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Breads & Muffins

  • Breads & Muffins FOOD

    Raspberry Chocolate Chip Muffins (Vegan)

    Raspberry Chocolate Chip Muffins – tall, thick, bakery-style muffins packed with tart raspberries and rich dark chocolate chips, topped with crunchy sugar

    Raspberry Chocolate Chip Muffins (Vegan)

    Hi friends, happy Friday. We’ve got a lot of things to celebrate today. Well, I’ve got a lot of things to celebrate, but I’d like to think that you’re celebrating along with me.

    First of all, not super exciting, but I finally created a weekly schedule for myself. New blog posts will go up on Monday & Friday around 11am-noon, instead of on Monday & Thursday. I also made a much better schedule for my YouTube videos and Twitch streams (I stream every Monday and Thursday, if you’re curious). I was having a little trouble with my schedule, so I’ve spaced things out better and I feel like I’m actually able to plan ahead now. It’s like this gigantic weight has been lifted off my shoulders.

    Raspberry Chocolate Chip Muffins (Vegan)

    Speaking of weight lifted off my shoulders, I am FINALLY moving! I can’t even handle how excited I am, for so many reasons. First of all, it’s bigger than where I live now. Second of all, I actually have a role in the remodeling of it, which means tons of DIY projects for the blog! Maybe even some YouTube videos too?

    Also, Black Mirror is back, and that’s pretty darn cool. How do you guys feel about the new episodes?

    Raspberry Chocolate Chip Muffins (Vegan)

    So these Raspberry Chocolate Chip Muffins are to celebrate so many things right now. I’m at that place where everything is finally smooth sailing and I feel so happy and peaceful. And I can’t think of anything better to celebrate than some raspberry and chocolate, one of my favorite combinations of all time. These muffins are perfectly light and fluffy, with that big muffin dome on top. They’re filled with melty chocolate chips, vanilla bean, and dried raspberries, which I love in muffins. It gives a great texture and flavor without adding excess liquid into the batter that fresh fruit usually does.

    What are you guys celebrating lately? Let me know in the comments!

    Raspberry Chocolate Chip Muffins (Vegan)

    Looking for more muffin recipes?

    Raspberry Chocolate Chip Muffins (Vegan)

    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 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
    • 1/2 vanilla bean, scraped
    • 1 cup semisweet chocolate chips
    • 1/2 cup freeze-dried raspberries

    Instructions

    • Preheat oven to 425ºF.
    • Combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken (about 5-7 minutes).
    • Sift together the dry ingredients (flour, baking powder, and salt). 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 bean).
    • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
    • Fold in the chocolate chips and dried raspberries. 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

    © 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

    Vanilla Bean Espresso Scones (Vegan)

    Vanilla Bean Espresso Scones – Delicious, crumbly vanilla bean scones filled with a layer of brown sugar & espresso streusel

    Vanilla Bean Espresso Scones (Vegan)

    I’ve mentioned in previous recipes that it took a while for me to become a scone type of person. I think this is pretty common, because let’s be real. When’s the last time you had a good scone? Well, the answer is about to be TODAY. Because… I hope you make these today.

    The joke wasn’t good, but these scones definitely are.

    Scones are always so crumbly (in a bad way) and too hard and bone-dry. But these espresso scones are exactly what a scone should be: crumbly (in a good way), with a good crunch along the top edges but soft inside. They also have tons of flavor, which is another thing scones are usually lacking in. These scones have a double hit of flavor, from the delicious vanilla bean dough to the layer of coffee “streusel” in the middle. It’s not technically a streusel, but that’s what I’m calling it because I don’t have a better word for the delicious brown sugar espresso deliciousness.

    Vanilla Bean Espresso Scones (Vegan)

    How to Make Vanilla Bean Espresso Scones:

    These scones are easy to throw together, even if you’re someone who has never made scones before. The trick to good scones is to keep all your ingredients cold, and to work quickly without overworking the dough. This ensures a light, fluffy, flaky scone.

    Sift your flour, baking powder, and salt into a big bowl, then add sugar and a scraped-out vanilla bean. Add the cubed butter and use your fingers to work it into the dough. The consistency you’re looking for is crumbly, almost like clumpy sand. Then add the remaining wet ingredients, fold it together gently, and chill for a few minutes to keep it cold.

    Vanilla Bean Espresso Scones (Vegan)

    Mix together the coffee streusel (mixture? crumble? I really don’t know what to call it, so we’re sticking with streusel). Divide the scone dough into 2, flatten one into a big circle, and top with the coffee mixture. Top with the other piece of dough and pat it all together to make sure it’s sealed on the edges. Some of the coffee mixture will probably seep out, but that’s ok! It gets nice and crunchy and caramelized, which is even more delicious. Sprinkle with a little bit of sugar, bake until golden brown, and that’s all there is to it.

    Vanilla Bean Espresso Scones (Vegan)

    Looking for more scone recipes?

    Vanilla Bean Espresso Scones (Vegan)

    Vanilla Bean Espresso Scones (Vegan)

    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Breads
    Servings: 8
    Author: Brit Wolfe

    Ingredients

    Vanilla Bean Scones

    • 12 ounces all-purpose flour
    • 0.75 ounces baking powder
    • 3 grams salt
    • 1.5 ounces granulated sugar
    • 1 vanilla bean, scraped
    • 1 Tbsp. ground flaxseed
    • 4.75 ounces vegan butter, such as Earth Balance cold and cubed
    • 5.25 ounces nondairy milk, such as Silk

    Coffee Streusel

    • 2 Tbsp. all-purpose flour
    • 1/4 cup brown sugar
    • 1/2 tsp. ground cinnamon
    • 2 Tbsp. vegan butter, such as Earth Balance
    • 1 1/2 tsp. ground espresso

    Instructions

    • Preheat oven to 400ºF.
    • In a small bowl, mix the ground flaxseed with 6 Tbsp. water and let sit until thickened, about 5-7 minutes.
    • Sift together the flour, baking powder, and salt. Add the sugar and vanilla bean, then 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.
    • Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky! Chill the mixture for 10 minutes.
    • Dump half the dough onto a lightly-floured surface and pat into a circle. Spread the coffee streusel over the top of the dough in an even layer. Top with the remaining dough and pinch the edges to keep the streusel inside the dough. 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.

    © 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

    Marbled Chocolate Banana Bread (Vegan)

    Marbled Chocolate Banana Bread – moist chocolate chip-packed banana bread swirled together with rich chocolate banana bread. The best of both worlds!

    Marbled Chocolate Banana Bread (Vegan)

    I am a firm believer in “More is More”. Part of it is because I get excited and tend to go overboard on things, but I usually just blame my Too-Much Gene for my inability to know when to stop (I’m an Aries Moon-Pisces Sun, what can I say). It’s a bad habit when it comes to how long my eyeliner wings are (too long) or how much glitter I should wear (too much) or how many jars of vegan quest I should buy from Trader Joe’s this week (too many). But “More is More” is always true when it comes to baked goods, and that’s one area we should never cut back on. Let your Too-Much Gene run wild!

    Marbled Chocolate Banana Bread (Vegan)

    Why choose regular banana bread when you can have chocolate banana bread? Or better yet, have both. This marbled banana bread combines the best of both worlds: moist chocolate chip-studded banana bread, and rich chocolate banana bread.

    Marbled Chocolate Banana Bread (Vegan)

    Marbled Chocolate Banana Bread makes the perfect snack. It’s rich enough to be a dessert but not too rich that you couldn’t have it for breakfast. This recipe is adapted from my tried-and-true recipe called The Best Banana Bread EVER, and trust me, it’s named appropriately. It’s the perfect amount of moisture and density, and packed with chocolate chips to give it a good texture.

    Marbled Chocolate Banana Bread (Vegan)

    Looking for more banana bread recipes?

    Marbled Chocolate Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 15 mins
    Course: Breads
    Author: Brit Wolfe

    Ingredients

    • 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
    • 1/4 cup nondairy milk, such as Silk
    • 4 medium bananas, mashed
    • 1/3 cup semisweet chocolate chips
    • scant 1/4 cup cocoa powder

    Instructions

    • Preheat oven to 350℉.
    • In a small bowl, combine the ground flaxseed with 6 Tbsp. of water, mix well, and set aside to let thicken slightly (5-7 minutes).
    • Cream together the butter and sugar until light and fluffy, about 5 minutes.
    • Add the flax and vanilla and mix an additional minute.
    • Sift together the dry ingredients (flour and baking soda). Add half of the flour to the butter mixture, mix, then add the milk, mix. Add other half of flour and mix until just combined (the mixture will be very thick but be sure not to overmix it!)
    • Fold in the mashed bananas. Divide this batter into two separate bowls. To one bowl, add the chocolate chips. To the other bowl, add the cocoa powder (make sure to sift it first so it doesn't get clumpy).
    • In a parchment-lined 9"x5" loaf pan, alternate adding the two batters. My favorite way to get the marbled effect is to add scoops of each batter randomly in the loaf pan, then use a knife to gently swirl the layers together.
    • Bake 65-70 minutes until fully baked. Because of the chocolate, it might be hard to tell, but the regular banana bread sections should be golden brown and a toothpick inserted in the middle of the loaf will come out clean.

    © 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

    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

    Tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breads
    Cuisine: American
    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.

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  • 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
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