Vegan Sweet Potato Mini Muffins
So I think I mentioned my daughter’s recent dislike for all things muffins and cupcakes. Well I thought I’d add in a little “surprise” to entice her to try these sweet potato mini muffins and enlist her in making these. We recently signed up for CSA deliver through her preschool and I was excited to see the big sweet potatoes in the box. They also send me a recipe – that I made a little more healthy with Quinoa flour and then add the chocolate chips to entice her. She just ate the chocolate chips. Everyone else enjoyed the entire muffin.
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- 3/4 cup sweet potato puree (appx 2 med potatoes)
- 1/3 cup brown sugar
- 2 Tbsp canola oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1 cup unsweetened almond milk
- 1 cup whole wheat pastry flour
- 1/2 cup quinoa flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup sunflower butter or chocolate chips
- Preheat oven to 375 degrees and line muffin tin with paper liners.
- Prepare flax egg in a large mixing bowl and let set for a few minutes.
- Add to flax egg, sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
- Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (or sub more quinoa flour) and stir until just combined.
- Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp sunflower butter or chocolate onto the center of each muffin and gently swirl around with a toothpick or knife.
- Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
- Makes approximately 36 mini muffins.
Posted in kid-friendly, muffins, vegan | Tagged chocolate muffin, kid-friendly, muffin, sweet potato, vegan, vegan muffin | Leave a Comment »
Vegan Apple Muffins
I continue on my path to make vegan treats, but somewhere along the way, my dairy-allergic daughter has fallen out of love with muffins and cake. When did this happen and why? Well the good news is, her friends all like it. They seemed to enjoy it as a snack during a playdate. I modified a Isa Chandra Moskowitz recipe from my battered Vegan with a Vengeance book. I used Braeburn apples because that’s what I had on hand, but I think Granny Smith apples would make this more tart. Given how quickly these got woofed down, I think next time I’ll make mini muffins and eliminate the topping. The topping never came out crunchy enough for me.
- 3/4 cups all-purpose flour
- 3/4 cups whole wheat pastry flour AKA “white” whole wheat flour
- 1/4 cup plus 2 TBS sugar or 3/8 cup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup apple cider (I used apple juice)
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup grated apple
- 1/2 cup chopped apple (1/4 inch pieces)
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2/4 tsp ground allspice
- pinch of salt
- 3 TBS canola oil
Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil in while mixing with your fingertips until crumbs form. Set aside.
Preheat oven to 375°F, line 12-muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt. Create a well in center and add the apple juice/cider, oil and vanilla. Mix, then fold in the grated and chopped apple.
Fill each muffin cup two-thirds full (I use a ice cream scoop). Sprinkle the crumb topping over each muffin. Bake for 22 minutes.
Posted in breakfast, fruit, kid-friendly, muffins, vegan | Tagged apple muffin, muffin, vegan, vegan muffins | 1 Comment »
Yummy in my tummy pumpkin muffins!
We’ve had a lot of pumpkins left over from Halloween. And I finally took the plunge and decided to roast my pumpkin to get fresh pumpkin instead of from a can. Oh boy, so glad I did.
I roasted the pumpkin without removing the seeds or skin. Just cut in half and roasted for about 90 minutes in a 350 degree F oven. Then I was able to scrape out the seeds easily as well as the pulp. I spun it around in a food processor to make it smooth. So easy!
I used a vegan pumpkin recipe from my favorite vegan cook, Isa Chandra Moskowitz. The original recipe suggested soy milk. Since we have a soy allergy in our house, I use a combo of coconut milk (not from a can) and rice milk – whatever was in the fridge.
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
- 1/2 cup non-dairy milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
- Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
- Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.
Posted in muffins, vegan | Tagged muffin, pumpkin, vegan | Leave a Comment »
vegan, banana mini-muffins
I’ve been making this recipe for over a year. Always a hit with the kids and an easy way to use up those really brown, almost black bananas. To make it extra special, throw in a few mini-chocolate chips. I wanted to veganize it. And found it was so simple to do.
Banana Mini Muffins | yields 18-20 muffins
1 medium egg 1 Tbs of ground flax seed mixed together with 3 Tbs of water plus 2Tbs of almond milk (unsweetened) or any other non-dairy milk
1/3 cup packed soft light brown sugar
1/2 tsp vanilla extract
1 large, very ripe banana
1/4 c sunflower or vegetable oil
2/3 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/4 tsp cinnamon
Directions | preheat oven to 350° F
Line mini muffin pans with liners or spray with cooking spray
In a large mixing cup, mix flax seed with water and set for a 3-5 minutes. Mixture will become very thick. Add the brown sugar
Whisk together: Add the vanilla extract and beat together until thick
Mash the banana and add to egg mixture.
Sift together flour, baking powder, baking soda, salt and cinnamon. Or whisk together.
Stir together dry and wet ingredients until just combined. At this point, the mixture seemed really thick so I added in 2 Tbs of almond milk. You may not need it.
Fill the liners (2/3 full) and back 10-12 minutes until risen and firm.
These are super light and pop into your mouth a little too easily. Store in an airtight container for up to 3 days or freeze for up to 3 months.
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Vegan Almond Cherry Muffin
I’ve never baked with fresh cherries before. But this past weekend, we had the opportunity to go cherry picking in the Leona Valley. It was great. The trees were fairly small, so my little QT who doesn’t quite measure 3 ft tall, could still easily fill her pail with cherries.
We brought home 15 pounds of these sweet cherries.
I’ve been eager to make Isa Chandra Moskowitz’s almond cherry muffins – but who had fresh cherries? And when we did have them, we gobbled them up quickly. Lastly we didn’t have a cherry pitter. Knowing we were going for a large amount of cherries, we decided to invest in an awesome Leifheit cherry pitter. And we got a cute one for the QT so she could “help”.
If you aren’t familiar with Isa’s many cookbooks – you should. I modified the recipe from her first cook book, Vegan with a Vengeance. You can also check out her web site: The Post Punk Kitchen.
The muffins turned out great – just lightly sweet. I would actually put in more than the ¾ cup of pitted cherries that I used.
Preheat oven to 400ºF and lightly spray 12-muffin tin with cooking spray or if you are lazy use paper cups.
- 1 cup of all-purpose flour
- 1 cup of white whole wheat flour
- 1/3 cup of sugar
- 2 tsp baking powder
- ½ tsp of baking soda
- ¼ tsp salt
- 1/3 cup canola oil
- ¾ cup almond milk, unsweetened
- 1 six-oz container of So Delicious coconut yogurt
- 2 tsp almond extract
- 1 cup sliced almonds (divided)
- ¾ cup fresh Bing cherries, , halved and pitted (I plan to increase to 1 cup – next time)
In a large bowl, sift together flour, sugar, baking powder , baking soda and salt. Create a well in the center and add the oil, almond milk, yogurt and almond extract. Mix until combined. Fold in 1/2 cup of almonds and all the cherries.
Fill the muffin cups three-quarters full (I use an ice cream scoop); press the remaining almonds into the tops of the muffins. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
I’ve been enjoying these all week!
Posted in breakfast, muffins, vegan | Tagged almond cherry, cherry muffins, fresh cherry, muffins, vegan | Leave a Comment »