These chocolatey banana and peanut butter muffins are healthier than your average muffin, as they’re not made with processed oils or heavily refined sugars. They’re quite tasty too, if I do say so myself! Recipe and photo contributed by Dianne Wenz of VeggieGirl.com. Read More→Print This Post
The magic in these vegan muffins is that they use no eggs or dairy, but rather incorporate a great healthy baking technique—using applesauce as a binding and fat substitute. It makes the muffins amazingly moist while greatly reducing the need for added fat. Kids love muffins, and by using wholesome ingredients, they become a great substitute for sandwiches for school lunches, as well as serving as any time snacks. Read More→Print This Post
Like quaint little shortcakes with strawberries hiding inside, these muffins aren’t overly sweet and make a great breakfast on the go. Reprinted from Great Gluten-Free Vegan Eats by Allyson Kramer (Fair Winds, © 2012), by permission of the author. Read More→Print This Post
Shoo-fly pie is a Pennsylvania Dutch classic made with molasses and a tasty crumb mixture. Here, these elements are transposed into a delectably wholesome muffin. Barley malt syrup works just as well as molasses and produces a slightly milder flavor. Read More→Print This Post
These muffins are so moist and good (and they’re good for you, too). Recipe from The Double Energy Dietby Judi and Shari Zucker.Print This Post
These muffins are perfect for making on cool summer evenings during blueberry season, or any time of year with frozen organic blueberries. The twist of lemon is what
makes them shine. Read More→
The classic zucchini muffin in a vegan rendition—try it as an alternative to a sandwich for brown-bag or school lunch, or as a healthy snack.