Tag: muffins

Blueberry Mini Muffins

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Mini Blueberry (1)

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.

Mini Blueberry (2)

 

Hot Air Balloon Muffins

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Balloon Muffins (7)

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.

Balloon Muffins (1)

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

Balloon Muffins (2)

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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Berry Good Muffin Bites

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Berry Muffin (3).JPG

Is it just me, or does everything taste better when it’s in miniature form? These adorable muffin bites are almost too cute to eat. Almost. Serve these as part of a brunch, or throw a couple in a lunchbox for a sweet snack.

Ingredients:

  • 3/4 cup unsweetened almond milk
  • 2 Ener-G eggs
  • 1/3 cup agave nectar
  • 1/4 cup melted Earth Balance butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 cup crushed freeze-dried strawberries
  • 1/3 cup plain non-dairy yogurt
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice
  1. In a large bowl, whisk together the milk, Ener-G eggs, agave, butter, vanilla, and lemon extract.
  2. Fold in the flours, baking powder, and crushed strawberries.
  3. Divide the batter evenly among 24 mini muffin cups coated with cooking spray. Bake at 400 degrees F for 11 minutes. Let stand in the pan for 8 minutes, then transfer to a wire rack and cool completely.
  4. To prepare the glaze, whisk together the yogurt, powdered sugar, and lemon juice Drizzle over the cooled muffins.

Berry Muffin (2)

Banana Muffins

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Banana Muffins alt

After tons of play with our Baking Crate from KiwiCo, we still wanted more adventures in the kitchen! To wit: these easy banana muffins, the perfect recipe to make after returning from vacation to find three very ripe bananas waiting on the counter.

Ingredients:

  • 1 cup sugar
  • 1/2 cup melted Earth Balance butter
  • 2 Ener-G eggs
  • 1/2 cup unsweetened coconut milk
  • 3 mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. Mix together the sugar and butter in a bowl, stirring until combined.Banana Muffins (1)
  2. Add the Ener-G eggs and coconut milk.
  3. Stir in the mashed bananas – mashing these was definitely the best part of the recipe!Banana Muffins (2)
  4. Stir in the flour, baking soda, and salt.
  5. Divide the batter evenly among 12 greased muffin cups. Bake at 350 degrees F for 25 minutes.

 

Granola Muffins

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Granola Muffins

My preschooler doesn’t like granola stirred into his non-dairy yogurt, so I wanted a sneaky way to get this nutritional powerhouse into his diet. These muffins are the perfect fix; he has no idea the granola is there, but I know he’s eating muffins with an extra dose of hemp and flax and other granola goodness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1 cup granola
  • 1 tablespoon lemon juice
  • Scant 1 and 1/2 cups vanilla almond milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and granola; set aside.
  2. Place the lemon juice in a measuring cup and fill with the almond milk to equal 1 and 1/2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oil and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
  4. Divide the batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 20 minutes. Let stand in the pans for 5 minutes, then transfer to a wire rick.

Note: For true granola lovers, sprinkle the tops of the muffins with a little extra before baking.

Crack-of-Dawn Muffins

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Early Muffins (2)

When your preschooler wakes up at 5.30 in the morning and immediately says, “Mom, let’s make a recipe!” you need something that only relies on pantry staples. Thinking quick, we put together this basic-as-can-be muffin recipe, and had warm muffins for breakfast about 30 minutes later. The perfect start to the day!

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Ener-G egg
  • 1 cup plain or vanilla almond milk
  • 1/4 cup melted Earth Balance butter
  • 1/2 cup chopped dates (optional)
  • Brown sugar for dusting (optional)
  1. Combine the flour, sugar, baking powder, and salt in a large bowl; set aside.
  2. In a second, bowl, whisk together the Ener-G egg, almond milk, and butter. Add the wet ingredients to the dry ingredients and stir until just combined.
  3. Stir in the dates (if using), then divide the batter evenly among 10 to 12 muffin cups coated with cooking spray. Dust each muffin with a little brown sugar, if you have it on hand.
  4. Bake at 375 degrees F for 25 minutes. Cool slightly before serving.

Early Muffins (1)

Molasses Muffins

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Molasses Muffins (1)

I probably don’t need to sing the praises of molasses to most vegans – we’re all familiar with this powerhouse of B vitamins and iron. I try to keep molasses on hand – it’s great in smoothies! – but had just a little bit left in a jar that I wanted to use up. Enter this perfect little recipe that only yields a half dozen muffins. It’s exactly right for when you only have a little bit of an ingredient on hand or don’t need to feed a crowd!

Ingredients:

For the topping:

  • 1 and 1/2 tablespoons Earth Balance butter
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Pinch of ground ginger

For the muffins:

  • 1/4 cup molasses
  • 6 tablespoons applesauce
  • 1 tablespoon canola oil
  • 3/4 cup + 2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/2 cup raisins
  1. To prepare the topping, melt the butter and place in a large bowl. Add the remaining topping ingredients, combining with a fork; set aside.
  2. In a bowl, whisk together the molasses, applesauce, and oil. Set aside.
  3. In a large bowl, combine the flour, baking powder, cinnamon, and ginger. Stir in 1/3 cup of the topping mixture, along with the molasses mixture, and the raisins, stirring just until combined.
  4. Divide the muffins evenly among 6 muffin cups coated with cooking spray. Sprinkle evenly with the remaining topping mixture.
  5. Bake at 350 degrees F for 20 minutes – a wooden pick inserted in the centers should come out clean. Cool on a wire rack, or serve warm.

Molasses Muffins (2)

 

 

Upside-Down Mini Banana Muffins

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Upside Muffin c

These inverted muffin bites couldn’t be cuter – or tastier! A few of them make a great breakfast or snack.

Ingredients:

  • 24 teaspoons Earth Balance butter
  • 24 teaspoons brown sugar
  • 1 cup flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/3 cup canola oil
  • 2 Ener-G eggs
  • 1/4 cup non-dairy milk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 banana
  1. Place 1 teaspoon butter and 1 teaspoon brown sugar in each of 24 mini muffin cups. Bake at 375 degrees F for 5 minutes; let cool slightly.
  2. Meanwhile, combine the flour, 1/3 cup brown sugar, baking powder, and cinnamon in a large bowl; set aside.
  3. In a second bowl, whisk together the canola oil, Ener-G eggs, milk, and vanilla. Add the wet ingredients to the dry ingredients, stirring until combined.
  4. Thinly slice the banana into 24 slices, and place 1 banana piece over the melted brown sugar in each muffin cup. Divide the batter evenly among the muffin cups and bake for an additional 12 minutes, until set. Let cool slightly in the pan before transferring to a wire rack.

Upside Muffin b

Brown-Sugar Pear Blender Muffins

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Blender Muffins.JPGThe method behind these muffins was new to me – whip up the batter in a blender instead of in bowls! The muffins come out great, and it makes clean-up a snap.

Ingredients:

  • 2 ripe bananas
  • 1 and 1/4 cups quick oats
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3/4 cup non-dairy vanilla yogurt
  • 2 Ener-G eggs
  • 1 pear, chopped
  1. Combine all of the ingredients except the pear in a blender; process until smooth.
  2. Stir about half of the pear chunks into the batter, and divide evenly among muffin cups coated with cooking spray.
  3. Sprinkle the tops of the muffins evenly with the remaining pear. Bake at 350 degrees F for 25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Make these the night before, then refrigerate and grab one for a quick weekday breakfast the next morning!