February 16th, 2012
I am completely in love with these muffins! A few weeks ago I was craving a muffin that had the sweet deliciousness of banana combined with the taste and texture of oats. I really wanted to use oat bran because I love the texture it gives to muffins. I couldn’t find any recipes out there that had what I was looking for so I got started on making my own. It took me a few tries, but it was well worth it, because these are my new favorite muffin!
These muffins have been submitted to Wellness Weekends over at Diet, Dessert and Dogs.
Banana Oat Muffins (Adapted from Choosing Raw)
2 tbs ground flax seed + 4 tbs warm water
1 ½ cup whole spelt flour
½ cup oat bran
1 cup oat flakes
2 tsp baking powder
1 tsp baking soda
pinch salt
1 tsp cinnamon
½ cup almond milk
1 cup mashed ripe banana (2 large or 3 small)
½ cup maple syrup
⅓ cup coconut oil
1 tsp vanilla extract
Preheat oven to 350 F and line or oil your muffin tin. This recipe makes an awkward number of muffins, 14 regular or 12 regular plus 6 mini-muffins. Don’t try to fit all of the batter into 12 or they will be over filled and fall after baking! Mix the ground flax and warm water together in a small bowl and whisk with a fork until well combined. Mix all of the dry ingredients together in a large bowl. Mix the wet ingredients together in a smaller bowl. Add wet ingredients to dry ingredients and mix gently until just combined. Pour into prepared tins and bake 23 minutes for regular muffins or 15 minutes for mini muffins or until a toothpick inserted comes out clean. Cool for a few minutes in the pan and then remove the muffins and let them cool on a cooling rack.
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October 25th, 2011
I attempted to work from home today but I ended up doing what I always do when I work from home. Baking. Hence, here is a recipe for some Chocolate Chip Pumpkin Muffins based on the Cranberry Walnut Pumpkin Muffins that I made a few weeks ago. I love these muffins because they’re whole grain, low in sugar and fat but still super moist and delicious!
Chocolate Chip Pumpkin Muffins (Whole grain and low fat)
2 cups spelt flour
½ tsp baking soda
2 tsp baking powder
1 ½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp allspice
pinch salt
1 tbs ground flax
1 cup almond milk
1 cup pureed pumpkin
1/3 cup maple syrup
2 tbs oil
1 tsp vanilla
½ cup chopped walnuts (optional)
½ to ¾ cup chocolate chips
Preheat oven to 350 F. Mix all the dry ingredients together in a large bowl (except the flax). In another bowl, mix together the soy milk and the ground flax seed. Let the soy milk/flax mixture sit for 5 minutes then add the pumpkin, maple syrup, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the walnuts and chocolate chips. Spoon into a muffin pan that has either been greased or lined. Bake at 350 F for 26 minutes or until a toothpick inserted in the centre comes out clean.
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October 11th, 2011
I’ve been looking for a great pumpkin muffin recipe for a while now. Most of the recipes out there are loaded with sugar and white flour, but I like my muffin recipes to be fairly healthy – whole grains, low in sugar and oil. I decided to try and make a recipe using Dreena Burton’s Pumpkin Raisin Loaf as a starting point. I love how healthy her baking recipes are! I decided to add fresh cranberries and walnuts to make these muffins extra delicious.
This is also my recipe featuring cranberries for the Sweet or Savory Kitchen Challenge over at Diet Dessert and Dogs and Affairs of Living.
Cranberry Walnut Pumpkin Muffins (Whole grain and low fat)
2 cups whole spelt flour
¼ cup unrefined sugar
½ tsp baking soda
2 tsp baking powder
1 ½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp allspice
pinch salt
1 tbs ground flax seeds
1 cup almond milk
1 cup pureed pumpkin
1/3 cup maple syrup
2 tbs oil
1 tsp vanilla
½ cup chopped walnuts
1 cup fresh cranberries
Topping – 2 tbs unrefined sugar mixed with ½ tsp cinnamon
Preheat oven to 350 F. Mix all the dry ingredients together in a large bowl (except the flax). In another bowl, mix together the soy milk and the ground flax seed. Let the soy milk/flax mixture sit for 5 minutes then add the pumpkin, maple syrup, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the walnuts and cranberries. Spoon into a muffin pan that has either been greased or lined. Combine the topping ingredients and sprinkle over muffins. Bake at 350 F for 26 minutes or until a toothpick inserted in the centre comes out clean.
You can use sweetened dried cranberries instead of fresh but omit the sugar topping or they will be too sweet.
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June 7th, 2011
I did a bit of baking this weekend. I didn’t create either of the recipes but they are both so good that I wanted to share them.
Cocoa Banana Muffins
Cocoa Banana Muffins
These are from
Eat Drink and Be Vegan by
Dreena Burton. Dreena is by far one of my favorite vegan cook book authors. I especially love her baking recipes because they are mostly low in sugar and oil while still being delicious. I’ve been eyeing this recipe since the cook book first came out. But it seems that in my house ripe bananas always end up being frozen for smoothies and banana ice cream before I get a chance to bake with them! I’m glad I finally got around to making these muffins. The house smelled amazing while they were in the oven and they tasted even better than they smelled! These will definitely have a place in my regular muffin rotation.
Gluten-free Brownies
Gluten-free Brownies (After quality control!)
I went to a potluck over the weekend and I knew there would be a few people there with celiac disease or wheat sensitivities so I wanted to bring something that everyone could eat. My mom has celiac disease so I have done a fair amount of gluten-free (GF) baking. I made
this brownie recipe by the vegan baker extraordinaire, Hannah Kaminsky. This is the second time I’ve made them and they really are quite amazing. They are super chocolaty, dense and fudgy and you can’t taste the pumpkin at all. I don’t think people would ever guess that they were GF or vegan! It’s worth hunting down the sweet rice flour. I doubled the recipe and baked it in a 9 by 13 inch pan for 30 min. I also substituted tapioca flour for the potato starch and left out the walnuts.
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November 12th, 2010
I had a book club meeting tonight and we usually do a very informal potluck. My friend made a big pot of vegan chili, so I made some corn bread muffins to go with it. Our book this month was “Fruit: A Novel About a Boy and His Nipples” which was runner up in the 2009 Canada Reads competition. We all liked the book, but be warned, it’s not a very conventional story.
I made the Kinda Corny Muffins from Dreena Burton’s “Eat Drink and Be Vegan.” I used the last of the local organic corn I had in my freezer from the summer.
I followed the recipe without making any changes and baked them for 22 minutes. They were good but quite dry. Next time I’m going to start checking them around 17 minutes. They would also be great with some cumin and chili powder. I doubled the recipe but I only have one regular size muffin pan, so I also made mini corn muffins which just might be the cutest things ever! I baked these for about 13 minutes. It seems short but they were perfect.
Corn muffins
Mini corn muffins
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