Tag Archives: vegan muffins

No Sugar Added, GF, Vegan Sweet Potato Muffins with Blueberry Coconut Whipped Cream

28 Mar

 

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Ingredients for Muffins

  • 1.5 cups organic gluten free oat flour (gluten free oats ground into a flour)
  • 1/2 cup organic almond flour
  • 1/2 cup Lakanto Monkfruit Sweetener 
  • 1 T baking powder
  • 1 tsp organic cinnamon
  • pinch sea salt
  • 1 cup mashed organic sweet potato
  • 2 T shredded organic carrots 
  • 1 cup cashew milk unsweetened 
  • 1 flax egg 
  • 1 tsp organic vanilla extract
  • 6 T smooth organic almond butter

Ingredients for Whipped Cream

  • 1 14-ounce can (414 ml) organic full fat coconut milk
  • 1/4  cup Lakanto Monkfruit Sweetener 
  • 1 tsp organic blueberry powder
  • 1/2 tsp organic vanilla extract

Directions for Muffins:

  1. Preheat the oven to 350 degrees and lightly grease 12 muffins tins with organic coconut oil.
  2. In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
  3. Divide the batter amongst the muffin tin and bake for 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
  4. Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with whipped cream (below).

Directions for Whipped Cream:

  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. 
  2. The next day, chill a large mixing bowl 10 minutes before whipping.
  3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
  4. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, blueberry powder, Lakanto, and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  5. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Best if devoured in a couple days! Enjoy! 

❤ Colleen Poling, RD

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Chocolate Chip Pumpkin Muffins

19 Jan

These muffins are so delicious, and you would never know these are made without any added fat or oils. They are very moist! They are also made without eggs or added refined sugar. I made these muffins for dessert for Thanksgiving dinner and they were a hit! They take less than 10 minutes to mix and about 20 min to bake. Super quick and easy. I found the recipe on the Forks Over Knives recipe website.

Chocolate Chip Pumpkin Muffins

Serves 6-12

1 medium banana, mashed
1 (15-oz.) can sweet pumpkin puree
1/4 cup 100% pure maple syrup
1 tsp. vanilla extract
2 cups whole oat flour or wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup grain-sweetened dairy-free chocolate chips

1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.

2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.

3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

*Recipe derived from Julieanna Hever’s Blueberry Oat Breakfast Muffins in Forks Over Knives: The Plant-Based Way to Health, edited by Gene Stone.