#eggfreebaking

These vegan baked pumpkin chocolate chip doughnuts are moist, flavorful, and perfect for autumn. Made with pumpkin puree and warm spices, they are a delightful treat for vegans and non-vegans alike.

Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a doughnut pan. In a mixing bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the vegan chocolate chips. Transfer the batter into a piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the doughnuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 15 minutes

Nobody in this house appreciates me so I made this for myself

Decided if no one was going to notice my efforts around here, I was at least going to eat well.

Canned salmon. Mayo. Dijon. Lemon. Capers. Made twelve of them.

Indulge in a decadent vegan treat with this quick and easy chocolate brownie mug cake. Perfect for satisfying sudden sweet cravings without the need for eggs or dairy.

Ingredients: 4 tbsp all-purpose flour. 2 tbsp cocoa powder. 2 tbsp brown sugar. 1/4 tsp baking powder. Pinch of salt. 3 tbsp non-dairy milk. 1 tbsp vegetable oil. 1/4 tsp vanilla extract. 2 tbsp vegan chocolate chips.

Instructions: Mix flour, cocoa powder, brown sugar, baking powder, and salt in a mug that can go in the microwave. The dry ingredients should now have non-dairy milk, vegetable oil, and vanilla extract added to them. Mix until it's smooth. Add vegan chocolate chips and mix well. The cake should be cooked on high for one to two minutes, or until it's set but still moist in the middle. Let it cool down for one minute before you eat it. Possible: Add a scoop of dairy-free ice cream or vegan whipped cream on top.

Prep Time: 5 minutes

Cook Time: 2 minutes

These vegan banana oat muffins are tasty and moist, and they're great for a quick breakfast or snack. They don't have any dairy or eggs and are made with healthy ingredients.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/2 cup almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and grease or line a muffin tin with paper liners. Mash the bananas and add the almond milk, maple syrup, and vanilla extract to a bowl. Salt, baking powder, baking soda, and rolled oats should all be added. Mix everything together well. Fill up each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool for a few minutes. Then, move to a wire rack and let cool all the way through. Have fun with these tasty vegan banana oat muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan banana oat muffins are tasty and moist, and they're great for a quick breakfast or snack. They don't have any dairy or eggs and are made with healthy ingredients.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/2 cup almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and grease or line a muffin tin with paper liners. Mash the bananas and add the almond milk, maple syrup, and vanilla extract to a bowl. Salt, baking powder, baking soda, and rolled oats should all be added. Mix everything together well. Fill up each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool for a few minutes. Then, move to a wire rack and let cool all the way through. Have fun with these tasty vegan banana oat muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan banana oat muffins are tasty and moist, and they're great for a quick breakfast or snack. They don't have any dairy or eggs and are made with healthy ingredients.

Ingredients: 2 ripe bananas, mashed. 1 cup rolled oats. 1/2 cup almond milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and grease or line a muffin tin with paper liners. Mash the bananas and add the almond milk, maple syrup, and vanilla extract to a bowl. Salt, baking powder, baking soda, and rolled oats should all be added. Mix everything together well. Fill up each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool for a few minutes. Then, move to a wire rack and let cool all the way through. Have fun with these tasty vegan banana oat muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes