Posts filed under ‘Muffins’

Apple Pie Crumb Cake Muffins

Apple Pie Crumb Cake Muffin

We’re on a muffin kick. Probably because it just SNOWED (ok, sleeted…but it’s supposed to snow) and we needed something warm to have with our hot tea in the middle of May in Montana. This recipe is another goody from Isa Chandra Moskowitz of the Post Punk Kitchen. You can find it in Vegan with a Vengeance. Yummy. Just be careful…you’ll want to eat them all at once!

Apple Pie Crumb Cake Muffins

For Muffins:
1 1/2 cups flour (we used whole wheat pastry flour)
1/4 cup plus 2 T raw (turbinado) sugar (we forgot the extra and they still tasted great!)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground allspice
1/8 t ground cloves
1/4 t salt
3/4 cup apple cider (we didn’t have any and used applesauce instead…which made them a bit milder)
1/3 cup canola or olive oil
1 t vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4 inch pieces)

For topping:
1/4 cup flour
1/4 cup brown sugar
1/2 t ground cinnamon
1/4 t ground allspice
Pinch of salt
3 T canola or olive oil

Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375 degrees and lightly grease a 12 – muffin tin.

In a large mixing bowl, mix together all the dry muffin ingredients. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes.

May 7, 2009 at 11:33 pm 11 comments

Apple Hemp Muffins

We love muffins around our house…but I’m kind of a one recipe girl 🙂 I LOVE my banana nut muffins and rarely stray away from them…but this morning I didn’t have all the ingredients so I went looking for an alternative. I knew Dreena Burton wouldn’t let me down. This recipe is from her fantastic cookbook, Vive le Vegan. These muffins are very flavorful and hearty…similar to her Stork Muffins. You’ll love these too!

Apple Hemp Muffins
1 1/2 cups whole wheat pastry flour
1 cup ground oats (blend quick oats in food processor until flour consistency)
1/2 hemp seed nuts
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg (freshly ground is best!)
1/8 tsp ground cardamom
1 cup unsweetened applesauce (we made our own in the Vita-Mix)
1/2 cup pure maple syrup or agave nectar
3/4 cup soy milk, almond milk or other non-dairy milk
1 tsp pure vanilla extract
3 tbsp olive oil

Preheat oven to 350 degrees. In large bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Mix together gently and fold until blended (do not over mix).  Bake for 25-30 minutes (I used 21-22 minutes for smaller muffins).

Makes 8 medium-large muffins or 12 small muffins.

May 5, 2009 at 5:06 am 10 comments

Vegan Agave Cornbread Muffins

I had another pantry success tonight and just had to share a new recipe. I had some butternut squash in the freezer from some time ago and also some apples (that were not really tasty raw because they were getting old, but cook for cooking). My family LOVES the Sweet Potato, Squash, and Apple Soup that I’ve posted about before, and it’s a great pantry recipe. I didn’t have any sweet potatoes, but I just adjusted the recipe accordingly.

The new recipe comes via the delicious cornbread muffins I made to go with it. Oh my yumminess. Now, I’ve made lots different cornbread muffins in the past, but I’ve never had one that I loved. They were always a bit too dry for me. But this one has applesauce in it and that did the trick. They are super moist and perfect.  I found this recipe on the All Recipes site. Sorry, no photos this time. I was going to take some, but then my pregnancy appetite and forgetfulness kicked in and I ate them too fast while forgetting that I even wanted to take photos in the first place.

Check it out and enjoy!

Vegan Agave Cornbread Muffins
This recipe makes about 9 small muffins. Great for the 3 of us, but those of you with larger families will probably need to double it.

  • 1/2 cup cornmeal
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup soy, almond, rice, or hemp milk
  • 1/4 cup agave nectar or maple syrup
  • 2 tablespoons olive oil
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
  3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

January 9, 2009 at 8:16 am 9 comments

Diane’s Stork Muffins

Another recipe from Vive Le Vegan…I just can’t pass up a great muffin recipe! They were more time-intensive than other muffins because I had to grind the oat flour and the flax meal, and soak the dates. But it was worth every minute. These are really hearty…great with soup! They are not too sweet…and very healthy.

Diane’s Stork Muffins
Vive Le Vegan
by Dreena Burton

2 cups ground oats (quick oats ground into flour in the food processor)
1/2 cup whole wheat pastry flour
1/2 cup barley or kamut flour
3/4 cup unsweetened shredded coconut
1 T baking powder
1 t baking soda
2 t cinnamon
1/2 t freshly grated nutmeg
3/4 pitted dates, chopped (I used medjool dates…soaked in hot water before pitting)
1/2 c dried cranberries (I used raisins)
1/2 t sea salt
2 T flax meal
1 1/4 cups plain non-dairy milk
1/2 cup pure maple syrup
2 t almond extract
1 t pure vanilla extract
1/3 cup canola oil

Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients except the flax meal, sifting in the flours, baking powder and baking soda. Stir until well combined. In another bowl, combine the flax meal and the milk. Add the maple syrup, extracts, and canola oil and stir through. Add the wet mixture to the dry mixture, and stir through until well combined. The batter will thicken as the oats absorb the liquid. Spoon the mixture into 2 muffins pans lined with cupcake liners or lightly oiled. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, let cool 1 minute, then transfer to cooling rack.

Makes 18-20 small muffins or 12 large muffins.

Note: These got dry on me pretty fast, so eat them up over the first few days!

November 7, 2006 at 9:50 pm 4 comments

Delightful Banana Nut Muffins

This is my most requested recipe. They are AMAZINGLY wonderful, moist, and vegan! They are delicious with hot tea.

Delightful Banana Nut Muffins
Cookbook: The Garden of Vegan
By Sarah Kramer and Tanya Barnard

1 1/3 cups whole wheat flour
½ cup dry sweetener (I like rapadura or turbinado)
1 t baking powder
1 t baking soda
½ t salt
¾ cup ground flaxseed (or oat bran)
½ cup chopped walnuts (optional)
2 bananas, mashed
1/3 cup olive oil
1 t vanilla extract
2/3 cup soy, rice, or almond milk

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sweetener, baking powder, baking soda, salt, flax or oat bran, and walnuts. In a small bowl, combine the bananas, oil, vanilla and soy milk. Pour the liquid ingredients with the dry and mix together gently until “just mixed”. Spoon into a lightly oiled muffin pan and bake for 15-20 minutes. Makes 12 muffins.

July 23, 2006 at 2:49 pm 7 comments


Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson


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