Coconut Chocolate Chip Muffins

Coconut Chocolate Chip Muffins (2)

These sweet-but-good-for-you muffins hit the spot for breakfast, snack, dessert, or anywhere in between.

Ingredients:

  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup light coconut milk
  • 3/4 cup non-dairy chocolate chips
  • 2/3 cup shredded coconut
  1. In a bowl, combine the flour and 1 teaspoon baking powder; set aside.
  2. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the flaxseed, canola oil, brown sugar, and coconut milk to the applesauce mixture.
  3. Add the dry ingredients to the wet ingredients, then stir in the chocolate chips and coconut shreds.
  4. Divide the mixture evenly among 12 muffin cups lined with paper liners. Bake at 350 degrees F for 25 minutes. Cool for 10 minutes in the pan before transferring to a wire rack.

Coconut Chocolate Chip Muffins (1)

Double-Pumpkin Muffins

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These are easily the biggest muffins I’ve ever baked at home. Loaded with vitamins and minerals, they’re sure to fuel kids through the transition back to school and can easily carry them from breakfast until snack break.

Ingredients:

  • 3 and 1/2 cups flour
  • 2 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 1 (15-ounce) can pumpkin
  • 1 tablespoon flaxseed
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • Scant 1 and 1/2 cups soy milk
  • 2 Ener-G eggs
  • 1/4 cup pumpkin seeds
  1. In a large bowl, combine the flour, cinnamon, baking soda, and baking powder. Set aside.
  2. In a second bowl, whisk together the sugar and pumpkin.
  3. Whisk the flaxseed into the cold water and let stand for 5 minutes.
  4. Meanwhile, pour the lemon juice into a liquid measuring cup. Add the soy milk to equal 1 and 1/2 cups and let stand for 5 minutes.
  5. Add the flax mixture, soy milk mixture, and Ener-G eggs to the sugar mixture, whisking to combine.
  6. Fold the wet ingredients into the dry ingredients, stirring just until combined.
  7. Divide the batter among 12 oiled muffin cups. The cups will be very full. Sprinkle evenly with the pumpkin seeds, pressing in lightly into the better.
  8. Bake at 375 degrees F for 24 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool before serving.

Double Pumpkin Muffins (2)

Raspberry Strawberry Muffins

Raspberry Strawberry Muffins (1)

Take advantage of fresh summer berries for these muffins! In a pinch, use frozen and you can bake them all year.

Ingredients:

  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup ground flaxseed
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup maple syrup
  • 1/4 cup plain non-dairy yogurt
  • 1/4 cup almond milk
  • 3/4 cup raspberries
  • 3/4 cup chopped strawberries
  1. Combine the flour, 1 teaspoon baking powder, and salt in a bowl; set aside.
  2.  In a large bowl, whisk together the applesauce and the remaining 1/2 teaspoon baking powder.
  3. Add the flaxseed, oil, vanilla, maple syrup, yogurt, and almond milk to the applesauce mixture.
  4. Gently stir the dry ingredients into the wet ingredients. Add the raspberries and strawberries.
  5. Divide the batter evenly among 12 muffin cups and bake at 350 degrees F for 27 minutes; a toothpick inserted in the center of a muffin should come out clean.

Raspberry Strawberry Muffins (2)

Make Your Own Reading-Inspired Activity

MYO Reading Activity (1)

I am loving storytime with Veronika these days; at long last she’ll sit in my lap and snuggle for a story (although she still prefers to “read” solo!). One other way to keep her engaged in a book is to add a hands-on element, bringing the story to life. Books about food are especially fun for this, so here’s how we played today!

We started out with a read of Blueberries for Sal, one of my personal favorites. I gave Veronika a plastic cup and some blueberries, intending for her to ka-plink ka-plank ka-plunk along with the book. Lots of dumping and pouring of blueberries, ensued!

MYO Reading Activity (2)

I had enough extra berries on hand that my intention was to make blueberry muffins thereafter, cooking in the kitchen just like Little Sal and her mother. But a certain big brother ate all the blueberries!

MYO Reading Activity (3)

Oh no! I had already promised the kids muffins, so I searched online for a recipe that was quick and used only pantry staples. Veronika loved scooping flour and spices with a set of kitchen utensils while I did the real baking.

MYO Reading Activity (5)

Well, it turned out these last-minute muffins were so good that the kids delighted in running back and forth from living room to kitchen for bites with huge grins on their faces, while shouting out, “Mama Moose’s Muffins!”

MYO Reading Activity (8)

That made us think of another kiddie lit classic, If You GIve a Moose a Muffin. So we read that book over our muffin snack!

MYO Reading Activity (7)

As a result, here is my recipe for “Mama Moose’s Muffins”, which might just become a classic around here.

Ingredients:

  • 3 and 1/2 cups flour
  • 1 and 1/3 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons apple cider vinegar
  • Scant 2 cups plain almond milk
  • 1/2 cup melted Earth Balance butter
  • 2 Ener-G eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup raisins
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Pour the cider vinegar into a liquid measuring cup, and add almond milk to equal 2 cups. Let stand for 5 minutes. Add the almond milk mixture to the dry ingredients, along with the melted butter, Ener-G eggs, and vanilla. Stir in the raisins.
  3. Divide the mixture evenly among 12 jumbo muffin cups coated with cooking spray.
  4. Bake at 350 degrees F for 30 minutes, then transfer to a wire rack to cool.

MYO Reading Activity (6)

 

 

Zucchini Muffins

Zucchini in Muffins (2)

We’ve had carrots in our cookies and sweet potatoes in our pie, so next up in our garden tour of dessert was zucchini baked into muffins! If you prefer, use 1 flaxseed “egg” in place of the Ener-G eggs below.

Ingredients:

  • 2 cups cake flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1/2 cup olive oil
  • 1/4 cup plain almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 Ener-G eggs
  1. In a bowl, stir together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  2. Stir in the zucchini, then add the olive oil, almond milk, vinegar, vanilla, and Ener-G eggs. The batter will be thick.
  3. Divide evenly among 12 muffin cups coated with cooking spray. Bake at 350 degrees F for 35 minutes. Cool completely on a wire rack.

Zucchini in Muffins (1)

Surprise-Inside Muffins

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There’s a sweet swirl of peanut butter and jelly hiding just below the crumb topping of these muffins. If you prefer your PB&J savory, check out the cheddar meltswe made earlier this week!

Ingredients:

  • 2 cups all-purpose flour, divided
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt + dash, divided
  • 3/4 teaspoon cinnamon, divided
  • 3/4 cup brown sugar, divided
  • 1/2 cup canola oil
  • 3/4 cup vanilla almond milk
  • 2 Ener-G eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/4 cup strawberry jam
  • 3 tablespoons Earth Balance butter
  1. To prepare the batter, combine 1 and 1/2 cups flour, the oats, baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/2 cup brown sugar; set aside.
  2. In a bowl, whisk together the oil, almond milk, Ener-G eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined.
  3. Fill the muffin cups about half way with batter. Drop 1 teaspoon peanut butter and 1 teaspoon jam over each, swirling slightly with a toothpick if desired.
  4. To prepare the crumb topping, combine the remaining 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and a dash of salt in a small bowl. Add the butter, and use your fingers to mix until combined. Sprinkle over the muffins.
  5. Bake at 350 degrees for 23 minutes. Cool in the pans and store in an airtight container.

Surprise Muffins (1)

 

Corn Muffins

Corn Muffins (1)

These not-too-sweet muffins make a great breakfast with a pat of vegan butter, or can be served alongside a bowl of soup for dinner.

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons + 1/4 teaspoon baking powder, divided
  • 1/2 cup applesauce
  • 1/4 cup agave nectar
  • 1 cup unsweetened soy milk
  • 3 tablespoons canola oil
  1. In a bowl, combine the cornmeal, flour, baking soda, and 2 teaspoons baking powder. Set aside.
  2. In a large bowl, whisk together the remaining 1/4 teaspoon baking powder and the applesauce. Add the agave, soy milk, and canola oil.
  3. Add the dry ingredients to the wet ingredients, stirring just until combined.
  4. Bake at 400 degrees F for 25 minutes.

We particularly like these next to a bowl of lentil soup!

Corn Muffin alt

Note: The muffins turned out quite browned on the outside, following these baking instructions. You may want to reduce the cook time by a few minutes, or reduce the oven temperature to 375 degrees F for a lighter cornbread.

Corn Muffins (2)

Spicy Pumpkin Muffins

Pumpkin Muffins (2)

This recipe makes generously sized muffins, perfect for hungry kids after school or for a great boost in the morning. The addition of molasses means extra B vitamins. Use nutmeg in place of the cloves, if desired, and increase the applesauce to as much as 3/4 cup if the batter seems too thick.

Ingredients: 

  • 2 and 1/2 cups flour
  • 2 and 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1/4 cup molasses
  • 1/2 cup agave nectar
  • 1 teaspoon vanilla
  • 1 (15-ounce) can pumpkin
  1. In a bowl, combine the flour, 1 and 1/2 teaspoons baking powder, salt, cinnamon, and cloves; set aside.
  2. In a second bowl, whisk together the applesauce and the remaining 3/4 teaspoon baking powder.
  3. Stir in the canola oil, molasses, agave, vanilla, and pumpkin.
  4. Add the dry ingredients to the wet ingredients, then divide evenly among the cups of a muffin pan coated with cooking spray.
  5. Bake at 350 degrees F for 27 minutes. Cool on wire racks.

Pumpkin Muffins (1)

Zucchini Corn Muffins

Zucchini Muffins (1)

Sneak some shredded zucchini into these yummy corn muffins and your kids will get a dose of veggies right at breakfast!

Ingredients:

  • 1 cup cornmeal
  • 1 cup flour
  • 2 and 1/4 teaspoons baking powder, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup applesauce
  • 1/2 cup apple juice concentrate, thawed
  • 3/4 cup oat milk
  • 3 tablespoons melted Earth Balance butter
  • 1 cup shredded zucchini
  1. In a bowl, combine the cornmeal, flour, 2 teaspoons baking powder, baking soda, and salt; set aside.
  2. Stir together the applesauce and remaining 1/4 teaspoon baking powder in a large bowl. Add the apple juice concentrate, the milk, and the butter.
  3. Stir the dry ingredients into the wet ingredients, then gently stir in the zucchini.
  4. Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes.

Zucchini Muffins (2)

Apple and Sweet Potato Mini Muffins

Apple Sweet Potato Mini Muffin (2).JPG

These adorable mini muffins are the exact right fit for your toddler’s hand, and are perfect for snacking on the go.

Ingredients:

  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 cup frozen apple juice concentrate
  • 1 and 1/2 cups grated sweet potato
  • 1 cup grated apple
  1. In a bowl, combine the flour, 1 teaspoon baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, combine the applesauce and remaining 1/2 teaspoon baking powder.
  3. Stir in the flaxseed, canola oil, vanilla, almond milk, and apple juice.
  4. Add the dry ingredients to the wet ingredients, then fold in the sweet potato and grated apple.
  5. Divide the batter evenly among 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

These are delicious warm, with just a little pat of Earth Balance butter!

Apple Sweet Potato Mini Muffin (1)