Delicious Banana Muffins (Gluten-Free & Vegan)

4/17/2020 0 Comments

We wanted something to go with our protein shake the other morning and I whipped up these delightful banana muffins. I said "wowww" when I broke into them, so moist, fluffy and they taste fantastic. I love a good muffin, don't you?

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Vegan Blueberry Oat Muffins with Streusel | Muffins de Arándano Vegano

9/30/2019 0 Comments

Moist blueberry muffins are complimented with the sweetness of ripe bananas, fall spices, vanilla and our gem ingredient - lemon zest. The lemon brings the muffins to life! I grabbed it on a last minute whim and boy am I so glad I did. It's amazing. Next level!! We'll be using coconut sugar to keep the glycemic index low and much less than a standard muffin. You can choose to use oil or go oil-free. The batter features oats and oat flour to keep things simple. Enjoy these anytime of day. We sure did. Happy baking my friends! With love, Christa

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VEGAN Pumpkin Muffins w/Streusel (Oil-Free)

11/25/2017 5 Comments

These Pumpkin Muffins are to live for! Incredibly moist, you'd never know they are oil-free or healthy - just delicious, give me another please!

We can hardly keep our hands off these and they haven't made it to our freezer yet. Trust me, an easy recipe about 30-35 minutes start to finish and a moist pumpkin muffin is yours!!! See how easy it is in this new video that is less than 2 minutes!

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5 Comments

Vegan Apple Pie Spiced Muffins with Streusel & Glaze

9/23/2017 0 Comments

Have the taste and aroma of apple pie compacted into a muffin with warm apple chunks inside, a crisp steusel on top and a sweet glaze on top. If I had a little bakery, you could find these in the fall as a house classic. These are truly unbelievable, even if you don't like apple pie, you may be surprised how well you like these.

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Cinnamon Banana Raisin Muffins [No dairy, sugar, oil or gluten]

7/23/2017 4 Comments

I have a feeling you will LOVE this recipe! A simple quick bread recipe that can be made into muffins or even bread. Cinnamon Banana Raisin creates a comforting flavor and while they taste indulgent they are sweetened naturally with raisins and ripe bananas.

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4 Comments

Raspberry Oat Muffins with Chocolate Chunks

2/5/2016 0 Comments

Moist, juicy raspberries bursting with goodness nestled against melted chocolate all inside a refined sugar free, oil-free, vegan muffin? Sign me up. This recipe was created while making blueberry muffins, both varieties are heavenly, with my love for chocolate these were my personal favorite. I shared some with our non-vegan, sugar-loving friend and he said he really liked them and didn't even have to cover them in sugar haha. Success! I love sharing especially when good feedback comes with it, then I know it is worthy of your kitchens. Happy baking and best wishes for a great weekend!
With love, Christa

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Raspberries
1/4 Cup Chocolate Chunks or Chips (vegan)

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the raspberries and chocolate chunks or chips.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a raspberry or chocolate but no batter should appear. I baked ours for about 38 minutes. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
Try doubling the amount of chocolate, I haven't but I bet it would be even better.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen raspberries, extend baking time.
Adapted from Healthy Blueberry Oat Muffins

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Healthy Blueberry Oat Muffins

1/30/2016 0 Comments

Muffins are naturally sweetened with juicy blueberries, banana puree and date paste. Joy is found once you bite in and find plump berries waiting to burst into your mouth.

With the healthiest ingredients chosen, you can have these for breakfast without any hesitation. The perfect breakfast muffin? Perhaps!

Oats, bananas, dates with a touch of agave create a unique take on your standard muffin oozing with sugar and oil. These are refined sugar-free, dairy & oil-free and if you use gluten-free oats, gluten-free.

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them, worked great, no sticking.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the blueberries.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a blueberry but no batter should appear. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen blueberries, extend baking time.
Adapted from Isa Does It.

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Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

12/15/2015 0 Comments

Infuse your holiday season with warm banana gingerbread muffins straight from the oven. These moist little muffins are packed with health and are absolutely sensational! With no gluten, dairy, oil or even sugar you can "have your cake and eat it too!" These were created specifically for all of you this holiday season with an extra dose of love. I find it so appealing to have healthy treats around the house this time of year. Plus, sharing with others is really wonderful, I love hearing about how much they love them! These would be great to bring into the office as a surprise, for a holiday party or for your loved ones as a nice treat to enjoy through out the day. Our favorite is with a cup of coffee. My husband definitely approves of this recipe saying "mix 'em, bake 'em, sell 'em, ship 'em."

These muffins are:

Yummy!!
Ginger-y
Naturally sweetened with raisins
Moist
Fluffy
Healthy
Perfect for the Holidays!

Ingredients:

1 Cup Almond Flour
1/2 Tbsp. Baking Powder
1 tsp Ground Cinnamon
1 Tbsp. Ground Ginger
1/4 tsp Ground Cloves
1/2 Cup Cashew Milk (Coconut, or your favorite non-dairy)
1 Medium Banana, Pureed (1/2 Cup)
1 tsp Vanilla
1/2 Cup Chopped Pecans
1/2 Cup Raisins

Toppings:

1/8 Cup Puffed Amaranth
1/8 Cup Chopped Pecans

Peaceful Preparation:

Preheat the oven to 350 degrees Fahrenheit.
Whisk the dry ingredients together in a small bowl. (Almond flour, baking powder, cinnamon, ginger and cloves.)
Puree the banana, whisk the wet ingredients together in a small bowl. (Dairy free milk, banana puree and vanilla.)
Combine the wet to dry, avoiding over mixing. Fold in the raisins and chopped pecans.
Distribute into 6 cupcake liners. Top with chopped pecans and amaranth. Bake for 40 minutes, until a knife comes out clean.

I hope you love this recipe!

With love,
Christa

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Applesauce Muffins [Gluten-Free + Vegan]

4/21/2015 0 Comments

Moist applesauce muffins are a hands down keeper. These muffins are delicious, flavorful, healthy and very hard to resist.

If you want to double the recipe and freeze the balance they freeze fabulously and make a wonderful easy treat to enjoy at any time of the day.

We had ours with fresh squeezed orange juice this morning for breakfast. We may or may not have sampled another with coffee to ensure it was blog-worthy, it is! Cinnamon, raisins, applesauce, vanilla and oats come together magnificently. Plus muffins are so easy to eat, to take with you on the go, pack in your lunch, as a treat for your loved-ones or yourself! These are hard to keep around, enjoy!!!

Total Time: 35 Minutes | Prep Time: 15 Minutes | Bake Time: 20 Minutes | Servings: 12 Muffins

Applesauce Muffins

1 Cup Oats [Bob's Red Mill Gluten-Free]
1/4 Cup Coconut Sugar
3/4 Cup All Purpose Gluten Free Flour*
1 Tbsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 tsp Salt
1 Cup Applesauce
1/2 Cup Almond Milk
1/4 Cup Warm Water
1 Tbsp Flax Meal
2.5 Tbsp Coconut Oil
1.5 Tbsp Nut or Seed Butter
1 Cup Raisins

Directions

Preheat the oven to 375 degrees. Place 12 muffin liners in muffin tin.
Mix 1/4 cup warm water with 1 Tbsp flax meal and set aside. Mix together the dry ingredients in a large bowl. Mix together the wet ingredients in a small bowl, including the flax meal mixture. Combine the wet to the dry, trying not to over-mix. Fold in the raisins.
Evenly distribute the batter between the 12 muffin liners and bake 15-20 minutes, until a knife or toothpick comes out clean. Ensure not to over-bake for a moist muffin!

Notes

Use your favorite non-dairy milk
Trader Joe's offers an all purpose gluten-free flour baking blend. Bob's Red Mill also makes a nice blend. I like to make my own using this recipe: http://www.sarahbakesgfree.com/2012/05/sarahs-gluten-free-flour-blend.html
Use 4 tbsp coconut oil for a nut free version. Use 4 tbsp nut butter or seed butter for an oil-free option.
Use raisins and cranberries, cranberries, vegan chocolate chips, goji berries, nuts, seeds or whatever your heart desires!
5 Weight Watcher Plus Points Per Muffin - 163 Calories Per Muffin
Adapted from The Pioneer Woman

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Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

2/8/2015 0 Comments

Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!

Zen Fusion Carrot Cake Muffins

2 cups Pecan Flour*
1.5 tsp xanthum gum (or guar gum)
1/2 tsp Salt
1 tbsp Cinnamon
1/8 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves
1 tsp Baking Soda
Opt: 1 tsp Greens Powder (or Protein Powder)
4 tbsp flax meal
1/2 cup Hot Water
1-2 bananas - pureed (3/4 cup puree)
1/2 Apple
1/4 cup Water
1/4 cup Agave Syrup*
2 tsp Vanilla
3 organic carrots - processed fine (2 cups)
1 cup Raisins

Directions:

Preheat the oven to 325 degrees Fahrenheit.
Line muffin tin with cupcake liners.
Whisk dry ingredients together in a large bowl.
Whisk the flax meal and hot water together, set aside to congeal.
Process 1-2 bananas in a food processor or mash to create a puree. Place in a small bowl.
Process 1/2 cored apple with 1/4 cup water in a food processor until mixed very well to create a fresh applesauce, pour in the bowl with the bananas. Add the balance of wet ingredients, including the flax meal mixture and mix well. Mix the wet into the dry.
Process 3 organic carrots to create 2 cups of finely processed carrots, fold into the wet mixture along with the raisins.
Take 1/3 heaping cup and pour into the muffin liner. Save the balance of the batter for the raw carrot cake, or pass on the raw carrot cake and make more muffins!
Bake for 50-60 minutes until a knife comes out clean.
Cool, frost, decorate and enjoy!!!

Tips:

Place the carrots in a food processor and pulse until fine.
Use your favorite sweetener: Maple Syrup, Brown Rice Syrup, Honey for Vegetarians
Omit the ginger if allergic.
Use a gluten-free flour or your favorite.

Raw Carrot Cake:

Line a dehydrator tray with parchment paper or lightly grease a plate that is safe to heat. Take the balance of the Zen Fusion Carrot Cake Muffin batter from step 8 above and pour into a large heart shaped cookie cutter (or shape/mold of choice).
Dehydrate in a dehydrator at 103-105 degrees Fahrenheit overnight.
In the morning, carefully remove the cookie cutter and dehydrate for another 2-3 hours until the sides begin to lightly brown and firm. Once it reaches the desired consistency, remove, allow to cool, frost and decorate!

Vanilla Pecan Frosting Infused with Coffee

1 Cup Pecans
1/2 Cup Hot Coffee
1 tsp Vanilla
1 tsp Cinnamon
Stevia Extract to taste

Directions:

Soak the pecans in hot coffee for 30 + minutes, until they soften.
Combine the ingredients in a high speed blender or food processor and blend.
Pulse, scrape down the sides, blend again, repeating as needed until smooth.
Place in fridge while cake is baking to firm.

Tips:

Skip the coffee and use hot water if you don't drink coffee.
Use Agave Syrup or sweetener of choice.

Top With:

Handful of Raisins
Sprinkle of coconut sugar
Few Pecans

Bon Appétit!

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Delicious Banana Muffins (Gluten-Free & Vegan)

Vegan Blueberry Oat Muffins with Streusel | Muffins de Arándano Vegano

VEGAN Pumpkin Muffins w/Streusel (Oil-Free)

Vegan Apple Pie Spiced Muffins with Streusel & Glaze

Cinnamon Banana Raisin Muffins [No dairy, sugar, oil or gluten]

Raspberry Oat Muffins with Chocolate Chunks

Healthy Blueberry Oat Muffins

Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

Applesauce Muffins [Gluten-Free + Vegan]

Zen Fusion Carrot Cake Muffins with Pecan Frosting + Raw Carrot Cake

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