Category Archives: muffins

Have you seen the vegan muffin man?

Vegan Orange Cranberry Muffins

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The cold weather is finally upon Brooklyn! On Saturday, for the first time this season, I was officially too cold without a jacket during the day. The farmers market was full of gourds, apple cider, and eucalyptus!

My friend and I made some delicious cranberry orange muffins. We used little Halloween cupcakes papers to make them festive. These muffins have a robust almond and orange flavor. They are hearty and not too sweet. They made the entire apartment smell wonderful!

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Yield: 2 dozen muffins
Time: About 45 minutes
Ingredients:
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
3 tablespoons of organic orange zest
1/4 cup orange juice
1 1/2 teaspoon vanilla
1 teaspoon almond extract
2 cups whole fresh or frozen cranberries
3/4 cup roasted almonds
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Method:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Toast a few almonds by placing them in a frying pan with a little oil over medium-high eat and tossing until they are slightly brown.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
4. In a smaller bowl, combine the sugar, oil, applesauce, orange juice, orange rind, almond extract, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the cranberries.
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full. Place the almonds on top and press gently.
9. Bake for 23-25 minutes or until a knife comes out clean.

Vegan Zucchini Muffins

Zucchini Muffins

Today was such a beautiful, cool day that I decided to make one of my favorite late summer/early fall dishes, zucchini muffins. I had some beautiful zucchini that I got at the Rosendale Farmers’ Market upstate this weekend. These muffins were very simple and they came out wonderfully.

Fresh, local zucchini!

Fresh, local zucchini!

Yield: 18 muffins
Ingredients:

3 cups whole wheat pastry flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/8 tsp cloves
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
1 1/2 tsp vanilla
2 cups fresh zucchini grated
3/4 cup raisins

Method:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Grate the zucchini and set aside.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
dry ingredients
4. In a smaller bowl, combine the sugar, oil, applesauce, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the zucchini and raisins.
Zucchini and raisins
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full.
9. Bake for 23-25 minutes or until a knife comes out clean.

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Vegan Mango Coconut Muffins (Whole Wheat)

 
 
According to Rich these are the best muffins, vegan or otherwise, I have ever made.  They are light and sweet. The crumb topping is something I don’t often do, but it is a nice treat. The pieces of mango keep the muffins moist and add their sweet, tropical flavors. The coconut gets nice and crisp on top. 
 
 
 
These muffins are also incredibly quick and simple to make. It was a hot day when I made them and I was in and out of the kitchen quickly. 
 
 
Cook Time: 45 min
Yield: 1 dozen muffins
Recipe: Inspired by The Bakerita
      Muffins
1 1/2 cups whole wheat pastry flour. 
1/2 cup brown sugar (not packed)
1/4 teaspoon salt
1/2 cup unsweetened, shredded coconut
2 teaspoons baking powder
1/3 cup coconut oil
1 large banana mashed
3/4 cup of soy or almond milk 
1 tablespoon vanilla
1 cup of fresh mango peeled and cut into small 1/2 inch pieces
 
 
 
  Toppings 
1/4 cup flour
1/4 cup oats
1/4 cup coconut oil
1/4 cup brown sugar
3 tablespoons shredded coconut
1 teaspoon vanilla
 
Method
1. Pre-heat the oven to 375 degrees Fahrenheit and grease 1 muffin tin with vegan butter. 
2. Combine the dry ingredients (flour-baking powder) in a large bowl. 
 
 

3. Combine the wet ingredients (oil-vanilla) and whisk together until well combined. If your coconut oil is hard, you can whisk it separately to help it turn into oil. You could also leave it on the stove while it is pre-heating.

4. Add the wet and dry ingredients together, stirring until well combined. 
 
5. Fold in the chopped mango. Make sure your mango is not too large or it will break apart the muffins. After I took the picture below, I had to cut the mango again to make it smaller.
 

 6. In a small bowl, combine flour, coconut, and oats.

7. Mix in coconut oil and vanilla (for this phase, you want the oil to be a little hard because it will help to form the crumbs).

 8. Divide the batter evenly among the 12 muffin tins.

9. Add the crumb topping to each of the muffins.

10. Bake for 22-25 minutes at 375 degrees Fahrenheit, or until a knife comes out clean. 
11. Let the muffins cool for about 7 minutes before moving them to a cooling rack. 
 

 11. Enjoy with a little jam, soy milk, or tea.