Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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Best Blueberry Oat Muffins (Gluten-Free)

Ingredients:

  • 4 1/2 cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup sucanat (or brown sugar)
  • 2/3 cup honey
  • 2 cups kefir (or buttermilk)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups frozen blueberries (or chopped strawberries)
Instructions:
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. Pour  the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
  4. Whisk in the dry ingredients. Stir in the blueberries.
  5. Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 25 minutes, or until golden and set.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams

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Blueberry Muffins

Blueberry Muffins

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

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Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

  • 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
  • 3/4 cup whole wheat flour (could try almond flour)
  • 1/4 cup ground flaxseed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 2 Tbs sucanat (or brown sugar)
  • 1 tsp cinnamon

Directions:

  1. Stir together the oats, flour, flaxseed, baking powder, and salt.
  2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
  3. In a separate bowl combine the coconut oil mixture and applesauce.
  4. Mix in the flour mixture; stir in the raisins.
  5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
  6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
  7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
  8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

 

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Orange-Spiced Muffins

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Moist, orange flavored muffins–dairy-free and delicious!

Muffins:

  • 1 3/4 cup whole wheat flour
  • 1 heaping Tbs ground flax seed
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup vanilla almond milk
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 1 Tbs orange zest
  • 1/4 tsp vanilla extract (increase to 1/2 tsp if using regular milk)

Whisk together the flour, flax seed, baking powder, and salt. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey. Stir until combined. The mixture should be warm to touch (not hot). In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla. Mix until combined. Mix in the dry ingredients. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups. Now make the topping:

Topping:

  • 1/3 cup chopped pecans
  • 2 Tbs flaked coconut
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs melted coconut oil
  • 1 Tbs orange zest

Combine the topping ingredients and sprinkle on top of the muffins. Lightly press the topping into the batter. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.

Makes 1 dozen muffins

From Blog of Joy

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Double Chocolate Muffins

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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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Double Coconut Blueberry Lemon Muffins

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These vegan muffins are super moist and delicious. We love them!

Ingredients:

1 3/4 cups whole wheat flour
1 heaping Tbs ground flax seed
1 Tbs baking powder
3/4 tsp salt
1 large ripe banana, mashed
2 Tbs lemon juice
1/2 tsp lemon extract (or 1 tsp lemon zest)
1/4 tsp vanilla extract
3 Tbs unsweetened flaked coconut
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or brown sugar)
1 cup blueberries (fresh or frozen)

Sprinkle on top:
ground flax seed
unsweetened flaked coconut
sucanat

Directions:

Whisk together the flour, flaxseed, baking powder, and salt. In a separate bowl, blend the mashed banana, lemon juice, lemon extract, vanilla, and coconut. In a saucepan, stir together the melted coconut oil, almond milk, and sucanat and heat until warm (not hot). Add the coconut oil liquids to the banana mixture and blend. Mix in the flour mixture. Stir in the blueberries. Line 12 muffin cups with muffin liners. Divide the batter evenly into the muffins cups. Sprinkle the tops with ground flaxseed, coconut, and sucanat if desired. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.

Makes 12 muffins

Adapted from Healthy.Happy.Life.

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Pecan Streusel Muffins

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Muffins:

  • 1 stick butter, softened
  • 1/2 cup applesauce
  • 1/2 cup buttermilk
  • 3/4 cup honey granules (or sugar)
  • 1 Tbs vanilla
  • 2 eggs
  • 2 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • pinch of nutmeg

Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.

Streusel:

  • 3/4 cup chopped pecans
  • 1 Tbs whole wheat flour
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs cinnamon
  • 1 Tbs butter, melted

Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!

Makes 16 muffins

From Blog of Joy

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Lemon Muffins

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2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe

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Vegan Pumpkin Muffins

Dry Ingredients:

  • 2 cups spelt flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup sucanat (or brown sugar)

Wet Ingredients:

  • 1 1/4 cups pumpkin puree (canned, unsweetened)
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
  • 1/3 cup applesauce
  • 3 Tbsp coconut oil, melted (optional)

Directions:

Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.

*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.

From www.kblog.lunchboxbunch.com

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