muffins Archives - Ari's Menu

Cinnamon Streusel Muffins

March 4, 2015 · by Ari ·

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

These little gems. Aren’t they adorable? Little 2-3 bite cinnamon goodness that I am totally, ridiculously obsessed with. So obsessed that I moved them to the front of the line, past all of the recipes I made before them because I just couldn’t wait to share them with you.

I’ve had my mind on these babies for a long time. Cinnamon sugar muffins with coconut oil. So simple. So necessary.

Most cinnamon sugar muffins are coated with butter then dipped in cinnamon sugar after baking, but I went with this streusel because that seemed like more fun. And I’m sure it probably isn’t, but it just seemed healthier than dipping them in butter. Let’s forget about the 3 tablespoons of oil in the streusel topping…

In the batter I used half coconut oil and half applesauce to keep them ultra soft, but still cut down a little on calories. I used almond milk and a tiny bit of apple cider vinegar to be my make-shift buttermilk. I looooove buttermilk muffins, but I rarely keep it on hand, so this is the perfect option, plus it keeps it vegan/dairy-free, if that’s important to you. If not, you can totally use buttermilk, or do the same trick with whatever milk you have on hand.

These little guys are so ridiculously tender with a perfectly soft crumb, I promise you will never have a clue they are lightened up. In fact, I brought them to a party over the weekend, and as I was leaving, my running coach told me that she was giving everyone else the food they brought to take the leftovers home, but only 4 muffins were left and she was keeping them! I also had someone ask me for the recipe before I even left. They are pretty special. 🙂

Cinnamon Streusel Muffins

Recipe Type: Breakfast

Author: Ari Ziskin

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 30 mini muffins

Ultra soft cinnamon streusel muffins are packed with cinnamon and brown sugar flavor with the perfect, tender crumb and delicious cinnamon oat streusel topping. Vegan & gluten-free.

Ingredients

1 1/2 cups [url href=”http://arismenu.com/gluten-free-baking-blend”]gluten free baking blend[/url] (or white whole wheat flour)
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
dash salt
3/4 cup unsweetened almond milk
1/4 teaspoon apple cider vinegar
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup granulated sugar
For the cinnamon streusel:
3 tablespoons coconut oil
1/4 cup brown sugar
heaping 1/3 cup quick cook oats (used certified GF if necessary)
1 teaspoon cinnamon
dash salt

Instructions

Preheat oven to 350. Spray muffin tins with nonstick spray or line with paper liners. Set aside.
In a medium bowl, whisk together baking blend, cornstarch, baking powder, cinnamon and salt. Set aside. Measure out almond milk and add apple cider vinegar. Gently stir together. Set aside.
In a large bowl, beat together melted applesauce, coconut oil and sugars until well combined. Stir in half of the flour mixture, followed by almond milk mixture, then remaining flour mixture, stirring until just combined.
In a medium bowl, combine all ingredients until they are fully combined and have a slightly crumbly texture. If mixture is too wet, add more oats.
Fill muffin tins 2/3 full with batter–you should get about 30 mini muffins, or a dozen full size. Evenly divide streusel topping over batter, about a generous pinch per mini muffin. Bake until edges are golden and a toothpick inserted in the center comes out with just a few crumbs, about 10 minutes.
Cool completely before removing. Store in an airtight container at room temperature for up to one week.

Roasted Banana Streusel Muffins

October 7, 2014 · by Ari ·

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Husband: Are you blogging? Me: Kinda…I was just staring at the screen….I don’t have anything to say…. Husband: That’s a first! (goes to post about it on facebook). Rude.

Okay, that’s a lie. I have a lot to say, but only on one subject. It’s peak training week, and I only want to talk about running and the NYC Marathon, and how it’s like 3.5 weeks away. But I’m pretty sure the entire world (or at least my immediate world) is a little over my tunnel vision running chats.

Although, I have to say, I never turn down the opportunity to talk about food. In fact, most of my time spent training (no matter what sport) is spent thinking about food. When Nicole and I were training for our first marathon, we would get through all the long runs by talking about what we were going to eat for dinner afterwards. We would also talk about recipe development, and whenever we got really excited about it, all of the sudden we’d realize our pace was way faster. What can I say? I’m totally motivated by food.

I made these as a gift for our neighbors. When we went to Tucson this summer for a triathlon, we came back to realize our water was off. I called and gave the water company a few choice words about how we had paid our bill, and I didn’t appreciate having our water turned off. We always turn off the water inside the house (we have a history of leaks…it’s fun…), but this was the outside water. So, as I’m yelling at them, I hear Steve outside talking to our neighbors, and I realize they had turned off our water, not the water company. Whoops.

Apparently, we had sprung a huge leak OUTSIDE, and after hours of it running into the street, they had come over and turned the water off for us. They were super cool about it, but I insisted on doing at least something to thank them, so I made these muffins. I love banana muffins/bread/cake/etc., and I’ve made a lot of variations, but I wanted to make these special, so I roasted the bananas first, and the deep flavor that comes from roasting them was so amazing. Sweeter, deeper banana flavor, and with the perfect crumb, these are the perfect way to say thank you. To other people, or to yourself. 😉

Roasted Banana Streusel Muffins

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 1 dozen

Serving Size: 1 muffin

Roasted Banana Streusel Muffins

Ultra soft and tender banana muffins are made with roasted banana and topped with crunchy cinnamon streusel. Healthy, vegan and gluten-free.

Ingredients

For the roasted bananas:

3 ripe medium bananas, sliced
1 tablespoon coconut oil
1/3 cup brown sugar

For the muffins:

2 cups gluten-free baking blend (or white whole wheat flour)
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
dash salt
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup applesauce
3/4 cup unsweetened almond milk

For the cinnamon streusel:

1/3 cup quick oats (use certified gluten-free if necessary)
1/4 cup brown sugar
1 teaspoon ground cinnamon
3-4 tablespoons coconut oil
dash salt

Instructions

Start by roasting the bananas. Preheat oven to 400. Toss banana slices, coconut oil and 1/3 cup brown sugar in a medium bowl. Transfer to a rimmed baking dish and bake until soft and syrupy, about 15 minutes, tossing half way through. Watch carefully so that banana does not burn. Let cool. Lower oven temperature to 350.
Line a 12 cup muffin tin with paper liners. Gently spray with nonstick spray to avoid sticking. Set aside. In a large bowl, whisk together baking blend, cornstarch, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat together roasted banana (including all the syrup in the dish), 1/3 cup brown sugar, granulated sugar and applesauce until combined. Beat in half the dry ingredients, then almond milk, followed by the remaining dry ingredients until just combined. Evenly divide between batter between 12 prepared muffin tins.
To make the streusel, combine all ingredients together in a small bowl. Sprinkle the streusel over the batter. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 20-25 minutes. Cool completely. Leftovers can be stored in an airtight container at room temperature for 5-7 days.

https://arismenu.com/roasted-banana-streusel-muffins/

Lemon Blueberry Buttermilk Muffins

June 17, 2014 · by Ari ·

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you’d never guess they were healthy and gluten-free!

Okay, so who else is ridiculously excited about season 2 of Orange is the New Black? I feel like I haven’t left the house in two days because all I want to do is stay home and watch it. Plus, I wanted to re-watch the entire first season to refresh and get myself ready for season 2!

I actually juuuussstt finished season 1, and I’m only a couple of episodes into season 2. “I think I’ll Pinterest. I hear that’s a thing.” <—–my favorite part so far. Ummm….yeah. So that’s what’s happening in my life. Also lots of swimming and a whole 13×9 pan of watermelon and tequila in my freezer because these are making a comeback. What can I say? It’s summer. Margaritas and all things citrus must be had. 😉

Something about lemons just scream summer to me. Summer is when I do a lot of my recipe testing/photography because I have some extra time to devote to the blog. Last year the first thing I did when summer vay cay started was buy a crap ton of lemons and make lemon blondies and lemon crinkle cookies. They are still two of my favorite desserts.

The bright, citrusy flavor seems to instantly make desserts more summery. Like I’m cooling off by the pool with a glass of lemonade, while simultaneously eating my weight in big, fluffy muffins. The best of both worlds if you ask me.

I also feel like lemons and blueberries are kindred spirits. Like pb & j, chocolate & hazelnut, goat cheese & my mouth. These muffins are so soft and filled to the brim with blueberries. The lemon glaze is totally optional. There is plenty of lemon flavor already there, but if you want a little extra sweetness, it’s definitely a fantastic addition. Either way, you won’t be able to get enough of these babies!

Lemon Blueberry Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Lemon Blueberry Buttermilk Muffins

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you'd never guess they were healthy and gluten-free!

Ingredients

3 cups gluten-free baking blend orwhite whole wheat flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup unsweetened applesauce
1 small lemon, zest and juice
1 teaspoon vanilla extract
1 cup reduced fat buttermilk
1 and 1/4 cup fresh blueberries (preferably organic)

Instructions

Preheat oven to 425. Spray muffin tin with nonstick spray, or line with paper liners. Set aside.
In a large bowl, whisk together baking blend, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together eggs, sugar, applesauce, lemon zest, lemon juice and vanilla until combined. Stir in half the dry ingredients, then buttermilk, then remaining dry ingredients until just combined. Do not overmix. Gently fold in blueberries.
Evenly divide batter between 12 standard muffin tins. Bake for 5 minutes. Reduce heat to 375 and continue to bake for an other 17-20 minutes, until golden and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
Let stand for 10 minutes, then serve or transfer to a wire rack. Drizzle with this lemon glaze if desired. Store leftovers in an airtight container for 3-5 days. For best results do not add glaze until ready to serve.

Notes

The muffins will get quite brown and you will think you have overcooked them. The almond meal and whole grain flours yield a darker muffin. As long as you bake for suggested time and do not over mix, your muffins should come out perfectly baked, soft and tender!

https://arismenu.com/lemon-blueberry-buttermilk-muffins/

Blueberry Buttermilk Muffins

August 28, 2013 · by Ari ·

Big, tall, soft and fluffy blueberry buttermilk muffins topped with coarse sugar that will give those bakery muffins a run for their money!

I am out of just about every food imaginable at my house. Yesterday I had frozen enchiladas for breakfast, and today I started a fire in my microwave trying to spice up my oatmeal. Maybe I should explain. I really like drippy peanut butter (or almond, or whatev) on my oatmeal, and I’m completely out of all butters except for a 1 tablespoon packet of almond butter. You know? The kind you have to knead first and it never really gets drippy like the stuff from a jar? So I thought it would be brilliant to put it in the microwave for 10 seconds. It was not the first time I’ve ever made that type of mistake, but it was the first time anything has actually caught on fire.

I stared at in in disbelief for a moment, then I blew the fire out. It was mildly scary, and also a little funny. You know, one of those times where you’re really glad no one else is at home and has to see how dumb you are, but then you tell the entire internet, and the whole idea of any discrepancy is completely lost.

It’s funny. You go away for a weekend leaving the man in your house to his own devices, and you come home to find no new groceries, just lots of receipts from Chipotle. And somehow I can’t find the motivation to go grocery shop. Or make more muffins. Or get off the couch? Post adventure hangover is apparently still in play.

Basically, I wish these muffins had lasted more than 48 hours and magically withstood the 3 months that have now passed since I made them. I would eat the crap out of them, and I wouldn’t even have to burn the house down to do it.

I’d been eyeing my girl Sally’s blueberry muffins for a good long time, and been dyyyying to try to make some muffins as tall and beautiful as her’s, so one day I had some leftover blueberries in my fridge, and just decided they needed to happen already.

The result was the tallest, most gorgeous muffins I have ever seen come out of my oven! Sally uses extra baking powder and starts with a high oven temp which is the secret to these perfect muffin tops. So much better than my usual muffin top (#whatisgoingonwithmymuffintop)<–Inside joke from Hood to Coast just for you, Laurel. 😉

Blueberry Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Blueberry Buttermilk Muffins

Ingredients

3 cups white whole wheat flour
1 tbsp baking powder
1 tsp salt
2 eggs
1 cup sugar
1 cup reduced fat buttermilk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 and 1/4 cup fresh blueberries (preferably organic)
coarse sugar for sprinkling (optional)

Instructions

Preheat oven to 425. Spray muffin tin with nonstick spray, or line with paper liners. Set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in buttermilk, applesauce and vanilla until well combined.
Gently, fold wet ingredients into dry ingredients until just combined. Do not over mix. Gently fold in blueberries.
Evenly divide batter between 12 standard muffin tins. Sprinkle the top of each muffin with a nice pinch of coarse sugar. Bake for 5 minutes. Reduce heat to 375 and continue to bake for an other 17-20 minutes, until golden and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
Let stand for 10 minutes, then serve or transfer to a wire rack. Store leftovers in an airtight container for 3-5 days.

Notes

Recipe adapted from Sally's Baking Addiction

https://arismenu.com/blueberry-buttermilk-muffins/

Orange Cranberry Almond Meal Muffins

November 30, 2012 · by Ari ·

Have you heard? After Thanksgiving, cranberry is the new pumpkin.

Oh and peppermint is the new sweet potato. Trust me, that’s coming too. I’m pretty obsessed with the chocolate peppermint combination, so it’s only a matter of time. But for now, I’m in cranberry land.

Let me just say, I’m usually pretty skeptical about any type of “muffin” that doesn’t include flour. I’m a girl who likes her bread. Thick, doughy, gluteny bread is a staple in my diet, and I’m not ashamed.

I had my reservations about just using almond meal. I thought they would come out dense and brick-like. I didn’t think there was any way I could have a perfect fluffy muffin with no flour.

Turns out, almond meal muffins are basically perfection. Soft, fluffy, hearty and filling! I hate when you try to eat a “muffin” for breakfast-and by muffin I mean a glorified cupcake that’s missing the frosting-and 5 minutes later you’re hungry again because you just ate the equivalent of a bowl of ice cream for breakfast. These muffins could actually serve as an on-the-go breakfast. That is, if you’re not me and don’t feel the overpowering urge to eat half your calories before noon.

I don’t know what it is, but I always wake up feeling like a ravenous beast. You know those people who skip breakfast? I DON’T GET IT!! So, you know, I’d probably pair one of these up with, like, half a dozen eggs, but if you’re a normal human, you could just grab one on your way out the door, and be good to go.

The sweet and tart orange and cranberry flavors meld perfectly with the hearty nutty flavor to make the perfect breakfast treat that you can share with just about anybody!

Orange Cranberry Almond Meal Muffins

yield 10-12 muffins

adapted from Bran Appetit

2 cups almond meal
3 tbs corn starch
3/4 tsp baking powder
dash salt
3/4 cup unsweetened almond milk
1/4 cup honey or agave
1/3 cup orange juice
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
In a large bowl, whisk together almond meal, corn starch, baking powder and salt. Stir in almond milk, honey/agave, orange juice and extracts until combined. Fold in dried cranberries.
Fill muffin tins about 2/3 full. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

Peanut Butter Filled Oatmeal Muffins

November 9, 2012 · by Ari ·

One of my very favorite breakfasts is loaded oatmeal. I never used to understand the whole oatmeal obsession until I started reading food blogs and seeing and the delicious mix ins other people use in their oatmeal. I mean let’s be honest, if you put peanut butter in anything I will probably eat it.

Especially when it’s all hot and oozey and melts out when you take a bite. Melty + peanut butter = the best of both worlds.

These muffins were inspired by two very special friends. They don’t really eat gluten or dairy, but that doesn’t mean they should have to miss out on post run muffin amazingness!

You guys know I love cooking for special diets. It’s a weird thing I have. The more rules, the more exciting it is to make something delicious and fitting! I guess I just enjoy a challenge. Must come from my ~~super chill un~~competitive nature.

These muffins just scream fall breakfast to me, and I loved finding a new way to eat oatmeal in the morning because, let’s be honest, no matter how many different ways I mix things in, the concept of stove top oats remains the same, and we all need a little variety once in a while.

Plus, muffins for breakfast are the closest thing you get to cupcakes for breakfast, and who doesn’t want to eat cupcakes for breakfast???

Peanut Butter Filled Oatmeal Muffins

adapted from Gluten Free Girl

yield 1 dozen

2 cups sweet rice flour
1 tsp baking powder
dash salt
1 tbs milled flax seed
1 tbs corn starch
1 tbs coconut oil, melted
3/4 cup unsweetened almond milk
1/4 cup fig butter
1 cup cooked gluten-free oatmeal, room temperature
1/3 cup dried cranberries
approx 1/3 cup peanut butter

Directions:

Preheat oven to 375. Line 12 muffin tins with paper liners and lightly coat with nonstick spray.
In a large bowl, whisk together baking powder, salt, rice flour, flax seed and corn starch. Beat in coconut oil, almond milk and fig butter. Then fold in cooked oats and cranberries.
Fill each muffin tin about 1/3 with batter. Top with approx 1/2 tbs peanut butter (you can use more or less depending on how peanut buttery you want them), then top with batter leaving the cups 2/3 full.
Bake until golden, about 20 minutes. You can test with a toothpick, but make sure not to stick it right in the peanut butter. Toothpick should come out mostly clean with a few crumbs.

Skinnified Sunday: Apple Cinnamon Crumb Muffins

October 28, 2012 · by Ari ·

A couple of weeks ago after one of our Monday runs, we got back to Nicole put the most amazing muffin in my hands to send me off with. It was drool worthy, and let’s just say it didn’t even last my 3 mile drive home.

Good friends end runs with muffins. Just sayin’. Actually, I’m a little bit surprised that spending so much time with an other food blogger hasn’t caused both of us to gain 100 lbs. That girl is always giving me delicious things to try like these. So.much.food.

These were actually fairly healthy already, so it didn’t take much tweaking, but ya know what I learned? There is no substitute for butter in a crumb topping. Well, I’ve seen some people use coconut oil, but there is no “low fat” option. UNLESS YOU KNOW THE SECRET?!?!?! I tried light whipped butter–no dice. I tried pumpkin puree and ended up with a goopy mess, so I finally sucked it up and told myself that using 3 tbs for 1.5 dozen muffins was not the end of the world. So there. I used real butter. I actually couldn’t believe I had any in my house, but I dug in the back of the fridge, and there it was in all it’s butter glory.

Just call me Paula Dean, I guess. 😉

I was super happy that my muffins came out just as delicious as the original, and they were definitely my tean’s favorite. Chunks of apple in the middle with a crumbly cinnamon streusel top? You just can’t go wrong there!

Ya know, in case you wanted to be ALL UP IN THIS MUFFIN’S BUSINESS.

Original recipe via Foodie Misadventures

My Swaps:

White whole wheat flour for all purpose (+fiber, + protein)
Less sugar
Reduced fat buttermilk for regular (-fat, -calories)
Apple sauce for canola oil (-fat, -calories)
Liquid egg substitute for real egg (-fat, calories, -cholesterol)
1/2 streusel topping (-fat, -calories, -sugar) <—I made the all of it at first, but there was SO MUCH that I only ended up using about half

Skinnified Apple Cinnamon Crumb Muffins

yield 1 1/2 dozen

1 1/4 cups whole wheat pastry flour
1 cup white whole wheat flour
2/3 cup light brown sugar
1 tsp baking soda
dash salt
1 tsp cinnamon
1/4 teaspoon ground all-spice
1 cup reduced fat buttermilk
1/4 cup apple sauce
1/4 cup egg substitute
1 tsp vanilla extract
2 large apples, peeled and diced (I used gala, but honey crisp would be AMAZING)

For the cinnamon crumb topping:

1/4 cup light brown sugar
3 tbs white whole wheat flour
1/2 tsp cinnamon
1 1/2 tbs butter, melted

Directions:

Preheat oven to 375 degrees F. Line 2 muffin tins with 18 paper liners. Spray lightly with nonstick spray. Set aside.
In a large bowl, whisk together the flours, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, egg substitute, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently fold in the apples until just combined.
To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon (or your fingers…) until crumbly.
Fill the prepared muffin pans 3/4 full with batter. Evenly sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Serve immediately or store in an air tight container.

Cinnamon Swirl Pumpkin Muffins

October 25, 2012 · by Ari ·

Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.

The weekend before last, most of my team was completing their longest training run bright and early Saturday morning. Even though I had already completed my 20 miler the day before, I wanted to go cheer on my friends, and Susan had ordered some muffins for the team to celebrate all of the hard work we’ve put in over the last 4 months.

Obviously I had to bring something pumpkin, and these were a huge hit! Of course, I had to taste one before sending them off, so I shared one with my pumpkin hating husband who loved them just as much as I did! I don’t know know if it was the pumpkin, or the perfect amount of baking time, or what, but the texture of these muffins was absolute perfection!

They are so light and fluffy and the cinnamon swirl really spices them up perfectly!

And GUESS WHAT!!! This was the first time I took all my own pictures without my fancy camera husband around to even help me get my settings and everything adjusted. 100% me (and, you know, the fancy camera helps a little 😉 ). I feel like I know absolutely nothing about photography, so I was thrilled at how these came out!! I’m really excited to learn be learning more, and getting a little more self sufficient on the photography end, since it is such a big part of the blog.

Anyway, back to the muffins! They would be the perfect treat to wake up to on Thanksgiving morning for a quick and easy breakfast while you prepare for family and the big day. Cut them in half, slather them with pumpkin butter because there really is no such thing as too much pumpkin! Trust me.

These babies will definitely be a fall (well, pretty much year round since I’m an all season pumpkin lover) staple in my house!

Cinnamon Swirl Pumpkin Muffins

Yield: 1 dozen

Serving Size: 1 muffin

Cinnamon Swirl Pumpkin Muffins

Ingredients

1 1/2 cups whole wheat pastry flour
1 tablespoon milled flax seed
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
dash salt
1/2 cup + 2 tablespoons sugar, divided
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup egg substitute
1 cup reduced fat buttermilk
1 tablespoon cinnamon

Instructions

Preheat oven to 350. Line 12 muffin tins, then spray lightly with nonstick spray.
In a medium bowl, whisk together the flour, flax seed, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, beat 1/2 cup sugar and pumpkin puree, vanilla extract and egg substitute until well-combined.
Alternate adding dry ingredients/buttermilk to wet ingredients (flour mixture, buttermilk, flour, buttermilk, flour).
Fill muffin tins 1/3. In a small bowl, whisk remaining 2 tbsp sugar with cinnamon. Sprinkle cinnamon sugar evenly over the top of the batter. Top with remaining batter.
Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Let stand for 2-3 minutes, then transfer to wire racks to cool completely. Store in an airtight container.

Notes

Ultra-soft whole grain pumpkin muffins filled with a sweet and spicy cinnamon sugar swirl.

https://arismenu.com/cinnamon-swirl-pumpkin-muffins/

Vegan Banana Chocolate Chip Muffins

June 1, 2012 · by Ari ·

This never happens. We eat a lot of bananas in this house, so they never stick around long enough to make banana bread/muffins/etc.

But I guess one day I got overzealous on my banana buying. Or we got sick of them for a while, because all of the sudden I had more over ripe bananas than I knew what to do with.

Okay, that’s a lie. I knew exactly what to do with them!

Note to self: bananas don’t typically stick around too long. Banana muffins don’t make it through the night.

I always talk about how I love experimenting with cooking for different diets. I won’t ever, ever, ever do an other diet with rules again, unless I develop some medical condition in which it is necessary or I’m going to die, and even then I’d still consider my options. Kidding. Mostly. 😉 I do love trying different things, however, and cooking in different ways. I’ve been dying to find some amazing looking recipe to make Diana some candida baked goods! Soon, soon, soon. But for now, amazing people like Jen that can’t have dairy, can eat delicious muffins (and Jen, I promise I am sending your cookies before I leave for camp!).

I could not get over how soft and moist these muffins were! Honestly, what is the point of butter in a muffin? Bananas and applesauce do the same thing and, in my opinion, like a million times better. I mean, don’t get me wrong…I love butter. It’s sick, really, how much I love butter, but well…now I feel slightly embarrassed because about my last statement, so let’s get back to these muffins which don’t fill my love of butter, but fill my bigger love of baked goods and chocolate. And now I am reminded of how sad I am that there are no longer any left in my house. First world problems people. This means you should make them, and enjoy them for me!

Like, perhaps, while lounging by the pool. 😉

Vegan Banana Chocolate Chip Muffins

yield 1 dozen

2 1/3 cup white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
dash salt
1 tsp pumpkin pie spice
3 extra-ripe bananas, mashed
1 1/2 tsp vanilla
1/2 cup unsweetened applesauce
3/4 cup turbinado sugar + more for sprinkling
1/3 cup unsweetened vanilla almond milk
1/2 cup non dairy dark chocolate chips (I recommend using the mini size)

Directions:

Preheat oven to 350. Line muffin tin with paper liners, and spray lightly with nonstick spray.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together bananas, vanilla, applesauce, 3/4 cup sugar, and almond milk, until well combined. Slowly, beat in dry ingredients, then fold in chocolate chips.
Evenly divide batter between the 12 muffin tins. Sprinkle an extra pinch of turbinado sugar on the top of each muffin (optional), and bake for 25-30 minutes until golden, and a toothpick inserted in the center comes out clean. Transfer immediately to wire racks to cool.