Chocolate Chip Mini Muffins

Chocolate Chip Mini Muffins

These muffins are so fluffy and delicious! People won’t know they are secretly healthy 😊

 

So about baking with eggs…while most baked goods call for eggs, it is super simple to substitute for them. Here is a list of some options, but you can find many more online! One egg is equivalent to:

  • 1 ½ tsp Ener-G Egg Replacer powder (found at most health food stores in box) mixed with 2 tbsp warm water (what I used for this recipe).
  • ¼ cup fruit puree (applesauce is most neutral, but can use banana, pumpkin, etc.)
  • 1 tbsp ground flax or chia seed + 3 tbsp water whisked
  • 1 teaspoon of baking soda along with 1 tablespoon of apple cider or white distilled vinegar
  • ¼ cup of whipped silken tofu

Play around with different eggless options to find your preference.

So, on to the muffins!

Ingredients for 48 mini muffins

  • 1 cup + 1 tbsp dairy-free milk
  • 1 tbsp apple cider vinegar
  • 2 cups whole wheat flour or spelt flour (I used mixture of the two)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp brown sugar or demerara sugar
  • Dry sweetener(s) equivalent to around ½ cup sugar (I used mixture of unrefined sugar and stevia; adjust to your preference)
  • 1 “egg” (I used Ener-G)
  • 1/3 cup applesauce
  • 2 tbsp almond butter
  • 2 tsp vanilla
  • ¾ cup dairy free chocolate chips
These applesauce packs are exactly 1/3 cup!
You can use any non-dairy choc chips. These are what I used for this recipe.

Directions:

Preheat oven to 400F, and lightly oil the mini muffin tins, or line the tins with cupcake liners.

Mix together the non-dairy milk and apple cider vinegar and let sit while you mix other ingredients (letting it form buttermilk).

Vegan buttermilk. Mix vinegar (1 tbsp) and non-dairy milk (little over 1 cup) together and let sit.

 

In a large bowl, mix together the flour, baking powder, salt, and sugar/sweeteners.

In another bowl, beat together the “egg”, applesauce, almond butter,  vanilla and the milk/vinegar mixture.

Add the wet ingredients to the dry ingredients and mix until batter forms, but be careful to not overmix.

Fold in the chocolate chips, and add batter to the muffin tins, about ¾ full.

Bake for 10 minutes, and let cool.

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Guilt-Free Breakfast Cookies

Guilt-Free Breakfast Cookies

Cookies for breakfast! Or anytime 😊 So simple and healthy. Also a very forgiving recipe- hard to mess up! I have seen similar recipes with only bananas and oats, but I like adding in a few extra things for flavor. Customize the way you prefer.

A tip- these cookies not only freeze well, I actually like eating them semi-frozen (strange, I know)! Great on a hot day.

 

Makes about 40 regular size cookies

  • 5 cups oats
  • ¼ tsp salt (optional)
  • 1 tsp baking soda
  • 1 tsp cinnamon (optional)
  • 4 very ripe bananas
  • 6 tbsp almond butter (or other nut butter)
  • 2 tbsp ground flax meal mixed with 3 tbsp water (optional, but helps with binding)
  • 1 tsp vanilla (optional)
  • Optional 1 to 2 tbsp date sugar
  • Optional add-ins include up to 1/2 cup of: vegan chocolate chunks/chips, cacao nibs*, nuts, raisins, other dried fruit, etc. I used a few of tablespoons of vegan dark chocolate and cacao nibs this time.

 

*Note: Cacao nibs are crushed cacao beans. They are like nature’s chocolate chips without sugar or artificial flavors added. They are rich, flavorful, and have a decent amount of nutrients, fiber, and protein. Very good for adding to cookies, topping smoothies, or in oatmeal. Be aware though, they can be a little too bitter for some people (especially those that don’t like dark chocolate), and a little goes a long way.

 

Directions:

    1. Preheat oven to 375 F, and line a large baking sheet with parchment paper.
    2. Add the oats to a food processor and pulse briefly a few times. You want some oat flour, but you also want some larger pieces for texture.
    3. Put the partially ground oats into a large bowl, and mix in the baking soda, salt, and cinnamon.
    4. Put the ripe bananas to the food processer, and blend until smooth.
    1. Add the almond butter, flax/water mixture, and vanilla to the bananas, and blend until well mixed.
    2. Pour the liquid ingredients into the oat mixture, and mix everything together.

7. Mix in any optional add-ins.

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My dog intently watching the food as usual 🙂

8. Scoop the dough onto the parchment paper using a cookie scoop or a spoon, and flatten each cookie slightly so they aren’t too rounded. You will probably have to make a couple of rounds of cookies if they won’t all fit on the cookie sheet.

9. Bake for 13 minutes, and let cool before eating. These cookies are great for on-the-go!

 

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Healthy Whole Wheat, Low Sugar, No Oil Added, Pumpkin Muffins

Healthy Whole Wheat, Low Sugar, No Oil Added, Pumpkin Muffins

These muffins have great texture, with no added oil, eggs, or dairy! They are also made with whole wheat flour, and are low in added sugar, and can be adjusted for your sweetness preference.

Healthy Vegan Pumpkin Muffins #HilaryHerbivore

 

Ingredients for 36 mini muffins or 12 regular muffins:

  • 1 flax “egg” (1 tbsp ground flax mixed with 3 tbsp water)
  • 2 cups whole wheat flour (can sub oat or other gf flour)
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ginger
  • Dry sweetener(s) equivalent to around 3 to 4 tbsp brown sugar (I used 1 tbsp brown sugar and 3 stevia packets, adjust to your preference)
  • 1 cup + 3 tbsp pumpkin
  • 4 tbsp maple syrup
  • ½ cup + 3 tbsp dairy-free milk (divided)
  • 3 tbsp cashew butter (other nut butters should work too- I love the neutral taste of cashew butter though!)

Healthy Vegan Pumpkin Muffins #HilaryHerbivore

Directions:

Preheat oven to 350F, and lightly oil the muffin tins, or line the tins with cupcake liners.

In a small bowl, make the flax egg by mixing the flax seed and water together and then set it aside to thicken.

Add all the dry ingredients together in a large bowl.

In a small microwaveable bowl, add the 3 tbsp dairy-free milk and cashew butter. Microwave for about 20 – 30 seconds and whisk together until well mixed.

In a separate bowl, mix all the wet ingredients together (cashew butter mixture, flax egg, milk, pumpkin, and maple syrup).

Add the wet ingredients to the dry ingredients and mix together, and add more dry sweetener to taste if desired.

Scoop the batter into the prepared muffin tins and bake for 11-13 minutes for mini muffin tins, or 18-20 minutes for regular muffin tins. Let cool and enjoy!

Healthy Vegan Pumpkin Muffins #HilaryHerbivore