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In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.

In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.

Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.

CRANBERRY-ORANGE-NUT BREAD

MAKES ONE LOAF

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME

This is Isa mom’s recipe, but we think it was originally from a Fannie Farmer cookbook from the ’60s and been tampered with over the years. This is a bake sale favorite. It smells just as lovely as it tastes!

½ cup soy milk

¼ cup fresh orange juice

¼ cup canola oil

1 cup sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground allspice

1 tablespoon grated orange zest

1 cup chopped fresh cranberries

½ cup chopped walnuts

PREHEAT THE oven to 325°F. Lightly grease a 9 × 5-inch loaf pan.

In a large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.

Sift in the flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than a normal cake batter, so don’t be alarmed!

Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.

Bake for about 1 hour. Let the bread cool for about 15 minutes before inverting it onto a cooling rack. Flip it right side up to cool further.

LOWER-FAT BANANA BREAD

MAKES ONE LOAF

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING COOLING TIME

This bread is pure, unadulterated banana goodness. No one will know it’s lower in fat, swear to God. We’ve made this with two large or three small bananas, but don’t stress about the exact measurement; it always comes out really yummy.

Never use a hand mixer for banana bread because it makes it gummy; treat it like a muffin batter and mix with a wooden spoon just until the wet and dry ingredients are combined. In fact, if you would like to turn these into muffins, pour the batter into a greased muffin tin and bake for eighteen minutes.

2 large or 3 small very ripe bananas

¼ cup applesauce

¼ cup canola oil

½ cup sugar

2 tablespoons molasses

2 cups all-purpose flour

¾ teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg (or grated fresh)

½ teaspoon salt

➣Spray the measuring spoon with a little oil before measuring out the molasses; it will slide out very easily.

PREHEAT THE oven to 350°F. Lightly grease a 9 × 5-inch loaf pan.

In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips, if using.

Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. (If you’re using the chips then of course some chocolate will come out on your knife.)

Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.

APPLESAUCE-OAT BRAN MUFFINS

MAKES 12 MUFFINS

TIME: 45 MINUTES

Apples and oat bran are as honest as a muffin can get. These may be our favorite in this triptych of well-behaved baked goods. These little muffins have a special moist texture and a distinctive applesauce aroma and oat bran’s hearty texture. Oat bran can be found in the cereals section; it’s sold as a hot cereal but also leads a secret double life of lending plenty of heart-healthy fiber to baked goods.

¾ cup soy or rice milk

½ teaspoon apple cider vinegar

1 cup unsweetened