banana blueberry bran muffins.

BranMuffins

try saying that ten times fast!

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here.  Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes.

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peanut butter muffins.

peanutbuttermuffins

Peanut butter, chocolate and bananas are like the ultimate baking trifecta.

Here they are in muffin form. I found the original recipe here, and modified it a bit to my liking. You can probably use any oil, but I especially love the sweet coconut-y flavor that coconut oil brings to the mix.

These muffins are so good served right out of the oven with a smear of peanut butter in the middle.

dry ingredients:
1 1/4 cups flour
1 Tbsp baking powder
1/3 cup rolled oats

wet ingredients:
1/4 cup almond milk + 1 1/2 tspn flax meal
1 large banana, mashed
1/2 cup agave syrup
1 tsp apple cider vinegar
1 tsp vanilla extract

warmed:
2-3 Tbsp virgin coconut oil
4-5 Tbsp peanut butter

fold in: 1/2 cup dark chocolate chips, vegan

Directions:

1. Preheat oven to 350 degrees.
2. Mash the banana. set aside. Combine the flax seeds and almond milk and let sit for a few minutes.
3. Combine dry ingredients in large bowl. Add in the wet ingredients.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point – you don’t want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees.

banana, zucchini & flaxseed muffins.

banZucFlaxMuffins_makegreat

It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

strawberry rhubarb muffins.

strawberryRhubarbMuffins_makegreat

My neighbor dropped off a whole bunch of rhubarb she grew in her garden at my back door a few weeks ago – so that left me searching for things to do with it. I’ve never actually used rhubarb before! It seems the most common use for rhubarb is pie….but I wasn’t really in the market for a pie, so I made these strawberry rhubarb muffins, from bittersweet’s blog.

Bittersweet’s recipes rarely let me down. I try to find muffins lower in fat and sugar – and these sort of fit that bill. They turned out very muffin like – nice and tall, with a crumbly topping. They didn’t turn out too dense – be careful not to overmix….They were a great breakfast treat. I made a double batch another day – trying to use the rest of this rhubarb up, and they freeze well too!  Dj said they were the best muffins I have made yet! They were a hit with the little guy too, who was super upset this morning when he found out his dad ate the last one.

1 cup non-dairy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups finely diced fresh rhubarb
1 cup chopped strawberries
1 1/2 cups whole wheat pastry flour ( I used spelt flour actually, its my favorite for making muffins!)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt

for the oat topping:
3 tablespoons rolled oats
3 tablespoons brown or white sugar

Preheat oven to 400°. Grease muffin tins or line with cupcake liners, then set aside. In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogenous.

In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce with a light dusting of flour mixture. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom (it really works!).

Pour the wet ingredients into the dry and stir until just combined. Distribute the batter evenly into the muffin tins and top them with a sprinkle of sugar and oats. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack.

banana trail mix muffins.

bananatrailmixmuffins

Wow. These muffins are some of the best I have ever made.

They are super easy to customize to your liking – you and mix and match all kinds of ways. And without any added refined sugar, they are pretty healthy too!

I found the recipe here.

Here’s what I used:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup oats
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 3/4 cup unsweetened shredded coconut, divided
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup chocolate chips
  • 1/2 cup virgin coconut oil, melted
  • 1 cup ripe banana, mashed
  • 1/4 cup honey (or maple syrup or agave if you don’t eat honey)
  • 1 egg replacer
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F. Grease a muffin tin.
  2. In a medium bowl, whisk together the flour, oats, baking powder, and salt. Stir in 1/2 cup shredded coconut, then add your mixins (pecans, chocolate chips, etc)
  3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg replacer and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared muffin tin and sprinkle with the remaining 1/4 cup coconut. To
  5. Bake for about 20 minutes.

Other mixins:

  • 1/3 cup chopped candied ginger
  • 1/3 cup chopped dried cherries or cranberries

Sky is the limit!

carrot muffins

CARROT
i was pretty skeptical when making these muffins because they called for ALOT Of carrots, were low in sugar and had alot of healthier type ingredients (spelt flour?!).  They are probably one of THE BEST muffins i have ever made. I will be making these again and also try experimenting with adding some other things (maybe zuchinni in the summer?!).


8 oz. carrots (chopped and peeled)
1 egg replacer
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a muffin tin.

Place carrots in food processor and pulse a few times until they are grated. Add in the egg replacer, sugar, applesauce, vanilla and coconut oil and blend until combined.

In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).

Pour wet ingredients into the dry and gently fold together. Don’t over mix.

Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.

Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.

228. blueberry muffins.


In ANOTHER attempt to use up even MORE blueberries ( I bought some and then the next day got some in a CSA box…ooops!) I baked some muffins! I did an adaption of the berry muffins from one of my favorite cookbooks – Yellow Rose Recipes.

1 cup whole wheat pastry flour
1 1/2 cup white flour
2T egg replacer powder
2 T ground flax
2 tspn baking powder
1 1/2 cup almond milk
1/2 cup sugar
1/4 cup applesauce
2 T canola oil
1 tspn vanilla
1 cup blueberries

Topping
2 T brown sugar
2 T flour
1/2 tspn cinnamon
1 T earth balance

Preheat oven to 400 degrees. Spray your muffin tins.
Sift together the flour, egg replacer, baking powder and flax. In another bowl whisk together the almond milk, sugar, apple sauce, oil and vanilla. Add wet to dry and m ix well. Gently stir in blueberries.

Divide batter into 12 muffins. Prepare your struesel topping and top each muffin with some. Bake 20 minutes.

222. chocolate zuchinni muffins.

More zuchinni from my garden leads to more zuchinni baked goods.

I found this recipe, and changed it up a bit. They were pretty good. Great texture, especially for being oil free. Not gummy at all!  They could be a little sweeter….but they are supposed to be healthy, so i guess this is ok…. The chocolate chips are a definite must!

1 flax egg (1 tbsp ground flax + 3 tbsp water) ( i used egg replacer because i was out of flax)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk ( I used soy milk)
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup  chocolate chips

1. Preheat oven to 350F and grease muffin pan.

2. Mix flax egg in a small bowl and set aside. Grate zucchini. Set aside.

3. Mix almond milk and apple cider vinegar  in a small bowl and set aside.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

196. harvest muffins.

I saw a recipe for these harvest muffins and thought they would be a good nutritious treat. I took a stab at veganizing them, and they turned out pretty good. Muffins are kind of tricky – they never taste like they do in the bakeries – but i usually opt for something more nutritious anyway. These could probably be a tad sweeter, but overall they turned out alot better than expected. They have no added fat really, are packed with vegetables and fruit and have minimal sugar….Milo ate them too, and even noticed the carrots, so I guess thats a win!

1 cup shredded zucchini
1/2 cup shredded carrot
1 cup shredded apple
1/2 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
4 1/2 tspn egg replacer powder, mixed with 6 T warm water
1/2 cup brown sugar
1/2 cup almond milk
2 T plain soy yogurt
1/4 cup flax seeds
  1. Preheat oven to 400F.
  2. In a large bowl, mix together flours, baking soda, baking powder, pumpkin pie spice and salt.
  3. In a smaller bowl whisk the egg replacer, sugar, almond milk, and yogurt, then fold in the zucchini, apple and carrot.
  4. Add the wet mixture to the dry.
  5. Add the flax seeds mixture together till combined. Don’t overmix.
  6. Divide the mixture evenly in a 12 count muffin tin.
  7. Bake for 12-14 minutes, or until toothpick comes out clean.
  8. Cool and enjoy.
  9. To freeze, place each muffin in an individual sandwich bag and place in the freezer – an easy grab and go breakfast!

 

125. donut muffins

Last week when I found the recipe for the Sunflower seed bread, I saw this recipe for donut muffins. Since milo is CRAZY about donuts and loves muffins, I thought this would be the perfect thing to make him….and I love anything I get to put sprinkles on. Yesterday he had his friend over and I have been working the “if you eat your vegetables you get a treat…” scenario…So with the hopes they would eat their veggie burgers actually made of vegetables, I whipped up a quick batch of these.  I veganized her recipe and they turned out ok. The cake part was pretty good and donut-ish, but the glaze was very salty (from the earth balance). I think if I did this again I would just use my go-to ganache recipe.

Here’s what I did:

Chocolate Glazed Baked Doughnut Muffins
made 8 doughnut muffins

For the doughnut muffins:

1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons earth balance, cut into cubes and chilled
1/4 cup soy milk
1/4 cup plain soy yogurt
1 teaspoon vanilla extract
1 egg, beaten ( i used ener-g 1 1/2 tspns mixed with 2 T water)

For the chocolate glaze:
1/4 cup earth balance
2 tablespoons soy milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, cinnamon, salt and sugar.  Add the cold earth balance cubes and use your fingers to break the earth balance up into the dry ingredients.  Work the earth balance (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the soy milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  Insert a skewer into the center of a muffin to test for doneness.  If the skewer comes out clean, the muffins are done!  Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat earth balance, soymilk, corn syrup, and vanilla extract until butter is melted.  Remove from flame and add chopped chocolate.  Stir until chocolate has melted.  If the mixture begins to separate a bit… don’t panic.  Whisk in the powdered sugar and the glaze should come together.  Dip the muffin tops in the glaze while the glaze is warm.  Let rest for 3 minutes then sprinkle with jimmies.