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from Basil & Wine

Here is the recipe!

I have no idea how I stumbled upon this, but I’m so glad that I did! She’s got a lot of really great recipes, and I was really intrigued by this one. And just recently, I saw that our local vegan cupcakery has a similar treat in their case! With chocolate frosting! So really, it’s a fabulous idea. I made a few without chocolate chips for my daughter, and froze them. She loved them! The rest of them tasted mostly of chocolate, with a hint of avocado and banana, but really, they great thing about them is the texture. Dense and chewy and heavy (they taste like they’re a little underdone even!). Totally my style, and apparently my daughter’s as well. Sadly, the recipe didn’t quite make a dozen (it claims to make 10-12). Ten smaller muffins is what I got out of it, but so worth it! And really, for a treat they’re pretty healthy, and beyond easy to make. These will definitely be a staple in our house for snacks for baby, without the chocolate chips. But maybe with chocolate sauce as an option for us older folks.

from Quick and Easy Vegan Comfort Food by Alicia C. Simpson

1/2 c unbleached all-purpose flour
1/2 c whole wheat pastry flour
1/2 c ground flaxseed
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/3 c sugar
1 c plain soy or oat milk
1/4 c canola oil plus more for the muffin pan
1 tsp vanilla extract
2 c grated carrot (about 2 medium-large carrots)
3/4 c raisins soaked in warm water for 10 minutes and drained, soaking optional (I did, and loved the plumpification that happened as a result)
1/2 c chopped pecans or walnuts, optional

Preheat the oven to 400F. Line a muffin pan with baking cups or lightly grease with canola oil.

Mix the flours, flaxseed, baking soda, cinnamon, nutmeg, and sugar.

Create a small well in the center and add in the soy milk, oil, and vanilla. Mix until there are no more clumps of flour or flaxseed.

Fold in the carrots, then raisins and pecans, if using.

Fill the muffin tins or baking cups three-quarters full. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 muffins.

Amazing! I made these super easy, super quick muffins to freeze as the occasional sweet snack for my baby. She LOVES them! Since the day she hurdled into toddlerhood, she’s been a bit pickier about her veggies, so I’ve been trying to figure out ways to sneak them in to her favorites, which now happen to be carbs (she is my kid, after all), and fruit. So, we have lovely combos of beets floating in applesauce, and veggies in her dessert. Someday, when she’s trying to get my grandbaby to eat well, she’ll totally understand.
This is the third recipe I’ve tried from this book, and I think so far it’s the best! Simpson has another cookbook that just came out this month! Here it is- anybody want to send me a birthday gift? You know how much I like to share…
I must admit, I upped the cinnamon and nutmeg in this recipe. I like things spicy! I also think that the combo of those spices makes things taste a bit sweeter. Plus, cinnamon is really good for you. Overall, these muffins are actually quite good for you too. Flaxseed, carrots, whole wheat flour… maybe subbing agave syrup would be an option too. And coconut oil for the canola? Yum. Let me tell you, it was really good slathered on top of the muffin, so I know the flavors can play nice together!

from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

1 c vanilla soy milk
1 tbsp ground flaxseeds
1/4 c canola oil
1/4 c agave nectar or pure maple syrup
1/2 tsp vanilla extract
1 1/4 c all-purpose or whole wheat pastry flour
1/4 c almond meal or almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/4 c cooked quinoa
1/2 c finely chopped dried apricots or currants

Preheat the oven to 350F and lightly grease a non-stick 12-cup muffin tin.

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 (What?!? It’s not listed in the ingredients; I didn’t add it. Maybe that’s why the muffins are dainty? Next time I might add a 1/2 tsp.), baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the 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. Makes 12 muffins.

Yummmmmmm. For a self-proclaimed health muffin, these are really tasty. Have you met quinoa (pronounced keen-wah)? It’s this great grain that’s high in protein, with a somewhat nutty flavor and great texture. It brought to these muffins what a poppyseed dreams of… texture, fiber AND speckles! I cook quinoa in my rice cooker, after rinsing it thoroughly; it does cook a little faster than rice, especially if you find the wee tiny quinoa. There are different varieties, and they are all wonderful. I used a red kind here.
These were pretty easy to make… have you met a difficult muffin? I was excited to use almond meal, which was new to me. Almonds are my favorite food, making this new ingredient much less scary. I think next time I might add some almond extract though, because the almond flour just wasn’t enough! Paired with apricots… so tasty. These muffins were pretty dense (perhaps due to the lack of baking soda?) and a little chewy (in a good way, thanks apricot and quinoa!). Mike ate three of them for dessert last night. I think I need to see if I can find a mega muffin tin. Shutterbean, thanks for your muffin request. Ask and you shall receive. xoxo

from The Vegetarian Mother’s Cookbook by Cathe Olson

1 c rolled oats
1/4 c almonds
1 c whole wheat, spelt, or barley flour (I used spelt)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 c raisins
1 c mashed ripe bananas (2 to 3 bananas)
egg replacer for 1 egg
1/3 c oil
3 tbsp blackstrap molasses
1/4 c plain nondairy yogurt

Preheat oven to 375F. Lightly oil muffin tins. In food processor or blender, grind oats and nuts to a course meal. Transfer to a mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in raisins. Beat remaining ingredients together until smooth. Add to oat mixture and stir just until mixed. Pour batter into prepared tins. Bake 20 minutes, or until tops are firm to the touch.

I had some bananas sitting on my counter turning spotty and brown faster than we could eat them. I thought banana bread, but then I saw this recipe, and since I was kind of on a muffin kick…
These muffins would most definitely fall into the health muffin variety. Little dense morsels of molassesy goodness, I’ll tell you what. There was no need for Earth Balance here, and I could have eaten three or four of these in a sitting. Molasses is a sweetener that’s actually quite good for you- supplying vitamins and minerals, and almonds are a superfood! I think they’d be really good with wee apple chunks in them, as the banana flavor was very subtle. These would be the perfect muffin to keep in your freezer for quick weekday breakfasts or snacks, especially for pregnant vegans looking to up their iron and vitamin B intake. Notice that there is no refined sugar- Guilt free, right?

from Babycakes by Erin McKenna

2 c whole spelt flour
1/2 c flax meal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tbsp ground ginger
1/2 c coconut oil
3/4 c agave nectar
3/4 c rice milk
1 tbsp pure vanilla extract
2 c shredded zucchini

Preheat the oven to 325F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Have you ever eaten something that you wished had no calories and was bottomless? Well that wish was actually an ACHE with these muffins. I think it was the coconut oil. Maybe it was the ginger. The divine little hint of saltiness that I require with my sweet? Perhaps the perfect texture? I don’t want to use the M-word, but they were so very… yes, m-o-i-s-t. Who knows, but it’s a good thing I don’t have zucchini growing in my backyard. The beautiful thing about these muffins is that they’re practically health food! (I’m just going to keep telling myself that…); full of things that really are good for you- veggies, flax, cinnamon and ginger. They’d be really good with a Better-than-Cream-Cheese frosting, though it wasn’t even necessary.
They were really easy to make, though if you haven’t used coconut oil before, it can be a little unsettling. At room temperature, it’s a solid, like shortening. But at around body temperature, it becomes a liquid. So it took a bit to get the “liquids” mixed into the dry ingredients… keep mixing and it’ll go. Also, It took closer to 28 minutes for my muffins to bake, and usually my oven is pretty on-target, so keep an eye on them and definitely test them. These would be great for a big brunch party, so you don’t find yourself eating too many. I sent some to work with Mike, but none managed to make it over to the neighbors. Sorry neighbors!

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