Browsing Category:

Breads & Muffins

  • Breads & Muffins FOOD

    Bakery-Style Blueberry Muffins (Vegan)

    Bakery-Style Blueberry Muffins – tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!

    Bakery-Style Blueberry Muffins

    If you follow me on Instagram, you know that I just finished a 3 day juice cleanse…. and it taught me a lot of things. Number one, it reminded me to treat myself well and not eat so much junk. And number two, it reminded me how much I love to eat. So in celebration of finishing my 3 days of misery (I’m just being dramatic, I actually quite enjoyed it), let’s make some muffins!

    Btw, these muffins are exactly what I made the day after I finished my cleanse. I also made some raspberry chocolate chip muffins, and that recipe will be up next week 🙂

    Bakery-Style Blueberry Muffins

    These Bakery-Style Blueberry Muffins are crazy delicious, and honestly they’ll rival the muffins at your local bakery. They’re DEFINITELY better than the boring muffins you get from the grocery store. The texture is perfect: soft with slightly crunchy edges. And the sprinkle of sugar on top adds the perfect amount of texture and really puts these muffins over the top. What better way to celebrate the beginning of summer than with a ton of berry recipes?

    Bakery-Style Blueberry Muffins

    Looking for more blueberry recipes?

    Bakery-Style Blueberry Muffins

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breads
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    • 3 cups all-purpose flour
    • 4 tsp. baking powder
    • 1/2 tsp. salt
    • 1/2 tsp. ground cinnamon
    • 1 scant cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1/4 cup unsweetened applesauce
    • 1 cup nondairy milk, such as Silk
    • 1/3 cup vegetable oil
    • 1/4 cup vegan butter, such as Earth Balance melted
    • 1 tsp. vanilla extract
    • 1 1/4 cups blueberries

    Instructions

    • Preheat oven to 425ºF.
    • Combine the ground flaxseed with 7 Tbsp. of water and set aside to let thicken slightly, about 5-7 minutes.
    • Sift together the dry ingredients (flour, baking powder, salt, and cinnamon). Add the sugar and mix well.
    • In a separate bowl or glass measuring cup, combine the wet ingredients (applesauce, flaxseed mixture, nondairy milk, oil, melted butter, and vanilla).
    • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
    • Fold in the blueberries. Scoop the muffin batter into a lined muffin tin and sprinkle the tops with a pinch of sugar.
    • Bake the muffins for 5 minutes at 425ºF, then lower the heat to 350ºF without opening the oven door or removing the muffins. Bake an additional 30 minutes until golden brown.
    Recipe adapted from Sally’s Baking Addiction
    Bakery-Style Blueberry Muffins

    © 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.

    0
  • Breads & Muffins FOOD

    Super Healthy Juicer Pulp Bread (Vegan)

    Juicer Pulp Bread – The perfect way to use up that leftover pulp from juicing! Totally customizable and ultra healthy, this Pulp Bread makes a great breakfast or snack.

    Super Healthy Juicer Pulp Bread

    I’m a smoothie girl at heart. But man have I been loving our new juicer. It’s the perfect way to use up produce that’s about to go bad in the fridge, and a great way to add some extra nutrients into my diet. Plus it’s kind of fun. Throwing a bunch of stuff in there and then smashing it all down, it could be a way to get out some aggression.

    But just like with a sourdough starter, I absolutely hate throwing things out. Not only is it just plain wasteful, but there’s nutrients and fiber in the juicer pulp that I’m missing out on. So I set out on a mission to create a super healthy loaf made from the juicer pulp, and well, I’m pretty darn happy with this.

    Super Healthy Juicer Pulp Bread

    This loaf bread is made with whole wheat flour and sweetened with agave, so it’s actually a healthy snack. And yes I sprinkled a little sugar on top, but it adds a nice crunch and a little hint of sweetness to the loaf.

    My favorite thing about this Juicer Pulp Bread is that it’s different every single time you make it. My favorite combo is oranges, carrots, and celery, and I’m lucky because that makes one delicious loaf. You can add any type of fruit or vegetable pulp into this bread. Try it out, and let me know your favorite combo down in the comments!

    Super Healthy Juicer Pulp Bread

    Looking for more healthy recipes?

    Juicer Pulp Bread

    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 tsp. baking soda
    • 1 1/2 tsp. ground cinnamon
    • 1/2 tsp. salt
    • 2 Tbsp. vegan butter, such as Earth Balance melted
    • scant 1/2 cup agave
    • 1 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 1 cup applesauce
    • 1 cup leftover juicer pulp
    • 3/4 cup chopped walnuts
    • granulated sugar for sprinkling

    Instructions

    • Preheat oven to 350ºF.
    • Mix the ground flaxseed with 3 Tbsp. of water and mix well. Set aside to let thicken slightly, about 5-7 minutes.
    • In a large bowl, sift together the dry ingredients (flours, baking soda, cinnamon, and salt).
    • In a separate mixing bowl, mix together the wet ingredients (butter, agave, flaxseed mixture, vanilla, and applesauce). Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
    • Add the juicer pulp to the bowl and mix well. Fold in the chopped walnuts. Pour into a greased 9″x5″ loaf pan and spread the mixture evenly. Sprinkle granulated sugar on top of the loaf.
    • Bake the loaf for 50-55 minutes until fully baked (a toothpick inserted into the center of the loaf should come out clean).

    Notes

    Because of the high moisture content, this bread is best enjoyed within 2 days. It also freezes well and will keep in the freezer for several months.

    © 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.

    Super Healthy Juicer Pulp Bread
    0
  • Breads & Muffins FOOD

    Orange Chocolate Chip Muffins (Vegan)

    Orange Chocolate Chip Muffins – zesty, flavorful orange muffins made with real orange juice and zest and packed with dark chocolate. 100% vegan!

    Orange Chocolate Chip Muffins

    This weekend (Tuesday/Wednesday is our “weekend”, because my boyfriend is a tattooer so weekends are for work) was honestly incredible. Not because we went on vacation or did anything super exciting, but just because the weather was perfect and I listened to my own advice (for once) and made time for self-care.

    First things first, I got a FACIAL, which I haven’t done in years. I hate massages or getting my nails done or “spa days”, but getting facials is one thing I am always down for. A green papaya enzyme peel? Sign me up.

    I also finally broke down and bought a juicer, which I’ve been putting off because they’re so unnecessarily expensive. But yesterday we bought one and went a little crazy juicing all the fruit in our fridge.

    Orange Chocolate Chip Muffins

    But before I juiced the 20 pounds of citrus taking up precious room in our fridge, I set aside a few oranges to make a big batch of these Orange Chocolate Chip Muffins. Fun fact, this was a recipe I used to make all the time before I even went vegan. This is one of those “wow, vegan food can be pretty good!” recipes.

    Orange Chocolate Chip Muffins

    Want more citrus recipes?

    Orange Chocolate Chip Muffins

    Orange Chocolate Chip Muffins

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Muffins
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 2/3 cup granulated sugar
    • 1 cup orange juice
    • zest of 1 orange
    • 1/2 cup coconut oil
    • 2 1/2 tsp. vanilla extract
    • 1 cup semisweet chocolate chips

    Instructions

    • Preheat oven to 375º.
    • In a large bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt). Add the sugar and mix well to make sure there are no clumps.
    • In a separate measuring cup, add all the wet ingredients (orange juice, zest, coconut oil, and vanilla). Pour into the dry ingredients and mix until just combined. Fold in the chocolate chips.
    • Scoop the batter into lined muffin tins. Sprinkle with additional chocolate chips. Bake muffins 20-25 minutes until golden brown around the edges.

    © 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.

    Orange Chocolate Chip Muffins
    0
  • Breads & Muffins FOOD

    English Muffin Bread (Vegan)

    English Muffin Bread – a quick, yeasted loaf bread that comes together in minutes and tastes just like a toasted English muffin!

    English Muffin Bread

    A post on a Tuesday? Whaaaat?

    I mentioned in my last post that life has been getting away from me a bit lately and I’ve been struggling to keep up with everything. I hate admitting that I’m falling behind, but I know it’s just because I’ve been pushing myself to stay busy lately, and that’s a good thing. I’d much rather be busy than bored.

    English Muffin Bread

    So this post is a day late, but it’s such a good one that I didn’t want to wait until my next usual posting day to hit publish. This English Muffin Bread is hands-down the easiest bread recipe I’ve ever made, and it’s so delicious that it might become a weekly staple in my house.

    English Muffin Bread

    The dough comes together in literally 2 minutes, there’s no kneading, and the rise time is super short. This bread is perfect for bread-baking beginners or anyone who wants to make homemade bread but doesn’t have a lot of time. This bread has a light, airy texture and a good crunchy crust. Toast it and add some butter and jam? I’m obsessed.

    English Muffin Bread

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 3 cups all-purpose flour
    • 1 Tbsp. granulated sugar
    • 1 1/2 tsp. salt
    • 1/4 tsp. baking soda
    • 1 Tbsp. instant yeast
    • 1 cup nondairy milk, such as Silk
    • 1/4 cup water
    • 2 Tbsp. vegetable oil

    Instructions

    • Sift together the dry ingredients (flour, salt, and baking soda) and add to the bowl of a stand mixer. Sprinkle the sugar and yeast over top and mix well.
    • In a measuring cup, combine the wet ingredients (milk, water, and oil) and heat to 125ºF. Pour the warm liquid over the dry ingredients and knead for 2 minutes.
    • Pour the dough into a greased 9″x5″ loaf pan. Cover loosely with plastic wrap and allow to rise for 1 hour. The bread should be risen only slightly above the rim of the pan (however, my dough was way taller and it turned out just fine!).
    • When the dough is almost done rising, preheat the oven to 400ºF.
    • Uncover the bread and bake for 25-30 minutes until golden brown.
    Recipe by King Arthur Flour
    English Muffin Bread

    © 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.

    English Muffin Bread
    0
  • Breads & Muffins FOOD

    Hummingbird Muffins (Vegan)

    Hummingbird Muffins

    Happy Monday! I took last week off from the blog and man, did I enjoy it. I’m learning as I get older that sometimes you just need a break, even from the things you love most in life. Taking a break can do so much for you: help prevent burnout, re-spark your creativity, or just give your brain a rest. So I took a much-needed break and I’m back with one incredible recipe for you guys: Hummingbird Muffins.

    Hummingbird Muffins

    Hummingbird cake is one of my favorite cakes in the entire world, mostly because I was one of those weird kids who liked spice cake more than chocolate or vanilla. But there’s something about hummingbird cake: the subtle banana flavor, the big chunks of pineapple and little bits of pecans, the cinnamon throughout, oh my gosh it makes my heart happy.

    And yes, I know it’s walnuts in my photos, but all of my pecans went into the muffins and I forgot to leave some to photograph, so I used walnuts. Deal with it.

    Hummingbird Muffins

    How to Make Hummingbird Muffins:

    These muffins are super quick to throw together and have ready for breakfast. First, cream your butter and sugars together. Add the flax and vanilla, then the remaining ingredients. Scoop into muffin tins and top with streusel, bake until golden brown and delicious, and that’s all there is to it.

    This recipe is adapted from my favorite banana bread recipe. Enjoy!

    Hummingbird Muffins

    Hummingbird Muffins

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

    Ingredients

    Hummingbird Muffins

    • 1/2 cup vegan butter, such as Earth Balance
    • 1 cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. ground cinnamon
    • 4 small to medium bananas, mashed
    • 1/2 cup chopped pecans
    • 1/2 cup chopped pineapple with the juice

    Cinnamon Streusel

    • 6 Tbsp. vegan butter, such as Earth Balance
    • 3/4 cup all-purpose flour
    • 3/4 cup granulated sugar
    • 1 tsp. ground cinnamon

    Instructions

    • Preheat the oven to 350ºF.
    • Mix the ground flaxseed with 7 Tbsp. of water and set aside to let thicken, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
    • Add the vanilla and the flaxseed mixture and continue mixing until fluffy and fully combined, about 3 minutes.
    • In a separate bowl, sift together the dry ingredients (flour, baking soda, and cinnamon). Add half of the dry ingredients to the butter mixture and let mix on a medium-low speed until almost fully combined.
    • Add the mashed bananas, then the remaining dry ingredients. Let mix until almost fully combined, then fold in the pineapple and the pecans. Fold gently to prevent overmixing.
    • Scoop the muffin batter into paper-lined muffin tins. I used muffin liners that are slightly larger than regular muffins, so if you use a regular-sized muffin tin, you will get more muffins.
    • For the streusel, sift together the flour and cinnamon into a bowl. Add the sugar and mix well. Cut up the butter and add to the mixture, then mix with a fork (or your hands!) until the mixture resembles wet crumbs.
    • Crumble the streusel mixture over the top of each muffin and press slightly to adhere the streusel to the muffin.
    • Bake 25-30 minutes until the muffins are risen and lightly golden brown.
    Hummingbird Muffins

    © 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.

    0