Vegan Mix-In Mini Muffins
|September 28, 2016||Posted by Tracy Knutsen under Healthy, Vegetarian-Vegan||
We recently began a nutrient-dense, plant-rich diet that essentially seems to equal vegan. We’ve cut out meats, dairy, processed foods, salt, and sugar. So far, so good! It’s been a week and both my daughter and I have lost several pounds and are feeling better.
We’re searching for recipes now that creatively use the foods we enjoy and Whole Foods has really been a big help. This basic recipe for Vegan Mix-In Mini-Muffins is so versatile that we can drop in whatever we’re in the mood for or have on hand. One of our favorites, so far, is to add goji berries, but dried cherries with ginger is delicious – especially is you switch the vanilla extract to almond extract.
Whether you pack them with fruit, nuts or even chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time.
Vegan Mix-In Mini-Muffins
- 2 cups whole wheat or whole grain flour (whole wheat pastry flour will make these lighter, if you can find it)
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt (we omit the salt)
- 1/2 cup agave nectar
- 1/2 cup coconut oil, at room temperature
- 1/2 cup unsweetened plain almondmilk or other non-dairy beverage
- 1 tablespoon cider vinegar
- 1 teaspoon pure vanilla extract
Add 1 cup of any of the following:
- dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
- chopped fresh fruit (pears, apples, bananas, etc.)
- vegan chocolate chips
Add 1 teaspoon of any of the following:
- ground ginger
- poppy seeds
- chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
- unsweetened coconut flakes
- finely grated orange, lemon, lime or grapefruit zest
- ground cinnamon
- unsweetened cocoa powder
- fresh or frozen (unthawed) blueberries
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt. Set aside. Combine agave nectar, oil, almond milk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Source: Whoel Foods and BlogsRelease