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Jazzy Vegetarian: Recipes

Breakfasts & Muffins

Breakfast is often considered the most important meal of the day. Some of us like a quick, light breakfast and others crave a big meal. Either way, incorporating fresh and nutritious ingredients into your first meal of the day is best. Here are some great ways to start the day with tasty, plant-based recipes!

I started developing breakfast muffin recipes many years ago, because I found that good vegan options were hard to come by in the supermarket. Well, now muffins are one of my specialties! Mix ‘em up, pop ‘em in the oven and it’s time for muffins!



Incredible Banana Muffins


Incredible Banana Muffins are "Jazzy-licious!" These muffins use ripe bananas instead of eggs as the binder. They are supersized, moist, slightly sweet, and chocked full of nutritious ingredients. 

Incredible Banana Muffins

Makes 6 Giant muffins,  12 Medium,  or 24 mini-muffins

These moist muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Wheat germ adds both texture and nutrition, while dark chocolate contributes antioxidants, not to mention a decadent taste.

1 cup whole wheat flour

1 cup whole wheat pastry flour

1 tablespoon baking powder

1⁄2 teaspoon sea salt

1⁄2 cup brown sugar

1⁄2 cup toasted wheat germ

1 ¼  cups plain or vanilla nondairy milk, plus more as needed

2 to 3 ripe bananas, mashed until smooth

1⁄4 cup vegetable oil

½ cup walnuts, rough chopped

Preheat the oven to 400 degrees F. Oil a six-cup standard muffin tin.

Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Stir in the nondairy milk, bananas, and oil and mix just until incorporated. Stir in the walnuts. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 20 minutes. Decrease the temperature to 375 degrees F and bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle of a muffin comes out almost clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

or so above each hole in the tin. Place on a cookie sheet and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. These giant muffins are jazzylicious!


Good Morning Oatmeal Apple Crisp

This time of year, apples are plentiful at our local farm market. Good Morning Oatmeal Apple Crisp is a delightful way to start the day and can be made first thing in the morning or baked the night before and served as a dessert! JAZZYLICIOUS! (For a sweeter crisp, add more sugar or maple syrup, to taste!)

Serves 3 to 4


4 organic apples, peeled and sliced

2 teaspoons brown sugar (or 1 tablespoon of maple syrup)

1/4 teaspoon cinnamon or pumpkin pie spice 

2 to 3 tablespoons raisins (optional)


1 cup rolled oats

3 tablespoons vegan margarine 

1 tablespoon vegan brown sugar

3 tablespoons sunflower seeds (optional)

3 tablespoons chopped walnuts (optional)

Preheat oven to 375 degrees F. Grease a medium baking dish. Place the apples, 2 teaspoons sugar, cinnamon and raisins into a medium mixing bowl and stir to combine. Spread the apple mixture in an even layer in the bottom of the baking dish. Place the oats, margarine, brown sugar, optional sunflower seeds and/or walnuts in a medium mixing bowl. Incorporate the margarine into the oats using your hands and “kneading” it together until well incorporated. With your hands or a spatula, spread the oatmeal mixture evenly over the top of the apples. Cover and bake for 25 to 35 minutes, or until the apples are crisp tender. Remove the cover for the last 5 to 10 minutes of baking to allow the topping to crisp.

Serve in deep bowls (as you would oatmeal) with plenty of maple syrup and non-dairy milk on the side!


Blueberry Breakfast Smoothie


Serves 1 to 2

Blueberry Breakfast Smoothie uses frozen, organic blueberries, paired with frozen bananas for an added jazzylicious punch. Great for breakfast or satisfying snack!

3/4 cup frozen organic blueberries (any variety)

1-2 frozen bananas

1 cup spring or filtered water (to taste)

Place all ingredients in a blender and blend until thick and smooth. Serve in a tall glass.


Add 1 cup organic baby spring greens or chopped romaine for a Green Blueberry Smoothie!


A Decadent Brunch without Eggs

"A Decadent Brunch without Eggs" Perfect for Any Sunday! 

A decadent eco-brunch can be healthy, vegan, budget-friendly and delicious! A vegan brunch creates the opportunity to offer plentiful sides, such as a crisp green salad, pretty fruit platter, a variety of organic cereals or homemade granola and fair trade coffee and tea. But what do you offer as the main attraction, if you do not eat eggs? Here are some handy tips along with a few “jazzy” recipes that offer the perfect solutions!


Click here to read my article, full Menu Plan and Recipes!

Banana Breakfast Smoothie

Banana Breakfast Smoothie incorporates frozen ripe bananas with orange juice to make a delicious, nutritious, and frosty beverage. Try using fresh squeezed orange juice in this smoothie. This one goes well on hot summer days in place of the traditional milk shake, and the banana and orange flavors are refreshing.

Serves 2

2 frozen ripe bananas*

1 cup soy, coconut, rice, or almond milk (or water is fine too) 

1 cup fresh fruit juice (or more, to taste)

1 tablespoon wheat germ

Blend all ingredients until thick and smooth. Serve in tall glasses.

*To freeze a banana, peel the banana and slice into one inch slices. Place into zip lock baggie and freeze.