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!
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.