VEGAN UPCYCLE MUFFINS

Upcycle: to recycle (something) in such a way that the resulting product is of a higher value than the original item

Is there anything better than warm muffins on a cold day? Yes, warm VEGAN muffins! 

I, like many others, have little time to bake so I often look for the most simple recipes I can find. I also hate waste, and have a few recipes that can use up and upcycle your pantry items!

This recipe will do away with at least 4 rotting bananas that are sitting on your counter, waiting to be made into something delicious. 

Better than Basic Banana Muffins

These are moist, one-bowl muffins that you can make in a total of 30 minutes. I have timed it, and you can throw everything together in 10, throw them in the oven, run and take a shower, get dressed and be back before you have to take them out of the oven!

  • 2 flax eggs (each flax eggs =1 Tbs + 2.5 Tbs water)
  • 4 ripe bananas
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole-wheat flour 
  • 1/2 cup rolled oats
  • optional: 1/4 cup nuts, cocoa chips, etc

Instructions

  1. Preheat oven to 375 degrees F (190 C) and lightly grease muffin tins with coconut oil or oil of choice.
  2. Prep flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk.
  5. Stir in vanilla, melted coconut oil and mix.
  6. Add flour, oats and stir until combined. Lastly, fold in optional ingredients.
  7. Divide batter evenly among muffin tins, filling a generous 3/4 full
  8. Bake for 17-22 minutes or until toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin. Once completely cooled, store in a covered container in the fridge. Can be frozen.

Squash Muffins

Have you ever made a big meal and have leftover sweet potato, butternut squash or maybe leftover pumpkin from making a pie? This recipe is crazy-versatile in that you can use any up any of the root veggies if you’re sick of turning them into soup!

  • 1 flax egg
  • 1/2 cup squash puree (pumpkin, sweet potato, butternut squash have all worked well)
  • 1 cup non-dairy milk 
  • 1/2 cup brown sugar
  • 2 Tbsp grape seed, canola, or  even coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1.5 cup whole wheat flour
  • Optional : 1/3 cup nuts or cocoa chips
  1. Preheat oven to 375 degrees F (190 C) and lightly grease muffin tins with coconut oil or oil of choice.
  2. Prep flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
  4. Add flour and lightly mix so all ingredients are incorporated.
  5. Lastly, fold in optional ingredients.
  6. Divide batter evenly among muffin tins, filling a generous 3/4 full
  7. Bake for 20-22 minutes or until toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin. Once completely cooled, store in a covered container in the fridge. Can be frozen.

- Shannon Cleary

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