Vegan Muffins Monthly: Polkaroo Muffins (Vegan, GF)

This is really silly, I don't know if any of you guys used to watch Polkaroo, actually more specifically Polkadot Shorts. It was a Canadian show, so maybe not...You know how small little details from shows stay in your mind? Polkaroo and his pet friend Bibble always ate blueberry orange cookies. I don't know why but I've always remembered that! Anyways I loved the chocolate-orange oats we made the other day so I wanted to make some kind of orange muffin. These turned out more like cupcakes...hey, fine by me. So many memories from this video!! Polkaroo and Bibble definitely had it right, blueberry and orange somehow go together really well:


*Adapted from Happy Herbivore's Blueberry Oatmeal Muffins.

1 3/4 cups Gluten-free Flour Blend (see substitutions)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup applesauce

1/2 cup Wild Blueberry Jam 
1/4 cup maple syrup
1/2 cup sucunat
1 cup blueberries

Zest of one orange
1/2 tsp vanilla


Orange Glaze:
1/4 cup coconut butter
2 tbsp agave/raw honey
2 tbsp orange juice
1 heaping tsp orange zest


Combine dry ingredients in small bowl and wet ingredients in large bowl. Add dry into wet and stir until incorporated. Spoon into well oiled muffin tin and bake at 350F for 24-26 minutes. Once cooled, drizzle on orange glaze and sprinkle with orange zest.

This is our favourite Jam (Wild Blueberry), there's literally no sugar added.

Vegan Muffins Monthly: Gingerbread-Walnut (Vegan, GF)

Muffin #3, Gingerbread! For Christmas' sake and for the molasses that has been staring at me everyday for the last 3 weeks. 


*Adapted from Happy Herbivore's Blueberry Oatmeal Muffins

So, as you can see my coffee grinder is not the best so there were still some quinoa grains fully intact...Extra crunch?

1 3/4 cup Gluten-free flour blend (I substituted quinoa flour for the brown rice flour and it worked!)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
1 cup applesauce
1/4 cup molasses
1/2 cup sucanat
1/2 tsp vanilla
3/4 cup chopped walnuts

Preheat oven to 350F. Combine dry ingredients in a large bowl. Set aside. Combine wet ingredients in another bowl. Pour wet into dry. Stir until combined. Add walnuts. Stir until further combined. Spoon batter into greased muffin tins and bake for 26 minutes, or until an inserted toothpick comes out clean. Makes 10 muffins.

Vegan Muffins Monthly: Carrot Cake (Vegan, GF)

For some reason Jenn has always "LOVED" carrot muffins even when she was little. She was kind of weird, I know. I would of course go for a sugar covered chocolate chip muffin like a typical sugar hungry kid. But now I kind of get why she loves them so much. Carrots have a high "sugar" content, making them really sweet tasting (try carrot juice, it is soo sweet) which deams them perfect for these fat free, gluten-free, vegan muffins. They are pictured here topped with apple butter and almonds.

*Adapted from Happy Herbivore's Blueberry Oatmeal Muffins

1 3/4 cups Gluten-free Flour Blend (see substitutions)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup applesauce
1/4 cup maple syrup
1/2 cup sucunat
1 cup grated carrot
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla

Preheat oven to 350F. Combine dry ingredients in a large bowl. Set aside. Combine wet ingredients in another bowl. Pour wet into dry. Stir until combined. Add in carrots, stir until further combined. Spoon batter into greased muffin tins and bake for 26 minutes, or until an inserted toothpick comes out clean. Makes 10 muffins.

Check out October's muffin!

Vegan Muffins Monthly: Chocolate-Banana (Vegan, GF)

Jenn and I have decided to exploit Happy Herbivore's awesome vegan muffin recipe as much as we can. So we are presenting Vegan Muffins Monthly which will be: Completely Vegan, Gluten-Free, Soy-Free, Xanthan Gum-Free and Oil-Free. Not possible you say? Well you are going to have to get used to this crazy concept...monthly... ENJOY! :)

*Adapted from Happy Herbivore's Blueberry Oatmeal Muffins

Muffins in the sun :)

1 1/2 cups Gluten-Free flour blend (see substitutes)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/4 cup cocoa

3/4 cup mashed bananas

1/4 cup applesauce

1/4 cup maple syrup

1/2 cup sucanat

1 tsp vanilla extract

Vegan chocolate chips (optional)

Preheat oven to 350F. Combine flour, baking powder, baking soda, salt, and cocoa in a medium bowl. Combine remaining ingredients in another bowl. Combine wet into dry, mix until just combine, then mix in chocolate if desired. Spoon mixture into paper lined muffin tins. Bake for 26 minutes or until a toothpick comes out clean. Makes 10 muffins.

First Post Ever! + Gingery Blueberry-Pear Oat Muffins (Vegan, GF)

First post ever...here it goes! 

So we decided to start a blog as sort of an outlet for our obsession with food and healthy eating. We are constantly thinking of new vegan and sketch-free recipes. We make dishes that are completely organic and natural. Some of the posts you will see on our blog are reviews of recipes as well as recipes inspired by other blogs or sources that have been tweaked by us in order to make it more natural but we will also have originals created by us! We are looking forward to sharing our "healthy" obsession with you!

1 1/2 cups Gluten-free Flour Blend (see substitutes tab)
1/2 cup steel-cut oats
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup turbinado or sucanat sugar (add more applesauce if using sucanat)
1 cup unsweetened applesauce
3/4 tsp fresh grated ginger
1/4 cup maple syrup
3/4 cup blueberries (fresh or frozen)
3/4 cup peeled, diced pear

Preheat oven to 350 degrees. Line a muffin tin with paper cups. Mix flour, baking powder, soda, salt, cinnamon, and oats in a large mixing bowl. Combine syrup, sugar, applesauce and ginger in a separate bowl. Combine the two mixtures, then add blueberries and pear. They don't rise a whole lot, so when you spoon them into the muffin cups be very generous! Top with oats and bake for 24-26 min (toothpick should come out clean). Makes 10-12 muffins.

Silly Ely! Muffins are for kids!

We found this recipe on happyherbivore.com as Vegan, Fat-Free Whole Wheat Blueberry Oatmeal Muffins. We added pears and used finely chopped fresh ginger instead of dried. Also to make them gluten-free we replaced the pastry flour with a blend of rice, oat and buckwheat flour (recipe can be found under the "substitutes" tab). We couldn't believe how moist and soft these muffins turned out considering there is no oils or eggs and they weren't your typical crumbly, dry vegan baked goods. You could also make a banana nut version by replacing half the applesauce with mashed banana. Yummers! :)