Savory Muffins

 Ingredients:

1-3/4 cup cake flour
1 teaspoon baking powder
1 cup oatmeal
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons egg replacer
1-1/2 cup almond milk
1/2 cup oil
1 tablespoon chives, chopped
9 sundried tomatoes, chopped
10 spanish olives, chopped
2 tablespoons hemp seed
3 tablespoons pumpkin seeds
1/2 cup vegan cheddar, grated
8 cherry tomatoes, quartered

Toss flour, baking powder, oatmeal, spices, and salt together.

Add the egg replacer, milk, and oil followed by the chives, tomatoes, olives, hemp seeds, and pumpkin seeds. 

Spoon into greased muffin tin and top with cherry tomato as well as more pumpkin seeds and olives if desired.

Bake at 350 for 25-30 minutes.

Bran Muffins

Ingredients:

1-1/2 cup bran
1-1/4 cup milk
1/4 cup coconut oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
1/2 cup mini chocolate chips (optional)

Combine all ingredients and pour into paper lined muffin pan. Bake at 375 for 15 minutes.

Orange Spice Muffins

Ingredients:

1-1/3 cup whole wheat flour
1 cup AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
a pinch of clove
1/2 teaspoon salt
1 egg replacer
zest and juice of 1 large orange
2 teaspoons vanilla
1/4 teaspoon almond extract (optional)
1/4 cup sugar
1/2 cup coconut oil
1 cup almond milk
1/3 cup agave
1/2 cup applesauce
2 teaspoons apple cider vinegar
3/4 cup slivered almonds
1/2 cup cacao nibs

Combine dry ingredients and fold in the remaining ingredients until uniform. Grease a muffin pan and divide batter between them.

Bake at 400 for 15 minutes and cool before removing from pan.

Oatmeal Goji Cacao Muffins

Ingredients:

1/2 cup goji berries
2/3 cup water
1-1/2 teaspoon ground flaxseed
2-1/2 tablespoons coconut oil
2 tablespoons orange juice
zest of 1/2 orange
1/2 teaspoon vanilla
1/2 cup oat
1-2/3 cup roughly ground oats or flour
1/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon stevia
1/4 teaspoon cinnamon
2/3 cup almond milk
1 banana, mashed
1/3 cup cacao nibs
1 teaspoon chia seeds


Heat goji berries and water in a saucepan until simmering. Stir in flax seed, remove from heat, and set aside to cool.

Combine oats, oat flour, almond meal, baking powder, salt, sugar, stevia, and cinnamon. Set aside.

Add coconut oil, orange zest, orange juice, and vanilla to the berries. Stir into the dry ingredients along with the almond milk and banana. Fold in the cacao nibs.

Divide batter among 12 paper lined muffin cups and sprinkle with the chia seeds. Bake at 350 for 20 minutes.

Strawberry Rhubarb Muffins

Ingredients:

1/2 cup yogurt or sour cream
1/4 cup oil
1 egg
1 teaspoon vanilla
1-1/2 cup flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rhubarb and strawberry, diced
1/4 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon vanilla
1 tablespoon butter

Combine yogurt, oil, egg and vanilla. Add remaining dry ingredients and fold in strawberries and rhubarb. Place in paper lined muffin cups.

Crumble pecans, brown sugar, vanilla, and butter and sprinkle over the muffins.

Bake at 350 for about 25 minutes.

Orange and Goji Berry Muffins

Ingredients:

1 cup flour
1/2 cup whole flour
1 cup grains (millet, steel cut oats, quinoa, amaranth, barley, etc)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
a pinch of salt
1 teaspoon cinnamon
1/3 cup oil
1 flax egg
1/2 cup fruit juice of choice
3/4 cup orange juice
1/3 cup goji berries

Combine the grains and allow to soak in the orange juice a couple of hours or overnight.

Stir egg, oil, and fruit juice until thoroughly combined. Add the grains and goji berries, then gradually add flours, sugar, baking soda, baking powder, salt, and cinnamon.

Bake in muffin pan at 375 for 20-25 minutes until golden.

Sweet Potato Muffins

Ingredients:

3 eggs
1/3 cup sour cream
3/4 cup vegetable oil
1-1/2 cup sweet potato mash
1 cup brown sugar
1 teaspoon vanilla
1-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 tablespoons butter
1/3 cup pecans, chopped
1/4 cup flour
3 tablespoons sugar

Beat the eggs. Add sour cream, oil, and potato. Mix in the brown sugar and vanilla.

Add flour, baking powder, baking soda, spice, and salt. Stir until combined.

Pour into greased or lined muffin cups.

Combine slightly softened butter with pecans, flour, and sugar. Sprinkle over the muffins.

Bake at 350 for 20 minutes.

Gouda Tomato and Parsley Muffins

Ingredients:

4 tablespoons butter, softened
1 cup milk
2 eggs
1 cup whole wheat flour
1 cup flour
2 teaspoons baking powder
1 tablespoon mustard seed, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sun dried tomatoes, chopped
1/3 cup parsley, chopped
1 cup smoked gouda

Beat butter in a mixing bowl until creamed. Gradually add eggs and milk.

Add flour, baking powder, mustard seed, black pepper, and salt.

Stir in sun dried tomatoes, parsley, and cheese.

Bake in lightly sprayed cupcake liners at 375 for 25 minutes.

Blueberry Muffins

Ingredients:

2 cups all purpose flour
2 teaspoons baking powder
1-1/2 tablespoons flour
1/4 teaspoon salt
1-1/2 cup fresh blueberries
1/2 cup veganmbutter
3/4 cup sugar
1/2 cup apple sauce
1 egg replacer
1 teaspoon vanilla
1/4 teaspoon lemon zest
1/2 cup almond milk
2 tablespoons flour
5 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons vegan butter, diced

Allow 2 tablespoons of butter to reach near room temperature. Sprinkle 2 tablespoons of flour over blueberries, toss together, and also set aside.

Beat 1/2 cup butter with 3/4 cup sugar. Beat in apple sauce and egg replacer and stir in vanilla and lemon zest. Alternately fold in milk with flour, baking powder, and salt. Spoon batter into greased or lined muffin cups.

Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon. Cut in 2 tablespoons of butter with pastry cutter until blended and resembles coarse crumbs. Sprinkle on top of batter.

Bake at 375 for 20-25 minutes.

Morning Glory Muffins

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup flaxseed, ground
3/4 cup sugar
2-3/4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 egg replacers
1 cup applesauce
1/3 cup orange juice
1/4 cup coconut oil
2 teaspoons vanilla
2 cups carrot, grated
1/2 cup pecans, chopped
1/2 cup flaked coconut
1/2 cup dried fruit of choice, chopped (optional)
1 apple, peeled and grated

Beat the egg replacer, applesauce, juice, oil, and vanilla.

Gradually stir in the flours, flaxseed, sugar, baking powder, cinnamon, salt, and baking soda.

Fold in carrots, pecan, coconut, and fruits.

Bake in greased or lined muffin trays. Bake at 350 for 15-18 minutes.