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Breads & Muffins

  • Breads & Muffins FOOD

    Just Some Good Ol’ Fashioned Pumpkin Bread (Vegan)

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

    This post may contain affiliate links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    We’re changing the game today.

    Pumpkin is everywhere in September, October, November. But then it gets replaced by gingerbread and peppermint, and it’s like no one needs it anymore until the next year. But that doesn’t sit right with me, because sometimes I’ll crave pumpkin in the middle of April. In fact, I’ve been craving this bread every month since I made it last fall. Therefore, I vote we should make pumpkin things all year round.

    Am I serious? 100%.
    Did I buy all of the cans of pumpkin at my local Target just to prove this point? Yes I did.
    Do I regret it? Not even a little bit.

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

    This is exactly what I want when I’m craving a pumpkin loaf. It’s so moist (sorry) and delicious, and full of spices and topped with crunchy sugar. I think part of what makes it so good is how simple it is. It isn’t fancy, it isn’t loaded up with complicated ingredients. It’s just good ol’ fashioned pumpkin bread.

    Here’s What I Used:

     

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 cup granulated sugar plus 1 Tbsp. for sprinkling
    • 1 Tbsp. baking powder
    • 1/4 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 1/2 cup nondairy milk
    • 1/2 cup coconut oil melted and cooled
    • 2 Tbsp. molasses
    • 1 tsp. vanilla extract
    • 1 cup pureed pumpkin

    Instructions

    • Preheat oven to 400ºF.
    • Sift together the dry ingredients (flour, baking powder, salt, and spices). Add the sugar and mix well.
    • In a separate bowl, mix together the wet ingredients (milk, oil, molasses, and vanilla). Pour into the dry ingredients, then add the pumpkin and mix until no lumps remain, being careful not to overmix.
    • Pour into a greased loaf pan and sprinkle with 1 Tbsp. granulated sugar.
    • Bake 40-50 minutes until golden brown across the top. Start checking the doneness around 30 minutes to make sure it isn't browning too quickly on top. If it is, cover the top loosely with foil and continue baking.

    Notes

    Because of the high moisture content, this bread should be eaten within 2 days. If you won't finish it in time, wrap half in plastic wrap and throw in the freezer!

    Recipe adapted from Isa Chandra Moskowitz – “The Best Pumpkin Muffins”

    Just Some Good Ol' Fashioned Pumpkin 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.

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)
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  • Breads & Muffins FOOD

    Cinnamon Carrot Muffins (Vegan)

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    Cinnamon Carrot Muffins (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 think it’s safe to say that it’s FINALLY FALL. Besides the whole “it’s still 90º at 8am” thing, summer is like, officially over. Summer in San Diego is one of the greatest and most beautiful things in the world, so I always get a little sad in September when we have to say goodbye. But bring on fall, because I’m itching to get to the pumpkin patch and be able to wear sleeved shirts without having heatstroke.

    Cinnamon Carrot Muffins (Vegan)

     

    Cinnamon Carrot Muffins (Vegan)

    These muffins sort of sum up fall for me: cinnamon and spices, baked goods packed with vegetables (all kinds, not just pumpkin), and trying to eat healthy through the holidays so I can load up on pie and brownies and cookies and bread without feeling guilty.

    These muffins are packed with cinnamon and brown sugar, and super moist because there’s both grated carrot and applesauce in there. Plus there’s whole wheat flour and flaxseeds, AND walnuts, which makes them totally good for you. And normally I say that in a sarcastic way, but not today: these are actually healthy. I promise.

    Cinnamon Carrot Muffins (Vegan)

     

    Here’s What I Used:

     

     

    Cinnamon Carrot Muffins (Vegan)

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Bread
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 3/4 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 3/4 cup brown sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/3 cup coconut oil melted
    • 1/3 cup nondairy milk
    • 1/2 + 2 Tbsp. unsweetened applesauce
    • 1 1/2 cups grated carrots I used a mix of very finely grated and slightly larger bits

    Instructions

    • Preheat oven to 350ºF.
    • In a large mixing bowl, sift together the dry ingredients (flours, flaxseed, cinnamon, baking powder, baking soda, and salt). Add the sugar and mix well, making sure there are no clumps of brown sugar.
    • In a separate bowl, mix together the wet ingredients (oil, milk, and applesauce). Pour into the dry ingredients and mix until almost fully combined, then gently fold in the grated carrots.
    • Scoop batter into a lined cupcake pan, or straight into the wells without liners (just be sure to grease the wells super well!). Sprinkle with chopped walnuts.
    • Bake 20-25 minutes until golden brown.

    Notes

    To grate the carrots, I used two sides of a traditional box grater: the tiny holes for finely grated carrots, and the slightly bigger holes for slightly bigger chunks. Having the two sizes gives a great texture to the muffins!
    Muffins are best eaten within 2-3 days. If they won't be finished by then, they freeze well!
    Cinnamon Carrot Muffins (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.

    Cinnamon Carrot Muffins (Vegan)
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  • Breads & Muffins FOOD

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    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 Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Bread
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 3/4 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1 1/2 cups mashed banana about 3 medium bananas
    • scant 1/2 cup agave
    • 1/4 cup nondairy milk
    • 1/4 cup applesauce
    • 2 tsp. vanilla extract
    • 1/2 cup fresh blueberries
    • scant 1/2 cup vegan chocolate chips

    Instructions

    • Preheat oven to 350ºF.
    • Sift together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
    • In a separate bowl, mix together the wet ingredients (agave, milk, applesauce, and vanilla).
    • Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
    • Add the mashed banana and fold together gently.
    • Fold in the blueberries and chocolate chips.
    • 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.

    Blueberry & Chocolate Chip Banana Bread (Vegan)
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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 Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Bread
    Servings: 8
    Author: Brit Wolfe

    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 + 2 1/2 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

    • Preheat oven to 400ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • Sift together the flour, baking powder, and salt. Add the sugar and mix well.
    • 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.
    • Chill for 5-10 minutes to make sure the butter remains cold.
    • Stir in the walnuts, cranberries, and chocolate chips.
    • Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky!
    • 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.
    • Transfer the scones onto a parchment-lined baking sheet, and chill an additional 10 minutes.
    • 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:

    Print Recipe
    5 from 1 vote

    Coffee Cake Muffins... like muffins made with coffee

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Muffins
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    Muffin Base

    • 1/2 cup vegan butter
    • 3/4 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
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1 cup dark chocolate chips

    Streusel Topping

    • 2 cups all-purpose flour
    • 2/3 cup brown sugar
    • 1 tsp. ground cinnamon
    • 1/2 cup olive oil
    • heaping 4 tsp. finely ground coffee
    • heaping 1/4 cup mini chocolate chips

    Instructions

    • Preheat oven to 375ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream butter and sugar until light and fluffy.
    • Add flax, vanilla, and coffee grounds and mix until smooth.
    • Sift dry ingredients. Add alternately with buttermilk, meaning add dry ingredients, wet, dry, wet, and ending with dry.
    • Fold in chocolate chips.
    • Scoop into lined or greased muffin tins, filling about 2/3 of the way full.
    • To make the streusel: combine all streusel ingredients and mix until crumbly. Be sure to mix well so there are no oil pockets.
    • Sprinkle over muffins (each muffin has a lot of streusel!) and press streusel gently into muffin batter.
    • 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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