Vegan Pumpkin and Banana Muffins
Vegetarian Pumpkin Muffins & Banana Muffin Recipes Egg Substitute
Vegan diet? Heart healthy diet? Animal rights? These great tasting muffins are dairy-free, salt-free, egg-free with no refined sugar. Healthy Baking Made Delicious!
These vegan recipes are part of an on-going series called "Healthy Baking Made Delicious". These delicious baked goods are made with a base recipe affectionately known as "Mother" (Flaxseed Egg Substitute), and will be used in many recipes in this series.
Finally, great tasting vegan muffins!
What is a vegan muffin anyway? Simply put, it is a muffin made without any animal products. Whether your diet is health related or you love animals, there's no reason for healthy food to taste yucky. Don't settle for the lie that vegan baked goods taste like cardboard. Follow these few simple tricks, use quality ingredients, lots of spice, and you'll be amazed at how delicious they really are. Cinnamon, nutmeg, sunflower seeds, raisins, pumpkin & flaxseed. What's not to love?
Tips, tricks and techniques:
- Use the "Mother" recipe for Flaxseed Egg Substitute.
- Wet stuff means just that, anything liquid.
- Dry stuff means the same, all dry ingredients.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
- The technique (how-to's) will always be the same for all vegan muffin recipes and various other vegan baked goods unless specified.
- Experiment with other goodies such as walnuts, sesame seeds, etc.
- Both these recipes can also be made in mini loaf pans.
Muffin How-To's:
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes in mixer at high speed.
- Blend wet into dry and fold in goodies. Do NOT over mix.
- Fill paper muffin cups 3/4 full with batter.
- Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
The Recipe: Pumpkin Spice Muffins
Wet Stuff:
- 3/4 cup flax mixture
- 3/4 cup canola oil
- 1 1/3 cup date sugar or Florida Crystals
- 3 cups soy, rice or almond milk
- 2 cups pumpkin puree, canned or fresh
Dry Stuff:
- 4 cups whole wheat pastry flour
- 1 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon, ground
- 1 tsp ginger, ground
- 3/4 tsp nutmeg, ground
Goodies:
- 1 cup raisins
Yields: 24 muffins
The Recipe: Sunny Banana Muffins
Wet Stuff:
- 3/4 cup flax mixture
- 3/4 cup canola oil
- 1 1/3 cup date sugar or Florida Crystals
- 2 cups soy, rice or almond milk
- 3 cups banana, mashed well
- 2 tsp. vanilla
Dry Stuff:
- 4 1/2 cups whole wheat pastry flour
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. cinnamon, ground
- 2 tsp. nutmeg, ground
Goodies:
- 1 cup sunflower seeds, hulled and roasted
Yields: 24 muffins
For the non-vegan: Substitute eggs and regular milk.
More articles and recipes in the series "Healthy Baking Made Delicious":
- Refer to A Kitchen for the Vegan Baker for tips like, Where do I find all these ingredients?
- Refer to Flaxseed Egg Substitute Recipe ~ aka "Mother"
- Vegan Fruit Muffins
- Vegan Raisin Bran Muffins
- Vegan Carob Muffins
- Honey Raisin & Nut Granola
- Vegan Cranberry Nut Bread & Apple Cinnamon Dessert Bread
