Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

Print

Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

The post Spiced Carrot Oatmeal Muffins Recipe appeared first on Kitchen Treaty.

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

Print

Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

Print

Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

The post Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins) appeared first on Kitchen Treaty.

It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.

The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.

These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.

And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.

Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.

Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.

So don’t give up on zucchini yet! Make these muffins happen first.

(more…)

The post Vegan Zucchini Applesauce Muffins appeared first on Kitchen Treaty.

I almost called them “Healthier Blueberry Muffins,” because surely we can all agree that these are healthier than the typical cupcake-masquerading-as-a-muffin. But I went ahead with “healthy.” Hey, at least I didn’t call them “skinny!” Note: I have totally done this before.

Anyway, even if we can’t agree on that, I guarantee we can all agree that I need new muffin pans. This is just downright embarrassing.

So let’s get back to focusing on the muffins, shall we?

Without a doubt, we’re huge on muffins around here. So I’m big on trying to make these convenient little snack cakes healthier than the average bear, er, muffin. I like to throw a few healthy goodies in there (see: flaxseed meal and wheat germ) along with the just plain tasty stuff (blueberries! Which are, bonus, also healthy!)

Applesauce is a miracle ingredient when it comes to baked goods, and I love to use it in muffins. It adds heft, natural sweetness, and a wonderful moist quality. So these have a full cup of the stuff in there – but they don’t taste like apple at all.

Next, I nixed granulated sugar for honey (I’ve made these with pure maple syrup too – also great). And no vegetable oil or butter here – just a smidge of coconut oil.

These are a tad less sweet and definitely less cakey than, say, a bakery-bought blueberry muffin. These are moist – almost heavy, but in a good way – and totally feel like a hearty breakfast or snack instead of a guilty pleasure.

(more…)

The post Healthy Blueberry Muffins appeared first on Kitchen Treaty.

Okay, so I may have used a hidden skewer to make that stack stay upright. A food blogger’s gotta do what a food blogger’s gotta do!

These muffins were my first foray into quinoa in muffins. It’s such a brilliant addition! I’d seen them around and decided to throw some cooked leftover quinoa into these to see what happened.

Basically, the quinoa just sort of integrates in with the muffin – you really have no idea it’s there. But it helps contribute to a surprisingly moist muffin, considering how little oil is used in the recipe. And of course there’s all the Omega-3 and protein goodness that comes with the quinoa territory. Gotta love that stuff.

This is my first one-dish-two-ways recipe that’s not veggie/carnivore, but instead adult/picky toddler. I absolutely get how sad the following fact is, but basically, my kid won’t touch muffins if they don’t have chocolate chips in them. I know, I know. I know. But I feel less guilty about that when the muffins have lots of other good stuff in them that she’s getting while she eats the chocolate chips. So there’s that. Sideways face.

So for this batch, I made half with chocolate chips and half without. I love these without the chocolate chips, and I’m watching my sugar intake so they were perfect for me. But with chocolate chips? Yeah, they’re even tastier. They’re actually pretty irresistible.

Another benefit to mini muffin making? The baking time! These things bake up in 9 minutes flat. No joke.

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel – over-the-top delicious!
• Spiced Banana Streusel Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

Print

Peanut Butter Quinoa Mini Muffins

These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins (or 10 large muffins)

Author Kare

Ingredients

• 3/4 cup applesauce
• 1/2 cup all-natural peanut butter
• 1/3 cup honey
• 2 tablespoons melted coconut oil can substitute butter
• 1 egg
• 1 tablespoon pure vanilla extract
• 3/4 cup cooked quinoa
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg optional
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips + more on top optional*

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you’re adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

Notes

This also adapts well to standard-size muffins. I find I get about 10 good-size muffins and they take about 14-15 minutes to bake.

The post Peanut Butter Quinoa Mini Muffins appeared first on Kitchen Treaty.

Except for when I don’t.

Like when I made these and said, “Hey, there’s something on the kitchen counter for you!” And then I contemplated the next part, but honesty won out. Pause … “it has yogurt, but I know you’re going to love it. It tastes like a dessert! Try it!”

This is when he usually is an exceptionally good sport (I love my guy) and he tries a bite. And then pushes it away. But these Apple Cinnamon Greek Yogurt Breakfast Parfaits? Snarfville!

Yep! He scarfed the whole thing down – the spoon was clinking the bottom of the bowl before I knew it. Victory!

Now I just need to finally turn him on to tofu.

These super-simple parfaits are a cinch to put together, but they feel like something special. And with honey-sweetened, cinnamon-infused Greek yogurt layered with crisp apples and applesauce, they taste like something special, too.

I’m thinking these will be the perfect Thanksgiving morning breakfast. Super easy, special occasion worthy, and satiating without being over-the-top rich. A yogurt parfait for professed yogurt haters. It’s possible; I have proof!

The post Apple Cinnamon Greek Yogurt Breakfast Parfaits appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Super Moist Vegan Banana Bread Muffins
• My Fave Vegan Egg Substitute – The Flaxseed Egg
• Vegan Banana Muffin Ingredients
• How to Make Them
• More Banana Muffin Recipes

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind the Recipe

I had overripe bananas in the fruit basket, my toddler was ready to start whisking, aaaand, shoot! No eggs!

So I came up with these vegan banana muffins, the whole family was super-pleased with the result, and these muffins became a staple in our lives. That is literally the entire story behind this dairy-free banana muffins recipe – sometimes it’s that easy!

Why You’ll Love These Super Moist Vegan Banana Bread Muffins

If you’re looking for a moist vegan banana bread muffin, you’ve come to the right place!

This recipe uses flaxseed egg replacer, plus a large amount of mashed bananas, plus a little vegetable oil, PLUS applesauce. This makes a super moist, melt-in-your mouth banana muffin situation. Definitely far from dry.

Are these muffins light as air? No, no they’re not. They’re pretty dense and super moist, just like banana bread is supposed to be – they remind me of my favorite super-banana-y banana bread recipe, but in muffin form. And instead of drying out as some muffins do after a day or two, they get even more moist.

And you know what else? I truly believe that if you don’t tell anyone these are vegan banana muffins, they’ll never know. Vegan baking for the win!

My Fave Vegan Egg Substitute – The Flaxseed Egg

I created this recipe because I wasn’t able to eat dairy and we were out of eggs, so I bought in my fave vegan egg substitute for the vegan banana muffins – the flaxseed “egg.”

Flaxseeds are known for their health benefits – specifically being high in omega-3 fatty acids and fiber. While I often use flaxseed meal in my smoothies, I only recently started using them as a substitute for eggs.

For each egg you replace, just mix one tablespoon flaxseed meal with three tablespoons water, and let it sit for about five minutes. That’s it!

Vegan Banana Muffin Ingredients

• Flaxseed “egg” – Helps bind the ingredients together and works brilliantly in place of an actual egg.
• Whole wheat flour & all-purpose flour – I like the hearty density of using half whole wheat flour, but 100% all purpose flour will work as well
• Baking soda – helps the banana muffins rise and adds a bit of lightness and tenderness to the texture.
• Salt – important for highlighting flavors and balancing the sweetness of the bananas and sugars.
• Bananas – make sure they’re overripe!
• Light brown sugar – I love the caramelly notes that brown sugar adds. Granulated sugar will work here as well if it’s all you have.
• Applesauce – for sweetness, binding, and moistness.
• Vegetable oil – you can also use melted coconut oil if you prefer.
• Vanilla – I love vanilla in my banana muffins! Highly recommend.

More Banana Muffin Recipes

I love banana muffins and have created quite a few recipes over the years! A couple are also vegan banana muffin recipes, some are dairy-free, and still others are more traditional recipes but easily customizable.

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel (over-the-top delicious!)
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

Print

Super-Moist Vegan Banana Bread Muffins Recipe

No one will know they’re vegan! Straightforward, simple, and just like your favorite banana bread – but in muffin form.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 195kcal

Author Kare

Ingredients

• 2 tablespoons flax meal + 6 tablespoons water plus 2 teaspoons flax meal for sprinkling over the top of muffins if desired
• 1 cup whole-wheat flour can substitute all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed overripe bananas about 4 medium bananas
• 1/2 cup light brown sugar
• 1/2 cup applesauce
• 1/3 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
• In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
• In a large bowl, whisk together the flours, baking soda, and salt.
• In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
• Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
• Sprinkle remaining 2 teaspoons flax meal over the tops.
• Bake for 18 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
• Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
• These muffins keep for 3 – 4 days in an airtight container at room temperature, or freeze in a zipper bag.

Nutrition

Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 143mg | Potassium: 177mg | Fiber: 3g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

The post Super Moist Vegan Banana Bread Muffins Recipe appeared first on Kitchen Treaty.

Other than my pumpkin pancakes, these applesauce pancakes are the ones that are on repeat around here once fall comes around!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Applesauce Pancakes
• Ingredients
• Adaptations/Variations
• How to Make Applesauce Pancakes
• Tips for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

Why You’ll Love Applesauce Pancakes

I think these applesauce pancakes are the perfect spin on pancakes for fall. Fluffy pancakes are made moist with applesauce and rich with brown sugar. From there, we have vanilla, cinnamon, and nutmeg for maximum cozy fall flavor. Serve them with apple cider syrup for the ultimate in apple breakfasts!

These pancakes are easy to make – no need to separate the egg whites or any other shenanigans. Just mix up the batter, cook them up, and inhale the goodness of apple-cinnamon pancake magic!

Ingredients

• Flour – I like to use half all-purpose flour and half whole wheat flour for a hearty pancake with a pinch more fiber, but you can use 100% all-purpose flour if you prefer.
• Brown sugar – I love sweetening these applesauce pancakes with a small amount of brown sugar for rich caramel notes that pair perfectly with the subtle apple flavor.
• Baking powder – To make them fluffy!
• Salt – To highlight and balance the flavors.
• Cinnamon & nutmeg – A must in fall pancakes! I use ground cinnamon and oftentimes I will freshly grate the nutmeg myself using whole nutmegs and a microplane zester.
• Milk – Whole milk or 2% will work, or any unsweetened plant-based milk will do. I like oat milk and almond milk in these pancakes.
• Eggs – To bind them together.
• Vanilla – I love the added sweet note of flavor that pure vanilla extract brings to the table.
• Butter – I prefer to use unsalted butter to help control the salt levels. You can use coconut oil or vegetable oil instead, if you prefer.

Adaptations/Variations

• Dairy-Free Applesauce Pancakes: Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.
• Vegan Applesauce Pancakes: Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.
• Extra-Apple Applesauce Pancakes: Add 1/2 cup of freshly grated apple with the wet ingredients.

How to Make Applesauce Pancakes

Mix together the dry ingredients in a large bowl and mix the wet ingredients in a medium bowl.

Stir the wet ingredients into the dry ingredients until incorporated. It’s that easy!

The batter will be fairly thick.

Then, it’s time to cook your pancakes! Add a little butter to a nonstick skillet or griddle over medium heat and, once melted and hot, pour circles of pancake batter onto the griddle. When the edges look dry and bubbles have formed, take a peek under your pancake. Is it golden? It’s time to flip! Cook on the other side until completely cooked through.

Serve in a pile with butter and warmed maple syrup or homemade apple cider syrup.

Tips for Success

• Don’t over-mix your applesauce pancake batter. When you over-mix pancake batter, the gluten in the flour can develop which will give you tough pancakes.
• Flick some water on the griddle to make sure it’s hot enough to start. If the droplets bounce around, it’s ready to go.
• Watch for bubbles and dry edges. Applesauce pancakes are ready to flip when they look dry around the edges and have formed little bubbles. Take a look to make sure it’s nice and golden on the underside, then flip and cook on the other side.

These applesauce pancakes are the epitome of fall. They’re kid-friendly and adults love them too! I hope you’ll love this recipe as much as we do (and if you do, please leave a review!) Happy fall!

More Pancake Recipes

• Fluffy Pumpkin Pancakes
• Fluffy Banana Pancakes
• Gingerbread Pancakes
• Banana Oat Blender PancakesFluffy Gingerbread Pancakes
• Swedish Pancakes
• Chocolate Chip Chia Pancakes

Print

Applesauce Pancakes

Fluffy and tender with subtle apple flavor highlighted with cinnamon, nutmeg, and vanilla. These yummy applesauce pancakes are easy to make and super kid-friendly!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 443kcal

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour substitute another cup of all-purpose flour if you like
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon or a hefty pinch ground nutmeg
• 1 1/4 cups milk
• 2 eggs
• 2/3 cup applesauce
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter melted

Instructions

• In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
• In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
• Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
• Pour batter by 1/4 cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
• Serve with butter, if desired, maple syrup or apple cider syrup.

Notes

Serves 4 (three 4-5″ pancakes each)

Dairy-Free Option

Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.

Vegan Option

Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.

10/5/2024 recipe update: I’ve moved the recipe for apple cider syrup out of this post and into its own post. The recipe for apple cider syrup can be found here.

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 68g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 676mg | Potassium: 341mg | Fiber: 5g | Sugar: 21g | Vitamin A: 520IU | Vitamin C: 0.4mg | Calcium: 316mg | Iron: 3mg

The post Applesauce Pancakes appeared first on Kitchen Treaty.

I’ve also called these cinnamon and apple muffins “apple pie muffins,” because the cinnamon crumb topping tastes like bits of pie crust – it’s buttery and sweet and gives way to hunks of apples in a moist and tender muffin.

Basically, YUM.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Apple Crumble Muffins
• Tip for Success
• Can I Freeze Apple Crumble Muffins?
• More Muffin Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

October 6, 2009 – We picked up a ton of fresh-picked Spartan-McIntosh cross apples at Homestead Fruit Stand over in Eastern Washington last weekend (okay, maybe not a ton – more like 20 pounds, which is nearly as daunting).

It’s a fun fall tradition to drive over the mountains from the western side of Washington state to the Eastern side, admiring those glorious leaves in various shades of red and yellow. And grabbing a massive box of apples to bring back.

Of course, once I have 20 pounds of apples in my kitchen, I need to figure out what to do with them. It’s a nice problem to have, if a bit daunting!

I’ll usually whip up a big batch of applesauce (this applesauce sweetened with dates is a fave), then I’ll bake a couple of things like this apple galette and then, finally, a batch of apple and cinnamon muffins to enjoy with a cup of coffee and the cool morning air.

These Apple Crumble Muffins are a fall staple around here and THE apple muffin recipe I make with my bounty every year.

Ingredients

For the muffins:

• Flour – I like to use all-purpose flour in these muffins, but you can swap in some whole wheat flour for a heartier apple crumble muffin.
• Brown sugar
• Baking soda – To help the muffins rise and create the perfect dome.
• Cinnamon
• Salt
• Buttermilk – I always make my own by adding 2 teaspoons white vinegar to a liquid measuring cup and filling it with milk to equal 1 cup.
• Vegetable oil – You can use melted butter or canola oil if you like.
• Applesauce – This helps create a super moist and apple-y muffin.
• Egg
• Vanilla
• Apples – A firm apple like Granny Smith is perfect here. You can peel your apple before dicing it, or leave the peel on, whichever you prefer.

For the crumble topping:

• Brown sugar
• Flour
• Oats – I prefer the quick-cooking kind so that they’re tender and not too chewy
• Butter – melted. You can use oil, too.
• Cinnamon – Gotta have more cinnamon flavor!

Adaptations/Variations

• Dairy-free apple muffins: Use a plant-based milk like almond milk or oat milk, and use oil in place of the butter.

How to Make Apple Crumble Muffins

First, preheat the oven, then prepare a standard-size muffin tin by lining it with cupcake papers or spraying with non-stick spray.

Mix together the topping ingredients, then set them aside.

Mix together the dry ingredients in a large bowl and the wet ingredients in a medium bowl. Pour the wet ingredients over the dry then mix just until combined and fold in the diced apples.

From there, just divide the batter between the 12 muffin tins, divide the topping between the muffins, and bake until they spring back up when you poke them.

Let them cool for a few minutes, then enjoy!

Tip for Success

• Stir JUST until the batter comes together. If you over-stir your muffins, you risk them becoming tough.

Can I Freeze Apple Crumble Muffins?

Yes! They freeze beautifully. Just layer them in an airtight container or a freezer bag, then transfer them to the freezer (label them first if you’re like me and tend to forget what and when!) To thaw, just pull them out and let them thaw at room temp for about 30 minutes before serving.

More Muffin Recipes

• Pumpkin Oat Muffins
• Blueberry Muffins
• Banana Chocolate Chip Mini Muffins
• Carrot Oatmeal Muffins
• Pineapple Coconut Muffins
• Honey Banana Muffins

Print

Apple Crumble Muffins Recipe

These cinnamon-scented apple muffins are moist and tender with hunks of sweet apple and a buttery crumb topping.

Keyword apple crumble muffins, cinnamon and apple muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 335kcal

Author Kare

Ingredients

Topping:

• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup melted unsalted butter can sub 3 tablespoons canola oil
• 1 teaspoon ground cinnamon

Muffins:

• 2 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 cup buttermilk can substitute 2 teaspoons white vinegar + enough milk or almond milk to equal 1 cup total
• 1/3 cup vegetable oil
• 1/3 cup applesauce or sub another 1/4 cup vegetable oil if you don't have applesauce
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups diced firm tart apples, peeled or unpeeled (your preference) 1 medium apple) (such as Granny Smith

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Pull out a 12-cup, standard-size muffin tins and line with cupcake liners or spray with non-stick cooking spray.
• Mix the topping ingredients together in a small bowl until crumbly, and set aside.
• In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl, mix together the buttermilk, vegetable oil, applesauce (if using), egg, and vanilla. Pour the wet ingredients over the dry and mix just until combined. Fold in the diced apples.
• Divide batter between the 12 muffin tins. Crumble 1 heaping tablespoonful of the topping mixture over each one.
• Bake just until the muffin tops spring back when you tap them, 20-25 minutes.
• Let cool for about 10 minutes, then sit back and watch them disappear (just don’t forget to save a few for yourself!)

Nutrition

Serving: 1muffin | Calories: 335kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 350mg | Potassium: 130mg | Fiber: 2g | Sugar: 31g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post Apple Crumble Muffins Recipe appeared first on Kitchen Treaty.