Ingredients (use vegan versions):

• 1 cup rolled oats (blend in blender until a fine powder)
• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed brown vegan sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1/4 cup chopped nuts (optional)
• 3/4 cup vegan soy milk
• 1 cup canned pumpkin
• 4 tablespoons applesauce

Directions:

1. Preheat the oven to 400 F.
2. Spray twelve medium muffin cups with non-stick cooking
spray or line with paper baking cups.
3. Combine the dry ingredients and the pecans. Mix well.
4. Mix pumpkin, applesauce, and milk together. Add to dry
ingredients and mix until just moistened.
5. Fill muffin cups untl almost full.
6. Bake 22 to 25 minutes. (until wooden pick inserted and
comes out with a crumbs) Cool for five minutes in pan on
a wire rack.
May top muffins with topping before baking. Recipe is as
follows:
1/4 cup rolled oats
1 tablespoon firmly packed brown vegan sugar
1/8 teaspoon pumpkin pie spice

Serves: 12

Ingredients (use vegan versions):

• 2 cup water
• 1 cup quick-cooking oats (I use McCann’s Irish Oatmeal)
• 1 medium apple, grated
• 3 tablespoon vegan dried sweetened cranberries
• 3 tablespoon cinnamon-covered raisins (or plain, if you can’t find them)
• 1/4 cup brown rice syrup
• 1 tablespoon ground cinnamon

Directions:

In a medium saucepan, bring water to a boil. Reduce heat;
stir in all remaining ingredients except for the brown rice
syrup and cinnamon. Simmer for 5 minutes, stirring often to
prevent scorching. Remove from heat and stir in the syrup
and cinnamon; serve and enjoy!

Note: If you like your fruit a little more chewy, wait to
add the cranberries and raisins in the last two minutes of
cooking.

Serves: 3

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1 3/4 cups flour (whole wheat,oatmeal,mix,your fav.We even use bulk pancake and waffle mix.It’s our fav.,but not.)
• 2 1/2 tsp.baking powder (If using pancake mix,no need for this)
• 1/2 teaspoon sea salt (or not)
• 1 dash cinnamon
• 2/3 cup vegan sugar
• 1 teaspoon vanilla
• 1 teaspoon banana extract
• 1/3 cup applesauce
• 1 egg equivelent
• 4 seriously ripe bananas
• 1 good handful of carob chips (or more)
• nuts of your choice (optional)

Directions:

Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients (including
bananas). Combine wet and dry ingredients. Add
carob chips and whatever else you want. Pour into greased (we use Pam)
muffin tins. Fill them to the top. These will be fairly large. Bake them
about 20 minutes or until they look done.
We knew that these were okay when our friend Prime ate about 12 of the
2 dozen we made one evening.

Serves: 12

Preparation time: 30 min.

Ingredients (use vegan versions):

• 3 fresh plums, diced
• 1/4 cup raisins
• 2 cups apple juice
• 1 heaping cup slow cooking oatmeal
• 1 teaspoon cinnamon
• 1 teaspoon dehydrated lemon peel or 3 teaspoon fresh lemon zest

Directions:

In a small kettle combine plums, raisins, lemon peel,
cinnamon and apple juice. Bring to a boil. Lower heat to a
simmer and cook for 5 minutes. Add oatmeal and cook until
the liquid is absorbed, about 5 minut

Serves: 2-4

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 1/2 cups water
• 8 oz. can crushed pineapple- Do not drain
• 1 cup quick cooking oats
• 1/2 cup raisins
• 2 tablespoon vegan brown sugar
• 1/4 teaspoon cinnamon

Directions:

In a microwave safe bowl, combine water and crushed
pineapple.

Microwave
on high about 6 minutes or until boiling. Stir in
everything else.

Microwave on high for 30 to 60 seconds or until mixture
begins to thicken
(2 minutes if using regular oats). Cover and let stand a
few minutes.

Serves: