Make Your Muffins Healthier

It’s possible to re-make your favorite muffin recipes into healthier vegan versions.  Don’t hesitate to experiment with them.  Here are some tips:

  • Replace from half up to all of the oil with applesauce (the best texture comes from leaving about 2 T. of oil per dozen muffins)
  • Replace eggs with Ener-G egg replacer powder (1 1/2 tsp. per egg, plus 2 T liquid such as water or non-dairy milk added to the liquid ingredients, or if replacing the sugar with liquid sweetener, omit the extra liquid for just 1 egg)
  • Replace the sugar with honey or maple syrup to add more moistness, but be sure to reduce the oven temperature by 25°
  • Use whole grain flours and oats instead of white flour
  • Use non-dairy milk

Here is an example of a modified muffin recipe:

Original:

  • 1 egg
  • 3/4 c. milk
  • 1/2 c. oil
  • 2 c. flour
  • 1/3 c. sugar
  • 1 T. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla

Healthier Version:

  • 1 1/2 tsp. Ener-G egg replacer powder
  • 3/4 c. non-dairy milk
  • 2 T. light olive oil or melted coconut oil
  • 1/4 c. plus 2 T. unsweetened applesauce
  • 2 c. whole wheat flour (*note)
  • 1/3 c. honey or maple syrup
  • 1 T. non-aluminum baking powder
  • 3/4 tsp. salt
  • 1 tsp. vanilla

Original directions:  Heat oven to 400°.  Grease bottoms only of about 12 medium muffin cups.  Beat egg; stir in milk and oil.  Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).  Fill muffin cups about 3/4 full.  Bake until golden brown, about 20 minutes.  Immediately remove from pan.

Healthier version directionsHeat oven to 375°.  Spray 12 medium muffin cups with oil mister or use paper liners.  Whisk all dry ingredients together in large bowl.  Whisk all wet ingredients in small bowl.  Pour wet ingredients into dry, stirring just until moistened.  Fill muffin cups about 3/4 full.  Bake until golden brown, about 18 minutes.  Immediately remove from pan – slip knife around edges if necessary to loosen.

Variations:

Blueberry: Stir in 1 cup fresh or frozen blueberries during the last few stirs after wet ingredients are added to dry.

Banana: Decrease milk to 1/3 cup; stir in 1 c. mashed bananas (2-3 medium) with the wet ingredients.  Add 1/3 c. chopped nuts and 1/2 tsp. cinnamon, if desired, to the dry ingredients.

Oatmeal-Raisin: Stir in 1 cup raisins with the dry ingredients.  Decrease flour to 1 cup; stir in 1 cup quick oats, 1/2 tsp. nutmeg and 1/4 tsp. cinnamon with the dry ingredients.

Pumpkin: Stir in 1/2 c. pumpkin with the wet ingredients.  Stir in 1/2 c. raisins and 2 tsp. pumpkin pie spice with the dry ingredients.

Date-Nut: Stir in 1/2 c. chopped dates and 1/3 c. chopped nuts with the dry ingredients.

Apple-Nut: Stir in 1 medium apple, pared and chopped, with the wet ingredients.  Stir in 1/2 tsp. cinnamon and 1/4 c. chopped nuts with the dry ingredients.

*NOTE: King Arthur’s white whole wheat is fantastic to use, as it’s made from spring wheat that is lighter in color and sweeter in flavor.  You can also use 1/2 – 1 c. oats in place of part of the flour.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s