Flourless Raisin Muffins, Vegan Friendly

by Joanne on August 7, 2012

That Zoey!  She locked Shane and I out of the house then turned on the Roomba vacuum.  Ted’s say’s she’s trying to replace me: locking me out and doing the cleaning.  Hmm!

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How she locked us out.

Shane and I were having quality time in the yard, tossing the Frisbee, getting brushed when Zoey and Ted peaked at us through the door. Zoey wanted to get in on the action but Ted shut the door.  In getting a little upset about being shut IN, she must have jumped up and turned the lock.  Luckily Ted was home.

Lesson learned: Don’t leave Zoey in the house alone if you don’t have a key.

How she turned on the Roomba.

The little puppy got running around the house playing and stopped in front of the vacuum.  She started leaping at it and hit the start button.  It was funny to watch.

Then this happened:

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…and we were all happy.

Flourless Muffins – so good!

This recipe was posted at VegNews the other week and uses Garbanzo Beans and Oats as the base. There are no eggs and no dairy.  I made adjustments to the original recipe and just LOVED the results.

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There was only one problem: My cupcakes fell in the middle.  This means I didn’t have muffin tops. So I did what any creative baker would do, turned them upside down and put ice cream underneath.  Now they’re not dairy free but… it was all cosmetic.

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For 12 standard muffins *Use mini muffin cups if you have them which will most likely prevent the muffin from sinking in the middle.

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  • 1/2 cup oats
  • 15 oz reduced sodium garbanzo beans (chick peas), drain and rinse
  • 1 1/4 oz Apple Butter
  • 2 TBS Raisin Juice Concentrate *If you can’t find this concentrate, use all Apple Butter
  • 1 1/2 TBS vegetable oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 salt
  • 1 tsp. baking powder
  • 3/4 cup light brown sugar
  • 1/2 cup raisins *If you don’t like raisins, use mini chocolate chips

Preheat the oven to 350 F and spray muffin tins with non stick spray.

Use a food processor to puree the oats, beans, butter, juice concentrate, oil, vanilla, baking soda, salt, baking powder, and brown sugar. Puree until smooth.

Stir in the raisins (or chocolate chips) and divide evenly among the muffin cups.

Bake for 18 – 20 minutes.  Allow to cool for 10 minutes before removing from tins.

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Oh yeah. Delish! The result is a muffin that tastes like a brownie but with raisins.  Really, REALLY good!

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  • At 2012.08.07 08:42, Alison said:

    I’m hoping the apple harvest isn’t too bad this year because I’d love to get some apple butter and try these out. Personally I think the ‘flip em over and slap some ice cream on top’ trick is perfection. Makes it look like a fancy mini cake!

    • At 2012.08.07 13:59, Nora said:

      Oh my god, that looks too delicious! I shouldn’t have viewed your article in the morning, I just got so hungry, and my fridge is almost empty…:/

      • At 2012.08.07 17:57, claudia @whats cookin italian cuisine said:

        WOW what a drool worthy photo fabulous!

        • At 2012.08.08 06:15, Lily said:

          Wow! That looks delicious! I wish I could taste it immediately, but i can’t I think I’ll make it this afternoon:)

          • At 2012.08.12 20:55, Pam said:

            Joanne, this recipe looks great!! You know me, I will use chocolate chips instead of the raisins.
            Zoey is too cute, why don’t you bring her down when you visit and leave her with us 😉

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