This post contains affiliate links. We will be compensated for purchases made through those links at no additional cost to you. All views expressed are our own.

     I had 4 very ripe bananas that needed to be dealt with and I thought Banana Muffins would be nice.  Often, Maddy stops by after work and looks for a snack and since she eats vegan, I thought I'd try making a vegan version of Banana Muffins this time!  I am so pleased with how moist these muffins came out!  And, they make a delicious breakfast this time of year, especially enjoyed with a Hot Cocoa Bomb! Our winter mornings here in Phoenix are still in the 40s, I know many of you are suffering with lower temps than that!  Just having these Vegan Banana Muffins baking in your oven add such a warmth and a cozy smell to the house that helps you get through any winter blues! 

When I put these in the muffin tin, I topped them with a bit of brown sugar, oats and a dash or two of cinnamon. It turned out to be just the right topping on these tasty Banana Muffins.

Since this recipe used all 4 of my ripe bananas, that's why they came out so moist! Instead of eggs, I used the vinegar and baking soda method to get the rise and softness that I wanted. When my husband tried one the first thing he noticed was how moist they are. No one likes a dry muffin!

     Maddy said she will come try one today.  I will let you know her verdict when she tries one!  I don't think she will be disappointed! So, if you would like to give them a try, here is my recipe for Vegan Banana Muffins! 

Vegan Banana Muffins

*If you like the Valentine place mats in these photos, you can find how to make them on this post! 
*That cute owl mug was a gift from my friend Joanne!  Don't you love it?  Sorry, it is currently unavailable on Amazon, but here is a cute one in a similar color.

​**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.    ​​​​

     Hurray Fall!  The time of year when there are things baking and leaves falling and lots of cool looking veggies in the stores and backyard campfires and eating chili and cornbread! 
      Wait!  Let's stop right there with the cornbread part.  I have not really been a big fan of cornbread throughout my life.  It is often dry and crumbly, which I can deal with in chili but not in any other way. Or, it has jalapenos mixed in it, which makes it too spicy for my taste.  Then, for awhile I made the cakemix kind of cornbread, which made it more moist, and sweet, but let's face it, I was eating cake with cornmeal in it.  So, nothing really satisfied me when it came to cornbread.  Now, fast forward to this year and our annual church Halloween party and chili cook-off.  I signed up to bring cornbread.   Don't ask me why.  It had become a challenge to me, I guess.  I started thinking and thinking about what I could do to make a really good cornbread.  Then, I realized that in my refrigerator I had some leftover winter squash begging to be used.  It was from the turban squash I had used in this recipe.  I wondered to myself if that squash would work in my cornbread?  Oh My Goodness!  I have created the best cornbread ever!

     First of all, the turban squash has a very mild flavor, so the taste is very subtle in the cornbread.  But, it added such moistness and the bread came out fluffy and amazing to eat with chili.  As a side bit, it can't hurt to sneak a little vegetable into your cornbread! 
     If you don't have some puree already ready to be used in your recipe, I suggest baking your squash for about an hour or so at 350 degrees, then cutting it open, scooping out the seeds and pureeing the flesh.  It is super easy to do. (It is especially nice to do on a rainy day because it really makes you feel like you are doing an autumnal thing.)  You don't have to use just turban squash.  Butternut, acorn or even pumpkin should do the trick.  The color and flavor may vary slightly though.

Winter Squash Cornbread

I hope that you will give it a try!  You won't regret it! Try it, let me know what you think! (And share please!)

**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.    ​​​​

      Saturday was a leisurely morning for my husband and I.  When we woke up, I went into the kitchen to make a nice breakfast.  Since I had some sprouted wheat flour all ready to go, I decided to make these yeasty Angel Biscuits with it.  Usually they should rise for about an hour before baking.  I only gave mine about 30 minutes as I prepared everything else, but they were still delicious, if not as high.  You can actually make this recipe with white flour, but something about using sprouted wheat makes it feel okay to eat 3 (or 4) of them in a row! 

Sprouted Wheat Angel Biscuits

     I hope you give these a try!

     Also, don't forget that this Saturday will be our Pie Night, both real and virtual!  Be sure to join us at 6:30 PM! Go to our Facebook page and get the details under events! We will be going live on Facebook and if you lets us know that you are there, we will send to a code to get our new Pie E-book that we are launching at a huge discount!  It will be just in time for Thanksgiving! 
​