Category Archives: snacks

Vegan Spinach and Artichoke Dip

Who says you can’t make a delicious vegan spinach and artichoke dip?  Not me!  I love this dip because it is actually pretty healthy, considering it’s a chip dip… This is one of those recipes that my husband and I usually make by throwing things into the food processor until it tastes just right, without following an actual recipe. Well, I have to say, there is definitely something comforting about finally having this recipe written down 🙂

Vegan Spinach and Artichoke Dip

Blend all in food processor, then pour into a large dish and cook for 25-30 min at 375.  You can shred additional cheese on top and broil to melt, if desired.  Eat with mexican style chips (we like the Xochityl brand white chips, available at Publix)

  • 1 small onion, chopped & sautéed in oil
  • 10 oz box frozen spinach, thawed and squeezed dry
  • 1 Tbsp red wine vinegar
  • 1 cup grated soy cheese ( I recommend Vegan Gourmet Monterey Jack)
  • 1 cup soymilk
  • 1/2 cup nutritional yeast
  • 2 Tbsp Tofutti cream cheese (many recipes online contain 1/2 a tub of this stuff AND Veganaise… I tried to tone it down on the processed ingredients.)
  • 1 block extra-firm silken LITE tofu* (I recommend Mori Nu)
  • 1 14-oz can artichoke hearts, drained
  • salt and pepper

* I honestly cannot taste the difference between lite silken and regular silken tofu. This kind of tofu won’t be found in the cold section at the store… It will be on a shelf in the natural foods section, or maybe with asian foods. I really like the Mori Nu brand.  I happened to have a LITE silken tofu in the cabinet (which I usually use in my homemade quiche) and decided to use it for the dip.  What can I say?… Scrumptious!

Pea and Potato Samosas with Coconut Jasmine Rice

Hey!  Don’t forget to check out this week’s Dinner and a Movie!

This week we watched Disney’s Aladdin & made Pea & Potato Samosas with Coconut Jasmine Rice!

Check it out by clicking right here!

Spaghetti and Vegan Meatballs

Hey everyone! I just posted our very first ‘Dinner and a Movie’ under my new heading titled  “Dinner and a Movie”.  For our first dinner and a movie night, we chose to make Spaghetti and Vegan Meatballs to go along with Disney’s Lady & the Tramp! Click here!!!

Remember to check back under ‘Dinner & a Movie’ occasionally to see if there’s a new post up! I will always be featuring kid-friendly flicks.  I hope you enjoy our new tradition as much as I know we will! 🙂

Muppet Party Over Here, HAAAAY!

We decided to join our kids birthday parties this year so we could have one giant muppetational celebrational party!  My family and the Muppets go WAY back, so I have been super excited about this 🙂 My daughter just turned 4 on Jan 22 and my son is turning 2 on Feb 14. Their birthdays are pretty close, they basically have the same friends, & they are still so young, I figured I could get away with combining parties… just this once!

Happy Birthday!

MY MUPPETATIONAL CRAFTS

I found all kinds of cool crafts to print out on card stock on this Disney website.  It is FULL of cute ideas for having a muppet party!  I was even contemplating making my own Beaker pinata, but time just caught up with me and I didn’t get around to it!

"These are so cool, Mom!"

Here are the muppet stick-puppets I made… By “made”,  I mean I downloaded them, printed them, cut them out and laminated them and then cut them out again! As you can see, they came in two different sizes – small (which went into the goody bags) and large.  It was really easy, but tedious. They are great though – you can do so many things with them… play like a puppet show, tape them to the windows, stick them in a plant… I keep thinking of more ways to use them!

Here are the little ones, going through my laminater!

And here are the big ones, which are taped to jumbo pop sticks. Check out the pic above with my girl for a better size reference.

Click on this great link to check out how to make these stick-puppets and more muppet party crafts.  These muppet “pookaloos” are too cute, in my opinion.

Once these were laminated, they were very versatile!

I even printed some out on special magnetic paper for my kids for some playtime at the refrigerator!

I also printed out and laminated these animal door hangers for everyone too! I downloaded these off the Disney site shown above.  (Yes, I own a laminater, and I would recommend having one!  You’d be surprised at all the stuff you find lying around that is good to have laminated!)

And of coarse, I had to make cards for the food… Just look up images of muppet characters online and you will find plenty of choices!  Just cut and paste carefully on some card stock and… ta-da!

MY MUPPETATIONAL FOOD

It sure was fun trying to think of funny muppety food for the party 🙂  I copied some of the food-labeling ideas off of other muppet party sites and then veganized things to my liking.  I actually made up 2 new recipes that are my new favorites! I really wanted to make muppet cake pops but I have never worked with fondant and most of the cake-pop dips have some milk product in them.  Luckily I found these cute little muppet rings to use as cupcake toppers on Ebay and got a whole set of 24 for only $7! (I also bought the muppet mugs you see, the muppet plates, balloons, and probably everything else you ask “where did she get THAT?!” Answer = Ebay!)

I found these awesome sigma collectible cups on Ebay for a STEAL! I even got Rowlf (not pictured)!

Kermit & Piggy’s Chocolate Death Cupcakes with Vegan Vanilla Buttercream Frosting – need I say more! (Read more about these cupcakes in my last post ‘Mama’s Sugar Cookies and more for the vegan sweet tooth’.)

These toppers were little rings!

Kermits Rainbow Connection Fruit Skewers – since its February and some fruit is out of season, it took a little looking around to get the organic fruit we wanted for these, but we managed just fine! 🙂 Recipe: Buy, wash, skew and serve!

Mmmm! Fresh fruit rules!

Scooters Back-Stage Snacks – basic hummus & veggies, chips & salsa (My hummus recipe is the first one on my blog. The salsa was store-bought.)

Chips, veggies, salsa & hummus... party staples

Rowlf’s Favorite Treats  (a.k.a. muppet sugar cookies) – I scored this set of cookie cutters on Ebay and used my moms awesome sugar cookie recipe, which she veganized for me (Thanks mama! This recipe appears in my last post!)

my muppet cookie cutters

The best sugar cookies ever - even Rowlf agrees!

Waldorf & Statler’s Raw Vegan Waldorf Salad – I took the traditional Waldorf salad and gave it a healthy spin by omitting the vegan mayo base (since it would be sitting out on the table anyway) and using a different kind of “dressing”.  I got the idea for this one after looking on a raw foods website. (I also decided not to serve it on lettuce for the party… too complicated.)  The recipe is at the end of this blog. It was SO good!!  And of coarse, I had to come up with a witty card for this one!

I forgot to take off the lid for this picture - DOH!

Dr. Teeth’s Secret Stash (of candy) – This was a great way to get help rid of our leftover candy!

Electric Mayhem-osas – yep, we made a pitcher of mimosas for the adults to enjoy!

Dr Bunsen Honeydew & Beeker’s Latest Creation – their latest creation, in this case, was a fresh batch of apple-orange-carrot-ginger juice, made by my Brevelle juicer! Mmmmmmm!  Recipe: buy, wash, chop, juice, drink!

Please excuse my plastic wrap!

Animals Drumsticks – These were just simple bread sticks for quick munching!

Fozzie Bear’s “Bear-y Good Snacks” – these were cinnamon and chocolate teddy grahams.  I had to have something I didn’t make myself!  I discovered that these were vegan by looking at this website, which I check frequently for easy store-bought vegan goodies.

Usually I eat Annie's bunny grahams, but these were perfect for a quick find for Fozzie.

Camilla & Gonzo’s GarGONZO Bean Salad – This bean salad is sooo good, healthy and quick to whip up!  Even though it was a kids party, I tried to have as many healthy foods as I could. This was my first time making this and it worked beautifully.  It was delicious!   Think bruchetta without the bread, & add chickpeas.  This was one of the first things gone! The recipe is at the end of this blog 🙂

Sorry for the bad pic! At least you can see the cute card 😉 This was before I stirred it - it was a party favorite!

MY MUPPETATIONAL GIFT BAGS

We made our own recyclable party sacks by carving a Kermit stamp out of a potato and we used finger paint to stamp each bag!

our Kermit potato stamps

Here they are before I added the red mouths

Inside each one we had muppet coloring pages, bubble stuff, mini muppet stick-puppets, an animal door-hanger, a pack of muppet bandz bracelets & muppet stickers in each bag for the kids.

Here are SOME of our Muppet dolls & puppets!!

My sister made this awesome Muppet throw she found at JoAnne Fabrics! She also made the picture board thingy on the left! What are those called?!

Muppet t-shirts were mandatory.

Who isn't happy with a mouthful of frosting and a Miss Piggy ring?!

Muppet puppets RULE!

...And so do Fraggle puppets!

Now THAT'S a smile!

Even MY friends came to the party... with their kids, of coarse!! I still can't believe that me and my high school girlfriends are all mamas! Apologies to those not pictured. (That's me in the Animal T-shirt.)

It was truly a terrific muppetational celebrational party!

~

 THE RECIPES:

~

Camilla & Gonzo’s  GarGONZO Bean Salad

  • 5 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cans chickpeas, drained and rinsed
  • 6 Roma (or any kind of small) tomatoes
  • 1 onion, minced
  • 2 Tbsp fresh minced basil

In a bowl, combine the oil, vinegar, salt and pepper.  Whisk well, then add the beans.  Toss.  Place tomatoes in a serving bowl (I used a nice glass tupperware with a lid) and add onion & basil.  Sprinkle with a wee bit more salt and pepper if desired.  Top with the bean mixture.  Cover and refrigerate at least an hour.  Toss before serving.

Waldorf & Statler’s Raw “Waldorf” Salad

  • 1/3 cup fresh squeezed orange juice
  • 1 Tbsp amber agave nectar
  • 1 Tbsp lemon juice
  • 2 cups diced apple
  • 1 cup diced celery
  • 1/3 cup dried cranberries
  • > 1/4 cup chopped walnuts
  • halved grapes (optional – I didn’t add these, but i meant to!)
  • lettuce to serve on (optional – again, I didn’t use lettuce because I thought it was just great as is!)

Mix the orange juice, agave and lemon juice.  Add the rest of ingredients.  Stir together and chill or simply serve straight away! DEVOUR!!!!!!

 (If you wanted to make this more “traditional”, you could leave out the orange juice and add 1/3 cup vegan mayo and maybe a splash of water, if necessary? Never done it, but I’m just sayin’…)

Both of these recipes above are also gluten-free 🙂

Baby Shower Love

Sorry I haven’t blogged in a few days 😦 My sisters baby shower was at my house this past Sunday, of which we had been preparing for for several days beforehand! To those of you who are not familiar with hosting a party, that means lots of extra cleaning and food & decoration planning/preparing/etc. My sister is gluten free (and mostly soy free) so we were getting pretty creative with our food ideas. I snapped all the pictures of the food before the guests came.  Last week, my family was hitting our freezer and fridge pretty hard to make some room and we ordered take out twice to make things easier on ourselves! Phew!  I am feeling very happy and relieved – now if I can just relax for a few days until my kids MUPPET BIRTHDAY BLOWOUT this coming Sunday! 🙂

Yes, Sunday’s baby shower was a smashing success, if I may say so! The shower theme was woodland animals… owls, foxes, etc.  So we had all kinds of cute munchies and eats.  Check out all the awesome stuff we all made!

This is the "tree of advice" where we all clipped cards written with our own motherly words of wisdom. My mother made each and every one of the little leaf clips!

homemade baked corn tortilla "owl" chips

Thanks to my oldest sister, the martha stewart of our family... She made a bunch of these beautiful tissue-paper pompoms (which I am keeping up until after the next party and then recycling them).

My sister also made these incredibly cute “mushrooms” made of tomato and mozzerella (not vegan)…

The tomato and mozzeralla "mushrooms" (not vegan) were so adorable!

AND these super cute chocolate covered cherry mice.   I really need to find a way to get a hersheys kiss mold so I can make these vegan at some point. They were amazing.

These chocolate-covered cherry mice were a hit! If only they made vegan hershey's kisses!

My mom whipped up three kinds of sugar cookies (regular, vegan, and gluten free) shaped as owls, moose, bears, rabbits, etc. They were really cute too… and absolutely delicious!  I am waiting for her to send me her vegan recipe so I can make some muppet sugar cookies for my kids party next week!

Of coarse, we had chips & salsa, hummus & veggies, and a mixed organic fruit bowl… the usual party staples…  I must also brag that we also used all recycled paper products and compostable silverware… This was a seriously green party 🙂

In this next picture, you can see my deviled v’eggs (tofu “egg” salad inside of silken tofu squares)… and in front of them, are the “pinecone” crackers (brown rice crackers with tofutti cream cheese and slivered almonds).

I also made a big pitcher of fresh carrot-apple-ginger juice  with my juicer.  You cant beat freshly juiced juice!  Mmmmmm!!  It was gone so fast I didn’t even get a picture because the pitcher was practically empty!

And of coarse, no party is complete without cupcakes.  These were the “Chocolate Freedom Cupcakes with Vegan (soyfree) Buttercream Frosting”.  I used the gluten-free chocolate cupcake recipe from the cookbook “vegan cupcakes rule the world”.  They were awesome!! They were made by using a blend of different gluten-free flours – quinoa, white rice and tapioca.  If you dont have this cupcake cookbook, I consider it a must-have.  Buy it.  Now.

Chocolate vegan (& gluten free) cupcakes with soy-free vanilla vegan buttercream frosting. And of coarse, the cute stick was made by my sister Martha - I mean Jenny 😉

Of coarse, we had to thank our guests for coming with a thank you basket full of goodies!  Our thanks consisted of a Larabar raw food bar (or in some cases, a Luna bar), an organic (vegan) lollipop, a homemade laminated owl bookmark, a pack of flowers (to plant in the container itself come spring), & a packet of green tea and a packet of chamomile tea.  I had actually made birdseed ornaments to hang outside, but they didnt make the cut.  Better luck with those next time!

Several of the recipes seen here are already on my blog (v’egg salad & hummus) and some are simple and just easy to throw together (like the tomato/mozzarella shrooms for the non-vegans or the pinecone crackers) and some are soon to come (like vegan sugar cookies & cupcakes).

One of my friend’s just had a baby, so we are helping them out by making them a vegan lasagna for dinner one night next week, so I will be sharing my vegan lasagna and tofu ricotta recipe in the next few days too.

Make sure not to miss my upcoming blog about my kid’s muppet party! There will be lots of funny muppety snacks and crafts!

Old-Fashioned Strawberry Chocolate-Chip Walnut Scones

My kids are just like me – they can’t resist a good scone or muffin!  And it sure comes to our advantage that I enjoy baking so much… We’d be spending a fortune if all the baked goods that we consumed on a regular basis were store bought… hmmm…. yeah, I think maybe owning a bakery would be a good idea!  I am my own ideal customer 🙂

Old-Fashioned Strawberry Chocolate-Chip Walnut Scones

The first time I made these scones, I used a boxed egg replacer.  They turned out so perfect, that I have just stuck with this recipe ever since… I would love to try these sometime using a flax egg, but I just haven’t wanted to change a thing!

  • 1 “Egg” (I like to use Ener-G-Egg Replacer for this recipe)
  • 2 1/2 cups unbleached all purpose flour
  • 1/3 cup raw sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold butter (aka Earth Balance)
  • 1/2 cup vegan chocolate chips
  • 1/2 cup walnuts, chopped
  • 1 cup strawberries, cut into chunks
  • 1/2 cup soymilk
  • cinnamon/sugar mixture for sprinkling (optional but recommended)

1) In a small bowl, make 1 “egg” with egg replacer & set aside.

2) Preheat oven to 425 F.  Line a cookie sheet (or two) with parchment paper.

3) In a large bowl, mix the flour, sugar, baking powder, and salt.  Cut the cold butter into the flour mixture using a fork.  You want it to be crumbly, like bread crumbs or slightly larger like pea sized crumbles.

4) Stir in the chocolate chips, walnuts and strawberries.

5)  Mix the soymilk with the egg and whisk well.  Pour into the flour mixture and mix by turning and kneading the dough until it is all mixed and there are no large clumps of flour. You may be tempted to use a tad more liquid but I assure you it won’t be necessary if you keep kneading the dough and flipping it.  (If you feel it absolutely necessary to add more liquid I urge you to only add an additional tablespoon where needed or your dough will end up sticky.)

6)  Gather the dough into a ball and flatten on a lightly-floured surface.  Pat dough down gently until its about < 1 ” high and cut into 8-10 pieces, obscure shapes or triangles, whatever pleases your eye.  Place the pieces on a cookie sheet and sprinkle with the cinnamon/sugar mixture.  I like to make mine in zig-zags 🙂

Getting the dough ready to flatten out and cut my shapes. I decided to go for 8 this time around...I think the cinnamon/sugar zig-zag makes them pretty.

8 mostly triangle-ish shapes

The cinnamon/sugar zig-zag makes them even yummier... is that possible?

7) Bake about 15 minutes until tops are just starting to turn golden.  (Watch the bottoms for they tend to brown faster than the tops.) Cool on a wire rack.  Devour.

Voila! Stack them as you please (or just eat them)!

Banana Chocolate Chip Scones

When someone asks me what I would do if I had all the money and time in the world… several things come to mind.  First off, I love being a mom.  Trying to teach my kids how to be good people is the most important job in the world to me. But that is a job that will never go away, regardless of time or money!  So… next up is helping animals – I am extremely passionate about animals. I love rescuing animals (all 4 of my current pets were rescued) & teaching others to respect and love animals, and I love to show people how many ways there are to help animals, like eating vegan (hence my blog). I would love to operate an animal shelter and rescue/foster animals that need help.  Another thing I love and completely lose myself in is producing art, but it seems (at the moment) I have less time for that now that I am chasing down two little kids!  And last, but certainly not least,  I LOVE to bake!  Cookies, muffins, scones, bread… I definitely feel I am more of a “baker” than a “chef”.  And not only does my baking come from the heart, but it also helps (in a small but important way) bring my love of animals to the table – no pun intended!! I love to produce yummy things from the oven and simultaneously introduce people to the joys of baking without using animals as ingredients 🙂

That being said, I would love to share with you one of my most favorite breakfast scones recipe. No one can deny the goodness of the combination of bananas and chocolate.  (And yes, you can easily find vegan chocolate chips – and I’m not talking about carob chips, which I personally don’t care for.)

Here's one of my favorite kinds of vegan chocolate chips! These chocolate chips are tiny, cute & delicious!

I also find that using part whole wheat pastry flour gives a fluffy end result that wouldn’t turn out the same if you used only white flour. Mmmm. I just pulled mine out of the oven and they smell so good I can barely wait for them to cool for 5 minutes!!

Banana Chocolate Chip Scones

  • 1 1/4 cup whole wheat pastry flour
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1  1/2 cups chopped bananas (or about 2 small bananas)
  • 1/2 cup vegan chocolate chips
  • <1/3 cup maple syrup
  • 6-7 Tbsp soymilk
  • capful of cider apple vinegar (about >1 tsp)

1) Mix both flours, salt, baking soda, baking powder in a large bowl.  Mix well.

2) Cut in 1/3 cup canola oil with a fork and crumble well to eliminate all balls of oil.  Start with a fork and then use your hands if you wish.

3) Mix in the fruit / chocolate chips

4) In measuring cup, measure the maple syrup, soymilk & vinegar.  The liquids should measure (total) just at 3/4 cup. Whisk them together well, then pour the liquids into the dry mix and fold until it is just mixed.  It may take a minute, just keep folding it over and over from all directions until all the flour is mixed in and no big patches of flour are present.  The batter will be thick.

Measuring out the liquids... be sure to whisk it together well before adding it to the bowl!

5)  Scoop by using a 1/2 cup measuring cup onto a parchment covered baking sheet.  When I do it this way, I get 7 scones.  Press them down slightly in the middle  (they will spread a little tiny bit in the oven).

6)  Bake at 400 for about 12 minutes until bottoms & sides are lightly browned.

Bake until golden brown & yummy looking!

If you ask me, nothing goes better with a delicious chocolate chip scone than some delicious coffee in a Cookie Monster mug!

Variations: You can replace the chocolate chips with nuts, or add nuts to the batter as well.  You could also use strawberries instead of bananas, though I have never done that with this recipe.  I have another recipe I prefer for strawberry/chocolate chip scones with walnuts, which I will probably share another time!

Zucchini Muffins

If you have trouble getting your kid to eat zucchini, look no further!  These light fluffy muffins are packed with zucchini, yet they are moist & delicious (and they also happen to be gluten-free*)! They are perfect for breakfast or a quick snack.   I really like the flavor that using sucanat adds, but if you have trouble finding sucanat, regular light brown sugar will do.

* Spelt flour is a good subsitute for people with a low intolerance for wheat, though some people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt.  In that case, you should try replacing the flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).

I have been experimenting with some gluten-free cooking lately, which was inspired by one of my sisters, who is also soy free (be on the look out for my gluten & soy-free pumpkin pie around the holidays)!  I love learning about different kinds of baking… its all science really. Sometimes your experiment ends with a truly amazing result… sometimes it doesnt turn out like you hoped.  Thats when you try a different ingredient, a different flour… one tiny change in a recipe can take it to an entirely different place.  I love baking more than any other kind of cooking!

~Zucchini Muffins~

  • 1 cup almond milk (or other non-dairy milk… Stick with almond milk if you are making a soy-free muffin)
  • 3 Tbsp ground flax seeds
  • 1 tsp apple cider vinegar
  • 2  1/2 cups spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1  1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/3 cup canola oil (or use half oil, half applesauce)
  • 1/2 cup packed sucanat**
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 2 small zucchini)

Preheat oven to 350 F.  Spray/grease muffin tin.  In a small/medium bowl, whisk the milk & flax well.  Add the vinegar, mix, and set aside.

In a large bowl, stir together the spelt flour, baking powder, baking soda, salt and spices.

Add the canola oil, brown sugar & vanilla to the milk mixture.  Make a well in the center of the flour bowl & pour in the liquid mixture.  Stir to combine then fold in the zucchini.

Fill muffin cups and cook 25-28 minutes, until tops are firm and knife inserted into the center of a muffin comes out free of batter.  Since spelt flour is tender, let the muffins cool for about 15-20 minutes in the muffin pan before transferring  to a wire rack to cool completely, to avoid the tops breaking off.

You’d never know these were gluten-free muffins!

** Sucanat is made by simply crushing the sugar cane to squeeze out the juice, heating it until it’s a rich syrup and aerating it by hand-paddling to create a porous granule.  It hasn’t been separated, blended, refined or filtered. It has a distinct molasses flavor that enhances many foods.  You can use sucanat as a 1-for-1 replacement for refined brown sugar.  It is found with the other brown sugars in the grocery store/health food supermarket.

Kale Chips

At first I was skeptical about these kale chips…I knew they were really healthy but would they really taste good?  I found that the answer is (happily) YES!!  High in vitamins K, A, C, manganese & fiber, these chips can easily replace my potato chips, at least occasionally!  Maybe “guilt free super chips” would be a more appropriate name!

We made them in two batches: the olive oil batch and the olive oil spray batch.  I highly recommend using real olive oil.  We all thought they were literally a gazillion times tastier!!

~Kale Chips~

  • 1 bunch organic kale
  • 1 Tbsp olive oil or olive oil spray
  • sea salt to taste

Preheat oven to 350 F.  Rinse & pat dry kale leaves. Remove leafy part from stem and rip into chip size pieces.

If using olive oil (recommended method): put all the leaves into a bag, drizzle in olive oil, add seasonings and shake well.  Spread out on cookie sheet.  If using olive oil spray: arrange kale on the cookie sheet, lightly spray all the “chips” & season with salt.

Cook 15-20 minutes.  Watch carefully that they do not burn. As soon as the edges turn brown, they are done and ready to enjoy!

(P.S. to avoid possible embarrassment, check your teeth after eating these chips!  I learned the hard way! hahaha)

Coffee Muffins

In the morning I really like my coffee… sometimes with some more coffee on the side.  If you are anything like me, you will love these delicious coffee & chocolate muffins.  I don’t ever give my kids soda, so I feel that the small amount of caffeine they ingest is minute in comparison.  Plus, you could make these muffins decaf if you wanted to anyway!  I would definitely recommend using organic applesauce since apples can be high in pesticides.  I must warn you… these muffins are highly addictive!

~Coffee Muffins~

  • 1 cup almond milk (I recommend almond milk for these muffins, though you could always use a different non-dairy milk)
  • 1 heaping Tbsp instant coffee crystals
  • 1 tsp apple cider vinegar
  • 2 cups all-purpose flour
  • 1/2 cup raw sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsweetened organic applesauce (or organic cinnamon applesauce, if you prefer)
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup vegan chocolate chips

Preheat the oven to 375 F.  Lightly grease/spray your muffin tin/cups.

In a large measuring cup, mix the coffee crystals with 1/2 cup of the milk, stirring to dissolve.  Then mix in the rest of the milk & vinegar and set aside.

In a large mixing bowl, mix flour, sugar, baking powder, & salt. (I like to use a whisk to mix my dry ingredients cause it helps not fling flour everywhere.)

Take your coffee/milk/vinegar mixture and add the applesauce, canola oil, & vanilla to it. Whisk together well.

Make a well in the center of the flour mixture and pour in the liquid mix.  Mix together until just mixed. Try not to overmix. Fold in the chocolate chips.

Fill all the muffin cups evenly and bake for 22-25 minutes, until a toothpick/knife inserted in the center of a muffin comes out clean. Let cool 5 minutes before removing from tins and set them on a cooling rack for further cooling. 

These reusable muffin cups are great & they keep you from having to buy more stuff!

Variations: These can also be made jumbo, by adding an additional 7-10 minutes to the cooking time.  You can also skip the applesauce if you don’t have any handy and use a 1/2 cup canola oil.

who doesnt like coffee & chocolate?!

(This recipe was adapted from a recipe in the book, ‘Vegan Brunch’.