Ricotta Maple Oat Muffin Tops

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Do you know those maple oat glazed scones at Starbucks? Now imagine them in muffin form. Mmm.

I originally intended to make scones, but I wasn’t heavy handed enough with the butter, and was a bit too generous with the ricotta and ended up with muffin tops instead.

At first I was disappointed, and packed them in a tupperware to share with friends, but I decided to try a bite and…I immediately unpacked them from the tupperware. They weren’t going anywhere.

These are truly little unassuming packages of joy. They’re not the prettiest (maybe some sliced almonds or a glaze could fix that), but they taste like autumn, and autumn tastes so, so good.

Ricotta Maple Oat Muffin Tops

Makes 8 muffin tops (size of regular muffins).

In a medium bowl, stir together:

  • ½ cup white whole wheat or spelt flour
  • ¼ cup oat flour + ¼ cup instant oats
  • ¼ cup + 1 tbs coconut palm sugar
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt

Stir into the dry ingredients:

  • 2 tbs melted butter

Finally, stir in:

  • ¾ cup fat free ricotta (or regular ricotta)
  • ½ tsp maple extract

Spoon the batter into a greased whoopie pie pan (what I used), or regular muffin tins. Bake for 18-20 minutes at 350 degrees.

Serve warm, with butter, almond butter, or just plain.

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Healthy Vegan S’more Cookies (made with…?)

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A few weeks ago I was mindlessly scrolling through /r/food when I realized that I genuinely miss posting recipes. I am always playing with ideas for new foods in my mind, but I’ve seldom had the time and motivation to create them.

This is in part because college makes time feel like a luxury, but also because I have had an unlimited supply of dining hall food.
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Well, summer has nullified both these things, for better or worse, and I have been itching to cook and bake the weird ideas that I’ve accumulated this past semester, starting with these vegan s’more cookies.

They’re soft, sweet, and delicious despite containing no cane sugar, eggs, or dairy. What do they have instead?

Garbanzo beans.

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It sounds weird, I know, but trust me, garbanzo beans are incredible.

Blended garbanzo beans create the perfect cookie base, and the liquid that comes with them can be whipped into a delicious (and vegan) marshmallow fluff. I promise there’s no catch. I’m still a little blown away myself.
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Vegan S’more Cookies 

Marshmallow Fluff:

  • liquid from 1 13.4 oz can of garbanzo beans (~½ cup liquid)
  • ¼ cup coconut sugar
  • ½ tsp vanilla extract
  1. To create the marshmallow fluff, beat the liquid from the can of garbanzo beans with an electric mixer or blender until foamy
  2. Slowly add the coconut sugar and keep beating for around 10-15 minutes, until the mixture thickens and looks like meringue.
  3. Try not to eat the entire bowl as you prepare the cookies 😉

Cookie base:

  • 1 ½ cups cooked garbanzo beans
  • ¼ cup sugar or coconut sugar (increase to 1/3 cup if you prefer sweeter desserts)
  • ¼ cup liquid sweetener such as agave or maple syrup
  • ¼ cup + 2 tbs unsweetened almond milk
  • 1 tbs oil
  • 1 tsp vanilla extract
  • ½ cup spelt flour
  • ½ tsp baking soda
  • ¼ tsp salt
  1. In a blender or food processor, combine the garbanzo beans, coconut sugar, liquid sweetener, unsweetened almond milk, sour cream and oil.
  2. Stir in the spelt flour, baking soda, and salt. Tada, that easy!

Assembling the cookies:

  1. Scoop 1/8 cup portions of the batter into a greased whoopie pie or cupcake pan. I used the former because I had one lying around, but I’m sure a cupcake pan would work too!
  2. Create an indentation in the middle of the batter and add a dollop of marshmallow cream on top.
  3. Sprinkle with chocolate chips.
  4. Bake the cookies at 350 degree for 12-15 minutes.
  5. Try and fail not to burn your tongue as you eat one straight out of the oven, then eat another ten minutes later when it’s semi cool-ish.
  6. Eat another one–just to make sure it’s still good (it is). Repeat.