Apple Walnut Rhubarb Muffins {Vegan}

Veggie Converter 365Day 233.

Today was definitely another "Thank goodness I have food in the freezer," kind of day. I don't know about you, but we seem to need to take a vacation from our vacation and then take another week to get back into all of our routines whenever we get home. Top that off with the fact that the kids picked up a summer cold and these muffins were an absolute delight. For some reason, when they're sick, the kids want nothing but carbs. Not juices, broths or soups like we adults seem to like, but bread. Lots and lots of bread. After days of trying to get them to eat various non-bread items, I decided they could just have a hay-day as long as the bread had some other food groups mixed in. Enter the apple walnut rhubarb muffins. Whole wheat bonus, fruits (apple), vegetables (rhubarb) and extra protein (walnuts) in their carbs. Win.

Apple Walnut Rhubarb Muffins
Adapted from Apple-Walnut Rhubarb Muffins. 
Ingredients

  • 3 cups whole wheat pastry flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 cup coconut oil
  • 12 ounces applesauce
  •  2 teaspoons vanilla
  • 1/4 cup real maple syrup
  • 1 cup walnuts
  • 1 1/2 cup chopped rhubarb
  • 4 cups apples, chopped (about 4 medium)

Directions 
Preheat oven to 350.

Mix dry ingredients. Beat wet ingredients together in mixer. Add dry ingredients to wet. Fold in the walnuts, apples and rhubarb. Pour into two 12-cup muffin tins.

Bake at 350 for 15-20 minutes.

The Results
The kids went absolutely nuts for these. And we adults loved them also. What a great combination. I've only ever had strawberry-rhubarb pie, but I'm starting to think apple-rhubarb would be yummytastic, too. And, of course, I love the whole wheat pastry flour as always. It's a heartier muffin than you might be used to and is so delicious.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Sour Cream Jam Muffins

Day 212.
Veggie Converter 365Since I'm in pantry challenge mode, I wanted to clear out a few of those half-empty containers of condiments in the refrigerator.

This recipe dealt with both sour cream and Stone Fruit Jam. Double win.

Plus, it sounds delicious and could make a great breakfast for the kiddos.

 

Sour Cream Jam Muffins

Adapted from Sour Cream Jam Muffins.

Ingredients

  • 1/2 cup butter, softened*
  • 1 cup sugar
  • 1 egg*
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream*
  • 2 teaspoons vanilla
  • Preserves or jam of choice (I used Stone Fruit Jam)
  • Additional sugar for topping, optional

*Vegan converter: substitute margarine, mashed banana and vegan sour cream

Method 

Beat the butter and sugar together in a mixing bowl until creamed, about 2-3 minutes. Add egg and beat until well combined.

In a small bowl, stir together the flour, baking powder, and salt. In a second small bowl or measuring cup, combine the sour cream and vanilla. Add half the flour and half the sour cream mixture to the mixing bowl and stir just until combined. Repeat with the remaining flour and sour cream, being careful not to overmix.

Grease and flour a muffin tin, or line with baking cups. Fill muffin cups 1/3 full with the batter. Add a dollop of jam or preserves on top of the batter and then top with remaining muffin batter. Sprinkle additional sugar over the tops of the muffins, if desired, for a crispy muffin top.

Bake at 350 degrees for about 15-20 minutes for mini muffins or  20-25 minutes for regular-sized muffins.

The Results

Well, these are really super tasty, but I either I mixed them too much or overdid something in the recipe. They came out almost too moist and were pretty messy. But, delicious all the same and dealt with our pantry items nicely.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Vegan Banana Peach Spice Muffins

banana peach spice muffins

Day 191.
Have I mentioned how I love my CSA box? I do, I really do. I happen to live in Georgia, land of the fantastic peaches, so that's what we get delivered to our door.

I also had mashed bananas in the freezer saved for muffins or bread. So, delicious muffins here we come. I looked around to see if there was a vegan Banana-Peach Muffin recipe I could adapt.

But while I found several Banana-Peach recipes, none were vegan. And I'm not a pro baker, so those changes can be tough for me. So I opted to adapt Isa Chandra's Vegan Brown Sugar Peach Muffins to Banana-Peach Spice Muffins. I'm so glad I did.

Banana Peach Spice Muffins

Adapted from Brown Sugar Peach Muffins.

Ingredients

2.5 cups whole wheat pastry flour

1/2 teaspoon salt

1 tablespoon baking powder

4 teaspoons ginger

2 teaspoons cinnamon

1/2 teaspoons cloves

3/4 cups brown sugar

1/2 cups applesauce

1 cup unsweetened soy milk

1 teaspoon apple cider vinegar

1 teaspoon vanilla

1.5 cups banana, mashed

1.5 cups peaches, diced (skins on)

Method

Preheat oven to 375 degrees Fahrenheit.

Combine dry ingredients in one bowl and wet ingredients in another.

Mix dry ingredients into wet and fold in peaches.

Use an ice cream scoop to fill greased muffin tin cups about 2/3 full.

Sprinkle tops with a bit more brown sugar and bake 28-32 minutes.

Makes 12-15 muffins.

The Results

I actually made this recipe twice. I think, primarily because I switched the flour from spelt to whole wheat pastry, the first batch was a little bland.

So, I made the second batch with double "spice" and they were fantastic. The kids actually loved the first batch, which was good, too. But I think the spiced up version is better.

What are you having for Sunday Brunch, Breakfast or Lunch?

Love these muffins? Check these out these yummy banana oat muffins, too!

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Yield: 12

Banana Peach Spice Muffins

Banana Peach Spice Muffins

These vegan banana peach spice muffins are fluffy and, if you double the spice, they're the perfectly spicy and delicious treat for a picnic or breakfast yums!

Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes

Ingredients

  • 2.5 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoons cloves
  • 3/4 cups brown sugar
  • 1/2 cups applesauce
  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1.5 cups banana, mashed
  • 1.5 cups peaches, diced (skins on)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine dry ingredients in one bowl and wet ingredients in another.
  3. Mix dry ingredients into wet and fold in peaches.
  4. Use an ice cream scoop to fill greased muffin tin cups about 2/3 full.
  5. Sprinkle tops with a bit more brown sugar and bake 28-32 minutes.
  6. Makes 12-15 muffins.

Carrot Spice Muffins

Day 176.

Our daughter's first birthday cake was the Betty Crocker carrot cake from my now used and abused Betty Crocker Bridal Edition Cookbook. I'll sheepishly admit it was pretty pristine for the first few years of its life. But since then, and especially since our kids were born, it's been through the wringer. There are so many awesome recipes (vegetarian and easily convertible meat recipes). But, in an effort to eat more of what we make, we've been doing a lot of "minis" lately. Rolls of sourdough instead of loaves, mini shepherd's pies, and the like. So, while the carrot cake recipe holds a special place in our hearts, I'm going to tinker with it to make us some delicious muffins.

Carrot Spice Muffins
Adapted from Carrot Cake.
Makes 18 muffins
Ingredients

  • 3/4 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs*
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 cup coarsely chopped nuts (I used pecans)

Cream Cheese Frosting (optional)

  • 1 package (8 oz) cream cheese or soy cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk or soymilk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

*Vegan converter:
Applesauce, mashed bananas or Egg Replacer can stand in for the eggs here

Directions
Preheat oven to 350.

Mix together eggs, oil and sugar with electric mixer on low speed. Add all other ingredients except carrots and nuts. Blend together on low speed (batter may still be a bit lumpy). Stir in carrots and nuts. Use an ice cream scoop to fill muffin tin cups about 2/3 full.

Bake 30-35 minutes.

The Results
Mmm...delicious. Just the right amount of sweetness (I reduced the sugar from the original) and spice. I really don't think these need the cream cheese frosting. They are so tasty on their own. But I always wait to frost anything. You never know when a dairy-free person is going to come by. Plus, some muffins tend to get soggy after they're frosted.

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

Zucchini Muffins Recipe

Day 162.

When I was a kid, we moved around a lot because my dad worked for the Air Force. I vividly recall our house in Colorado, primarily because of the awesome garden my parents built in the backyard. They bordered it in railroad ties and filled it with fantastic veggies. So, when I got a yellow zucchini in my CSA box (though I've only ever had green previously), I knew I wanted to make zucchini bread.

The zucchini bread we had when I was little was simple. Zucchini in a hearty lightly spiced bread. It didn't have nuts like most do now, but it was fantastic. My mom, though not a vegan nor even a vegetarian then or now, very often used zucchini or applesauce in a recipe in place of eggs or oil for moisture. She's just cool like that. She made some kickin' zucchini brownies, too.

I branched out a bit with this recipe, inspired by both my mom and Heidi from 101 Cookbooks. Vegan Zucchini Muffins made with applesauce, spices (including a bit of curry, wow!) and pecans.

Zucchini Muffins, Vegan
Adapted from Zucchini Bread.
Ingredients

  • 3/4 cups chopped pecans, plus a few to sprinkle on top
  • 1/4 cup margarine
  • 1/2 cup sugar
  • 1/4 cup brown sugar, lightly packed
  • 1/3 cup applesauce
  • 1 teaspoon vanilla extract
  • 1.5 cups grated zucchini (about 1 large), skins on, squeeze some of the moisture out and then fluff it up again before using
  • 1.5 cups whole wheat pastry flour (or all-purpose flour)
  • .75 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry powder (optional)

Makes 10-12 muffins

Directions
Preheat your oven to 350°F. Line or grease muffin tin.

In a mixer, combine butter and sugars and beat again until mixture comes together and is no longer crumbly. Add the applesauce. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnuts or pecans. Save a bit of this to sprinkle on the tops of the zucchini muffins before baking for a bit of texture.

Fill muffins about 2/3 full. Bake for about 30-35 minutes on a middle oven rack. Remove from the oven and cool about 10 minutes. Turn out onto wire racks to finish cooling.

The Results
We all absolutely loved these. Delicious and moist (and good for you). In spite of all the spices, they still have a sweet overall flavor, much like a carrot cake. We will definitely be making these again. Yum. I only recently discovered Whole Wheat Pastry Flour (I use Bob's Red Mill). It has a great flavor, not at all like wheat bread like you might expect.

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

Meatless/Vegan Monday: Blueberry Muffins Recipe and Link-up

blueberry muffins

Day 157.
This week I'm having Vegan Blueberry Muffins. Vegans get a little bit of the shaft when it comes to baked treats. No cheese, no eggs, no milk and even no honey all mean that store-bought treats ad even traditional recipes are a no-go. So I crafted these Vegan Blueberry Muffins with buttery spread and applesauce replacing the butter and eggs. Soymilk also replaces the milk. The butter is the biggest trick. Especially with the topping. It's much easier to make buttery spread streusel crunchy with the addition of the oats. Not required, but oh so much easier.

Blueberry muffins are a classic go-to breakfast on the run. This vegan variety tops it all off with a delicious crunchy streusel as well!

Blueberry Muffins

Ingredients

¼ cups Margarine #1
½ cups Applesauce
½ teaspoons Salt
1 cup Sugar #1
2 cups Flour, All-Purpose #1
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
½ cups Soy Milk
2 cups Blueberries
½ cups Sugar #2
⅓ cups Flour, All-Purpose #2
¼ cups Margarine #2
1 ½ teaspoons Cinnamon
2 tablespoons Rolled Oats

 

The Results

The kids are completely in love with me today. Blueberry Muffins for dinner? What? Maybe we'll have leftover burgers for breakfast to balance life out. These are fabulous. They don't seem to get as puffy as the non-vegan counterparts, but the taste and texture are excellent.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays. If you're a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact [email protected]

Today's Meatless/Vegan Monday meal is 21st Century Housewife's Sandwich Heaven. An excellent selection of vegetarian and vegan sandwiches. So many choices! Yummy.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
Veggie Converter 365

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This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Cravings, Menu Inspiration Monday, Just Another Meatless MondayHappy Homemaker MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend and Monday Mania.

Curry Chickpea Muffins

Curry Chickpea Muffins

Day 148.

Check out these delicious curry chickpea muffins! I loved the Chickpea Bread I made earlier this year and I've started trying to make one "Meal Muffin" a week (mainly because the kids love them). So, when it came time to plan this week's meal muffin, I wanted to do a variation on that bread. These are more like mini bread loaves than muffins. I have high hopes for these tiny meals.

Curry Chickpea Muffins

Ingredients

Makes 12 muffins
1 cup chickpeas

1/4 cup veggie stock

1 cups vegetable broth or water

1 teaspoon dry yeast

1 tablespoon olive oil

1 tablespoon curry powder

1 teaspoon salt

2.5 cups unbleached all-purpose flour or gluten-free flour

Method

Mash chickpeas with 1/4 cups veggie stock. Mash not to a puree, but so there are still some large pieces of chickpea remaining, set aside. Mix remaining ingredients and fold in chickpeas (setting aside a few tablespoons for topping if desired). Knead dough into a ball. Oil a bowl, turning dough ball to coat. Let rise for 1 hour.

Divide dough into 12 pieces and drop into lined muffin cups. Drop reserved chickpeas on top of muffins for topping. Let rise for 15-20 minutes in tin. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake at 400 for 20 minutes or until golden and crisp on top.

The Results

Drool. Seriously. I'm not sure any of the 12 muffins will last long enough for my husband to try them. The kids and I ate six of them within the first 20 minutes they were out of the oven. We love these.

The crunchy chickpeas and the curry are so perfect together and I love the chewiness of the bready muffins. An absolute hit. I love them warm with a pat of margarine or butter stuffed into the center. So tasty! I cannot wait to have these again...I suppose Mr. Meaty can try some of the second batch. 😉

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

Yield: 12

Curry Chickpea Muffins

Curry Chickpea Muffins

The crunchy chickpeas and the curry are so perfect together in these curry chickpea muffins. And I love the chewiness of the bready muffins. An absolute hit. I love them warm with a pat of margarine or butter stuffed into the center.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup chickpeas
  • 1/4 cup veggie stock
  • 1 cups veggie stock or water
  • 1 teaspoon dry yeast
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 2.5 cups unbleached all purpose flour or gluten-free flour

Instructions

  1. Mash chickpeas with 1/4 cups veggie stock.
  2. Mash not to a puree, but so there are still some large pieces of chickpea remaining, set aside.
  3. Mix remaining ingredients and fold in chickpeas (setting aside a few tablespoons for topping if desired).
  4. Knead dough into a ball.
  5. Oil a bowl, turning dough ball to coat.
  6. Let rise for 1 hour.
  7. Divide dough into 12 pieces and drop into lined muffin cups.
  8. Drop reserved chickpeas on top of muffins for topping.
  9. Let rise for 15-20 minutes in tin.
  10. Meanwhile, preheat oven to 400 degrees Fahrenheit.
  11. Bake at 400 for 20 minutes or until golden and crisp on top.