Pumpkin Zucchini/Carrot Muffins-Vegan

Pumpkin Zucchini/Carrot Muffins
Pumpkin Zucchini/Carrot Muffins

And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.

For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…

 Ingredients

  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini or carrots or mixture of both
  • 1 cup pumpkin puree
  • 1/3 cup non-dairy milk
  • 1/3 cup molasses
  • 3 TBL sunflower or olive oil
  • 1/2 cup seeds or chopped  nuts (flax, chia, pumpkin, walnuts or almonds)-optional

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
  3. Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
  4. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  5. Remove from pan and cool a few minutes before enjoying.

 

Vegan and Sugar Free Glorious Morning Muffins

Vegan and Sugar Free Glorious Morning Muffins
Vegan and Sugar Free Glorious Morning Muffins

I’m on a muffin kick. After last week’s Lemon Blueberry Muffins I was inspired to post more yummy, toddler friendly muffins. These are also sweetened with dates, so no added sugar. They also boast a bunch of veggies and have tons of fragrant spices. You could also add nuts and dried fruit if you are into that sort of thing. You could also mix up the veggies and use only carrots, or only zucchini, or even sub in some sweet potato or summer squash. These are a perfect school snack for my daughter as they are pretty much allergen free in addition to being pretty nutritious.

 Ingredients

  • 1 1/2 cups chopped, pitted, dates
  • 3/4 cup just boiled water
  • 1 3/4 cup whole wheat flour
  • 1/4 cup chickpea flour or more whole wheat
  • 3 TBL chia seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1/2 cup sunflower seed oil
  • 2 tsp pure vanilla extract
  • 1 TBL apple cider vinegar

Instructions

  1. Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
  2. Place the chopped dates in a heatproof bowl or measuring cup and pour the boiling water over the dates. Cover and set aside until soft, 10-20 minutes
  3. In a medium bowl combine the flours, chia seeds, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir briefly.
  4. Add the zucchini and carrots stirring until the are coated in flour.
  5. When the dates are soft mash them with a fork until relatively smooth (no big pieces).
  6. Add the date mixture, oil, and vanilla and apple cider vinegar to the flour, vegetable mixture and stir until just combined.
  7. Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
  8. Remove from pan to cool as long as you can wait before eating.

Vegan Pumpkin Spice Muffins

Vegan Pumpkin Spiced Muffins
Vegan Pumpkin Spiced Muffins

I had a different post all ready to go, then it started to feel like fall. I love fall; the crispness in the air, the change of leaves, the cooler temperatures, drinking hot coffee, and being able to bake without feeling like I’m going to melt. In the last few weeks ads for pumpkin spiced lattes have appeared everywhere! I have never had one, but I do like pumpkin and spices in my food:)

These muffins are full of vegetables and whole grains, yet are still delicious! They are moist, singing with warm spices, and bring thoughts of sitting outside watching the leaves fall and drinking tea. For me fall is a time to snuggle in, and get ready for new beginnings. I have started most of my jobs in the fall, started school, and moved several times in the fall. I even  married my amazing husband in the fall almost four years ago. I love thinking of that time, and remembering the excitement I felt as we prepared for the big day, and enjoying the peace after it was all over. The weather brings it all back for me and I love it! I hope you are finding peace within yourself as you prepare for the change of seasons. These muffins are the perfect snack to have while taking time to enjoy the present, or plan for the future.

 Ingredients
  • 1 cup oat flour
  • 1 cup spelt or wheat flour
  • 1 tsp ground cinnamon
  • 1/4 tsp group cloves
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup shredded summer squash (yellow), or apple, or carrot, or hard squash, or whatever you have on hand.
  • 1 cup pumpkin puree (I used canned)
  • 1/3 cup non-dairy milk
  • 1/3 cup pure maple syrup
  • 3 TBL mild tasting oil (sunflower, canola)
  • 1 TBL apple cider vinegar

Instructions

  1. Preheat oven to 375 degrees F. and prepare a 12-cup muffin pan with paper liners or oil.
  2. Whisk together the dry ingredients (flours, cinnamon, cloves, ginger, nutmeg, and salt).
  3. Stir in the wet ingredients (squash, pumpkin, milk, syrup, oil, vinegar, until just combined.
  4. Pour the batter evenly into the prepared muffin cups.
  5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
  6. Let them cool for about 5 minutes in the pan before removing them to a cooling rack.
  7. Enjoy warm, cool, or freeze for a quick breakfast.

 

Vegan Gluten-Free Almond Pulp Banana Muffins

vegan gluten-free almond pulp banana muffins
vegan gluten-free almond pulp banana muffins

I have to tell you something. The real reason I posted about making almond milk was so you could make these muffins. Since I posted that recipe on Saturday you must have soaked your almonds Saturday night and made almond milk yesterday. Today you are wondering what to do with the leftover almond pulp. Making these muffins is the best thing you can do with the pulp.

These almond banana muffins are flavorful, dense, moist, slightly sweet, crave worthy, and incredibly full of healthy stuff. They are also gluten-free, vegan, soy free, and have no added oil or sugar. What? and they taste good? They do. Especially when slathered with homemade almond or walnut butter. These are perfect for traveling and the last for several days maintaining their delicious texture. This recipe started from this recipe from the Minimalist Baker.

Vegan Gluten-Free Almond Pulp Banana Muffins

Ingredients

  • 1 1/2 TBL chia seeds
  • 1/3 cup water
  • 3 medium very ripe bananas
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups almond pulp (leftover from almond milk) or almond meal & 1 TBL water
  • 1 cup oats, ground, or oat flour

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with paper liners
  2. In a large bowl, mix chia seeds and water.
  3. Next add bananas and mash.
  4. Add baking powder, vanilla, almond extract, cinnamon, and salt stirring to combine.
  5. Add almond pulp and ground oats and stir once more.
  6. Divide batter evenly into muffin tins. If you want a smooth top smooth them before you bake, they don’t really spread out like regular muffins.
  7. Bake for 25-30 minutes or until a tooth pick inserted into the center comes out clean.
  8. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.
  9. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.