Fudgey Vegan Chocolate Muffins

Fudgey Vegan Chocolate Muffins

Some of the best memories that I have of baking with my mom and brother involve muffins. It was never super fancy – definitely just the packets of muffin mix you buy at the store. But they were easy and “healthier” than cookies.

I laugh to myself now thinking that muffins are healthy. They can be! Just not the ones from the store… or these muffins really. These fudgey muffins are really just cupcakes waiting for frosting. Dust some powder sugar over them – instadessert!

Fudgey Vegan Chocolate Muffins

This recipe is very quick to make and you probably have all the ingredients in your pantry ready to go. The only liquid is canned puréed pumpkin and a splash of almond milk. That’s healthy, right??

I used part of my red velvet cake recipe (which is really just chocolate cake if you don’t add food coloring and vinegar) plus pumpkin and almond milk. The amount of almond milk you use can really be up to you. The less you use, the denser your muffins will be. The more you use, the more cake like they will be. I love how dense these are but my husband prefers a little more cake like. I use a quarter cup of almond milk for these.

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These can be stored for a week in an airtight container at room temperature. They also freeze well and can stay frozen for about three months before you thaw them. But why freeze them when they are so delicious hot out of the oven? I bet if you put a spoonful of nut butter on top while they’re warm it would be amazing. 😊

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Mixing these babies up can be a challenge if you have grip issues (read: pregnant lady grip issues) since there isn’t much in the way of viscous liquid. The pumpkin will eventually mix in with the almond milk into the dry ingredients. I recommend using a stand mixer or a hand mixer. Life is much easier with either.

Enjoy making these fudgey vegan muffins. I hope they are as big of a hit at your house as they are at mine!

 

Fudgey Vegan Chocolate Muffins

  • Servings: 24
  • Difficulty: easy
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These chocolatey, fudgey muffins are easy to whip up in a pinch and will be a hit with your family.


Ingredients


– 2 & 3/4 C all purpose flour (you can sub oat flour)
– 2 C granulated sugar
– 1/4 C cocoa powder
– 1 tsp vanilla extract
– 2 tsp baking soda
– 1 tsp salt
– 1/4 C almond or other dairy free milk
– 1 12-14oz can pumpkin puree
– 1/2 C dairy free chocolate chips (Optional)

Directions


1. Pre-heat oven to 350F and line a muffin tin with cups or spray with cooking spray.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Once dry ingredients have no lumps, add in the vanilla, almond milk, and can of pumpkin puree.
4. If adding chocolate chips, stir them into the mixture. The batter should be thick and smooth.
5. Scoop 2 TBS of batter into each muffin cup. I used an ice cream scoop for this. It will take two batches to cook all of them.
6. Bake for 17 minutes.
7. Cool on wire rack and store in an airtight container for up to a week on your counter.

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Almond Chia Granola

Almond Chia Granola

I am a super huge fan of dairy free yogurt. Although I haven’t learned to make it myself, I eat it on a regular basis. Sometimes the plain ol’ cup of vanilla yogurt gets boring. Granola is a super easy and cost effective way to mix things up!

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Since I’ve been pregnant, yogurt with granola (or really just granola by the handfuls) has been my favorite thing to eat while morning sickness is rearing its ugly head.  Eating things like chia seeds and almonds also makes sure that I am getting a good portion of the protein and vitamins that our growing baby boy and I need everyday! Making granola at home not only is saving us money, but it is also one less thing I have to remember forget at the grocery store.

The most expensive part of this recipe is the agave or maple syrup. If you aren’t plant based, you can substitute honey. Other than the sweetener, this recipe is sure to be the cheapest and possibly most delicious one you’ll make this week!

I recommend using parchment paper on your baking tray. This is mostly because I dislike cleaning, but you do get a better caramelization on the oats if you spread the mixture directly on the tray. It will be very pale before you bake it but should be a nice golden brown after you take it out of the oven.

 

There are a lot of things that you can substitute out in this recipe: flax seed instead of chia seed, chopped cashews or pistachios instead of almonds, honey instead of agave… you get the picture. The sky is the limit!

 

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Almond Chia Granola

  • Servings: 6
  • Difficulty: easy
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This crunchy granola is packed with chia seeds and hearty oats. It's sure to give any yogurt an awesome boost of healthfulness.


Ingredients

– 3 C old fashioned oats
– 1/4 C chia seeds
– 1/2 C slivered or chopped, raw almonds
– 1/2 C agave, maple syrup, or other liquid sweetener
– 1 TBS lemon juice
– 1/4 tsp vanilla extract

Directions


1. Preheat oven to 375F and line a 9×13 (or larger) baking tray with parchment paper.
2. In a large bowl, combine all ingredients. You may find that it is easier to add the chia seed last to get a more even distribution.
3. Once combined, spread in an even layer on a baking tray.
4. Bake for 20 minutes. Rotate the tray halfway through and gently stir with a spatula or spoon. If you enjoy granola on the chunkier side, just give the tray a good shake instead of stiring.
5. After 20 minutes, remove from the oven. If you lack a golden brown color, continue to bake at 5 minute intervals until golden brown is achieved.
6. Once cooled, store in an airtight container for up to 3 weeks.

Chocolate Melted Chip Cookies

Chocolate Melted Chip Cookies

Everyone loves a good, American chocolate chip cookie. Chewy, sweet, and a little salty. It’s delicious. But what if this chips were gooey and spread throughout the cookie? Even better.

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These cookies are vegan – egg free and dairy free. And as an added bonus, you only use one pot and one cookie sheet. Score for less cleaning!

My family LOVES chocolate chip cookies. The love comes from my grandmother whose chocolate chip cookies we call “Grandma Cookies”. We fight over those when they appear at holiday gatherings and birthdays. They are SO good but SO not vegan.

I’m always on the hunt for a good cookie. Ever since we’ve been vegan, it’s been hard to find or come up with a recipe I can make again and again. This is definitely “the one”! Every bite you can taste the chocolate and don’t have to pick through the batch to find the one with the most chips.

If you eat none of the dough (a tough feat), this yields 2 dozen cookies. I use an ice cream scooper to get the same amount every time. In baking for 12 minutes they get a crunchy layer on the outside but are still super soft on the inside. Baked for 10 minutes you achieve a soft all over bake. Either is delicious 😊

Chocolate Melted Chip Cookies - Copy

Chocolate Melted Chip Cookies

  • Servings: 24
  • Difficulty: easy
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The American chocolate chip cookie just got even better with melty, cholcolately goodness spread throughout.


Ingredients


– 1/2 C Coconut oil (you can sub vegetable oil if necessary)
– 1/4 C Almond milk or other dairy free milk
– 1 C Light brown sugar
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 2 C flour
– Pinch of salt
– 1/2 C dairy free chocolate chips

Directions


1. Pre-heat oven to 350F and line a baking sheet with parchment paper.
2. Over medium-low heat in a saucepan, melt the coconut oil (or heat the oil of your choosing)until just melted. Turn off heat.
3. With a wooden spoon, carefully mix in brown sugar, vanilla, and almond milk. The oil has a way of sputtering if you pour the milk too fast.
4. Next, mix in flour, baking powder, and salt. Stir until just combined.
5. Quickly stir the chocolate chips into the cookie dough. Mix until just incorporated.
6. Using an ice cream scoop or spoon, place slightly more than a tablespoon of dough per cookie onto your prepared baking sheet. It is at this point you’ll notice the chips starting to melt. That’s a good thing! These cookies do no spread much so you are able to put 12-16 cookies per sheet.
7. Bake for 10-12 minutes or until the bottom of the cookie feels firm to the touch.
8. Immediately remove cookies from the sheet after baking and place onto a cooling rack.
7. Repeat for the remaining dough. Store in an airtight container for up to a week (but I doubt they’ll last that long :))

Enjoy!

Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup

I don’t know about you, but this whole “arctic-blast” thing is no fun when the Oklahoma wind is rushing past you and through your coat at 20 mph. Cold weather absolutely calls for a rich, creamy soup!

This soup recipe can be done in your slow cooker, instant pot, or on the stove top. We used our instant pot on the slow cooker setting and it worked like a charm. I’m really starting to love this thing. PLUS it gives me the opportunity to get rid of our crock pot. Score!

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My parents were over in T-Town this past weekend and instead of going out for dinner like we normally would, I decided that we would cook a full-vegan meal for them at our home. We served this soup, rosemary roasted veggies, and homemade croutons. It was a hit! Now we have left over soup that will be marvelous for lunches at work.

The best thing about this soup other than its one-pot creation, is that you don’t have to do any fine dicing or slicing. You just roughly chop everything and toss it in. It’s the most magical thing to not have to spend half an hour chopping ingredients. You do have to peel and de-seed the squash and the peppers and then roughly dice all the ingredients but it takes minimal effort.

This soup is peppered and not sweet like you might find at a restaurant. We use Serrano peppers and cracked black pepper to kick through the sweetness that the squash already possess. If you don’t want it peppery then I suggest adding a table spoon of maple syrup at the end of the cooking time to take the edge off. This is certainly not something I consider spicy!

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Creamy Vegan Butternut Squash Soup

  • Servings: 6
  • Difficulty: easy
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Cold weather calls for hot soup. This slow cooker delight is sure to warm you up on a cold winter's day.


Ingredients


– 2 medium sized butternut squash, peeled, de-seeded, and roughly chopped
– 1 medium yellow onion, roughly diced
– 2-3 Serrano peppers, de-seeded and roughly diced
– 1 TBS rosemary
– cracked black pepper to taste
– salt to taste
– 3 C homemade vegetable stock or water, add a half cup more to thin if you find it is too thick
– 1 C coconut cream
– 1 TBS maple syrup (optional)
– croutons or crackers to garnish

Directions


1. Prep first three ingredients and add to the bowl of your slow cooker.
2. Add the rosemary, pepper, salt, and vegetable stock. Stir to combine.
3. Set your slow cooker on low heat for 8 hours.
4. Once the 8 hours is over, use an immersion blender or high-speed upright blender to combine ingredients until creamy and no chunks are left. If using upright blender, pour back into the bowl of the slow cooker.
5. Add coconut cream into the blended mixture and stir.
6. If the soup is too thick for your liking, add more vegetable stock until you get your desired consistency. I did not have to use any additional vegetable stock because I like for my soups to be very thick.
7. Adjust salt if needed and add maple syrup if desired.
8. Turn slow cooker to “keep warm” and ladle soup into bowls. Top with croutons.
9. Enjoy! Keep leftovers in the fridge in a sealed container for up to four days.