Muffin Mania

I make muffins about 3 times a week as a healthy treat in lunches for my kids and husband.  I have quite a collection of vegan recipes that are so yummy & easy that most people don't even know they are vegan.  Thought I would share them with you.  These are family favorites.....

 Banana Bread/Muffins

Dry:

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

 Wet:

2 cups mashed bananas (3-4 bananas)
1 Tbsp lemon juice
½ cup coconut oil
½ cup honey, maple syrup or agave nectar

Preheat oven to 350.  Use a little coconut oil to grease pans.  Combine dry ingredients in a bowl. Combine wet ingredients in a bowl.  Add wet to dry and mix well.   For loaf pan, bake about 40-50min.  For muffins, bake about 15-20min. 

 

Pumpkin Bread/Muffins

Dry:

2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

 Wet:

1  15oz. can pure pumpkin
1 Tbsp lemon juice
½ cup coconut oil
½ cup honey, maple syrup or agave nectar

 Options:

1 cup walnuts
1 cup chocolate chips (Ghirardelli 60% Cacao bittersweet chips)

Preheat oven to 350.  Use a little coconut oil to grease pans.  Combine dry ingredients in a bowl. Combine wet ingredients in a bowl.  Add wet to dry and mix well.   Add optional ingredients.  For loaf pan, bake about 35-45min. For muffins, bake about 15-20min. 

 

Zucchini Bread/Muffins

 Dry:

3 cups whole wheat flour
2 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
¼ tsp baking powder
1 tsp salt

 “Egg”:

½ cup water
3 Tbsp ground flax seed

 Wet:

½ cup coconut oil
½ cup applesauce
1 Tbsp white vinegar
1-2 cups sugar (Rapunzel organic whole cane sugar)
2 cups grated zucchini
2 tsp vanilla extract

Preheat oven to 325.  Use a little coconut oil to grease 2 loaf pans.  Combine dry ingredients in a bowl. Combine “egg” mixture and whip with a whisk and let sit at least 5 minutes until thick and creamy.  Combine wet ingredients in a bowl.  Add wet and “egg” together then mix in dry. Do not over mix.  Divide batter into 2 loaf pans.  Bake about 50-60 min. 

 

Simple Café Muffins

Dry:

1 ½ cups whole wheat flour
½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 pinch salt
½ cup walnuts

 Wet:

¼ cup coconut oil
¼ cup honey, maple syrup or agave nectar
1 cup applesauce

Preheat oven to 375.  Use a little coconut oil to grease pans.  Combine dry ingredients in a bowl. Combine wet ingredients in a bowl.  Add wet to dry and mix well.   Bake about 15-20min. 

 

Apple Pecan Muffins

 
Dry:
2 cups whole wheat flour
1 Tbsp baking powder
1 tsp cinnamon
½ tsp salt

“Egg”:

6 Tbsp water
2 Tbsp ground flax seed

 Wet:

½ cup applesauce
1/3 cup coconut oil
½ cup sugar (Rapunzel organic whole cane sugar)
1 Tsp vanilla

Other:

1 ½ cup peeled and chopped raw apple
1 cup chopped pecans or walnuts

Preheat oven to 350.  Use a little coconut oil to grease pans.  Combine dry ingredients in a bowl. Combine “egg” mixture and whip with a whisk and let sit at least 5 minutes until thick and creamy.  Combine wet ingredients in a bowl.  Add wet and “egg” together then mix in dry. Do not over mix.  Add in apple and nuts.     Bake about 15-20min. 

 

Fruit Bars
1 cup rolled oats   
1 cup whole wheat flour    
¼ tsp salt   
¼ tsp baking soda
¼ cup coconut oil 
2/3 cup honey, maple syrup or agave nectar
Jam  (favorite is Trader Joe’s organic fruit spread) or apple butter (Organic Knudsen)

 Preheat oven to 325.  Mix all ingredients together except jam/apple butter.  Set aside about ½ cup of mixture.  Press remaining mixture into a lightly oiled 8x8 baking dish.  Spread jam on top.  Top with remaining mixture by gently dropping little bits until evenly distributed.  Bake 30-40 min.