This savory vegan muffin makes good use of summer’s fresh corn and the season’s abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas.
Here’s a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats. more→
These moist vegan chocolate chip-banana muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Recipe contributed by Laura Theodore, from Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious * (Book Publishing Company), reprinted by permission. Photos by Evan Atlas. more→
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.