Vegan Harvest Muffins Recipes
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
VEGAN HARVEST MUFFINS
Steps:
- 1. Oil muffin pans. 2. Grate the zest from the lemon into a large bowl. Squeeze juice and add to the zest. 3. Whisk in vinegar, oil, pureed fruit, milk substitute, and honey. 4. In a medium bowl, combine flour, salt, baking soda, cinnamon, and chia seeds. Add to wet mixture and mix with a large spoon just to incorporate. 5. Stir in apple, carrot, zucchini, and raisins. 6. Divide mixture among the 12 cups of the muffin pan. Cups will be full. 7. Bake at 375 F. 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool on a rack for 5 minutes, then serve warm or at room temperature.
SAVORY VEGAN VEGGIE MUFFINS
Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.
Provided by julie hammond
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.
- Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 56.5 mg, Sugar 0.7 g
SIMPLE HARVEST MUFFINS
Make and share this Simple Harvest Muffins recipe from Food.com.
Provided by The Rabbit
Categories < 30 Mins
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix together dry ingredients.
- Mix fruits, nuts and spices into dry ingredients.
- Whisk together eggs and yogurt in a separate bowl.
- Add melted butter to yogurt mixture, whisking to combine.
- Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
- Divide evenly into 12 lined muffin cups - load them full as these don't rise.
- Bake for 18-25 minutes or until firm and golden.
- Cool on a rack.
More about "vegan harvest muffins recipes"
25 INCREDIBLY DELICIOUS VEGAN MUFFINS
From veganheaven.org
Reviews 43Published 2016-02-06Estimated Reading Time 4 mins
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