Muffins Archives - Forks Over Knives

Confetti Cornmeal Muffins

Kathryn Hendrix, RDN, LD — Wed, 26 Feb 2025 18:59:00 +0000

Blended white beans are the secret ingredient in these colorful, savory breakfast muffins, adding heft and creaminess to the batter. Chipotle chile powder gives the gluten-free crumb a smoky flavor, while jarred roasted red peppers and corn add texture and color. Give these zesty cornmeal muffins a little kick with a smear of jalapeño pepper jelly. Serve for brunch with a veggie hash, or make ahead and freeze for an on-the-go breakfast.

Tips

Be sure to check the doneness of these muffins with an instant-read thermometer, since a toothpick in the centers will come out clean before they are actually done. Baking to 195°F ensures a lighter muffin.

For more inspiration, check out our collection of favorite vegan muffin recipes!

Yield: Makes 12 muffins

Time: 30 minutes

½ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1 cup brown rice flour
½ cup finely ground cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon ground chipotle chile
½ teaspoon freshly ground black pepper
¼ teaspoons sea salt
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
½ cup unsweetened applesauce
¾ cup fresh or canned corn kernels, rinsed and drained if canned
¾ cup chopped jarred roasted red peppers
Jalapeño pepper jelly (optional)

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt).
In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops.
Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).

The post Confetti Cornmeal Muffins appeared first on Forks Over Knives.

Triple-Berry Muffins

Kathryn Hendrix, RDN, LD — Tue, 11 Feb 2025 18:24:47 +0000

Raspberries, blueberries, and blackberries are the name of the game with these light and moist muffins, which have an almost cake-like texture. Lemon zest adds citrusy undertones, and almond butter lends richness. Save some berries for sprinkling on top and fold the rest in with the mix. Every mouthful explodes with plump berry goodness! Make an extra batch to store in the freezer to enjoy for breakfast, a snack, or even dessert.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Whole-Wheat Berry Muffins
Just Bananas Muffins
Or check out our full roundup of muffin recipes.

Yield: Makes 12 muffins

Time: 45 minutes

⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons flaxseed meal
1½ cups white whole wheat flour
1½ teaspoons regular or sodium-free baking powder
½ teaspoon sea salt
⅔ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons almond butter
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, and salt.
In a medium bowl stir together flaxseed mixture and the next six ingredients (through vanilla) until well incorporated. Add to flour mixture; stir until combined. Fold in ⅔ cup of each berry. Spoon batter evenly into prepared muffin cups. Sprinkle remaining berries over top of batter.
Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; unmold muffins. Cool completely on a wire rack. To Store Place muffins in an airtight container. Store in the refrigerator up to 3 days or freeze up to 1 month.

The post Triple-Berry Muffins appeared first on Forks Over Knives.

Savory Breakfast Muffins with Garlic Cheese Spread

Kathryn Hendrix, RDN, LD — Thu, 02 Jan 2025 19:00:16 +0000

Pair these savory breakfast muffins with your favorite tofu scramble or vegan quiche, or enjoy them as a snack, stored in the fridge or freezer, ready to reheat when the munchies kick in. Applesauce and a “flax egg” ensure these egg-free muffins stay light and moist, while fresh garlic and dried Italian seasoning provide an herbal flavor reminiscent of an English herb scone. For extra points, serve these scrumptious muffins with a creamy Garlic Cheese Spread featuring cashews and mashed cooked winter squash. Yum!

Tips

Cashews: Soak cashews in enough very hot water to cover for 15 minutes. Drain and rinse.

Thickening the “Cheese” Spread: If your “cheese” spread gets too runny, add to a small saucepan and bring to a boil. Reduce heat and simmer 1 minute, stirring constantly until thickened.

For more inspiration, check out these tasty ideas:

Blueberry Oat Breakfast Muffins
Vegan Cinnamon Bun Muffins
Whole Grain Corn Muffins
Or check out our full round up of healthy vegan muffin recipes.

Yield: Makes 9 muffins

Time: 35 minutes

¼ cup unsalted roasted cashews, soaked (see tip, recipe intro)
¼ cup mashed cooked winter squash
¾ to 1 cup unsweetened, unflavored plant-based milk
5 cloves garlic, minced
½ teaspoon sea salt
3 tablespoons flaxseed meal
1½ cups whole wheat pastry flour
1 tablespoon dried Italian seasoning
1½ teaspoon regular or sodium-free baking powder
½ teaspoon freshly ground black pepper
1 cup unsweetened applesauce

Instructions

To make Garlic Cheese Spread, in a mini food processor combine cashews; winter squash; ¼ cup of the plant-based milk; 1 minced garlic clove; and ¼ teaspoon of the salt. Process until smooth, adding up to ¼ cup additional plant milk as needed to reach desired consistency. (Or combine in a measuring cup and blend with an immersion blender.)
Preheat oven to 375°F. Line nine 2½-inch muffin cups with paper liners or use silicone muffin cups.
In a small bowl stir together ½ cup milk and the flaxseed meal; let stand 5 minutes. In a medium bowl stir together pastry flour, Italian seasoning, baking powder, black pepper, and remaining ¼ teaspoon salt.
Stir applesauce and remaining 4 minced cloves garlic into flaxseed mixture. Add to flour mixture; stir until combined. Spoon batter evenly into prepared muffin cups.
Bake 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 5 minutes; remove muffins. Serve warm or at room temperature with Garlic Cheese Spread drizzled on top or served on the side. Store leftover Garlic Cheese Spread in an airtight container. Store in the refrigerator up to 5 days.

The post Savory Breakfast Muffins with Garlic Cheese Spread appeared first on Forks Over Knives.

Fresh Plum Muffins

Nancy Macklin, RDN — Thu, 20 Jun 2024 17:21:26 +0000

Fresh plums stand front and center in these moist, sweet-as-summer muffins. Plums add fruity flavor to the batter, and thin slices of the stone fruit, fanned on top of each muffin, become jammy when cooked. With a light crumb and sweetened with maple syrup and applesauce, these magnificent vegan plum muffins are as delicious as they are healthy. They make a great breakfast, afternoon snack, or sweet treat at your next cookout.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 muffins

Time: 40 minutes

¾ cup whole wheat flour
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon flaxseed meal
6 ripe plums
¼ cup unsweetened applesauce
2 tablespoons sunflower seed butter
2 tablespoons pure maple syrup
2 teaspoons grated fresh ginger
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F. Line eight 2½-inch muffin cups with foil liners or use a silicone muffin pan. In a medium bowl stir together flour, baking soda, and salt.
In a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. Halve and pit two of the plums. Place in a blender with the remaining five ingredients. Add flaxseed mixture. Cover and blend just until smooth. Add to flour mixture; stir just until blended.
Spoon batter into muffin cups, filling each halfway. Slice the remaining four plums and arrange slices on top of the muffin batter.
Bake 26 to 30 minutes or until muffins look set and a toothpick inserted in the centers comes out clean. Cool in pan on a wire rack 5 minutes. Remove; cool completely on wire rack.

The post Fresh Plum Muffins appeared first on Forks Over Knives.

Vegan Cinnamon Bun Muffins

Dreena Burton — Tue, 10 Oct 2023 17:41:55 +0000

Start your morning on a sweet note with these tantalizing vegan cinnamon muffins from Dreena Burton. A blend of spelt and oat flours creates a fluffy texture that locks in the warming flavors of cinnamon, vanilla, and maple syrup, while raisins add pockets of natural sweetness throughout the batter. Vegan yogurt ensures a perfectly moist end result, but the best part of these baked goodies is the cinnamon-sugar date paste topping. Sprinkled on top just before going in the oven, this gooey, melt-in-your-mouth garnish is the perfect whole-food, plant-based way to enjoy a cinnamon roll without all the processed ingredients. Enjoy this recipe as a light breakfast, an afternoon snack, or dessert!

Recipe by Dreena Burton for forksmealplanner.com

For more vegan muffin recipes, check out these tasty ideas:

Yield: Makes 12 muffins

1½ cups spelt flour
½ cup oat flour
2½ teaspoons ground cinnamon
½ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup plain vegan yogurt
½ cup pure maple syrup
½ cup unsweetened, unflavored plant-based milk
2 tablespoons raisins
2 teaspoons pure vanilla extract
⅓ cup chopped pitted dates
2 tablespoons pure cane sugar

Instructions

Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups. In a large bowl combine flours, 1½ teaspoons of the cinnamon, and ¼ teaspoon of the salt. Sift baking powder and baking soda into bowl; mix well.
In a medium bowl stir together the next five ingredients (through vanilla). Add to flour mixture. Stir just until flour is moistened. (Do not overmix.) Spoon into prepared muffin cups.
In a small bowl stir together dates, sugar, and the remaining 1 teaspoons cinnamon and ¼ teaspoon salt. Rub mixture together with your fingertips until small clumps form. Spoon 1 to 2 teaspoons date mixture over batter in each muffin cup.
Bake 20 minutes or until muffins are set to the touch. Let stand in cups 10 minutes. Remove muffins from cups and cool completely on a wire rack. Sprinkle with any remaining date mixture.

The post Vegan Cinnamon Bun Muffins appeared first on Forks Over Knives.

Ginger-Peach Breakfast Muffins

Isa Chandra Moskowitz — Tue, 31 May 2022 17:11:24 +0000

Not a morning person? Having a batch of these delicious peach breakfast muffins ready to go will certainly put a spring in your step in the early hours. The fluffy batter is infused with warming cinnamon and ginger and made extra moist with a scoop of applesauce. Juicy peaches get delectably caramelized in the oven as they bake so these healthy pastries taste like dessert for breakfast. Pro tip: To get big, beautiful muffin domes, be sure to fill muffin cups all the way to the top.

From Forks Over Knives: The Cookbook

Yield: Makes 12 muffins

1 cup unsweetened, unflavored plant-based milk
1 tablespoon flaxseed meal
1 teaspoon apple cider vinegar
2¼ cups spelt flour
¾ cup evaporated cane sugar
1 tablespoon regular or sodium-free baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
¾ cup unsweetened applesauce
1 teaspoon pure vanilla extract
4 medium peaches, peeled, pitted, and cut into ¼-inch- thick slices (2 cups)

Instructions

Preheat oven to 350°F. Line twelve 2½ -inch muffin cups with paper, foil, or silicone bake cups.
In a glass measuring cup whisk together milk, flaxseed meal, and vinegar about 1 minute or until foamy. In a large bowl stir together the next six ingredients (through salt). Make a well in the center of flour mixture. Add milk mixture, applesauce, and vanilla to flour mixture. Stir just until batter is lumpy (do not overstir). Gently fold in peach slices.
Spoon batter into prepared muffin cups, filling each to the top. Bake 24 to 27 minutes or until a toothpick inserted into centers of muffins comes out clean. If desired, lightly brush tops with water and sprinkle with a little additional sugar. Cool in pan on a wire rack 20 minutes before serving.

The post Ginger-Peach Breakfast Muffins appeared first on Forks Over Knives.

Vegan Strawberry-Rhubarb Muffins

Nancy Macklin, RDN — Mon, 18 Apr 2022 18:05:07 +0000

These moist, tender vegan muffins taste like a strawberry smoothie, with rhubarb providing a hint of tartness that dials up the mouthwatering factor. Rather than oil or eggs, this healthy recipe uses flaxseed and a ripe banana to bind all the ingredients together while adding moisture and natural sweetness.

Tip: We do not recommend using paper baking cups for these, as they will stick to the muffins.

Yield: Makes 12 muffins

1 cup white whole wheat flour
1 cup rolled oats
1½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 tablespoons flaxseed meal
¾ cup unsweetened, unflavored plant-based milk
1 medium ripe banana
½ cup chopped dates
2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries
½ cup chopped fresh or frozen rhubarb
2 tablespoons sliced almonds, chopped

Instructions

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with foil liners or use a silicone muffin pan. (See tip, recipe intro.)
In a large bowl stir together the first five ingredients (through salt). In a small bowl combine flaxseed meal and ¼ cup water; let stand 5 minutes.
In a blender combine flaxseed mixture and the next four ingredients (through vanilla). Cover and blend about 2 minutes or until very smooth. Add to flour mixture; stir just until moistened. Stir in strawberries and rhubarb.
Spoon batter into prepared muffin cups. Sprinkle with almonds. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 10 minutes. Transfer muffins to wire rack; cool completely.

The post Vegan Strawberry-Rhubarb Muffins appeared first on Forks Over Knives.

Pumpkin Spice Muffins

Katie Simmons — Wed, 16 Oct 2019 17:13:02 +0000

Pumpkin pie spice and canned pumpkin make these muffins perfect for fall. If you don’t have the ready-made spice blend, use 1½ teaspoons ground cinnamon plus ½ teaspoon ground nutmeg.

From plants-rule.com

Yield: Makes 12 muffins

1½ cups canned pumpkin
¾ cup pitted whole dates
¾ cup unsweetened almond milk
1 teaspoon vanilla
1 tablespoon ground flaxseeds
1½ cups whole wheat pastry flour
½ cup oat flour
2 teaspoons regular or sodium-free baking powder
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons broken pecans

Instructions

Preheat oven to 350°F. If desired, line twelve 2½-inch nonstick muffin cups with silicone cupcake liners.
In a medium bowl microwave pumpkin, dates, milk, and vanilla 2½ minutes or until dates are softened; cool slightly. In a small bowl combine flaxseeds and 3 tablespoons warm water. Let stand 5 minutes.
Transfer pumpkin mixture to a food processor; cover and process until smooth. Add flaxseed mixture; cover and process 10 seconds more.
In a medium bowl stir together the next six ingredients (through salt). Add flour mixture to pumpkin mixture in food processor. Cover and process 10 to 15 seconds or just until moistened. (Batter should be lumpy.
Spoon batter into the prepared muffin cups. Top with pecans; press lightly. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups and silicone liners. Serve warm or cool completely on rack.

The post Pumpkin Spice Muffins appeared first on Forks Over Knives.

Mini Apple-Raisin Muffins

Nancy Macklin, RDN — Tue, 01 Oct 2019 23:33:30 +0000

Aquafaba and mashed banana create mini muffins that are moist and tender. Dates, along with diced apples, raisins, and a splash of orange juice, add natural sweetness to these bite-size vegan treats, which make for a delicious portable breakfast, midafternoon snack, or wholesome dessert.

Yield: Makes 24 mini muffins

1 15-oz. can no-salt-added garbanzo beans (chickpeas)
⅔ cup mashed banana
½ cup pitted whole dates, snipped (3.5 oz.)
¼ cup unsweetened, unflavored plant-based milk
2 tablespoons flaxseed meal
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
2 cups white whole wheat flour
1½ teaspoon regular or sodium-free baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup finely chopped apple
½ cup raisins, snipped

Instructions

Preheat oven to 400°F. Line mini muffin cups with foil liners (do not use paper liners) or use a nonstick mini muffin pan. Drain garbanzo beans, reserving ½ cup of the liquid (aquafaba). Cover and chill beans up to 3 days for another use.
In a blender or food processor combine the ½ cup aquafaba and the next seven ingredients (through vanilla). Cover and blend or process until smooth.
In a large bowl stir together flour, baking powder, cinnamon, and sea salt. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple and raisins. Spoon batter into the prepared muffin cups, filling each two-thirds full.
Bake 11 to 14 minutes or until a toothpick inserted in a muffin’s center comes out clean. Cool in muffin pan on a wire rack 5 minutes. Remove muffins from pan and cool completely.

The post Mini Apple-Raisin Muffins appeared first on Forks Over Knives.

Blueberry-Raspberry Aquafaba Muffins

Carla Christian, RD, LD — Mon, 04 Feb 2019 19:15:23 +0000

Berries, bananas, and a big dose of vanilla make these easy vegan muffins extra-luscious, but aquafaba is the real star of the recipe. Aquafaba (aqua = water, faba = bean) is the liquid that comes in a can of chickpeas, which can be used to replace eggs and egg whites in baked goods. As a general rule, 3 tablespoons of aquafaba are equal to about one whole egg. No need to crack open a can of chickpeas every time you want to bake with aquafaba: The viscous liquid will keep up to three days in the fridge and can be frozen into ice cubes for even longer storage.

Yield: Makes 12 muffins

1 (15-ounce) can no-salt-added chickpeas
1 lemon
⅔ cup mashed banana
½ cup pitted whole dates, chopped
¼ cup unsweetened vanilla almond milk
1 tablespoon pure vanilla extract
2 cups white whole-wheat flour
2 tablespoons chia seeds
1½ teaspoons baking powder
¼ teaspoon sea salt
½ cup fresh blueberries
½ cup fresh raspberries

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin pan with silicone cupcake liners. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas up to 3 days for another use.)
Remove 2 teaspoons of zest and squeeze 2 teaspoons of juice from the lemon. Combine the banana, dates, reserved chickpea liquid, lemon zest and juice, almond milk, and vanilla extract in a blender. Cover and blend until smooth.
Combine the flour, chia seeds, baking powder, and salt in a large bowl and stir well. Add the banana mixture to the flour mixture and stir, just until moistened (batter should be lumpy). Fold in the blueberries and raspberries.
Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the liners.

https://www.youtube.com/watch?v=BkOWi3HZ53o

The post Blueberry-Raspberry Aquafaba Muffins appeared first on Forks Over Knives.