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.

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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.

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Corn Muffins

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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!

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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.

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Raspberry Love Muffins

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Travis kicked off a “Cupid’s Kitchen” crate from Raddish Kids a little late for Valentine’s Day, but it’s never too late to bake with love! We loved putting these muffins together on a cozy Sunday morning. Heart-shaped teaspoons, the keepsake from this crate, made them extra special.

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Ingredients:

  • 2 and 1/3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Ener-G egg
  • 2 cup plain non-dairy yogurt
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 1 cup frozen raspberries
  • 1/2 cup non-dairy chocolate chips
  1. In a bowl, combine the flour, baking powder, and salt. Set aside.
  2. In a large bowl, combine the Ener-G egg, yogurt, and canola oil. Whisk in the sugar. Add the dry ingredients to the wet ingredients and stir until just combined. Gently stir in the raspberries and chocolate chips.
  3. Divide the batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees F for 24 minutes.

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Travis was so proud bringing one up to his dad for breakfast in bed, with a side dose of love of course! We also checked out the recipe card’s fun math problems using the dozen cups of a muffin tin to guide kids through a few equations.

As a side note, next time I would use fresh raspberries and select the smallest ones for the recipe. Some of our large frozen raspberries made the muffins too runny in the pockets where they baked.

 

Spicy Pumpkin Muffins

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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.

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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.

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Corn Muffins with Stuffing Butter

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Travis and I are diving into his Thanksgiving Table Raddish Kids crate just in time for the holiday. These corn muffins will feed a crowd, and the butter is laced with herbs reminiscent of traditional stuffing!

To start, make the muffins: In a bowl, whisk together 1 cup flour, 1 and 1/4 cups yellow cornmeal, 1 tablespoon baking powder, 1/2 cup sugar, and 1 teaspoon salt.

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In a large bowl, combine 2 Ener-G eggs, 1/2 cup melted Earth Balance butter, and 1 cup soy milk. Add the dry ingredients to the wet ingredients, stirring just until combined.

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Divide the mixture evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 13 minutes, or until a wooden pick inserted in the center comes out clean.

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Meanwhile, make the butter. This was by far Travis’s favorite part. Chop 1 bunch of fresh sage to equal 1 tablespoon and transfer to a bowl. Don’t forget to pause for a smell and a taste test!

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Next I showed him how to strip the leaves from sprigs of thyme. He had a surprising knack for it! Again, cop the thyme to equal 1 tablespoon and add to the bowl with the sage.

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Add 1/2 cup softened Earth Balance butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix until combined. We mixed by hand, but you could also use an electric beater.

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Travis not only loved the muffins, but he adored the butter, even eating a few fingerfuls plain. What a fantastic sensory experience this recipe was! The recipe card also featured a Thanksgiving foods word scramble and tips on chopping herbs.

We loved the compound butter idea so much that we tried the following variations:

  • Maple Cinnamon: Mix 1/2 cup Earth Balance butter with 1 tablespoon maple syrup and 3/4 teaspoon cinnamon. Spread on breakfast toast!Cinnamon Butter
  • Garlic Rosemary: Mix 1/2 cup Earth Balance butter with 1 tablespoon minced fresh rosemary, 1 minced garlic glove, and 1/4 teaspoon salt. This one is great over veggies.Rosemary Butter b.JPG
  • Orange Agave: Mix 1/2 cup Earth Balance butter with 1 tablespoon agave nectar and 2 teaspoons grated orange rind. Another great spread for toast or biscuits!Orange Butter alt.JPG

Apple and Sweet Potato Mini Muffins

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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!

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Blueberry Mini Muffins

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These adorable mini muffins are just the right size for a baby’s hands, making them a fantastic Baby Led Weaning breakfast.

Ingredients:

  • 2 cups whole wheat flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup ground flaxseed
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup apple juice concentrate, thawed
  • 1/4 cup plain non-dairy yogurt
  • 1/4 cup unsweetened almond milk
  • 1 and 1/2 cups blueberries
  1. In a bowl, combine the flour, 1 teaspoon baking soda, and salt. Set aside.
  2. In a second bowl, stir together the applesauce and remaining 1/2 teaspoon baking soda. Add the flaxseed, canola oil, vanilla, apple juice, yogurt, and milk.
  3. Add the wet ingredients to the dry ingredients, stirring until combined. Stir in the blueberries.
  4. Divide the mixture between 42 mini muffin cups, about 1 tablespoon per muffin. Bake at 350 degrees F for 25 minutes.

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Hot Air Balloon Muffins

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Travis has had fun exploring different elements of flight lately, so we brought the theme to snacktime today! Okay, so our muffins didn’t actually fly, but now that we’ve made the recipe, I’d be curious what happens if you fill the balloons with helium!

First we made muffins from a mix (the gluten-free and vegan muffin mix from King Arthur Flour). Divide the batter evenly among muffin liners – since the liners were to be our hot air balloon “baskets,” I chose some with a fun print on them.

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The sous-chef needed to lick the spatula, of course.

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Bake according to package directions and let cool.

Insert 4 wooden skewers into each muffin.

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Blow up balloons and tape onto the skewers with washi tape.

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Let snacktime soar!

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Needless to say, our balloons were not aloft for long, but Travis was wild about this project!

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