Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M*
Blueberry cornflake muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups self-rising flour or white bread flour 1 cup crushed cornflakes 1 1/2 tsp baking powder 1/3 cups soft brown sugar pinch of salt 1 1/2 cups coconut or plant milk 1 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cups melted coconut oil or vegan butter Toppings soft brown sugar crushed cornflakes stewed blueberry jam or fresh blueberries Method Preheat the oven to 180 degrees Celsius. Add the flour, cornflakes, baking powder, sugar, and salt in a bowl. Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases. Freeze the rest of the muffins for future use. Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown. Photo Gallery I hope you love these amazing muffins! M*
Cinnamon sugar streusel muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Streusel 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup coconut oil 1-2 tsp cinnamon Muffins 1½ cup all-purpose flour or bread flour ¼ cup almond, oat or coconut flour 1 tbsp baking powder ¼ tsp pink salt 1 tsp cinnamon 1 cup ripe mashed banana ½ cup plant milk 1 tsp apple cider vinegar ½ cup coconut oil melted ¾ cup brown sugar 2 tsp vanilla extract Method Mix the cinnamon streusel by placing the flour, oats, sugars, and cinnamon into a shallow bowl and stir to combine. Add in the coconut oil and mix until crumbles form. In a large mixing bowl, sift the flour and add the together the dry ingredients for the muffins. In another bowl, whisk together the wet ingredients, plus the sugar, and let it curdle slightly. Add the wet ingredients to the dry and stir with a spatula until smooth. Preheat the oven to 180 degrees Celsius and prepare a muffin pan with 12 liners. Use a cookie scooper to scoop roughly 9 muffins. Top the muffins with streusel and bake the muffins for 18-22 minutes. Remove to cool in the tray before removing, enjoy at room temperature or freeze. Photo Gallery Hope you love these super delish muffins! M*
Chocolate brownie raspberry muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 2 medium-size ripe bananas 1 Tbsp flaxseed flour (to make flax egg) 2 ½ Tbsp water (to make flax egg) 1 tsp baking powder 1 ½ tsp baking soda 1/2 cup coconut sugar 3 Tbsp golden syrup 1/4 cup fresh tahini (or sub other nut or seed butter of choice) 1/3 cup melted dark chocolate 1/4 tsp salt 1/2 tsp vanilla extract 2 Tbsp olive oil 1/2 cup cocoa powder, sifted if needed 1 3/4 whole wheat flour ¼ cup almond flour 1/4 cup dark chocolate chips, or chopped dark chocolate) 1/2 cup fresh raspberries Method 1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers. 2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate. 3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine. 4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine. 5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking. 6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month. Photo Gallery Hope you love this super easy muffin recipe, it’s so delicious! M*
Coffee fig muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M*
Double chocolate banana bread muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 4 over ripe bananas * 1/4 cup olive oil * 1 cup coconut cream * 1 tbsp apple cider vinegar * 1 tbsp vegan chocolate spread * 1 tsp vanilla extract * 1/4 cup coconut sugar, agave or any other liquid sweetener of choice * 1/2-3/4 cup self-raising flour * 1 cup whole wheat flour * 1 1/2 tsp baking soda * 1 1/2 tsp baking powder * 1/3 tsp salt * 1 tsp cinnamon * 1/2 cup dairy free chocolate * 1/2 vegan chocolate spread *roasted chopped hazelnuts Method 1. Preheat the oven to 180 degrees Celsius. 2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract. 3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla. 4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square. 5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving. 6. Store in an aright container for up to two days, these muffins freeze really well too. Photo Gallery Hope you love these moorish chocolate muffins! M*
