Tag Archives: muffin

Zucchini Banana Cocoa Muffins

14 May

Yup that is a bit of a mouthful of a name.  I had some over-ripe bananas and some extra zucchini that I hadn’t got around to using.  A little searching on pinterest (are we ready to start use “pinteresting”?) and I came across The First Mess, which is another brilliant food blog full of yummy veggie and vegan food.  These brownies have me thinking of doing a vegan June…

I didn’t have all the ingredients for the original so made a few changes.  They are really moist and I am looking forward to my mid-morning snack every day this week.

Zucchini Banana Chocolate Muffin

Adapted from The First Mess

Ingredients

  • 2 ripe bananas
  • 1 cup oat milk
  • 1/3 cup coconut oil (melted)
  • 2 cup spelt flour
  • 1/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 grated zucchini
  • 1/2 cup chopped pistachio nuts

Method

  1. Blend bananas, milk and coconut oil
  2. Combine dry ingredients
  3. Add wet to dry and stir in zucchini
  4. Put into greased muffin tin and cook on 180°C for about 20 minutes

Makes 12

p.s. I really need to start baking things aside from muffins so I can take prettier food pictures.  It is the only reason for baking right?

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Coconut and carrot muffins

15 Jan

If you look back at the recipes I have shared they are mostly muffins.  That is because they are such a quick easy thing to make and are a great snack which can be made pretty healthy for every day.  These ones are really yummy although (surprisingly) not over-poweringly coconuty.  Plus they are sugar-free and vegan.

Ingredients

  • 1 cup wholemeal flour
  • 1 ½ cup spelt flour
  • ½ cup unsweetened desiccated coconut
  •  ½ cup flax seed
  • sprinkle salt
  • 1 tsp baking soda
  • 4 carrots, grated
  • 1 cup oat milk
  • 1 cup coconut milk
  • 2 heaped tsp coconut oil
  • juice of ½ lemon

Method

  1. combine flax seed and oat milk and let sit.  This thickens and is the “egg replacer”.
  2. combine all dry ingredients and then add carrots
  3. melt coconut oil in microwave for a few seconds
  4. combine all wet ingredients
  5. mix wet ingredients into dry (mine was still a little dry so added another tablespoon of coconut milk)
  6. put into greased muffin tray
  7. bake at 200°C for about 25 minutes

Makes 16

Gooseberry muffins

24 Jul

Yesterday I made some muffins based on a recipe supplied by those kind folk over at Abel and Cole (who deliver a veggie box to us every week normally with at least one thing that I have no idea what to do with.)

I made a few tweaks.  A nice breakfast muffin with some tart gooseberries in.  I love the colour of these purple gooseberries.

Ingredients

  • 20g margarine
  • 30g apple puree
  • 175g spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 40g fruit sugar
  • 1 egg
  • 120 ml oat mil
  • 120g fresh gooseberries

Method

  1. Preheat oven to 180°C and line baking tray.
  2. Combine flour, baking powder, sugar and salt.
  3. Melt butter, add apple puree, milk and whisked egg.
  4. Add wet mixture to dry and then fold in berries
  5. Soon into muffin holes
  6. Bake for 20 – 25 minutes till golden and skewer comes out clean
  7. Cool and eat

I used my fairy tray and it made 14 small muffins.