I have been baking like crazy the last couple of days. And yes they happened to be some of the hottest days we have had this summer. Didn’t make for a great combination.
We have family vacation in a week so I always like to bake some treats to bring along for everyone to enjoy. I thought I would do some muffins. I always love to bring the muffins, because they are easy to transport and they are enjoyed by all. Also, they make for a great quick breakfast and snack.
I decided to use up the frozen zucchini I had and all the rhubarb I had picked from Greenbluff. I think you’ll love these recipes for sure. They are low in sugar, so they aren’t super sweet, which I like and they are also all vegan (so no dairy or eggs).
I used my same recipe for my Vegan Zucchini Muffins, just using whole wheat flour instead of spelt flour. I also made the GF versions as well, which is sugar free. Instead of the buckwheat flour though, I used my GF Flour blend with a little xanthan gum and all applesauce instead of ground flaxseed. Oh and I made some with raisins and half with dark chocolate chips. So yummy.
I have a freezer full of muffins!! I am glad most of them will be traveling to Montana soon.
You have to try my new recipe for Vegan Cinnamon Rhubarb Muffins. They are delicious. Oh and don’t be scared to add some berries into the mix too!!
- 3 c whole wheat flour
- 1 c raw organic sugar
- 2½ tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 3 tsp baking powder
- 3 Tbs ground flaxseed + 9 Tbs water (or ¾ c applesauce)
- ½ c coconut oil, melted or softened
- 2 tsp pure vanilla extract
- 1 c + 1 Tbs almond milk
- 1½ tsp lemon juice
- 2 c rhubarb, chopped into small pieces
- Preheat oven to 400 degrees and line muffin tin or grease each tin.
- In medium mixing bowl combine all dry ingredients.
- In large mixing bowl, beat together ground flaxseed + water and oil.
- Add the pure vanilla extract, almond milk and lemon juice and mix well.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the chopped rhubarb.
- Spoon muffin mixture into each individual muffin tin, filling each tin almost to the top.
- Bake for 20 - 22 minutes (until lightly browned)
- Let muffins stand for 5 minutes and remove from tins, allowing to cool on cooling rack.
- Enjoy
- Can be frozen in a air tight container or ziplock bag and will keep for a couple of months.
Oh and I also have a GF version too of my rhubarb muffins, which some minor adjustments. I think they are just as tasty, and the perfect consistency. They won’t fall apart, and they aren’t dry. That’s a definite win for gluten free!! Vegan GF Rhubarb Muffins (click the link for the recipe).
You can freeze them for a couple months and they’ll stay fresh so make lots!!
Marc and I have the day off today so we are spending time together and going to the CDA beach and enjoying the sun. We like to take advantage of all the time we can, because when the baby comes “Marc and me” time won’t be as often I am sure.
Hope you all enjoy your weekend!! And don’t forget to try some of my muffins. If you want to wait until it cools down, I totally understand 😉
And look, I finished baby girls baby blanket I had been knitting. Now we need to set up the crib, dresser and changing table. They all arrived on Wednesday too.
Until Next Time Be Whole and Be Fit
What are your favorite muffins? Any plans for the weekend?