Humble Hemp Seed Muffins

These sturdy muffins are made with whole grains and lightly sweetened with applesauce and maple syrup. The tiny hemp seeds add a very pleasant, light nutty taste. If you've never baked with hemp seed nuts, perhaps it's time to check them out. They are little nutritional powerhouses loaded with essential fatty acids in addition to being a complete protein. Shop around for them because they can be expensive. Store in your freezer.

When I first made these muffins I was underwhelmed and felt they weren't sweet enough, with a lot of ingredients for a basic muffin. But they really grew on me as I ate them and by the end of the batch I found I was craving them. This time around I lightly sprinkled the tops with a bit of cinnamon sugar. This recipe is an adaptation of Dreena Burton's apple-hemp muffins from her 2007 cookbook Vive le Vegan! Makes about 14 muffins.

Ingredients
1-1/2 C whole wheat pastry flour
1 cup ground oats*
1/2 cup hemp seed nuts
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
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1 cup unsweetened applesauce
1/4 cup pure maple syrup
1 cup plain soy milk or other non-dairy milk
1 tsp vanilla extract
3 TB canola oil

Instructions
Preheat oven to 350 degrees and prepare muffin tin. In large bowl, mix all dry ingredients. In small bowl mix together wet ingredients. Add wet to dry and mix until just incorporated. Fill each muffin tin about 3/4 full. Bake 25 minutes until toothpick comes out clean.

*I like to buzz some quick cooking oatmeal in a blender to make this oat flour.

One year ago quick Bread Machine Pizza Crust...

Two years ago Rainbow Chard Tofu Quiche...

Fresh Nectarine Muffins

I have been tweaking the Whole Wheat Nectarine Muffin recipe a bit so I wanted to repost it. It's just so darn tasty; it has become one of my favorite muffins and I will miss it when nectarine season is over.

I would have liked to add more whole grains, but it got too heavy. I also tried a version with oat flour and it didn't do anything for the nectarines. So I've bumped up the cinnamon and added another tablespoon of date sugar. It the perfect muffin for when you desire one that's not too sweet.

Makes about 12 muffins.

Ingredients

Clabbered Soymilk

Mix together and set aside while you get the rest of the ingredients together.

1 cup soymilk

2 tsp apple cider vinegar

Dry Ingredients

Sift into large bowl

1 cup whole wheat pastry flour

1 cup unbleached white flour

3 TB blonde coconut or date sugar

1-1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

Wet Ingredients

Mix together in small bowl

1/4 cup canola oil

1/4 cup pure maple syrup

1 tsp vanilla extract

Fresh Fruit

2/3 cup fresh ripe nectarine, chopped into small pieces

Streusel

Mix with fork in small bowl until crumbly.

2 TB light brown sugar

1 TB whole wheat pastry flour

1/2 tsp cinnamon

2 TB Earth Balance stick margarine

Directions

Preheat oven to 375 degrees. Prepare muffin pan (line or oil). Add clabbered milk into wet ingredients and combine. Pour wet ingredients into dry and mix until combined. Do not over mix. Fold in fresh fruit.

Scoop into muffin tin with ice cream scooper. Sprinkle a bit of streusel on tops of each muffin. Bake for 15 minutes or until inserted toothpick comes out clean.

Whole Wheat Nectarine Muffins with Streusel Topping

Whole wheat nectarine muffins topped with streusel.

This is a nice muffin to make when nectarines are in season. The muffin itself is not very sweet so the streusel adds a nice touch of sweet crunch. You may notice I haven't used a whole lot of streusel; a small amount is perfectly fine. The recipe makes about 9 to 12 muffins depending on how much batter you use for each muffin. When I'm in the mood for oversized muffins that spill over the top of the pan, it makes about 9.

Ingredients

Clabbered Soymilk

Mix together and set aside while you get the rest of the ingredients together.

1 cup soymilk

2 tsp apple cider vinegar

Dry Ingredients

Sift into large bowl

1 cup whole wheat pastry flour

1 cup unbleached white flour

2 TB blonde coconut sugar

1-1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

Wet Ingredients

Mix together in small bowl

1/4 cup canola oil

1/4 cup pure maple syrup

1 tsp vanilla extract

Fresh Fruit

1/2 to 3/4 cup fresh ripe nectarine, chopped into small pieces

Streusel

Mix with fork in small bowl until crumbly.

2 TB light brown sugar

1 TB whole wheat pastry flour

1/4 tsp cinnamon

1 TB Earth Balance stick margarine

Directions

Preheat oven to 375 degrees. Prepare muffin pan (line or oil). Add clabbered milk into wet ingredients and combine. Pour wet ingredients into dry and mix until combined. Do not over mix. Fold in fresh fruit.

Scoop into muffin tin with ice cream scooper. Sprinkle a bit of streusel on tops of each muffin. Bake for 15 minutes or until inserted toothpick comes out clean.

Lightly studded with succulent nectarines.

Banana Peanut Butter Breakfast Muffins

Somehow I ended up with 2 opened jars of peanut butter in the fridge. I've been trying to use them up because I have a third (!) jar in the cupboard. This recipe keeps crossing my path so I decided to make it. The author of this recipe Chinmayie Bhat of www.lovefoodeat suggests a cup of coffee with one of these tasty muffins. And she can't be more right! These are quite delicious with just a hint of peanut butter and banana. They have a subtle sweetness. Her interesting commentary also includes a link to make chocolate peanut butter to spread on them. I'm thinking of making these again and perhaps adding a 1/2 cup of vegan mini chocolate chips. Makes 12-15 muffins.

Here is her recipe. I've just changed the order of things to organize it the way I cook.

Ingredients:
2 tbsp ground flax seed
4 tbsp water
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1-1/2 cups whole wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1 tsp baking soda
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2 tbsp vegetable oil
1/2 cup sugar

1 cup mashed banana
6 tbsp peanut butter
1 cup water
2 tbsp flax seeds (for topping, optional)

Directions:
Preheat oven to 350 degrees and prepare your muffin pan.

Mix flax seeds and water, set aside. Combine all the dry ingredients and mix well.
In a separate bowl, stir oil and peanut butter. Now add the mashed banana, flax seed and water mixture, 1 cup water and mix well. Pour the wet ingredients into dry ingredients and mix till everything is combined. Do not over mix.

Spoon them into muffin tray and top each muffin with few whole flax seeds.
Bake in a preheated oven for 20-25 minutes or till the toothpick inserted in the center comes out clean.

Apple Muffin Tops

These muffin tops are chock full of goodness – whole wheat flour, chopped apples, and non-saturated fats. I really like to use honeycrisp apples but any of your favoring baking apples will do. And don't even bother peeling the apples. The fiber is good for you and doesn't detract from the tastiness. This recipe is adapted from my regular apple muffin recipe. I've added a bit more soy milk so the batter is not as firm. I'm also on a maple syrup and palm sugar kick so I've used those for sweeteners instead of brown and granulated sugars. Makes 12 muffins tops. 

Ingredients
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup soy milk
1/4 cup pure maple syrup
1 tsp vanilla extract
-----
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 TB baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup coconut palm sugar (or brown sugar)
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1-1/2 cups apple, peeled, chopped into pea sized pieces with 1/2 cup set aside. (About 1 to 1-1/2 apples depending on size.)

Topping
1/4 cup sugar
1/2 tsp cinnamon
Mix together in small bowl.

Directions
Heat oven to 375 degrees. I have a non-stick 6-muffin top pan. I like to lightly wipe each hole with a paper towel that has been sprayed with Pam. Mix all wet ingredients in small bowl and set aside. Mix dry ingredients in large bowl and whisk together. Add wet ingredients to the dry ingredients and stir until just mixed. Don't over mix. Fold in 1 cup of the apples.

I like to use an ice cream scoop (sprayed with Pam) to scoop the batter into muffin tins. Spread to the edges. Add the reserved chopped apple to top the muffins. Sprinkle about 1 teaspoon sugar topping (more or less depending on your sweet tooth) over each muffin. Bake 15-18 until lightly browned and inserted toothpick comes out clean. Place muffin tops on wire rack to cool.

Good Morning! Muffins

The whole point of these muffins is to get away from commercial breakfast bars, huge sugary store-bought muffins and all that processed crap. I've been working on Karen's 8-Grain Cranberry Muffins, refining, adding this and that. This muffin is less crumbly and has more whole grain goodness - I've made changes to flours, sugar, and oil. I do like this version - a lot!

Ingredients
2 TB ground flax seed mixed with 3 TB water, mix & let sit
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3/4 cup white whole wheat flour
1/4 cup spelt flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
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1/4 cup agave syrup
1/4 cup walnut oil
1 tsp vanilla
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1 cup Bob's Red Mill 8 Grain Cereal
1-1/4 cup soy milk
2 tsp of vinegar
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1/3 cup dried Craisins, chopped

Directions
Add vinegar to milk and let sit a bit and then add cereal to milk mixture. Let sit for 30-45 minutes.

Mix dry ingredients in small bowl, mix and set aside.

Add, oil, vanilla, and sugar to milk mixture. Add flax seed mixture. Mix. Add the dry ingredients till just blended and add cranberries.

Bake in 375 degree oven for 15-25 until lightly browned. Keep an eye on the muffins; they seem to brown more with the agave syrup.

Karen's 8 Grain Cranberry Muffins

This recipe originated from a recipe on the back of Bob's Red Mill 8 Grain Hot Cereal. It had eggs, milk and margarine so I veganized it. The result is a tender, slightly crumbly muffin that is oh, so good.

Ingredients
2 TB ground flax seed mixed with 3 TB water, mix & let sit
------------
1 cup white whole wheat flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
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1/4 cup sugar
1/4 cup canola oil
1 tsp vanilla
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1 cup Bob's Red Mill 8 Grain Cereal
1-1/4 cup soy milk
2 tsp of vinegar
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1/3 cup dried Craisins, chopped

Directions
Add vinegar to milk and let sit a bit and then add cereal to milk mixture. Let sit for 30-45 minutes.

Mix dry ingredients in small bowl, mix and set aside.

Add, oil, vanilla, and sugar to milk mixture. Add flax seed mixture. Mix. Add the dry ingredients till just blended and add cranberries.

Bake in 400 degree oven for 25 or until lightly browned.