Tag Archives: vegan muffins

Good Morning, Muffin Mania!

All this muffin talking the past few days has got me curious about the latest and greatest in food-blogger muffin recipes. If I’m going to go through a crisis of muffin preference, I might as well travel the road to an answer that is paved in possibilities. Maybe I’ll start with these recipes:

– I don’t know if English muffins count in this discussion, but how can I deny this tasty-looking offering from This Wisconsin Life? A little time-intensive, maybe, what with yeast being involved and all, but the sound of a homemade English muffin toasted with a poached egg… I mean, just LOOK at those… Maybe this muffin road is the way to go.

Zucchini-Carrot Muffins from We Be Running

– Ah, the zucchini muffin. Poor neglected thing. Usually smaller than other muffins (and mostly devoid of the famed “muffin top”) and not as showy, it gets passed up for its flashier, sweeter brethren in the bakery case. I love making and eating zucchini bread, but have never made zucchini muffins. I think I’ll start with these recipes, the sturdy and slightly intimidating Green and Mean Zucchini Muffins from Baking’n’Books and the dainty, ugly-cute Zucchini and Carrot Muffins from We Be Running. On behalf of the zucchini muffins, I say sincere thanks to these blogs. To the zucchini muffins, I say, “Suffer in silence no more, my slightly sweet, slightly veggie friends!”

– If I could swing it, I’d put coffee in ALL of my food. Whitney in Chicago has taken an ordinary banana nut muffin and made it all the better with a tablespoon of fine-ground espresso. So you get the protein, the potassium, and the full POWER OF CAFFEINE! And do you know what she drank to wash down these powerhouses? A big ol’ mug of Intelligentsia coffee. Damn, straight, Whitney. You are my kind of person.

– I completely forgot how awesome Isa Chandra Moskowitz is at muffin recipes. Thankfully, E.T.F.C has reminded me of the fantastic Cherry Almond muffins from Vegan with a Vengeance. So what if she had a little problem removing the muffins from the tin? Her almond-placement on top of the muffins is nothing short of perfection. (By the by, love E.T.F.C’s elegant minimalist presentation. There’s something so appealing about a vegan-focused blog that doesn’t overly cutefy. Nothing against the sweethearts and kitsch-queens of the vegan blogging scene, but it’s refreshing to have something simple and quick and appealing to look at.)

– Lemon poppy seed muffins. Been there done that. But The Working Wok has baked up a special twist: Lemon Poppy Seed Yogurt Muffins. Desiree even includes a helpful reminder: “Be sure not to let these muffins make you fail your drug test.” Honestly, Desiree, drug test shmug test, I’m going to eat as many of these as I please. Consequences be dammed, I’m in a Muffin Renaissance!

Good Morning, Monday Morning Muffins!

I will make a confession: I have never had a really good muffin from a bakery or grocery store. I’ve had good ones. I’ve had decent ones. And I’ve had ones that were downright awful (and really, is there anything worse than trying to get through a chalky, crumbly, mess of a failed muffin?). But I’ve never one that was to die for, and that’s a shame. I’ve been to a lot of good bakeries, had muffins in many cosmopolitan cities, dined in fine establishments worldwide… but I’ve yet to have a decent muffin that wasn’t directly out of someone’s personal kitchen.

Not sure why this is, really. Maybe it’s a muffin preference. I like mine to be a tad crumbly, not overwhelmingly large, moist, and not super sweet. I don’t want icing on the top or even sugared crumbs (good in theory, not so great when they’re dotting the front of your jacket and pants). Also, the window of time for muffin perfection from the time they come out of the oven to the time they go into your mouth is perilously tight. Maybe I like my homemade muffins better because they come out of the oven and as soon as they are cool enough to swallow, they get eaten. (I really have a patience problem when it comes to sweets…)

Get your Monday morning and burgeoning muffin top started off right with these banana nut muffins. They’re extra nutty, cause I’m just feeling that way these days.

Monday Morning Banana Nut Muffins

Ingredients
– 1 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 4 ripe bananas, mashed
– 3/4 cup sugar
– 1/4 cup applesauce
– 3 tbsp vegetable oil
– 1 tsp vanilla extract
– 1/4 cup walnuts
– 1/4 cup pecans
– 1/4 cup shaved almonds

Pre-heat oven to 375 degrees. Grease a 12 count muffin pan.

Mix together flour, baking powder, baking soda, and salt. With a mixer blend together bananas, sugar, oil, extract, and applesauce. Once completely blended, gradually fold the dry into the wet ingredients. Add nuts and stir until just mixed.

Fill each muffin cup to about halfway. Bake in the oven for 18 – 20 minutes.

(Recipe adapted from “Crazy Good Banana Muffins” on VegWeb.com)