Pumpkin Cranberry Oat Agave Muffins


I still enjoy baking with agave instead of cane sugar and I recently found a fabulous recipe for pumpkin agave muffins (I added the cranberry part) on the blog, Hell Yeah It’s Vegan!  (This link will bring you right to the recipe.)  They are moist, not too sweet and full of pumpkin-y goodness.  The only other tweak I made was switching regular flour for whole wheat flour.


I made them a second time around and reduced the flour to 1 and 1/4 cup to make way for adding 1/3 cup of Coach’s Oats (also interchangeable with Old-Fashioned Oatmeal).  And Pumpkin Cranberry Oat Agave muffins were born!  I brought them to a morning work meeting and they were a hit!



Whole Wheat Peach Banana Agave Muffins

I have a soft spot for banana muffins, especially when the weather is warm and my bananas ripen extra fast.  A few years ago I posted this recipe for whole wheat strawberry banana agave bread.  I essentially used the same recipe today to make muffins, and instead of strawberry banana, they were peach banana.  This fruit pairing turned out to be very complimentary and super useful for my first harvest of peaches from my Red Baron peach tree.


Preheat oven to 325.

  • 1/2 C Agave nectar
  • 1/3 C vegetable oil
  • 1 tsp vanilla
  • 1 1/2 C mashed extra ripe bananas (about 3 large)
  • 1 large or 3 small peaches, diced
  • 3/4 C whole wheat flour
  • 1/2 C all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1/2 C chopped nuts (I use walnuts)

In a large bowl whisk agave and oil.  Stir in bananas, peaches and vanilla.  Stir in flour, salt, baking soda, cinnamon and nutmeg.  Fold in chopped nuts.  Pour into a greased muffin pan.  Bake 22-25 minutes.  Makes a dozen muffins.


Whole Wheat Carrot Raisin Bread

Very hearty and satisfying. I love it with breakfast or as a snack. Plus it's not too sweet! You can use either granulated sugar or substitute agave, which I like to do and find that it makes baked goods more moist.

Preheat oven to 350.

  • 3/4 C raisins
  • 1/4 C orange juice
  • 1 C whole wheat flour
  • 1/2 C all-purpose flour
  • 3/4 C sugar or substitute 1/2 C agave sweetener
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground allspice or pumpkin pie spice
  • 1 beaten egg
  • 1 cup finely shredded carrots
  • 1/4 C cooking oil (I use vegetable oil)
  • 3/4 C chopped walnuts
  1. Grease the bottom and sides of a loaf pan.  In a small bowl stir together the raisins and orange juice.  Set aside.
  2. In a large bowl stir together all dry ingredients.  Make a well in the center of the mixture.
  3. Add all wet ingredients to dry mixture.  Stir just until moistened.  Fold in walnuts.
  4. Spoon batter into loaf pan and bake for 55 minutes or until a toothpick comes out clean from the center of the loaf.  Allow to cool for 10 minutes.
  5. Enjoy while still warm!


A little slice of heaven.