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Loaded Vegan Strawberry Spelt Muffins

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Vegan-Strawberry-Muffins
The best way to wake up in the morning? With muffins in your face. Duh. Strawberry muffins were on the menu for me last week, since we had just scored a huge lot of strawberries from a local farm for next to nothing. We threw a ton in the freezer for smoothies, and I also whipped up a batch of these delicious vegan strawberry muffins. Strawberry-Muffins-Vegan I used spelt flour for these muffins because I love the mild nutty, sweet flavour that it gives to my baked goods. It’s also much better for you than many other flours on the market! These muffins were just begging for strawberries so I loaded them up, even adding a bunch more on top, right before baking. This ensured that you got a taste of strawberry with every bite you took. Deeeelish! If you’re looking for a yummy breakfast to wake up to, try these strawberry muffins. Make them the night before and store them at room temperature, and when morning comes – dig in! Strawberry-Muffins

Loaded Vegan Strawberry Spelt Muffins
 
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Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)
  • 1½ cups spelt flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cup coconut sugar
  • 1 cup non-dairy milk (I used almond milk)
  • ½ cup vegan butter (I used Earth Balance)
  • 2 tsp vanilla
  • 2 cups strawberries, diced
Instructions
  1. Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.
  2. In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.
  3. In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.
  4. Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.
  5. Fold in 1½ cups strawberries.
  6. Scoop muffin mix into your muffin pan, filling about ¾ of the way full. Add more diced strawberries to the top (the ½ cup you have remaining).
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Allow to cool for 10 minutes before removing muffins from pan.
Notes
*Use soy-free vegan butter to make this dish soy-free.
*Use soy, rice or hemp milk to make this dish nut-free.

Strawberry-Vegan-Muffins

Rich Chocolate Zucchini Muffins

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Rich-Zucchini-Muffins

I’m always looking for ways to sneak veggies into my kids’ diets. They flat out refuse vegetables most of time, so I have to hide them in foods they’ll eat – like chocolate. That’s where these muffins come in.

Vegan-Chocolate-Zucchini-Muffins

Zucchini and black beans are my favourite to use in chocolate muffins/brownies/cakes/anything with chocolate, but I had no black beans and one medium sized zucchini in my fridge – so zucchini and chocolate it was. I made muffins, since my kids love them.

The verdict? 2 thumbs up – from both kids!

Of course, with chocolate, it’s hard to go wrong, right?

Rich-Chocolate-Zucchini-Muffins

You can’t taste a single hint of zucchini in this recipe, just chocolate, which is why my kids kept begging for more and more muffins, until eventually they were gone (in just 2 days)… okay fine, I may have eaten one three myself, too!

Rich Chocolate Zucchini Muffins
 
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Recipe type: Snack, Dessert
Serves: 10-12
Ingredients
  • 1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
  • 1 cup whole wheat flour
  • ¾ cup coconut or brown sugar
  • ⅓ cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup dairy-free milk (I used soy)
  • 2 tsp apple cider vinegar
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • ¾ cup grated zucchini
  • ¾ cup chocolate chips
  • ½ cup water
Instructions
  1. In a small bowl, whisk together the ground flax seed and water for your flax egg. Set aside.
  2. Preheat oven to 350F. Line a muffin tin with 12 liners.
  3. In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.
  4. In another bowl, whisk together non-dairy milk, apple cider vinegar, coconut oil, vanilla and flax egg, until combined.
  5. Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.
  6. Stir in the zucchini, ½ cup chocolate chips and water.
  7. Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.

Chocolate-Zucchini-Muffins-Vegan

Best Ever Banana Crumb Muffins

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banana-muffins-photo

I bought a box of about 40 bananas last week (what? you don’t do that too?) because I have plans for lots of banana ice cream now that the hot weather is here, and I also wanted to make some banana desserts & breakfasts.

So – yesterday I made vegan banana muffins. But not just any banana muffins – no, I made banana crumb muffins. And yes, the crumb part is necessary to mention. In fact, I think it’s safe to say that the “crumbs” totally make this muffin.

vegan-banana-crumb-muffins

Just look at all that crumbly goodness. It tastes just as good sprinkled in your mouth as it does on the muffins.

Just sayin’.

vegan-banana-muffins

These vegan banana crumb muffins are awesome for many reasons:

They take just 30 minutes to make, from start to finish
They have just the right amount of sweetness
They’re super moist
They’re very filling (but it’s hard to eat just one!)

banana-crumb-muffins

 

I changed up the recipe I found on Minimalist Baker just a bit, and this has now become a keeper recipe for our family. In just 24 hours, we devoured all 12 muffins!

Actually, that may have happened in less than 12 hours…

Stop whatever you are doing and GO MAKE THESE MUFFINS! You’ll be happy you did.

banana-crumb-muffins-vegan

Best Ever Banana Crumb Muffins
 
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Author:
Recipe type: Breakfast, Snack
Serves: 12
Ingredients
Crumb Topping
  • ¼ cup brown sugar
  • ¼ cup kamut flour
  • 2 tbsp vegan butter (I used Earth Balance)
Banana Muffins
  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp water)
  • 4 medium bananas, mashed (make sure they are very ripe)
  • ½ cup brown sugar, packed
  • ¼ cup vegan butter (I used Earth Balance), melted
  • 1½ tsp vanilla
  • 2 tsp baking soda
  • ½ tsp salt
  • 1½ cups kamut flour
  • ½ cup rolled oats
  • ¼ cup walnuts, optional
Instructions
Crumb Topping
  1. Using your fingers, mix together the brown sugar, flour and butter in a small bowl, until it resembles wet sand. Set aside.
Banana Muffins
  1. Preheat oven to 375F and spray your muffin tin with non-stick cooking spray (or use coconut oil).
  2. In a large mixing bowl, add your ground flax & water for the flax eggs. Allow to sit for about 10 minutes.
  3. After 10 minutes, add the mashed bananas, brown sugar, baking soda, salt, vanilla & melted vegan butter. Mix well.
  4. Add flour, rolled oats, and walnuts, and stir until just combined. Do not over mix.
  5. Fill your muffin tins about ¾ of the way fill with the banana muffin mix.
  6. Sprinkle your crumb topping over each muffin.
  7. Bake for 15-20 minutes or until tops are golden brown or until a toothpick comes out clean.
Notes
Adapted from Minimalist Baker.

 

Lemon Chia Muffins with Vanilla Glaze

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Lemon-Muffins

When I came across this recipe on Lindsay’s blog a few months ago, I added it to my “must try” list (in vegan form), because lemon muffins and I are best friends. Me and lemon anything are best friends, really.

Although the ingredients list is quite long for these muffins, you shouldn’t be intimidated. This recipe is NOT hard one bit. In fact, it’s one of the easiest muffin recipes I’ve made. One of the tastiest, too.

Vegan Lemon Muffins

Lemon Chia Muffins with Vanilla Glaze
 
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Serves: 10
Ingredients
Lemon Muffins
  • 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
  • ½ cup lemon juice
  • ¼ cup lemon zest
  • ½ cup coconut sugar
  • 1½ cups kamut or all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 3 tbsp olive oil
  • ½ cup coconut yogurt (I used vanilla flavoured, but plain would work, too)
  • ¼ cup non-dairy milk (I used almond)
  • 3 tbsp chia seeds
  • 2 tbsp poppy seeds
  • 1½ tbsp agave or maple syrup (I used agave)
Vanilla Glaze
  • 1 cup vegan powdered sugar
  • 1 tsp vanilla
  • 3 tbsp non-dairy milk (I used almond)
  • 1 tablespoon vegan butter, melted
Instructions
Lemon Muffins
  1. Preheat the oven to 375F and grease a muffin tin with coconut oil or non-stick spray. Whisk together the ground flax seed and water for the flax eggs and set aside to thicken, at least 5 minutes.
  2. In a large bowl, combine the lemon zest and coconut sugar, rubbing the two together with your fingers for a few minutes.
  3. Add the flour, baking soda, and salt, then stir to combine.
  4. In a separate, medium bowl, whisk together the lemon juice, vanilla, olive oil, coconut yogurt, non-dairy milk, chia seeds, poppy seeds, agave or maple syrup, and your flax eggs.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Scoop batter into greased muffin tins and bake for about 13-14 minutes, or until a toothpick comes out clean.
Vanilla Glaze
  1. In a large bowl, whisk together the powdered sugar, vanilla, non-dairy milk and melted butter, until smooth.
  2. Drizzle each muffin with glaze (or dip the tops of the muffin into the glaze, which is what I did).
  3. Sprinkle a few more chia seeds on top and wait for the glaze to set before eating (5-10 minutes).
Notes
*Adapted from Pinch of Yum.

 

Lemon Blueberry Bran Muffins

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Blueberry-Lemon-Muffins

Am I the only one that thinks muffins are one of the greatest foods ever? They’re just so convenient, easy to make, and you can pack them full of healthy ingredients, such as bran flakes and flax seeds (among other things!).

I often make muffins once a week, and try to do something different each time. They make a super simple breakfast on the go, and are great snacks, too. Much better than a chocolate bar or bag of chips, am I right?

Lemon-Blueberry-Muffins

 

Lemon Blueberry Bran Muffins
 
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There's something so comforting about a warm, freshly-baked muffin - and these muffins are just that. Comforting. Delicious (I mean, blueberry and lemon - how could you possibly go wrong?). The perfect start to your morning.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup whole wheat flour
  • 1 cup kamut flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ¼ cup bran flakes
  • 1 tbs ground flax seeds
  • ¾ tsp vanilla extract
  • ½ tbsp lemon juice
  • 1 cup plant milk (I used almond milk)
  • 1 medium banana, mashed
  • 1 lemon, zested
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees F and grease or line a muffin pan with liners.
  2. In a large bowl, whisk together the flours, baking powder, salt, sugar, bran flakes and flax seeds.
  3. Add in the milk, lemon juice and vanilla.
  4. Add in the mashed banana and lemon zest until fully combined.
  5. Gently fold in blueberries. Do not over-mix.
  6. Scoop batter into muffin cups (about ¾ full).
  7. Bake for 20 – 25 minutes, or until a toothpick comes out clean.
Notes
Make this recipe nut-free by using a different plant milk, such as oat or soy.

 

Carrot Spice Muffins

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carrot-spice-muffins

Here’s a fun and easy way to sneak more veggies into your diet (or, in my case, the diet of my two young kids, who refuse to eat anything other than bread, pasta and chocolate)!

When I made these vegan carrot spice muffins on a gloomy Sunday morning, my day was instantly better once these babies were cooked, cooled, and I popped them into my mouth. They’re incredibly delicious!

Carrot Spice Muffins
 
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These vegan carrot spice muffins are not only delicious and easy to make, but they're healthy! Adapted from Oh She Glows
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 & ¾ cup whole-wheat flour (spelt flour would also work better)
  • ¼ cup brown sugar (or coconut sugar)
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp chia seeds
  • 1½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup maple syrup
  • 1 tsp agave nectar (or an extra tbs maple syrup)
  • ⅓ cup unsweetened applesauce
  • ½ cup vanilla coconut yogurt
  • ⅓ cup water
  • 1½ tsp vanilla extract
  • 1½ cups grated carrots (about 3 medium carrots)
  • ⅓ cup walnuts, chopped
Instructions
  1. Preheat oven to 400F and line a muffin tin with liners (don't skip the liners or the muffins will be impossible to get out of your tin!).
  2. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking powder, baking soda, chia seeds, cinnamon, and salt.
  3. In a separate, small bowl, whisk together maple syrup, agave, applesauce, coconut yogurt, water, and vanilla). Add the wet ingredients to the dry and mix until just incorporated. Don't over-mix!
  4. Fold in the carrots and walnuts.
  5. Scoop batter into the muffin liners. You'll want to fill them right up to the top to get 12 large muffins. Bake for about 15-17 minutes, or until a toothpick comes out clean. Cool for at least 5 minutes.