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Breads & Muffins

  • Breads & Muffins FOOD

    Cinnamon Carrot Muffins (Vegan)

    Cinnamon Carrot Muffins – Delicious cinnamon muffins made moist with grated carrot and applesauce, and packed with whole wheat flour and flaxseeds!

    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 time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Serves: 12
    Ingredients
    • ¾ cup all-purpose flour
    • ½ cup whole wheat flour
    • ¾ cup brown sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • ¼ tsp. salt
    • ⅓ cup coconut oil, melted
    • ⅓ cup nondairy milk
    • ½ + 2 Tbsp. unsweetened applesauce
    • 1½ cups grated carrots (I used a mix of very finely grated and slightly larger bits)
    Instructions
    1. Preheat oven to 350ºF.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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  • 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
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    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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