Cinnamon Buns, Brownies, and Banana Muffins

Hey everyone! Short post today before I leave for a driving lesson in 20 minutes. I did some baking a while back (maybe a month ago?!) and haven’t gotten the chance to share the pics with you. I think I am 22 posts behind. Not even joking. :O

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Black bean brownies are always a delicious after-dinner dessert. And they are so easy to make!

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Here is the recipe again. I’ve posted it before, but I prefer these photos. 🙂


Black Bean Brownies (vegan, gluten-free)

Total time:  30 min;  Serves: 6;  Adapted from here.

Ingredients

  • ⅓ of a 15 oz. can black beans, drained and rinsed (about ½ cup)
  • 1 flax egg (1 T flaxseed meal + 2.5 T water)
  • 1 tablespoon coconut oil (or other oil)
  • Scant ¼ cup cocoa powder
  • Big pinch salt
  • ½ teaspoon vanilla extract
  • ¼ cup dark brown sugar (I’m sure light brown/granulated sugar would be okay too, but I’m partial to the richness of dark brown sugar!)
  • ½ t baking powder
  • ¼ c semisweet chocolate chips (dairy free if vegan)

 Instructions

  • Preheat oven to 350 degrees.
  • Lightly grease 6 muffin tins. We used coconut oil.
  • Prepare flax egg by combining flax and water in small bowl and letting it rest for 5 minutes (or more).
  • Combine everything except chocolate chips in a food processor and puree until smooth.
  • Stir in the chocolate chips.
  • Scoop the batter into muffin tins (divide evenly) and smooth the tops with a spoon. You can also be lazy and shake the tin back and forth violently until they smooth themselves out – that’s what we did. :mrgreen:
  • Bake for 18 minutes until the tops are dry and crackly, and are starting to pull away from the sides.
  • Let cool for 30 minutes before removing from pan. ***This step is VERY important! If you try to remove them right away, they WILL break and crumble. They’re too tender and moist to be poked at right after you remove them from the oven. Please wait the full 30 minutes before taking them out and digging in. 🙂

I swear you’d never know that these contain black beans, flax, and are butter and egg-free. Who says vegan desserts can’t be decadent and delicious?!

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Make these ASAP and don’t tell anyone about the secret ingredient(s). 😉

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These are banana-date muffins. I wasn’t a huge fan of this recipe because they turned out a bit denser than I would’ve preferred – so I’m not going to post the recipe. If you’re looking for an awesome, go-to muffin recipe, this one is my favourite for banana muffins and I urge you to give it a try. 🙂

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Seline made cinnamon buns another time, all by herself. She rolled out the dough, which was not made with yeast (it’s more of a quick bread) and made the brown sugar-cinnamon filling. Her favourite part was rolling it and cutting the roll into pinwheels using dental floss.

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I think she has some talent for making these little guys! I think she used Food Network’s recipe. My parents enjoyed these pinwheels a lot!

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That’s it for today! I did a spin class this morning with my good friends Jia and Hollie, then went to Thomas Haas for sandwiches + desserts with my mom and sister. We had a great time walking around Kitsilano and enjoying the rare but lovely Vancouver sunshine. Tomorrow I’m going with a blogger friend to Cafe Medina and taking my road test! Eeeeek! Have a wonderful week, guys 🙂

6 thoughts on “Cinnamon Buns, Brownies, and Banana Muffins

    1. Yay! She is thrilled with your compliment 🙂 I honestly can’t believe you haven’t made black bean brownies (BBBs?!) yet! I’d imagine that you’d be the FIRST to give them a shot. But do give them a try – you will NOT regret it if you’re like me and adore chocolatey, fudgy, yet super healthy treats 😉

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