Muffins Done Right: Quick and Easy Vegan Treats

And I’m back! Quicker than I thought too. This morning was spent in the kitchen, trying to “vegan-ise” a recipe my mom has been making for years. The result: simple muffins that you can flavour in any way you’d like. Throughout my childhood, my mom often made us apple and cinnamon muffins early in the morning for our lunchboxes, which shows how quick and easy this recipe is.


Today I’ve made apple pie inspired muffins (similar to what my mom used to make) and yummy, fudgy dark chocolate peanut butter muffins.

Both muffins have the same base, which is really easy to make – just mix the following ingredients together thoroughly:

350g all-purpose or cake flour

150g sugar

15ml baking powder

250ml plant milk of your choice (I used almond milk)

2 chia eggs (30ml of chia seeds mixed with 90ml water – let it sit until the seeds become gelatinous and thick)

100ml coconut oil

1 teaspoon vanilla extract


For the apple pie inspired muffins, finely chop one apple, a handful of pecan nuts or walnuts, and a handful of cranberries. Preheat the oven to 180 degrees Celcius. Grab yourself a big bowl, wooden spoon, kitchen scale and measuring jug. Weigh out all your base ingredients and mix them all together until well combined. Add in the apples, nuts and cranberries and fold them into the mixture.

 

Line your muffin tin and scoop mixture until them so that they’re three-quarters full. Pop them in the oven for just fifteen minutes.

Vegan Muffins 3


The chocolate muffins are slightly different – there are the added ingredients of 75ml of cocoa for a dark chocolate taste, plus extra milk to thin the mixture, and dark chocolate chips

Add the cocoa in with the flour and other dry ingredients so that it’s mixed in properly – you don’t want little pockets of cocoa when you bite into the muffin. Mix everything together – I found that the mixture was quite a bit thicker than the other muffins because of the cocoa, so add in milk until the mixture is thin enough. Once again, either line or grease your muffin tins and pour the mixture in. Bake for 15 minutes.

Drizzle some peanut butter over the top of the muffin once cooled (if that’s your thing) or enjoy them as they are – delicious and chocolatey, with a brownie-like consistency.

Vegan Muffins 9

I hope you enjoy making these recipes, they’re super easy and quick and a really nice vegan alternative to ordinary muffins.

See you soon!

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Today I Made: Vegan Lemon Bars

Hey there everyone! If you’re seeing this, it means you’re on catherineandcranberries.com – that’s right, catherineandcranberries.wordpress.com is no more, and we’ve moved on to bigger and better things! I decided to invest in my own domain, which was only possible because so many of you have shown your support, which I’m very grateful for.


Now that I’m back at home (at last!) I can really get back into making all sort of delicious foods, the first being these vegan lemon bars or cookies. The recipe is based on another favourite biscuit that I make often, but substituting for plant-based ingredients. 

Today’s recipe is one I created myself, and is accompanied by a video! It’s been a while since I filmed and edited anything, but it’s something to look forward to on Catherine and Cranberries as I hope to be able to put together more in the future.



Ingredients:

Bars:

  • 1/2 cup coconut oil
  • 3/4 cup brown sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 3 tablespoons almond milk

Glaze:

  • 1 tablespoon lemon juice
  • 1 tablespoon almond milk
  • 5 tablespoons icing sugar

Method:

First, you’re going to start by creaming the coconut oil and the brown sugar. Add the lemon zest and the lemon juice to this mixture.

Sift the flour and baking soda into the wet ingredients, and mix until a crumbly mixture forms. Add the almond milk, and combine, using your hands to help it form into a dough.

Wrap the dough in cling film and chill it in the fridge for ten minutes.

Use this time to make the glaze by combining the ingredients and mixing thoroughly. 

Press the mixture into a lined baking tray and bake for sixteen minutes. Let it cool completely before icing it. 

Here is the nutritional information for this bake!