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Vegan Baking: Mini Pumpkin Granola Muffins

Walker, being the toddler he is, can be a “fun” one to feed. For breakfast that is. Getting him to sit down and eat is a real pain. Even more so on gym mornings, when I need to be out early. I think I found a winner in this recipe, which I veganized.

Granolaminimuffins2

These were a hit with short man. And the size was the winner. They fit in his little hands, no big muffin mess. Did I mention portable? He munches on 4 or 5, making a good starter for him.

Granolaminimuffins

One thing I have noticed though, is that mini muffin pans are not created equal. My first one didn’t fit liners, it was too small. I hated it, so I didn’t make mini muffins. After having success with a standard muffin tin from Wilton, I picked up a Wilton Recipe Right 24 Cup Mini Muffin Pan. It is a great pan! Heavy, bakes evenly and most of all, fits mini liners.

Mini Pumpkin Granola Muffins

Ingredients:

  • 1 cup white whole wheat flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup dark brown sugar, packed
  • ¼ cup neutral vegetable oil
  • 15-ounce Can Organic Pumpkin
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 1 cup granola

Directions:

Preheat oven to 350, line two (if you have two) mini muffin pans with liners or spritz with oil.

Add water to flaxseed, set aside for 10 minutes,whisk until smooth.

Whisk flour, spice, baking powder, baking soda and salt together in a small bowl.

Beat sugar and oil together in a large mixing bowl, add in flaxseed mixture and pumpkin, beat smooth.Add in flour, stir till mixed.

Divide evenly between muffin tins, about 1 Tablespoon batter per cup.

Sprinkle a little granola on top of each, about ½ teaspoon.

Bake for 15 to 20 minutes, until a wooden toothpick comes out clean (mine took 18 minutes).

Let cool for a few minutes, transfer to a cooling rack.

Makes 48 mini muffins. For best taste, eat within 2 to 3 days, or freeze for later eating.

~Sarah

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Vegan Treats: Apple Streusel Muffins

Upon finding a few neglected organic fuji apples, I set out to use them up. Up first were these delights!

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Now that the (fattening) holidays are over, it is nice to get back to making reasonably healthy treats for the family. I adapted an Ellie Krieger recipe, which I had printed out years ago, ramping up the cinnamon and vegan-izing her recipe. It doesn’t need the eggs; the apples and applesauce add plenty of flavor/moisture. Also, baking them in foil lined papers means no greasing the pans, the papers peel right off. Don’t worry about the tins being full to the top, these are baking soda muffins, so while they get a nice dome, they don’t overflow like baking powder muffins are apt to do.

When I make treats like this, the cold world seems happier, ya know?

AppleMuffin2

Apple Streusel Muffins

Ingredients:

Streusel –

  • ¼ cup pecans, finely chopped
  • 2 Tbsp packed brown sugar
  • ½ tsp ground cinnamon

Muffins –

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ¼ cup neutral vegetable oil
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 1 cup unsweetened applesauce, used cinnamon
  • 1 tsp pure vanilla extract
  • Shy ¾ cup unsweetened almond milk (or favorite non-dairy milk) + 2 tsp apple cider vinegar
  • 1 crisp apple, peeled, cored and chopped into small pieces

Directions:

Preheat oven to 400°, line a 12 count muffin tin with foil lined papers.

Add the water to the flax, let soak for 10 minutes, whisk until thick. Stir the vinegar into milk, let sit for 10 minutes to ‘sour’.

Stir the streusel topping together, set aside.

Whisk the flours, baking powder and salt in a medium bowl, set aside.

Add the brown sugar and oil to a large mixing bowl, whisk until combined. Slowly add in thickened flax, beating as you add. Whisk in applesauce and vanilla until smooth.

Stir in half the flour, then half the soured milk, repeat and stir till just combined. Add in apple.

Divide evenly between the prepped pan, filling nearly to the top. Sprinkle the streusel topping on, rap the pan gently on the counter to settle.

Bake for about 20 minutes, until a toothpick comes out mostly clean (a crumb is good, but shouldn’t be wet). Let rest on a cooling rack for 10 minutes, then gently pop the muffins out to finish cooling.

Makes 12 muffins.

~Sarah

PS: One more day for my giveaway! Get your chance in!

Blueberry Cream Cheese Muffins

A muffin with a treat layer? I couldn’t keep Walker out of them! They taste like a sinful treat…which they are for us now. I didn’t want to scare my brother too badly with our clean unprocessed baking and since he is visiting I pulled out the (gasp) white sugar 😉

Blueberry Cream Cheese Muffins

Ingredients:

  • 1½ cups white whole wheat flour
  • ½ cup granulated sugar
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 1 large egg
  • ¼ cup dark brown sugar
  • ¾ cup unsweetened applesauce
  • 1 cup frozen blueberries
  • 4 ounces lower fat cream cheese
  • ½ cup powdered sugar
  • ½ tsp pure vanilla extract

Directions:

Preheat the oven to 350°, line a 12 count muffin tin with papers.

In a large bowl whisk the flour, sugar, baking soda, salt and cinnamon together.

In a small bowl whisk the egg, brown sugar and applesauce till smooth. Add to the dry ingredients, stir until smooth. Fold in the blueberries.

Fill the muffin cups with a layer of batter (using half the batter). Using 2 spoons to do this works well, the batter will be thick.

Add the cream cheese, powdered sugar and vanilla to a medium mixing bowl, beat with a hand mixer until smooth. Drop a bit of the cream cheese on top of each muffin, dividing it equally.

Drop the remaining batter on top of cream cheese, spreading with fingers to seal it in.

Bake for 30 minutes. Let rest for 5 minutes, transfer to a cooling rack.

Makes 12 muffins.

~Sarah

Adventures in Yeast-Free Bread Making

I continue with my goal of finding a “go-to” recipe for a yeast-free bread, preferably one that works well for sandwiches. I know I will get there eventually. Maybe I haven’t found perfection yet, but we have had a lot of tasty ‘almost-theres’. At the same time, I have worked on easy-to-make muffins and flatbread that I can serve with dinner and lunch.

First recipe up is a mix of oat flour and white whole wheat flour. It went well on the side with a bowl of quinoa. A little butter across the top is all it needs.

Oatmeal Quick Bread

Ingredients:

  • 1 cup old fashioned oats
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup unsweetened almond milk
  • 1½ Tbsp raw honey
  • 1 Tbsp neutral vegetable oil, such as sunflower

Directions:

Preheat oven to 450°, lightly oil or spray a bread pan.

In a dry container of a high-speed blender (such as a Vitamix) process the oats into a fine flour )this can also be done in a food processer, the results will be a bit more textured). Whisk the oat flour, flour, baking powder and salt in a large mixing bowl.

Whisk the milk, honey and oil together, add to the dry and mix. Scrape into the prepared pan, bake for 20 minutes, until golden on top. Knock out gently on a cooling rack, let cool down before slicing.

Makes 1 loaf.

Second recipe wasn’t bread but rather quick muffins that have no added fat and are vegan. They were a perfect side dish to our dinner. although next time I will cut the recipe in half! PS: They would work great for using as a base for biscuits and gravy!

Herb Muffins

Ingredients:

  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp dried crumbled rosemary
  • 1 tsp dried thyme
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 1½ cups water

Directions:

Preheat oven to 350°, lightly oil or spray a non-stick 12 count muffin pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water, stir till mixed. Divide between the muffin cups (about 3 Tablespoons per cup).

Bake for 14 to 15 minutes, till golden on top and a toothpick comes out clean. Being low-fat, don’t let over bake.

Let cool for a couple of minutes, transfer to a cooling rack.

Makes 12 muffins.

 

Inspired by my recent take on a gluten-free pizza crust, I made this to go witha recent dinner.

Gluten-free Almond Flatbread

Ingredients:

  • 1½ cups Almond Meal/Flour
  • 1 tsp Italian seasoning
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 large egg, preferably organic
  • 1 Tbsp extra virgin olive oil
  • ½ cup pizza sauce
  • Shredded Pecorino Romano or Parmigiano Reggiano cheese
  • 1 Tbsp extra virgin olive oil
  • 8 ounces cremini mushrooms, sliced

Directions:

Preheat the oven to 350° and line a half baking sheet with parchment paper.

Heat a large skillet over medium-high, add in 1 Tablespoon oil and mushrooms, saute until golden. Set aside to cool down a bit.

In a medium mixing bowl whisk the almond flour/meal, salt and baking soda together. Crack the egg into a small bowl, beat the oil in with a fork, add to the dry and stir till moistened. Press into the prepared pan, using your fingers and palms to spread out to the edges. Bake for 10 minutes. Remove and  top with the sauce, grate a nice smattering of cheese on top, sprinkle the mushrooms on and top with a little more cheese, return to oven and bake for 20 minutes. Slide the parchment paper off onto a cutting board, cut into pieces.

~Sarah

Banana Oat Muffins (Gluten Free)

What I would term an accidentally gluten-free baked treat. In other words I didn’t set out for it to be that, but hey, it worked and they were delicious. Walker was very cute, I had baked the muffins while I made lunch, then we went out to garden/play. When we came in for nap time he saw them on the counter, blinked at me with a smile and ran off with one. Then he came back and got one for his older brother, Ford. Then came back and got me one! He must have loved it, he gobbled the muffin down. The key in how good the muffins taste (and that they turned out) is processing the batter in a high-speed blender, such as a Vitamix. The oats disappear into the batter, the muffins texture is smooth.

On the oats – since I don’t follow a GF diet I used my usual Bob’s Red Mill Oats (which I buy in 25 lb bags), if you follow a faithful GF diet, be sure to source GF oats, such as Bob’s Red Mill Gluten Free Rolled Oats.

Banana Oat Muffins

Ingredients:

  • 2 6-ounce cups honey yogurt (used Green Valley Organics Lactose Free)
  • 3 egg whites, preferably organic feed eggs
  • ½ cup honey, preferably raw
  • 2 very ripe bananas, peeled
  • 2½ cups old-fashioned oats
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ tsp baking soda

Directions:

Preheat the oven to 375°, spray or lightly oil a non-stick 12 count muffin tin.

Add everything, in order listed, to a high-speed blender. Process on high until smooth. Divide evenly between the muffin cups, it will fill them nearly all the way. Bake for about 20 minutes, until golden on top and a toothpick comes out clean. Let sit for 5 minutes, pop out gently and cool on a rack.

Makes 12.

~Sarah

FTC Disclaimer: We received product from Green Valley Organics for potential recipe development/review.

Proudly made in our Vitamix Blender:

Peanut Butter Banana Oatmeal Muffins

Last night, after dinner, Kirk took Walker down to the lake and park and I worked in the kitchen while Alistaire dozed a bit, trying to use up some of the ripe bananas.

I came up with a muffin that works well for dessert and breakfast, which worked great for Walker to happily eat this morning. It is vegan friendly as well.

Peanut Butter Banana Oatmeal Muffins

Ingredients:

  • 1½ cups whole wheat pastry flour
  • 1 cup old-fashioned oats
  • ½ cup dark or semi-sweet chocolate chips
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup mashed ripe bananas, about 2 to 3
  • 1 cup unsweetened almond milk + 1 Tbsp apple cider vinegar, let sit for 5 minutes
  • ¾ cup brown sugar, packed
  • 6 Tbsp natural peanut butter, chunky or smooth
  • 2 Tbsp flaxseed meal + 6 Tbsp cool water, whisk and let sit for 10 minutes to thicken
  • 2 Tbsp unsweetened applesauce
  • 1 tsp pure vanilla extract

Directions:

Preheat the oven to 350° and line two 12 count muffin tins with paper liners.

Whisk the dry ingredients together in a medium bowl. In a large bowl whisk the wet till smooth, add the dry and stir till mixed. Divide evenly between the muffin tins.

Bake for 20 to 25 minutes, until golden on top and a toothpick comes out clean (try to not stick through a chocolate chip!). Let cool for a few minutes, transfer to a cooling rack.

Makes 24.

~Sarah

Avocado Banana Muffins

A lightly sweet muffin, mildly flavored – somewhere between a dessert and breakfast. I made mine with honey, I have included a vegan version as well.And they passed the sneaky mom method – the teen had no clue what was in them and ate 3 in a sitting. Mission accomplished!

Avocado Banana Muffins

Ingredients:

  • 2 cups white whole wheat flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • 2 average sized ripe avocados
  • 2 average size ripe bananas
  • ¾ cup honey (or agave nectar for vegan)
  • 1 tsp pure vanilla extract

Directions:

Preheat the oven to 350° and spray a 12 count non-stick muffin tin with cooking spray.

In a medium mixing bowl whisk the flour, baking powder and salt together.

Mash the avocados and bananas till mostly smooth, add them to a large mixing bowl and whisk them with the honey and vanilla.

Add the dry to the wet, stir until just mixed.

Divide the batter (it will be thick) between the tins, about ¼ cup in each. Bake for 20 to 22 minutes, or until lightly golden on top and a toothpick comes out clean. Let cool for a few minutes and then transfer to a cooling rack. Store tightly covered.

Makes 12 muffins.

~Sarah

Low-Fat Banana Pumpkin Chocolate Chip Muffins

Kirk looked over at the fruit basket and “hinted” that maybe the extremely brown bananas needed to get used up. And there was leftover pumpkin purée in the refrigerator from Christmas cooking. So I got thinking about what to make and this is the recipe I came up with.

Do let the muffins fully cool, the chocolate chips need to set back up, but also the muffins will peel better. So don’t give into the smell of warm muffins! Wait and you will be rewarded 😉

PS: You don’t taste the pumpkin purée at all. You can use unsweetened applesauce but the muffins will be sweeter naturally. A nifty way to hide in more beta-carotene 😉

Low-Fat Banana Pumpkin Chocolate Chip Muffins

Ingredients:

  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ¼ cup liquid Egg Beaters© or 1 large egg
  • 8 ounces (by weight) Greek low-fat plain yogurt
  • 1/3 cup pumpkin purée
  • 1 tsp pure vanilla extract
  • 2 bananas, mashed (very ripe)
  • 1o ounces semi-sweet chocolate chips (by weight)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt

Directions:

Preheat the oven to 375°, line 2 12-count muffin tins with paper liners.

In a large mixing bowl whisk the sugars and egg till smooth, add in the pumpkin, yogurt and vanilla, whisk in. Stir in the bananas and chocolate chips.

In a small mixing bowl whisk the dry ingredients together, add to the wet and stir until just mixed.

Divide equally between the muffin tins (A 50mm 3-Tablespoon Disher works well).

Bake for 10 to 15 minutes, until golden on top and a toothpick comes out clean (the chocolate will come out liquid, try to test around a chip).

Pop out on cooling racks and let fully cool before serving.

Makes 24 muffins.

~Sarah

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