Banana bread

Ingredients:

• 1/3 cup coconut oil 
• 1/4 cup honey or 1/4 cup cane sugar
• 2 mashed bananas
• 1/4 cup non-dairy milk
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• pinch of salt
• 1 tsp ground cinnamon
• 2 cups whole wheat flour 
• 1/4 cup oats
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

Instructions:

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a pan.
In a large bowl, beat the oil and honey together. Whisk in the mashed bananas and soy milk.
Add vanilla, salt and cinnamon, and whisk to blend. Add the baking soda and powder to the flour. Lastly, stir in the flour and oats, just until combined.  Add walnuts and chocolate. Don't overmix!
Pour the batter into your greased loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool before cutting.

Notes:
Recipe adapted from: cookieandkate's blog

Cinnamon rolls

Ingredients:

• 1 packet instant yeast 
• 1 cup unsweetened plain soy milk
• 1/2 cup vegan butter*
• 1/4 tsp salt
• 3 cups all purpose flour
• 2 tsp  ground cinnamon (or more for cinnamon lovers like me ;) )
• 1/4 tsp vanilla extract
• 1/4 cup + 1 Tbsp cane sugar

Instructions:

• In a large sauce pan, heat the soy milk and 3 Tbsp vegan butter until warm and melted. Remove from heat and let cool down. It should be warm but not too hot or it will kill the yeast.
• Pour mixture into a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
• Slowly add in flour,  stirring as you go. Knead on a lightly floured surface until it forms a loose ball. Place your dough back in your mixing ball and cover. Set in a warm place to rise for about 1 hour.
• On a lightly floured surface, roll out the dough (if you prefer more crisp and more layers then roll out thin, if you rather like fluffy dough and thicker then don't roll out quite as much). Brush with 3 Tbsp melted vegan butter and top with 1/4 cup sugar, 1/4 tsp vanilla extract and 2 tsp or more cinnamon.
• Roll up the dough and situate seam side down. Then cut the dough into desired section size and position in a well-buttered pan (you should have about 10-15 rolls). Brush with remaining vegan butter (melted) and let rise again while you preheat oven to 350 degrees F (176 C).

Once the oven is hot, bake rolls for 25-30 minutes or until  golden brown (not too much or they will get dry!).
Optional: Frost with a mixture of 1 cup powdered sugar, 1 tsp cinnamon and 1 Tbsp soy milk and 1 Tbsp melted vegan butter.

*I also tried to make these with melted coconut butter, which gave them a nice taste but did not make them rise as much.

I adapted this recipe from a gorgeous recipe found on this blog: http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/

Mango Muffins

Ingredients:

• 2 cups whole wheat flour (also tried spelt flour with some buckwheat flour mixed into it! healthy and gluten tolerated)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp ground cinnamon
• ½ tsp salt
• 1 1/2 ripe mangos
• ½ cup honey or other sweetener (also tried it with half honey, half cane sugar before)
• ¼ cup neutral tasting baking oil (I used canola oil)
• 1 tsp vanilla extract
• 2 tbsp greek style vegan jogurt
• 3 tbsp coconut milk

optional: handful of chocolate chips or shredded coconut

Instructions:

Preheat your oven to 350ºF.
Grease 12 big or 14 smaller muffin cups. 
Peel the mangoes and place them in a blender to make the puree (leave 1/2 a mango to dice for later). Combine all the dry ingredients in a medium-sized bowl. 
Blend the mango puree, jogurt, coconut milk, honey, oil, and vanilla in a large bowl or you just add it to the blender and mix it in as well.
Fold the wet ingredients to the dry, add the diced mango and optional chocolate chips, and stir with a spoon just until combined. Try not to overmix or the muffins won't rise as well.
Bake the muffins for 30 minutes, or until toothpick inserted in a muffin comes out clean.

Let the muffins cool or take them out of the cups when they are still warm and serve them with some honey or agave syrup on top.