Archive for muffins

Monday, October 7th, 2013

Pumpkin Muffins

I know a lot of my posts lately have been about baking yummy muffins and bread, but it is the season when the hot weather is finally gone and the kitchen calls me. These muffins are really like eating dessert, because they are that good. Super moist, but, once again, without all the oil! Lower amount of sweetener too. No less delicious though. I also made these into mini bread loaves and they worked out perfectly.

Pumpkin Muffins

1 3/4 c. all-purpose flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3/4 tsp. nutmeg

1 tsp. cinnamon

1 c. pumpkin

1/3 c. apple puree (applesauce would work too)

1/4 c. canola oil

1/3 c. coconut milk

1/3 c. sucanat

1/3 c. pure maple syrup

1/3 c. coconut

1/2 c. walnuts, chopped (optional)

1/3 c. chocolate chips (optional)

Preheat oven to 350 degrees. Prepare a 12 cup muffin pan.

In a large bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon.

In a separate small bowl, add the pumpkin, apple puree, oil, coconut milk, sucanat, and maple syrup and mix well.

Add the wet ingredients to the dry ingredients and stir until the flour is just barely mixed in.

Stir in the coconut, and the nuts and chocolate if using them.

Spoon into the muffin pan until 3/4 full.

Bake for about 30 minutes, or until a toothpick comes out clean.

Enjoy!

Friday, September 27th, 2013

Banana Chocolate Swirl Bread

banana swirl bread small not auto

I found this great recipe the other day. The original recipe is great, but I lowered the fat and sweetener to make it a little healthier and it is still delicious. One of the great things about banana bread, is that the smashed banana works great as a substitute for some of the oil anyway, so it is already low in fat. So much better than a lot of quickbread recipes that have one cup of oil! Yikes!

Banana Chocolate Swirl Bread

1 1/2 cup banana, smashed

1 1/4 cup sucanat

2 tsp. pure vanilla

3 tbsp. canola oil

2/3 cup almond milk (or milk of your choice)

3 cups all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

6 tbsp. unsweetened cocoa

3/4 cup boiling water (divided)

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Prepare a 8 x 4 loaf pan and I had enough to make 3 miniature loaf pans as well. These would also make great muffins. I lightly grease and then lightly flour the pans so the loaves come out very easily.

I used a food processor to smash the banana. If you don’t have a food processor, it is fine to smash it with a fork in a large bowl. Add the sucanat, vanilla, oil, and milk. Blend well.

In a separate bowl, combine the flour, soda, and salt. Then add this to the wet ingredients. Stir just until the flour is absorbed. Be careful not to overmix so the bread is not tough.

In a small bowl, mix 6 tbsp. of the boiling water with the 6 tbsp. cocoa. I added in a little more water to mix it until it is smooth. Now take out about 1 1/2 cups of the batter and put it in another bowl. Add the cocoa mixture to this batter and stir until just combined.

Add the remaining 3 tbsp. of boiling water to the rest of the banana batter. If using the walnuts, add them now. Stir until just combined.

Now alternate scooping spoonfuls of chocolate batter with banana batter into the loaf pans. Fill the pans to 3/4 full. Use a knife to swirl the batters together. It will look random, but don’t worry, it taste delicious.

Put the pans into the oven and bake for about 50-55 minutes for a big loaf pan, and 25 minutes for the miniature loaf pans. If a toothpick comes out cleam, the bread is done. Wait for about 10 minutes before using a knife to go around the perimeter of the pan and then turn the pan upside down and dump out the bread. Enjoy warm!

 

Thursday, September 19th, 2013

Vegan Carmelized Pear Muffins

vegan pear muffin flower small

With all the fresh fruit around, it has been so fun finding new ways to use it. My family loves fresh pears and peaches and we eat them for dessert regularly. Sometimes for a special treat we cut them up and add a scoop of granola and pour milk on top, or just a scoop of vegan ice cream, but this recipe I found on KEEPIN’ IT KIND, is our new favorite muffin. This is not just an ordinary muffin recipe, this is a bit of heaven in your hand, and your kids will beg for them like they are dessert! Just try to stay away from them on your own and you have a challenge. The original recipe was not vegan, so just a small change was all it took. I also added some walnuts and decreased the sweet and oil just a little too. One of the reasons that I wanted to try this recipe is that one of the ingredients is coconut sugar. I had purchased some a while back and had not ever had the excuse to try it out, so I thought this was a good chance for something new. I doubled this recipe to put some in the freezer and that was a good idea, but they are too yummy and getting some to the freezer before they were eaten was a challenge.

Vegan Carmelized Pear Muffins

Wet Ingredients

1 c. almond milk (other milks would work fine too)

1 tsp. apple cider vinegar

1/4 c. canola oil (the original recipe calls for coconut oil)

2 tsp. vanilla extract

1/3 c. coconut sugar

Dry Ingredients

2 c. whole wheat pastry flour

1 tbsp. baking powder

1/2 tsp. salt

Pear Mixture

3 bartlet pears, cored and sliced thin

1 tbsp. Earth Balance

4 tbsp. coconut sugar

1/2 c. walnuts, chopped

Preheat oven to 375 degrees and prepare a 12 cup muffin tin.

Begin by adding the apple cider vinegar to the almond milk and let it sit for 10 minutes, so it turns to buttermilk.

In a large bowl, combine the flour, baking powder, and salt.

I used a cast iron pan on medium heat to melt the Earth Balance and coconut sugar together. Add the sliced pears and cook, reducing them down to a kind of thick carmelized mixture. This takes about 10 minutes, depending on how juicy the pears are.

I had to soften the coconut sugar in the microwave for about 30 seconds before adding to the milk. After doing that, add the oil and vanilla and stir until well combined.

Add the milk mixture and the pear mixture to the flour mixture and stir until just combined. Add in the walnuts.

Spoon batter into the muffin cups and cook for 20-25 minutes. Just try to let them cool before eating so you don’t burn your tongue on a hot pear.

 

 

 

Tuesday, September 10th, 2013

Banana Muffins

Now that the weather has finally cooled off a little bit, I feel like baking a little more. My kids have started school, so it is fun to create something yummy that they can come home and love. I found a recipe for Banana Crumb Muffins in The China Study Cookbook, by Leanne Campbell, and decided to try it, but I changed the sweetener from sucanat to pure maple syrup, and added some millet. They turned out so delicious, plus they are the kind of snack that you can feel good about eating.

Banana Muffins

2 c. whole wheat pastry flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 c. millet

2 ripe bananas, mashed

1 c. nondairy milk, I used almond milk

1/4 c. pure maple syrup

1/4 c. walnuts, chopped

Topping (optional)

5 tbsp. sucanat

1/2 tsp. cinnamon

1/4 c. oatmeal

Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with paper liners. Or use a nonstick pan.

Combine flour, baking powder, baking soda,cinnamon, and millet in a medium bowl. I used a food processor to puree the bananas and then added in the milk and pure maple syrup.

Pour the wet ingredients into the dry mixture and stir until well combined. Add the walnuts and then spoon into the prepared muffin cups.

If you choose to add the topping, just combine the ingredients together in a small bowl and then spoon over the wet muffin batter once it is in the pans.

Bake for about 20 minutes or until a toothpick comes out clean. Let them cool a little before trying to eat them.

Sunday, August 25th, 2013

Vegan Chocolate Apple Zucchini Cake

It is that time of year again when anyone you know that grows zucchini is trying to find a loving home for it. My garden was too small this year to grow any myself, so I have a few neighbors that learned how much I love to cook and also love zucchini, so now I have tons of zucchini at my house. This recipe original is here. I took out the coffee and pureed my own apple since I rarely buy applesauce and used egg replacer instead of bananas. I also changed the brown sugar to pure maple syrup.  I love to make treats that are full of hidden goodness. This recipe is definitely a winner for that reason. Anyone eating this chocolate cake would have no idea that is has apple and zucchini in it, plus it is made with whole wheat flour and vegan!  I had some extra batter and used it to make a few muffins to freeze for later. This is very rich and yummy. So enjoy!

Vegan Chocolate Apple Zucchini Cake

2 c. whole wheat flour

1/2 c. cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/4 c. canola oil

1/2 c. pureed apple (original recipe uses applesauce)

1/2 c. sucanat

1/3 c. pure maple syrup

1 tsp. vanilla

egg substitute for 3 eggs (I used Egg Replacer)

1/4 c. milk of choice (I  used almond milk)

2 c. grated zucchini

3/4 c. dark chocolate chips

3/4 c. chopped walnuts (optional)

Preheat oven to 360 degrees. Prepare pan. I used pan spray to coat a 9 in. square pan.

First mix the egg substitute of choice and set it aside. Then puree the apple and grate the zucchini and set those aside.

Combine the flour, baking soda, baking powder, salt in a large bowl and set aside.

In a separate bowl, combine the canola oil, pureed apple, sucanat, pure maple syrup, vanilla, egg substitute, and milk. Stir well and add the zucchini, chocolate chips and walnuts.

Now combine the zucchini mixture to the flour mixture and stir well. It will be super thick, but it is okay. Scoop the batter into the prepared pan and put in the oven to bake for 40-50 minutes. Make sure you to do the toothpick check to make sure it is done before removing from the oven.

I let this cool before serving. We ate it with vanilla soy ice cream and it was perfect!

Sunday, August 4th, 2013

Whole Wheat Blueberry Muffins

blueberry muffins top small

When we lived in Wisconsin, about the middle of July, we would go pick blueberries. It was the greatest thing ever! We came home with mounds of fresh berries and I was instantly motivated to begin making blueberry pancakes, muffins, etc. One of our neighbors always made blueberry muffins that were so delicious that the memory of them still lives on. However, they were loaded with butter and sugar and refined flour. So over the years I have made many attempts to try to satisfy that craving of fresh blueberry muffins and this recipe totally hits the spot! The original is here. I have tweaked it a little of course, and the result is delicious. I made this a big batch for my hungry crew of teenagers, but half of this amount will make 12 regular sized muffins.

Whole Wheat Blueberry Muffins

2 c. almond milk, other milks would be fine

2 tbsp. apple cider vinegar

1 3/4 c. pastry flour

1 c. whole wheat flour

1 c. all-purpose flour

1 tbsp. baking soda

2 tsp. cinnamon

1/2 c. ground flax

1/4 tsp. salt

3/4 c. pure maple syrup

1/2 c. canola oil

2 tsp. vanilla

1 tsp. almond

3 cups fresh blueberries

3/4 c. chopped walnuts (optional)

Streusel Topping

2 tbsp. all-purpose flour

2 tbsp. sucanat

2 tbsp. Earth Balance, softened

1 tsp. cinnamon

Combine almond milk and vinegar in a bowl and set aside. In a large bowl, combine the flours, cinnamon, baking soda, salt, and flax. In a smaller bowl, combine the syrup, oil, vanilla, and almond. In another small bowl, mix the ingredients for the streusel topping. Preheat oven to 375 degrees and prepare muffin pan. I used muffin papers and they worked great. Combine the flour mixture, milk mixture, and the syrup all together in the large bowl and stir until just moistened. Gently mix in the blueberries and walnuts. Fill muffin cups 3/4 full and lightly sprinkle the streusel on top. Put in oven and bake for 20-25 minutes, or until a toothpick comes out clean. Wait 15 minutes to eat so you don’t burn your tongue on a hot blueberry.

 

 

 

 

Friday, June 28th, 2013

Peach Walnut Muffins

I have used variations of this recipe for over 20 years. It is inspired by an old Moosewood recipe, but I veganized it and added more ingredients to pack in more nutrition.  Don’t worry about using whole wheat flours. Other flour would work fine. These are always a hit any time, but I like to take muffins in an airtight container when we travel because they are a filling and wholesome snack when everyone is hungry in the car. We also eat them for breakfast, lunch, and any other time we feel like it. This recipe makes 12 muffins, so I always double it so we have a few to last. They also freeze really well.

Peach Walnut Muffins

1 c. whole wheat pastry flour

1/2 c. all purpose flour

1/4 c. whole wheat flour

1/4 c. oatmeal

1/4 c. sunflower seeds

2 tbsp. flax seeds

2 tsp. baking powder

1/2 baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 c. canola oil

1/3 c. sucanat

egg replacer for 1 egg

1/2 c. plus 2 tbsp. milk ( I used almond milk)

1/2 tsp. vanilla

1/2 c. walnuts, chopped coarsely

1 c. peaches, chopped coarsely

Preheat oven to 350 degrees. Prepare muffin pan with pan spray.

In a large bowl combine the first 11 ingredients. These are all the dry ingredients. In a smaller bowl combine the next 5 ingredients, that are wet. Hold off on the nuts and fruit. Add the the wet to the dry and then add the nuts and fruit. Mix until everything is just wet. Don’t over mix this batter. Spoon into muffin cups until a little over 3/4 full. Put into oven and bake for 30 – 35 minutes or until the tops are just barely brown.  Let cool in the pan for 10- 15 minutes. Enjoy!

 

 

Saturday, May 18th, 2013

Vegan Rhubarb Pecan Muffins

rhubarb muffin small

Over the years, we have had great friends that have given us rhubarb from their garden. The first time we were given such a gift, I was in love with the beautiful pink and green, but frankly, I did not know what to do with it besides make pie and I didn’t even have a recipe that I liked for that. I am ashamed to say that I let it go rotten before I used it. However, I didn’t take long to educate myself on the wonders of rhubarb, and now I look forward to this season all year long. Rhubarb has a lot of great qualities, such as, it is a good source of vitamin K and vitamin C, as well as potassium and calcium. What I also love about it besides the color and tart flavor, is that you can wash, chop, and put it in a bag to save in the freezer. I have had such an abundance in the spring that it lasted through the whole year in the freezer!

This muffin recipe is really old. I got it out of the NY Times years ago, which stated that it was taken from “Rise and Dine Canada”. Anyway, I have changed it to make it healthier and it is a family favorite. I make these muffins in really large batches and after they cool I put many of them in the freezer so we don’t eat them for breakfast, lunch, and dinner. Taking a few out of the freezer at a time for an afternoon snack is the best.

Vegan Rhubarb Pecan Muffins

1 1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. to 3/4 c. sucanat (depends on how sweet you want these to be)

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3/4 c. pecans, chopped

3/4 c. orange juice

1/4 c. canola oil

egg replacer for 1 egg ( I have used 1 tbsp. flax seed mixed with 3 tbsp. water OR 1 1/2 tsp. egg replacer mixed with 2 tbsp. water)

1 1/2 c. rhubarb, chopped

2 tsp. orange zest

Preheat oven to 350 degrees and prepare muffins tins (makes about 12)I always zest an orange or two first and then juice them to get fresh orange juice. Set this aside for later. In a large bowl, add the flour, sucanat, baking powder, salt, baking soda, and pecans. Mix well. In a separate smaller bowl, add the orange juice, zest, oil, and egg replacer. Stir well. Add in the rhubarb and mix the wet and the dry together and stir by hand until just combined. Don’t overmix! Quickly spoon batter into muffin tins, filling cup 3/4 full. Put in hot oven and bake for 25-30 minutes. The tops should be barely brown and they should pass the toothpick test. Don’t burn your mouth on the hot rhubarb!