No Sugar Added Banana Chocolate Chip Muffins

theveganfarmer.combananachocchipNo one loves bananas paired with chocolate chips more than this girl.  Except maybe this girl’s daughter.  I’m on a quest to reduce the amount of sugar we consume, which isn’t all that much.  But why consume any added sugar at all? This recipe seriously reminds me of the Fannie Farmer cookbook one I used religiously as a kid.  It’s all the things a muffin should be- moist, sweet, delicious, and filling.

What You’ll Need

2 mashed bananas

2 C flour

1 TSP baking powder

1/2 TSP salt

4 soaked, pitted dates

2 TBSP vinegar + 2 TSP baking soda

1 TSP vanilla extract

1/2 C unsweetened almond milk

vegan chocolate chips

Preheat your oven to 350.  Add the dates and a couple tablespoons of the soaking water to your food processor and puree.  It should look like a caramel dip.  Mash the bananas and mix in the sugar. Add the dates, vanilla extract, and vinegar & baking soda mixture.  Mix the dry ingredients together and alternate adding it and the almond milk to the banana mixture.  Stir in as many chocolate chips as possible.  Or show some restraint and only use about half a cup.  Fill your muffin tins 3/4 full and bake for 25-30 minutes.  Enjoy!

No Bake Protein Granola Bars delicious protein granola bars seriously couldn’t be any easier or quicker to make. They take less than 5 minutes to come together. They were so easy, I let Emme do all the work.  After a quick freeze, you have a tasty breakfast or snack to enjoy.


What You’ll Need

1.5 C oats

1.5 C crunchy peanut butter

1/3 C agave syrup

1/4 C pea protein powder – I used vanilla

1/4 C chocolate chips

1/4 C golden raisins

Stir all ingredients together.  Line an 8×8 pan with parchment paper, pour the mixture in and press to fill the bottom.  Freeze until the bars harden, then cut into squares.  Enjoy!

Strawberry Tofu Yogurt

tofuyogurt2Yogurt topped with granola is one of my favorite afternoon snacks. I could go a few miles out of my way and spend more than I care to on soy or almond yogurt, but I prefer to make it at home. It’s cheaper and I can customize it any way I wish.  This is the easiest way to make it.

What You’ll Need

1 PKG any firmness tofu

1 banana

1.5 TBSP almond milk

1.5 TBSP agave syrup

1/2 C fruit of choice- I used 1/2 C of our own strawberry preserves

Combine all the ingredients in a blender until smooth and creamy.  Such a quick and easy breakfast or snack. Enjoy!




Apple Raisin Chia Jam


I think I’ve mentioned before I hate to waste food.  We had a few apples lying around that would’ve ended up in the compost pile in a couple days if I didn’t come up with a way to use them.  I decided I needed some apple jam in my life.  This recipe is easy, quick and tastes great in oatmeal, parfaits or toast.  I won’t lie.  I’ve been eating it straight from the bowl.  Here’s what you’ll need-


2 apples, peeled and chopped (I used granny smith)

1 TBSP agave syrup

3/4 C white grape juice

1 TBSP golden raisins

2 TBSP chia seeds

pinch of cinnamon

Throw all your ingredients in a pot and bring to a quick boil.  Cover the pot and simmer for 20 minutes, stirring every 5 minutes or so.  Once it’s soft, mash about half the jam.  Unless you like smooth jam then feel free to mash it all. This lasted about 2 days. We couldn’t resist a spoonful each time we opened the fridge.

Quinoa Granola Bars

I have a confession.  I don’t know how to cook appropriate portions.  When I cook a pasta dinner for four, it usually turns into a pasta dinner for forty.  It’s the same thing with weekly batches of quinoa and lentils.  Here I am at the end of another week and I have a surplus of both.  I’ve already made lentil loaves, quinoa burgers, eaten them as sides.  What to do with all that leftover quinoa?  Turn it into granola bars, of course!

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Toddler Eats

The Vegan Farmer - www.theveganfarmer.comI get asked a lot what we feed Emme. I thought I’d do a post of what she eats in a day.  I’m vegan and Rob could eat the cow while it was still moving so we are raising her vegetarian.  It’s a good compromise, I think.

I woke up earlier than usual this morning and thought blueberry waffles sounded delicious.  I made them vegan and gluten free. I’ll post the recipe this weekend. Emme’s not fond of syrup (weird, right?) so I added just a touch of Earth Balance butter on top.  She also had half a banana and a handful of yogurt covered raisins.

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Sweet Veggie Pancakes

Although Emme is a pretty healthy eater, I still like to add more fruits and veggies in wherever I can.  After all, she is a toddler and subject to picky eating from time to time. Enter the veggie pancake. She thinks she’s getting a special treat.  I’m excited she’s consuming more goodness to help her grow strong. After this weekend of too much pizza and juice, its exactly what we needed to start our Monday.

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