These light and healthy clusters boast an irresistible creamy, crunchy sweetness. Apricots are rich in iron, potassium, vitamin A and fiber. Also, these muffin clusters are flourless and gluten-free! Enjoy these yummy and good for you treats … they are nutrient-rich and delish! Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama. 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. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!
It might seem a little odd at first, but the flavors of pumpkin (or other orange winter squash, especially butternut) and chocolate are surprisingly compatible. These delectable muffins the point. They just could become a fall favorite to serve with tea or nondairy hot cocoa. more→
The pairing of orange and cranberry makes for a lively flavor combination in baked goods. If I’m in the mood to make muffins for a weekend brunch, this is one of my top choices! And for holiday baking or giving, this batter is nice made into mini-loaves. Adapted from The Vegetarian Family Cookbook.
This delicious banana muffin recipe gets a nutritional boost from the all mighty yet tiny chia seed. Replacing eggs in vegan baking can be quite simple. Taking out the cholesterol by taking out the eggs is a piece of cake. Using a combination of baking powder, baking soda, vinegar, and ground chia seeds with some water does the trick. Recipe and photo contributed by Sharon Nazarian from Big City Vegan. more→
These pretty streusel-topped muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color. Photos by Rachael Braun. more→
Carrots and orange juice concentrate pair up in these moist vegan carrot muffins, providing a dose of vitamins A and C, as well as an enticing golden color. Make them in the evening; enjoy a warm muffin for your evening snack, then the next day for an on-the-go breakfast. Or, pack a couple in your or your kids’ lunch box with fresh fruit for a change of pace from a sandwich. Photos by Hannah Kaminsky of Bittersweet Blog.
These subtly lemon-flavored blueberry muffins are perfect for making on cool summer evenings during blueberry season, or any time of year with frozen organic blueberries. The double twist of lemon juice and zest (finely grated peel) is what makes them shine. more→