Morning Glory Zucchini Carrot Muffins

 Morning Glory Zucchini Carrot Muffins

Ambitious Kitchen 

 

 Ingredients:

1 medium zucchini, squeezed of excess moisture (1 cup shredded zucchini)
1 C shredded carrot (from 2 medium to large carrots)
⅓ C unsweetened applesauce (or sub 1 ripe mashed banana)
½ C maple syrup
2 eggs
⅓ C coconut oil, melted and cooled
1 tsp vanilla 
1 C oat flour 

¾ C flour (all purpose, whole wheat, or GF)
½ C shredded unsweetened coconut 

1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Optional mix-ins:
⅓ cup chopped walnuts (or pecans)
⅓ cup chopped Medjool dates or raisins 

 

Instructions: 

1. Preheat your oven to 350F and line a muffin tin with muffin liners or grease the pan. 
2. Prep the zucchini: Shred and measure out zucchini (about 1 cup), then wring out as much moisture as you can.
3. In a large bowl mix together the shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla until well combined.
4. In another large bowl combine the oat flour, whole wheat flour, shredded coconut, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
5. Distribute batter amongst the muffin cups. Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs.
6. Allow muffins to cool for 5-10 minutes, then remove and move to a wire rack to finish cooling.

Banana Muffins

 Banana Muffins

Adapted from Tastes Better from Scratch 

 

Ingredients:

4 bananas, , about 1 ⅓ cups, mashed (320 g)

1 large egg

1 T vanilla 

5 T coconut sugar

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 C flour, all-purpose or whole wheat

2 T unsalted butter, melted. Or use salted and put in a little less salt 

Optional add-ins: 3/4 C chopped nuts, chocolate chips, or raisins 

Instructions:

1. Preheat oven to 350F and grease a standard muffin tin or line it with muffin liners. 
2. Mash bananas and eggs in a medium mixing bowl. Add vanilla, coconut sugar, and cinnamon and stir well to combine. Melt the butter in a little dish and set it aside.
3. In another small bowl combine flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.

4. Carefully stir in the melted and slightly cooled butter, but don't over-mix. 

5. Fold in optional add-ins at this point, if using. Spoon batter into the muffin tin. Depending on the size of your bananas, etc, you might fill more than one muffin tin. I usually make some mini ones, too. Bake for 18-25 minutes.

Pumpkin Muffins

Pumpkin Muffins

Show Me the Yummy 

 

Ingredients:

Streusel Topping: 

1/3 C rolled oats 

2/3 C whole wheat pastry flour 

1 C pecan pieces

1/4 tsp salt

1/2 tsp cinnamon

1/4 C coconut oil, melted and slightly cooled

1/4 C maple syrup  

Muffins:

1/2 C unsweetened almond milk

2 T white vinegar

2 1/2 C whole wheat pastry flour

1 T baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

2/3 C maple syrup

1/2 C coconut oil melted and cooled slightly

1 T vanilla

1 (15 oz) can pumpkin puree

 

Instructions:

Pecan Streusel: 

1. Mix together dry ingredients (rolled oats oats, flour, pecan, salt, and cinnamon.) Set aside.
2. Combine wet ingredients: coconut oil and maple syrup.
3. Mix the dry and wet ingredients together and set aside.

Vegan Pumpkin Muffins: 

1. Combine the milk and vinegar and let sit for 5-10 minutes to turn to "buttermilk". 

2. Preheat oven to 425ºF and grease a standard muffin tin.

3. In a large bowl mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger). 

4. In a separate bowl, mix the wet ingredients (maple syrup, oil, vanilla, pumpkin, and "buttermilk".

5. Combine the dry and the wet ingredients without overmixing. Fill the prepared muffin tin with batter and top with the streusel topping (about 1/2-1 T). 

6. Bake for 5 minutes and then decrease the oven temperature to 375ºF and bake for another 5-8 minutes. Remove and let cool for a few minutes before removing from the tin

Apple Muffins

I've been making this recipe for years and keep thinking it's so annoying I can't find it on my blog. I guess I need to catch up! This is a delicious recipe that's pretty easy to throw together other than dealing with the apples. But even then it's pretty quick if you have a peeler-corer-slicer. We love these healthy apple muffins! Pretty much any apple will work. Originally I made them because I had a ton of Grannysmith apples I was trying to use up.  

Apple Muffins

Cookie and Kate 

Ingredients:

1 ¾ C whole wheat flour
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 C grated apple
1 C apple diced into ¼” cubes (peel it beforehand)
⅓ C melted coconut oil or olive oil
½ C pure maple syrup or honey
2 eggs
½ C plain Greek yogurt (full fat or nonfat both work) 
½ C unsweetened applesauce
1 tsp vanilla

Instructions:

1. Preheat oven to 425 degrees F (If using honey instead of maple syrup, bake at 325 F for 23-25 minutes). Grease muffin tin or line with paper liners.
2. In a large mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt until well combined. Add the grated apple, (squeezing out extra moisture if it's super wet) and chopped apple and stir. 
3. In a medium mixing bowl, combine oil and maple syrup and whisk. Add the eggs and beat until combined, then add the yogurt, applesauce and vanilla and mix, working quickly so the coconut oil doesn't solidify. 
4. Pour the wet ingredients into the dry and mix just until combined, leaving no more than a few lumps. The batter will be very thick. Divide the batter among the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until golden on top and a toothpick inserted into a muffin comes out clean.
5. Cool completely on a cooling rack and store leftovers covered on the counter for 2 days, or in the fridge for 4 days. Freeze up to 3 months. 

Chocolate Banana Chocolate Chip Muffins

Fudgy Banana Chocolate Chip Muffins

Minimalist Baker

2 medium-size ripe bananas
1 flax egg (1 T flaxseed meal + 2 ½ T water)
1 ½ tsp baking soda
1/2 C coconut sugar
3 T maple syrup
1/4 C fresh drippy tahini (or sub other nut or seed butter of choice)
1/4 tsp salt
1/2 tsp vanilla
2 T melted coconut oil (or avocado oil or vegan butter // if oil-free, sub more nut or seed butter of choice and reduce dry ingredients slightly to compensate for thicker batter)
1/2 C cocoa powder, sifted if clumpy
3/4 C gluten-free rolled oats
1 1/4 C almond flour
1/4 C vegan dark chocolate chips (or chopped dark chocolate)

1. Preheat oven to 350 and line a muffin tin with paper cupcake wrappers. This is important; I made it without wrappers and they are just too tender to come out in once piece.
2. To a large mixing bowl add banana, flax egg (flaxseed and water) and mash, leaving only a few chunky pieces. You want it pretty smooth.
3. Add baking soda, coconut sugar, maple syrup, tahini, salt, vanilla, and coconut oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.
4. Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist. If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine. You don't HAVE to put in chocolate chips. I've made once with and once without and they're still delicious without. But with gives it an extra oomf. Umf? Umph?
5. Divide batter between muffin tins, filling almost all the way to the top. Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.
6. Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.
7, Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled. Makes 11 muffins.
Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

Chocolate Orange Banana Muffins

Chocolate Orange Banana Muffins

Plant-Powered Families

Makes 11-12 Muffins

1.5 C whole wheat or spelt flour

1/2 C almond flour (or oat flour if nut-free, won't be quite as moist)

1/4 C cocoa powder

1.5-2 tsp orange zest (from 1 large or 2 small oranges)

1/4 rounded tsp salt

1.5 tsp baking powder

1/4 tsp baking soda

1 C pureed overripe banana (from about 2 large bananas)

1/2 C freshly squeeze orange juice (from 1 large or 2 small oranges)

1/2 C maple syrup

2 tsp vanilla

optional: 1/4 C chocolate chips

1. Preheat oven to 350. Line 11-12 cups of a muffin pan with cupcake liners or lightly grease.

2. In a large bowl, mix flours, cocoa powder, orange zest, and salt, then sift in baking powder and baking soda.

3. In a medium bowl, combine pureed banana, orange juice, maple syrup, and vanilla. 

4. Add wet mixture to the dry, then add chocolate chips if using and stir until just combined (don't overmix). Spoon batter into the tin and bake for 17-19 minutes, until a toothpick comes out clean. 

Apple-Spice Hemp Muffins

We found these muffins to be beautifully moist, deliciously spiced, and popular for one and all. Hemp seeds are, I believe, the highest protein seed and also high in Omega 3's. Did you know that hemp seeds are considered a complete protein, and have similar amounts of protein to beef and lamb?? So feed these to whoever says you don't get enough protein on a vegan diet. 

Apple-Spice Hemp Muffins

Plant-Powered Families

Makes 12 Large Muffins

1.5 C whole wheat or spelt flour

1 C oat flour

2/3-3/4 C hemp seeds (don't try to substitute this)

1.5-2 tsp cinnamon

1/4 tsp salt

1/4 tsp cardamom (or nutmeg, but the cardamom is really nice...)

2 tsp baking powder

1/2 tsp baking soda

1 C applesauce

3/4 C plain or vanilla almond milk, unsweetened

1/2 C maple syrup

1.5 tsp vanilla

1/3 C raisins

1. Preheat oven to 350. Line a muffin pan with liners, or lightly grease. 

2. In a large bowl, combine the flours, hemp seeds, cinnamon, sea salt, and cardamom, and sift in the baking powder and baking soda. Stir until well combined.

3. In a medium bowl, combine applesauce, milk, maple syrup, vanilla, and raisins, and mix together. 

Gently fold the wet mixture into the dry mixture and stir until just combined (do not overmix). 

4. Spoon the mixture into the cupcake liners (they will be quite full). Bake for 21-23 minutes until a toothpick inserted in the center comes out clean.

Blueberry Muffins

These muffins are truly WFPB, light and cakelike (read: not dense like whole wheat things often are), and 100% delicious! They're very easy, too, if you just need a quick snack or treat. 

So far I've only made these with frozen berries, but fresh work just as well (maybe even better, who knows?) I've also tried subbing the berries with zucchini and adding some pumpkin pie spice. You can use any other kind of berry you prefer. The sky is the limit!

Blueberry Muffins

Forks Over Knives

⅔ C unsweetened almond milk
1 T ground flaxseeds
1 tsp apple cider vinegar
2 C whole-wheat flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
½ C unsweetened applesauce
½ C honey or maple syrup
1½ tsp vanilla
1 C berries

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray.
2. In a small bowl or measuring cup, beat the almond milk, flaxseed, and vinegar. Let sit while you prepare the other ingredients.
3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, honey, and vanilla to the well and stir together. Stir the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean (if using frozen berries you may need to bake on the longer side, but check after 22 min regardless).
5. Let the muffins cool completely in the pan, about 20 minutes, then remove them from the pan and devour.

Zucchini Carrot Oatmeal Muffins

This, my friends, is a perfect breakfast muffin.

And so is this :)

Kristen shared this recipe and muffin with me when she was passing through, and the first thing I wanted to do was make more. These are delicious and healthy! I made quite a few adaptations from the original recipe, some a la Kristen, which I've included below. I'm sure further adaptations would be successful.

Without further ado (because who likes scrolling through pages of ramblings before you get to the good stuff? I know you just want the recipe!), I give you, Zucchini Carrot Oatmeal Muffins.

Zucchini Carrot Oatmeal Muffins

Adapted from YellowBlissRoad and Kristen Blair

1/2 C rolled oats
2 1/2 C whole wheat flour
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt

1/4 tsp nutmeg (optional)

1 C finely grated zucchini
1 C finely grated carrot
4 eggs (use only 7 eggs if doubling)

1/2 scant cup honey

1/2 C applesauce

1 large ripe banana, mashed

1/2 scant cup coconut oil, melted
3/4 cup golden or regular raisins

1. Preheat oven to 350. Line a muffin pan with paper liners, or spray generously with nonstick cooking spray.
2. Mix dry ingredients in a large bowl and set aside.

3. Grate zucchini and carrots and let rest. Melt your coconut oil and set it aside.
4. In a separate bowl, whisk eggs and add honey, applesauce, and mashed banana. 

5. Squeeze out as much liquid as you can from the carrots and zucchini. Add carrots and zucchini to the wet ingredients and stir to combine. 

6. NOW add the melted coconut oil. I do this last and very quickly so it doesn't give it as much of a chance to harden when it hits the cold ingredients. 

7. Immediately add the wet ingredients to the dry ingredients and stir just until combined and no dry parts remain.
8. Fill muffin cups about 3/4 full and bake for 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
9. Let cool in the muffin pans for a spell before transferring to a cooling rack if you didn't use muffin liners.
10. Store in a tightly sealed container for 4-5 days. Or freeze them for later!