Mother’s Day Muffins

What could make any Mother’s Day morning more great maybe a few of her favorite muffins? And vegan to keep Mom healthy for a long long time. This is why I love checking on http://www.loveandlemons.com they always have such great recipes for vegan friends and family. And for the record the unvegan folks don’t know the difference LOL! Try out any of the 3 recipes or all 3 a nice combo basket will really makes Mom’s day:

Strawberry Muffins Recipe

Ingredients

  • ¾ cup + 2 tablespoons all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups diced strawberries
  • ½ teaspoon flour to dust the strawberries

Instructions

  • Preheat the oven to 400°F and grease a 12-cup muffin tin.
  • In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
  • Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Chocolate Chip Muffins Recipe

Ingredients

  • 1½ cups all-purpose flour
  • ¾ cups whole wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 1 cup plain full-fat Greek yogurt
  • 2 large eggs
  • ⅔ cup almond milk
  • ⅓ cup maple syrup
  • ⅓ cup olive oil, or any neutral oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips

Instructions

  • Preheat the oven to 350°F and lightly oil or spray a 12-cup muffin tin.
  • In a large bowl, combine the all-purpose and whole wheat flours, the baking powder, baking soda, salt, and nutmeg.
  • In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
  • Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the chocolate chips and use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
  • Bake for 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let cool for 15 minutes, and then transfer to a wire rack to continue cooling.

Blueberry Muffins Recipe

Ingredients

  • 1½ cups + 2 tablespoons whole wheat pastry flour*
  • an additional 1/2 teaspoon flour to dust the blueberries
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon oil, optional
  • 1 ¼ cups blueberries

Instructions

  • Preheat the oven to 400°F and grease a 12-cup muffin tin.
  • In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
  • Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.

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