Morning glory muffins
Many years ago, while we were visiting friends over Christmas, our host made these for breakfast. They remain one of my favourite muffins to this day, and I like that they have a little bit of everything. There are a million different versions of the morning glory—I’ve even seen some with pineapple—and they’re so delicious when served hot and fresh from the oven on a Saturday morning.

Makes 12 muffins 

Hand mixer option
Nut-free
Soy-free

Preparation/Supplies

Preheat oven to 350°F (180°C)
Stand mixer fitted with wire whisk attachment
12-cup muffin pan, lightly greased

Ingredients

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
1/2 cup + 2 tbsp (155 mL) granulated sugar, divided (see Tips)
1 tsp (5 mL) baking soda
2 tsp (10 mL) ground cinnamon, divided
1/2 tsp (2 mL) salt
1/2 cup (125 mL) shredded carrot
6 pitted dates, chopped (see Tips)
1/4 cup (60 mL) chopped dried apples
1/4 cup (60 mL) chopped walnuts
2 tbsp (30 mL) aquafaba
1/8 tsp (0.5 mL) cream of tartar
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) unsweetened applesauce
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) packed brown sugar
2 tbsp (30 mL) quick-cooking rolled oats

Directions

In a large bowl, combine all-purpose flour, whole wheat flour, 1/2 cup (125 mL) sugar, baking soda, 1 tsp (5 mL) cinnamon and salt. Add carrot, dates, dried apples and walnuts; toss well to combine. Set aside.
In mixer bowl, combine aquafaba, 2 tbsp (30 mL) sugar and cream of tartar. Beat at medium speed for two minutes, then turn up to highest speed and beat until firm peaks form, about four to six minutes.
Meanwhile, in a separate bowl, combine vegetable oil, applesauce and vanilla.
Using a wooden spoon or spatula, make a well in centre of flour mixture. Pour applesauce mixture into well. Stir until combined. Carefully fold in aquafaba meringue (from Step 2).
In a bowl, combine 1 tsp (5 mL) cinnamon, brown sugar and oats.
Divide batter evenly among prepared muffin cups. Sprinkle oat mixture overtop.
Bake in preheated oven until a tester comes out with just a few moist crumbs attached, about 20 to 25 minutes. Let cool in pan on a wire rack for about 20 minutes, then transfer to rack to cool completely before serving.


 

Banoffee pie in a jar
Banoffee, simply put, is bananas and toffee. It may seem like a bit of a weird combination, but it’s insanely delicious. Originating in Britain, the dessert is usually made with dulce de leche. Since sweetened condensed milk isn’t vegan, I’ve made my own version of it here!

Makes 3 servings

Hand mixer option
Nut-free
Soy-free

Preparation/Supplies

Blender
Stand mixer fitted with wire whisk attachment
Three 2-cup (500 mL) mason jars

Ingredients

4 tbsp (60 mL) pure creamed coconut, divided (see Tips)
1 can (14 oz/398 mL) coconut milk
6 pitted dates
1/2 cup (125 mL) packed brown sugar
1/2 tsp (2 mL) salt
1/4 cup (60 mL) aquafaba
2 tbsp (30 mL) granulated sugar
1/8 tsp (0.5 mL) whole vanilla seeds (see Tips)
1/8 tsp cream of tartar
5 vegan graham crackers, crumbled
1 large banana, peeled and cut into 1/2-inch (1 cm) slices

Directions

In a medium saucepan, combine 2 tbsp (30 mL) creamed coconut, coconut milk, dates, brown sugar and salt. Simmer over medium-low heat, stirring often, until thickened and dates are soft, about 15 minutes. Remove from heat and let cool slightly.
Transfer coconut milk mixture to blender and blend on High until smooth, about one to two minutes. Return to saucepan and cook over medium-low heat, stirring occasionally, until it reaches a thick, almost pudding-like consistency, about 10 to 15 minutes. Remove from heat.
In mixer bowl, combine aquafaba, granulated sugar, vanilla seeds and cream of tartar. Set mixer speed to low and beat for two minutes, then set speed to medium and beat for an additional two minutes. Set to highest speed and beat mixture until stiff peaks form, an additional four to six minutes.
Using a spatula, carefully fold remaining 2 tbsp (30 mL) pure creamed coconut into aquafaba meringue (from Step 3).
Assembly: In the bottom of one mason jar, create a layer of crushed graham crackers to make a kind of crust. Next, spoon in a layer of coconut milk mixture. Next, add a layer of sliced banana. Finally, add a layer of aquafaba meringue. Repeat with another layer of coconut milk mixture, banana and aquafaba meringue. Garnish with a few sliced bananas, a dollop of aquafaba meringue and a sprinkle of graham cracker crumbs. Repeat with remaining mason jars and ingredients. Chill in the fridge for at least one hour. Serve.


 

S'mores cups
Remember when you went camping as a kid? One of the highlights for me was the gooey warmth of a marshmallow toasted on a stick. It was even better if you sandwiched it between two graham crackers with some chocolate. This is a slightly more grown-up version of s’mores. No campfire required ... though you can use a torch.

Makes 6 cups

Hand mixer option
Nut-free
Soy-free

Preparation/Supplies

Preheat oven to 350°F (180°C)
Stand mixer fitted with wire whisk attachment
6-cup muffin pan, lined with paper liners
Propane or butane torch (optional)

Ingredients

1 cup (250 mL) vegan graham cracker crumbs
1/4 cup (60 mL) vegan butter alternative, melted
1/2 cup (125 mL) chopped 70 percent bittersweet (dark) vegan chocolate
3 tbsp (45 mL) unsweetened non-dairy milk (approx.)
1/4 cup (60 mL) aquafaba
2 tbsp (30 mL) granulated sugar
1/8 tsp (0.5 mL) cream of tartar
1/8 tsp (0.5 mL) vanilla bean seeds (see Tips)

Directions

In a small bowl, stir together graham cracker crumbs and melted butter to combine.
Place 2 tbsp (30 mL) graham cracker mixture in bottom of each muffin cup, then pack down with a glass.
Bake in preheated oven for 10 minutes. Remove from oven and let cool in pan on a wire rack.
Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine chocolate and non-dairy milk. Set metal bowl on saucepan so that it fits tightly and doesn’t touch the water below. Stir chocolate until melted and smooth. You want the ganache to be smooth, glossy and fairly runny, not thick and lumpy. If it's too thick, add a little more milk.
Spoon about 2 tbsp (30 mL) melted chocolate over each graham cracker base, then shake pan to spread it around so that it forms an even layer. Transfer to freezer for at least 30 minutes.
In mixer bowl, combine aquafaba, sugar, cream of tartar and vanilla seeds. Set mixer speed to low and beat for two minutes. Turn up speed to medium and beat for two minutes. Set to highest speed and beat mixture until fluffy and peaks form, about four to six minutes. It'll have a similar texture to marshmallow fluff.
Spoon as much fluff as possible into each muffin cup, then return to fridge for at least 30 more minutes or overnight. You may have leftover fluff (see Tips).
Just before serving, pop cups out of muffin tins, peeling back paper liners. Use a torch to toast the tops, if desired, and serve (see Tips).


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image 1: Judith Doyle (Creative Commons BY-ND); images 2-4: Colin Erricson

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