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Breads & Muffins

  • Breads & Muffins FOOD

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    Blueberry & Chocolate Chip Banana Bread – Rich, moist banana bread packed with fresh blueberries and dark chocolate. Perfect for breakfast or dessert!

    Blueberry & Chocolate Chip Banana Bread (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’ve mentioned it before and I’ll mention it a thousand more times. I’m a banana bread addict, and I’d like to think I’m a banana bread connoisseur as well. It’s usually the first pastry I’ll grab when trying a new bakery (along with a croissant), because those 2 things really show whether a bakery is hot or not.

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    I love banana bread that tastes homemade, classic chocolate chip and walnut being my favorite. But sometimes I want something a little different, a little weird, a little interesting. This is one of those times. Obviously bananas and chocolate are a match made in heaven, but did you know that blueberries and chocolate are another?

    This banana bread is rich, moist, packed with banana flavor, and full of bursting blueberries and rich dark chocolate. Plus it’s got all-natural sugar and no oil, which means it makes it a great breakfast!

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    Here’s What I Used:

     

    Blueberry & Chocolate Chip Banana Bread (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Ingredients
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • ¾ tsp. baking powder
    • ½ tsp. salt
    • 1 tsp. ground cinnamon
    • 1½ cups mashed banana (about 3 medium bananas)
    • scant ½ cup agave
    • ¼ cup nondairy milk
    • ¼ cup applesauce
    • 2 tsp. vanilla extract
    • ½ cup fresh blueberries
    • scant ½ cup vegan chocolate chips
    Instructions
    1. Preheat oven to 350ºF.
    2. Sift together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
    3. In a separate bowl, mix together the wet ingredients (agave, milk, applesauce, and vanilla).
    4. Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
    5. Add the mashed banana and fold together gently.
    6. Fold in the blueberries and chocolate chips.
    7. Pour into a greased loaf pan and bake 40-50 minutes until golden brown.
    Notes
    Because of the high moisture content, this banana bread is best eaten within 1-2 days. It also freezes well!

    Recipe adapted from Chocolate-Covered Katie – “Blueberry Banana Bread

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Culinary School Scones

    Culinary School Scones – Tender, flaky, buttery scones filled with dried cranberries, walnut pieces, and rich dark chocolate

    Culinary School Scones (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’m so freakin’ excited to share this recipe with you guys. I’m obsessed with these scones for two reasons:

    One, they completely changed me from a scone-hater to a scone-lover.
    And two, I made them like a thousand times in culinary school and they are super special to me. Yes, I’m sappy. But I loooooooved culinary school, like I can’t begin to explain how much I loved it.

    Culinary School Scones (Vegan)

    These scones, like I don’t know where to begin. When we made them in class, I rolled my eyes and was like, “ugh, I hate scones, can we just skip these”, but I made them anyways (mostly because I had to in order to pass the class), and I took one bite and was hooked. And then for some reason, my friends and I kept making them, like we made a thousand batches and gave them to everyone we knew and I ate close to 500 scones that month.

    Culinary School Scones (Vegan)

    Most people are scone-haters because they haven’t had a good scone. They’re usually dry and crumbly and bland, but when you have a good scone it’s ahhhmazing: tender and flaky and buttery, and that’s exactly what these are.

    For this recipe, you need a kitchen scale, and if you don’t have one, you should totally get one. They’re so useful in the kitchen, plus they’re super affordable and you can get them pretty much everywhere nowadays. I’ve included some links here if you want to buy one online.

    Here’s What I Used:

    Culinary School Scones (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Serves: 8
    Ingredients
    • 12 ounces all-purpose flour
    • 1.5 ounces granulated sugar
    • 0.75 ounces baking powder
    • 1.75 ounces flaxseed meal + water (about 1 Tbsp. flax + 2½ Tbsp. water)
    • 3 grams salt
    • 4.75 ounces vegan butter, cold and cubed
    • 5.25 ounces nondairy milk
    • 1.5 ounces walnut pieces
    • 2 ounces dried cranberries
    • 3.5 ounces dark chocolate chips
    Instructions
    1. Preheat oven to 400ºF.
    2. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    3. Sift together the flour, baking powder, and salt. Add the sugar and mix well.
    4. Cut in the cold butter using a pastry cutter (or you can use your hands like I do!), and work the mixture until crumbly. It's ok if there are a few slightly larger, unincorporated chunks of butter.
    5. Chill for 5-10 minutes to make sure the butter remains cold.
    6. Stir in the walnuts, cranberries, and chocolate chips.
    7. Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky!
    8. Dump the dough onto a lightly-floured surface and pat into a circle. Using a serrated knife, cut across the dough into 8 equal triangles.
    9. Transfer the scones onto a parchment-lined baking sheet, and chill an additional 10 minutes.
    10. Right before you put the scones in the oven, brush with a small amount of milk and sprinkle with granulated sugar. Bake for 25-30 minutes until golden brown.

    Culinary School Scones (Vegan)

    Culinary School Scones (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Coffee Cake Muffins… like muffins made with coffee

    Coffee Cake Muffins – Sweet cinnamon muffins packed with real coffee grounds and topped with a chocolate chip cinnamon streusel. The perfect breakfast (and caffeine boost)!Coffee Cake Muffins... like muffins made with coffeeThis post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends, happy Sunday.
    As per usual, I’ve had too much coffee this morning. But for some reason I’m also always looking for more ways to get coffee into my system. Enter my new favorite breakfast, which is coffee cake made with actual coffee in it. And if you eat it with a cup of coffee, it’s just a double caffeine intake, which is awesome.

    Coffee Cake Muffins... like muffins made with coffee   Coffee Cake Muffins... like muffins made with coffee
    I literally never thought about this before, but as soon as I started a food blog I realized how many people (from all over the world) question why it’s called coffee cake when there’s no coffee in it. And a lightbulb went off in my head that in addition to eating it with coffee, coffee cake should have coffee in it.
    I’m sure I’m not the first person to think of this, but it’s a delicious idea and I support it 100%. Do it, please. It’s the perfect breakfast.

    Coffee Cake Muffins... like muffins made with coffee
    Here’s What I Used:

    5.0 from 1 reviews
    Coffee Cake Muffins... like muffins made with coffee
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Muffins
    Serves: 18
    Ingredients
    Muffin Base
    • ½ cup vegan butter
    • ¾ cup brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 cup vegan buttermilk (note below)
    • 1 tsp. vanilla extract
    • 2 Tbsp. finely ground coffee
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • ½ tsp. ground cinnamon
    • ¼ tsp. salt
    • 1 cup dark chocolate chips
    Streusel Topping
    • 2 cups all-purpose flour
    • ⅔ cup brown sugar
    • 1 tsp. ground cinnamon
    • ½ cup olive oil
    • heaping 4 tsp. finely ground coffee
    • heaping ¼ cup mini chocolate chips
    Instructions
    1. Preheat oven to 375ºF.
    2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    3. Cream butter and sugar until light and fluffy.
    4. Add flax, vanilla, and coffee grounds and mix until smooth.
    5. Sift dry ingredients. Add alternately with buttermilk, meaning add dry ingredients, wet, dry, wet, and ending with dry.
    6. Fold in chocolate chips.
    7. Scoop into lined or greased muffin tins, filling about ⅔ of the way full.
    8. To make the streusel: combine all streusel ingredients and mix until crumbly. Be sure to mix well so there are no oil pockets.
    9. Sprinkle over muffins (each muffin has a lot of streusel!) and press streusel gently into muffin batter.
    10. Bake 20-25 minutes until golden brown.
    Notes
    To make vegan buttermilk: add 1 tsp. lemon juice to a measuring cup, then fill up to the 1 cup line with nondairy milk. Let sit 5-7 minutes until slightly thickened.
    For the coffee grounds: the coffee grounds are added to the batter whole, so make sure they are very finely ground first.

    Coffee Cake Muffins... like muffins made with coffee

    Coffee Cake Muffins... like muffins made with coffee

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Blueberry Sourdough Scones (Vegan)

    Blueberry Sourdough Scones – A great way to use sourdough starter discard! Delicious flaky scones packed with a rich sourdough flavor and fresh blueberries

    Blueberry Sourdough Scones (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Please excuse the dozens of sourdough recipes that will be coming to the blog.

    I HATE wasting food. It makes me cringe. So the whole “throwing away half of your sourdough starter every day” thing was stressing me out. That is until I read up on it, and apparently you can add sourdough starter to just about anything, and using it in everyday recipes is a super common thing. I guess a lot of people feel the same as me about wasting food, and that’s pretty cool.

    Blueberry Sourdough Scones (Vegan)

    Using sourdough starter discard adds a subtle sourdough flavor to whatever you add it to, even it’s starter from the first few days of feeding. The flavor isn’t totally developed yet, but it’s slowly starting to get that rich sour flavor, and adding it to baked goods works SO WELL.

    Blueberry Sourdough Scones (Vegan)

    These scones are light and fluffy, with big chunks of blueberry in every bite. The cinnamon sugar on top adds a nice crunch and a small bit of sweetness, which works well because these scones aren’t inherently sweet. They’re not savory either, they’re just the perfect middle ground. Best served with a slab of butter and a big cup of coffee.

    Blueberry Sourdough Scones (Vegan)
    Here’s What I Used:

    Blueberry Sourdough Scones (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Breads
    Serves: 10
    Ingredients
    • 1¼ cup all-purpose flour
    • ½ cup sourdough starter discard
    • 1¼ tsp. baking powder
    • ¼ tsp. baking soda
    • ½ tsp. salt
    • 1 tsp. ground cinnamon
    • 1 tsp. vanilla extract
    • ½ Tbsp. flaxseed meal + 1½ Tbsp. water
    • 6 Tbsp. vegan butter, cold
    • 2 Tbsp. nondairy milk
    • ½ Tbsp. vinegar
    • 1 Tbsp. brown sugar
    • ⅔ cup fresh blueberries
    Instructions
    1. Preheat the oven to 400ºF.
    2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    3. In a small bowl, mix together the nondairy milk and vinegar and let sit until slightly thickened, about 3-5 minutes.
    4. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the brown sugar. Cut the butter into small pieces and gently mix with the flour mixture until it resembles coarse crumbs. I always use my hands because I feel I have more control, but you can use a pastry blender or fork. If you feel that the mixture is getting too warm, throw it in the fridge for 5 minutes to chill. You want the butter very cold, and big chunks of butter in your dough are a good thing!
    5. Add the liquid ingredients (flax and water mixture, milk and vinegar mixture) and the sourdough starter into the flour and gently work the dough until it almost comes together. Add the blueberries, then dump onto a lightly floured surface and VERY GENTLY knead the dough until everything comes together. The more you work the dough, the tougher the scones will be, so be gentle.
    6. Roll the dough to 1" thick, then use a circle cutter to cut out rounds and place on a parchment-lined baking sheet. Gather the dough and gently refold to cut more biscuits, repeating the process until all the dough is used.
    7. Place the baking sheet in the freezer for 10 minutes, then sprinkle with a pinch of cinnamon and granulated sugar before putting it in the oven. Bake for 15-20 minutes until the tops are golden brown and the blueberries are bubbling.

    Blueberry Sourdough Scones (Vegan)

    Blueberry Sourdough Scones (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Peanut Butter & Strawberry Banana Bread – Rich, moist banana bread stuffed with a layer of creamy peanut butter and packed with pieces of fresh strawberries. Perfect for summer!
    This post is sponsored by Daiya.

    Peanut Butter & Strawberry Banana Bread (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    It’s February, people are still sticking to their resolutions about eating healthier, so I wanted to make a lighter banana bread recipe, one that’s not as heavy as my go-to banana bread recipe. Strawberries are everywhere right now and I’m obsessed and want to eat them all day. But I didn’t want to stop there because strawberry banana bread is boring. So I put a layer of peanut butter in the middle. Yesss.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s made lower in fat and calories with big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.

    I used Daiya’s Strawberry Greek Yogurt Alternative, and oh my gosh I can’t believe I waited so long to try this yogurt. It smells SO GOOD, and as soon as I mixed it up and took a bite, it was creamy and delicious and brought me right back to the days of eating yogurt before I went vegan.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    You could totally use plain or vanilla yogurt, but I made this with strawberry yogurt and I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) help keep this bread moist and tender, the strawberry pieces add a nice texture to the inside, and the walnuts give a nice crunch on top. Oh, and the peanut butter? You know everything’s better with peanut butter.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Here’s What I Used:

    5.0 from 1 reviews
    Peanut Butter & Strawberry Banana Bread (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Ingredients
    • ¼ cup coconut oil, liquid
    • 1 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 container (5.3 ounces) Daiya Strawberry Greek Yogurt Alternative
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • ¾ tsp. baking soda
    • pinch of cinnamon
    • heaping ½ tsp. salt
    • 1 cup mashed banana
    • ¾ cup chopped strawberries
    • ½ cup creamy peanut butter
    Instructions
    1. Preheat oven to 350ºF.
    2. Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    3. In the bowl of a stand mixer, add the sugar, coconut oil, vanilla and mix until smooth.
    4. Add the yogurt and flax. Mix well.
    5. Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and add to the mixing bowl. Mix until just combined.
    6. Add the mashed banana and mix until just combined.
    7. Fold in the strawberry pieces. Pour half of the mixture into a greased loaf pan, then top with the creamy peanut butter. Using a knife, gently swirl the peanut butter into the banana bread. Top with the remaining batter.
    8. Decorate the top of the loaf with cut-up strawberries and walnut pieces. Bake 70-80 minutes until a rich brown color across the top.
    Notes
    Because of how moist it is, this banana bread is best when eaten within 2 days. Otherwise, it will keep up to a week wrapped in the fridge.

    Thank you to Daiya for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Peanut Butter & Strawberry Banana Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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