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. more→
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. more→
Filled with plenty of fresh apple, these muffins are so moist and good (and they’re good for you, too). They’re great as a weekend snack or as an addition to the school or office lunch box. Recipe from The Double Energy Diet* by Judi and Shari Zucker.
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. more→
Use perfectly ripe peached or nectarines—lush and sweet, but not too soft—for these late-summer muffins. more→