper

2 teaspoon minced garlic

1 1/4 cup uncooked small noodles
Grated Parmesan cheese, if desired

Directions:

1. Over medium heat, saute together the sausage, celery, onion, carrots, green pepper and salt until the meat is cooked through and the vegetables are tender.  (Add a little olive oil if needed to keep it from sticking to the pan.)  Transfer to a slow cooker.

2.  Add all remaining ingredients except the noodles.  Simmer on low for 8 hours.

3. Cook noodles according to package.  Add to soup.  (If I know there will be leftovers, I prefer to add the noodles to each individual bowl when serving the soup.  The noodles expand a lot if left in the soup overnight.)  Garnish with Parmesan if desired.

Source: adapted slightly from my friend, Necia