Muffins Archives - Forks Over Knives

Vegan Cinnamon Bun Muffins

Dreena Burton — Tue, 10 Oct 2023 17:41:55 +0000

Start your morning on a sweet note with these tantalizing vegan cinnamon muffins from Dreena Burton. A blend of spelt and oat flours creates a fluffy texture that locks in the warming flavors of cinnamon, vanilla, and maple syrup, while raisins add pockets of natural sweetness throughout the batter. Vegan yogurt ensures a perfectly moist end result, but the best part of these baked goodies is the cinnamon-sugar date paste topping. Sprinkled on top just before going in the oven, this gooey, melt-in-your-mouth garnish is the perfect whole-food, plant-based way to enjoy a cinnamon roll without all the processed ingredients. Enjoy this recipe as a light breakfast, an afternoon snack, or dessert!

Recipe by Dreena Burton for forksmealplanner.com

For more vegan muffin recipes, check out these tasty ideas:

Yield: Makes 12 muffins

1½ cups spelt flour
½ cup oat flour
2½ teaspoons ground cinnamon
½ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup plain vegan yogurt
½ cup pure maple syrup
½ cup unsweetened, unflavored plant-based milk
2 tablespoons raisins
2 teaspoons pure vanilla extract
⅓ cup chopped pitted dates
2 tablespoons pure cane sugar

Instructions

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups. In a large bowl combine flours, 1½ teaspoons of the cinnamon, and ¼ teaspoon of the salt. Sift baking powder and baking soda into bowl; mix well.
In a medium bowl stir together the next five ingredients (through vanilla). Add to flour mixture. Stir just until flour is moistened. (Do not overmix.) Spoon into prepared muffin cups.
In a small bowl stir together dates, sugar, and the remaining 1 teaspoons cinnamon and ¼ teaspoon salt. Rub mixture together with your fingertips until small clumps form. Spoon 1 to 2 teaspoons date mixture over batter in each muffin cup.
Bake 20 minutes or until muffins are set to the touch. Let stand in cups 10 minutes. Remove muffins from cups and cool completely on a wire rack. Sprinkle with any remaining date mixture.

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Ginger-Peach Breakfast Muffins

Isa Chandra Moskowitz — Tue, 31 May 2022 17:11:24 +0000

Not a morning person? Having a batch of these delicious peach breakfast muffins ready to go will certainly put a spring in your step in the early hours. The fluffy batter is infused with warming cinnamon and ginger and made extra moist with a scoop of applesauce. Juicy peaches get delectably caramelized in the oven as they bake so these healthy pastries taste like dessert for breakfast. Pro tip: To get big, beautiful muffin domes, be sure to fill muffin cups all the way to the top.

From Forks Over Knives: The Cookbook

Yield: Makes 12 muffins

1 cup unsweetened, unflavored plant-based milk
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar
2¼ cups spelt flour
¾ cup evaporated cane sugar
1 tablespoon regular or sodium-free baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
¾ cup unsweetened applesauce
1 teaspoon pure vanilla extract
4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Instructions

Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.

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Vegan Strawberry-Rhubarb Muffins

Nancy Macklin, RDN — Mon, 18 Apr 2022 18:05:07 +0000

These moist, tender vegan muffins taste like a strawberry smoothie, with rhubarb providing a hint of tartness that dials up the mouthwatering factor. Rather than oil or eggs, this healthy recipe uses flaxseed and a ripe banana to bind all the ingredients together while adding moisture and natural sweetness.

Tip: We do not recommend using paper baking cups for these, as they will stick to the muffins.

Yield: Makes 12 muffins

1 cup white whole wheat flour
1 cup rolled oats
1½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 tablespoons flaxseed meal
¾ cup unsweetened, unflavored plant-based milk
1 medium ripe banana
½ cup chopped dates
2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries
½ cup chopped fresh or frozen rhubarb
2 tablespoons sliced almonds, chopped

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with foil liners or use a silicone muffin pan. (See tip, recipe intro.)
In a large bowl stir together the first five ingredients (through salt). In a small bowl combine flaxseed meal and ¼ cup water; let stand 5 minutes.
In a blender combine flaxseed mixture and the next four ingredients (through vanilla). Cover and blend about 2 minutes or until very smooth. Add to flour mixture; stir just until moistened. Stir in strawberries and rhubarb.
Spoon batter into prepared muffin cups. Sprinkle with almonds. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 10 minutes. Transfer muffins to wire rack; cool completely.

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Pumpkin Spice Muffins

Katie Simmons — Wed, 16 Oct 2019 17:13:02 +0000

Pumpkin pie spice and canned pumpkin make these muffins perfect for fall. If you don’t have the ready-made spice blend, use 1½ teaspoons ground cinnamon plus ½ teaspoon ground nutmeg.

From plants-rule.com

Yield: Makes 12 muffins

1½ cups canned pumpkin
¾ cup pitted whole dates
¾ cup unsweetened almond milk
1 teaspoon vanilla
1 tablespoon ground flaxseeds
1½ cups whole wheat pastry flour
½ cup oat flour
2 teaspoons regular or sodium-free baking powder
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons broken pecans

Instructions

Preheat oven to 350°F. If desired, line twelve 2½-inch nonstick muffin cups with silicone cupcake liners.
In a medium bowl microwave pumpkin, dates, milk, and vanilla 2½ minutes or until dates are softened; cool slightly. In a small bowl combine flaxseeds and 3 tablespoons warm water. Let stand 5 minutes.
Transfer pumpkin mixture to a food processor; cover and process until smooth. Add flaxseed mixture; cover and process 10 seconds more.
In a medium bowl stir together the next six ingredients (through salt). Add flour mixture to pumpkin mixture in food processor. Cover and process 10 to 15 seconds or just until moistened. (Batter should be lumpy.
Spoon batter into the prepared muffin cups. Top with pecans; press lightly. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups and silicone liners. Serve warm or cool completely on rack.

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Mini Apple-Raisin Muffins

Nancy Macklin, RDN — Tue, 01 Oct 2019 23:33:30 +0000

Aquafaba and mashed banana create mini muffins that are moist and tender. Dates, along with diced apples, raisins, and a splash of orange juice, add natural sweetness to these bite-size vegan treats, which make for a delicious portable breakfast, midafternoon snack, or wholesome dessert.

Yield: Makes 24 mini muffins

1 15-oz. can no-salt-added garbanzo beans (chickpeas)
⅔ cup mashed banana
½ cup pitted whole dates, snipped (3.5 oz.)
¼ cup unsweetened, unflavored plant-based milk
2 tablespoons flaxseed meal
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
2 cups white whole wheat flour
1½ teaspoon regular or sodium-free baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup finely chopped apple
½ cup raisins, snipped

Instructions

Preheat oven to 400°F. Line mini muffin cups with foil liners (do not use paper liners) or use a nonstick mini muffin pan. Drain garbanzo beans, reserving ½ cup of the liquid (aquafaba). Cover and chill beans up to 3 days for another use.
In a blender or food processor combine the ½ cup aquafaba and the next seven ingredients (through vanilla). Cover and blend or process until smooth.
In a large bowl stir together flour, baking powder, cinnamon, and sea salt. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple and raisins. Spoon batter into the prepared muffin cups, filling each two-thirds full.
Bake 11 to 14 minutes or until a toothpick inserted in a muffin’s center comes out clean. Cool in muffin pan on a wire rack 5 minutes. Remove muffins from pan and cool completely.

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Blueberry-Raspberry Aquafaba Muffins

Carla Christian, RD, LD — Mon, 04 Feb 2019 19:15:23 +0000

Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a general rule, 3 tablespoons of aquafaba are equal to about one whole egg. No need to crack open a can of chickpeas every time you want to bake with aquafaba: The viscous liquid will keep up to three days in the fridge and can be frozen into ice cubes for even longer storage.

Yield: Makes 12 muffins

1 (15-ounce) can no-salt-added chickpeas
1 lemon
⅔ cup mashed banana
½ cup pitted whole dates, chopped
¼ cup unsweetened vanilla almond milk
1 tablespoon pure vanilla extract
2 cups white whole-wheat flour
2 tablespoons chia seeds
1½ teaspoons baking powder
¼ teaspoon sea salt
½ cup fresh blueberries
½ cup fresh raspberries

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin pan with silicone cupcake liners. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas up to 3 days for another use.)
Remove 2 teaspoons of zest and squeeze 2 teaspoons of juice from the lemon. Combine the banana, dates, reserved chickpea liquid, lemon zest and juice, almond milk, and vanilla extract in a blender. Cover and blend until smooth.
Combine the flour, chia seeds, baking powder, and salt in a large bowl and stir well. Add the banana mixture to the flour mixture and stir, just until moistened (batter should be lumpy). Fold in the blueberries and raspberries.
Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the liners.

https://www.youtube.com/watch?v=BkOWi3HZ53o

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Cranberry Orange Pumpkin Muffins

Chef AJ — Fri, 07 Feb 2014 13:00:58 +0000

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a hurry and didn’t have time to eat it and I wondered how it would taste baked into a muffin. The result was pure pumpkin perfection!!! These little beauties are moist and delicious, not too sweet and reminiscent of the cranberry orange bread my Mom used to make.

Yield: Makes 12 muffins

2 large, very ripe bananas
½ cup orange juice plus zest of one orange
1 15-ounce can pumpkin (not pumpkin pie filling)
½ cup Date Paste
2 tablespoons ground flax seeds
1 tablespoon Pumpkin Pie Spice
1 tablespoon alcohol-free Vanilla extract
1 cup dried cranberries, unsweetened or fruit juice sweetened
3 cups gluten free oats
¼ cup finely chopped walnuts
½ teaspoon cinnamon

Instructions

Preheat oven to 350ºF.
In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy.
Transfer batter to a large bowl and stir in the oats and dried cranberries.
Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well.
In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts.
Bake for 30 to 35 minutes. Find this brunch recipe and more in the Forks Over Knives Recipe App.

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Vegan Blueberry Muffins

Cathy Fisher — Fri, 06 Dec 2013 13:00:35 +0000

Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that is hearty and filling, and dates and applesauce lend sweetness and moistness without the use of sugar and oil.

From straightupfood.com.

Yield: Makes 1 dozen muffins

12 Medjool dates, pitted and chopped (about 1½ cups or 8 ounces)
1 cup unflavored, unsweetened plant milk
1½ cups old fashioned rolled oats
¾ cup millet
2 teaspoons baking powder
½ teaspoon ground cardamom
½ cup applesauce
1 teaspoon lemon zest, packed
1 cup fresh or frozen blueberries (if frozen, do not thaw first)
½ cup roughly chopped walnuts

Instructions

Preheat oven to 350ºF.
In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).
Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.
Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.
Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about ¾ full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).
Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing. Notes Blueberries tend to sink into the batter during cooking, so I like to push a few blueberries into the top of each muffin just before baking (make sure they’re pushed in though, or they will roll off during rising). If you’ve never used cardamom, I urge you to seek some out. Cardamom is a wonderfully aromatic spice used in India and in South Asian cooking. You can buy it pre-ground or in seed form, but I like to buy the seeds and ground them myself since this results a bigger flavor and aroma. Cardamom can be found wherever spices are sold. If you do not have cardamom, substitute with 1-½ teaspoons cinnamon.

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