Do you follow Dr. Greger’s Daily Dozen? If you don’t, check it out! It’s a great way to focus on getting the right amount of whole plant foods into your diet. If you do, then you’ll recognize at least one of these ingredients as one of his must-includes each day: blueberries! Well, berries in general, but I freaking love blueberries. And who doesn’t love muffins?! So we put the two together for this delicious blueberry muffins recipe (which comes in both GF and non-GF). Call it breakfast. Call it a snack. It doesn’t bother me what you call it as long as you enjoy it. 🙂
Zucchini is my favorite thing to put in recipes these days. And I knew it was only a matter of time before I made zucchini muffins. Because of my long-term love affair with chocolate, I knew they needed to be chocolate too. So here we are! With a delicious chocolate zucchini muffins recipe on our hands. Imagine that.
This is a game-changer for me. I used to LOVE English muffins, but avoiding the processed stuff available at the store is important to me. Doesn’t mean I won’t splurge on some Dave’s Killer bagels every now and then (not GF – sorry!), but when a girl wants an English muffin, she needs something simpler. Like THIS recipe I customized from The Big Man’s World. It’s actually from Natalie at Feasting on Fruit, and I love her blog so much and try a lot of her recipes. And this one is a real winner, you guys. Breakfast just got a little better.
Okay, you guys. I’ve been talking about these muffins since I made Baked Carrot Cake Oatmeal a couple of weeks ago. Once I started adding veggies to breakfast, I’ve wanted to throw them into everything! Which is how these delicious carrot cake muffins (made with sweet potato!) came about. So let’s bake some!
These cornbread muffins are heavily inspired by Minimalist Baker’s gluten-free cornbread. However, I love cornbread in muffin form, prefer coconut sugar over cane, and don’t use oil when I bake. Which means I changed it up a bit and absolutely LOVE it. Even my nonevegan/non-GF parents love these muffins! So, if you’re interested–even if you’re not vegan or gluten-free!–you should check this recipe out. The end result is worth working with the aquafaba, in my opinion.
I love making them when Husband makes a big batch of chili, but they’re also a great breakfast, snack, or dessert. They’re super impressive though. The pickiest of eaters in my family love them, and if they do, most people will. So give these a shot. They’re so yummy!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 3/4 unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1/3 cup aquafaba
- 1/4 cup coconut sugar*
- 1/4 cup organic cane sugar
- 1 cup + 1 tbsp gluten-free flour
- 1 cup + 2 tbsp fine cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (pink Himalayan recommended)
- 1/3 cup applesauce
Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!
*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.
I’m back to having too many bananas and making new foods. Haha! But it’s all good because this one is delicious. I made them two different ways and I loved them both. So you’ll have to decide for yourself or try your own way! There are lots of options here. Anything can happen with the base recipe for these banana muffins. So here’s what I tried today (and super loved)!
For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They’re amazing at sweetening food without using processed and refined sugars. Basically, they’re nature’s candy. Ooey and gooey, they’re like caramel. And I love them. So much. Especially when they’re baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can’t wait to try more stuff with them. But, for now, I shall eat.
These are freaking delicious. They’re a twist on my chocolate chip muffins, made with even more fruit! Because that’s what I love most. I make them at least once a week, and yesterday, I made them and ate all twelve throughout the day. Oopsie! But oh well. They’re low fat and full of fruit, fiber, and yum. YUMMM. Seriously. And they’re gluten-free.
I usually make these muffins with chocolate chips, but I went the nut route this time. Does that sound dirty to you too? *wink* Anyway, these are absolutely delicious without the chocolate chips. They’re still sweet enough, but they aren’t too sweet. And the walnuts (which would be replaced with pecans if you want – or leave out altogether) give these a nice rich flavor. I love making up to two dozen of these from one batch, but you can also bake this into a loaf. And you can add other stuff if you want! The batter is a great base to let your imagination run wild. Enjoy!
You guys. I always have a lot of bananas. I put bananas in smoothies, I freeze them to make ice cream, and I make a lot of banana bread muffins. Like, seriously. Inviting me to a party? Plan on having some banana bread muffins. I buy too many bananas so I don’t run out, but I end up having more than I need, so when they start to turn super brown, I make muffins. And they’re usually this flavor: chocolate chip!