Tag: muffin

Pumpkin Apple Streusel Muffins (gluten-free & vegan)

Posted on by laholmberg

An easy to make muffin that is not only healthy and allergen friendly (leave out the nuts if you’re nut-free) but healthy to boot! Grab that muffin pan and get baking. You know you want to! 😉

G/F Vegan Pumpkin Apple Streusel Muffins

  • Servings: 12 muffins
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INGREDIENTS:

· 2 Cups Bob’s Red Mill G/F 1 to 1 Baking Flour
· 1 tsp. salt
· 1 TBS baking powder
· 1 TBS pumpkin pie spice
· ¾ cup chopped walnuts (if desired)
· ½ to ¾ cup non-dairy milk
· 1 flax “egg” (1 TBS ground flaxseed combined with 3 TBS water)
· 1/3 cup pure maple syrup
· 1 TBS. no added sugar almond butter
· 1/3 cup softened coconut oil (or Earth Balance or your desired oil)
· 1 cup canned pumpkin
· 1 finely chopped apple + 1/3 cup unsweetened applesauce

STREUSEL:

2 TBS G/F flour mix, 1 TBS firm coconut oil, 3 TBS brown sugar and 1 tsp. cinnamon. Mix w/ fork or lightly with fingers.

  1. Preheat oven to 400 degrees and grease a 12 portion muffin pan with coconut oil (or your desired oil)
  2. In small bowl combine flour, salt, baking powder, pumpkin pie spice and nuts. Set aside.
  3. In large bowl mix together all remaining ingredients until well blended.
  4. Pour dry ingredients into wet ingredients and stir with a spoon just until completely blended. If it seems too dry, add more milk. DO NOT over-mix- you want a soft muffin with height.
  5. Spoon batter evenly into pan and top with streusel. Bake for 25 to 30 minutes. Remove from pan, cool on cooling rack and enjoy!

Vegan Mini Chocolate Chip Muffins

Posted on by laholmberg

I’m a muffin lover and will attempt to turn anything into muffin form since muffins are easy to pack and go. These make a great take along for any party or picnic, and they’re nutritious to boot! If you wish to make them non-vegan, use egg and dairy in place of the chia and non-dairy. If white flour is the only flour on hand, use 2 cups total of that in place of the other flours. Anything goes! Nuts aren’t included in the following recipe, but they make an excellent addition. My youngest, who is not a fan of nuts, will tell you I always say that. Actually, I probably do! These are delicious with some chopped pecans folded in. Then again, what isn’t? 😉

Vegan Mini Chocolate Chip Muffins

  • Servings: 24 mini muffins
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VEGAN MINI CHOCOLATE CHIP MUFFINS

recipe by LA Holmberg

  • INGREDIENTS:
    · 1 cup white or wheat flour
    · 1/4 cup oat flour
    · ¼ cup almond meal
    · ¼ cup coconut flour
    · ½ tsp. salt
    · 2 ½ tsp. baking powder
    · 2/3 cup Enjoy Life (or any vegan variety) mini chocolate chips
    · ½ to 3/4 cup non-dairy milk (I use Vance’s DariFree ) or unsweetened almond milk
    · 1 chia *egg*
    · scant 1/3 cup pure maple syrup
  • 1 TBS no sugar added almond butter
  • 1/3 cup melted coconut oil

 

1. Preheat oven to 400 degrees and grease a 24 portion mini muffin pan with coconut oil.

2. In small bowl combine flours, salt, baking powder, and chocolate chips. Set aside.

3. In large bowl mix together all remaining ingredients with a hand mixer until well blended.

4. Pour dry ingredients into wet ingredients and stir with a spoon just until completely blended. The batter may be slightly lumpy. Do not over-mix. If it seems too dry, add a little more non-dairy milk.

5. Spoon batter evenly into pan and bake for 12 minutes. Remove from pan, cool on cooling rack and enjoy!

VARIATIONS: *To make 12 full-size blueberry muffins with this recipe, substitute 1 cup fresh or frozen blueberries for the chocolate chips. Bake 20-22 minutes at 400 in a greased 12 portion muffin pan.

*For egg substitute using chia seeds: Stir 3 TBS water into 1 TBS ground chia seeds (I use my coffee grinder) in separate bowl. Let sit for a few minutes before adding to recipe. *

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