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muffins

Healthy Cravings Recap for March

April 3, 2013 by Holly Yzquierdo Leave a Comment

Healthy Cravings banner

Recently I hosted my monthly Healthy Cravings group. I often get questions about this group so I thought I’d address the most common. This is a local group hosted at my home in Mesa, Arizona. Many people are curious about what we eat and I thought an in home demonstration would be the best way to address questions but also show how good our food is. I hosted my first food demo last summer, planning to have more when ladies from my church asked if I would be interested in holding them as part of our Women’s Ministries. I thought it sounded like a great idea. Our Women’s Ministries groups include a book club, a jewelry making group, and a crafting group to name a few.

Most of the women who come are from my church but several are friends I’ve known outside of church, and now some are local ladies who I’ve connected with through this blog. Each month has a different food theme, March was Breakfast. There are women who come who are not plant-based but want to eat healthy, others have allergies which I accommodate, and some have successfully transitioned to plant-based eating.

The purpose of the group is to be a support system and information center for ladies interested in plant-based living. Of course having a smorgasbord available doesn’t hurt things. I often tell people it is a bit like preparing Thanksgiving every month. There is a recommended donation of $5 but it is not required. I never want money to stand in the way of someone coming.

Oatmeal Bar

Last month I served breakfast including an oatmeal and quinoa bar that featured diced strawberries, fresh blueberries, chia seeds, walnuts, raisins, and dried cranberries. Baked Sweet Potatoes, Breakfast Tacos, Savory Breakfast Muffins with a side of salsa, Blueberry Muffins and Banana Bread were also available. My friend Steffi made some incredible chocolate muffins too!

HC March breakfast tacos

HC March blueberry muffins

HC March savory muffins

The next Healthy Cravings will be meeting next week. We are having a Top Chef/Chopped Style contest with celebrity judge Danny Collier! Danny is a Plant Based Nutrition Coach, Personal Trainer, Speaker, and Model. I’ll have an interview coming up with him in the next few weeks. In the mean time you can follow him on Facebook.

Do you belong to any local plant-based groups? They can be a great resource for local support. To find one in your area check Meet Up or just google “plant-based groups” in your area.

Filed Under: Uncategorized Tagged With: Breakfast, gluten free, Healthy, Healthy Cravings, muffins, Plant Based Diet, Quinoa, Vegan

Gluten-Free Pumpkin Muffins

October 31, 2012 by Holly Yzquierdo 51 Comments

Pumpkin muffins

Welcome to My Plant-Based Family! Thank you for stopping by today. I hope you are enjoying the Virtual Vegan Potluck. If you stopped by my page and aren’t quite sure what I’m talking about you are in for a treat. Over 100 bloggers are each “bringing” a dish to the potluck today. Just follow the links at the end of this post or click here to start at the beginning.

We have been eating a plant-based diet for 1 year. Last spring we found out my youngest son’s skin issues were the result of gluten. Thankfully he doesn’t have to miss out on delicious baked goods. I’m happy to report that this recipe is kid tested and approved! Don’t let the long ingredient list scare you, this recipe is easily made with pantry staples. If you don’t need to eat gluten-free but really want a delicious pumpkin filled treat check out the Pumpkin Bread or these Pumpkin Cupcakes.

Gluten-Free Pumpkin Muffins (Vegan)

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 tsp xanthum gum
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 ripe banana (I defrosted a frozen banana)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 15 oz can of pumpkin or 1 1/2 cup pumpkin puree
  • 1/2 cup rice milk
  • 1/2 cup vegan chocolate chips (optional)

Do

  1. Pre-heat oven to 350° F and prepare your muffin pan, I use non-stick cooking spray (the only time I ever use oil).
  2. Mix all dry ingredients in a big bowl, except optional chocolate chips.
  3. Mix all wet ingredients in a medium bowl.
  4. Pour wet ingredients into dry ingredients and stir until mixed well.
  5. If using chocolate chips, add now.
  6. Scoop batter into muffin tins until almost full.
  7. Bake 20 to 25 minutes or until toothpick inserted comes out clean. If making mini muffins bake for 15 minutes.
  8. Store in an air tight container at room temperature.

Serve

These muffins are delicious and quite possibly the most delicious gluten-free muffin I’ve ever tasted.  They are perfect for a snack, but could also be eaten for breakfast or if you add chocolate chips a decadent dessert. Most of the gluten-free baking I’ve done doesn’t taste so great the next day but these pass the two-day test with flying colors. I’m taking them to a baby shower this weekend, if I can keep by kids from eating them all.

If you are looking for more gluten-free muffin recipes check out these Gluten-Free Chocolate Chip Banana Muffins or Gluten-Free Apple Muffins.

Please continue through the potluck, after all you don’t want to miss a single dish do you?

Filed Under: Bread & Muffin Recipes, Life with Kids, Recipes Tagged With: Breakfast, Dairy Free, gluten free, Healthy, muffins, Plant Based Diet, pumpkin muffins, Recipes, Vegan, Virtual Vegan Potluck

How Much is that Muffin in the Window

April 18, 2012 by Holly Yzquierdo Leave a Comment

One of the stores I shop at most often is called Fresh & Easy and it is indeed fresh and easy. It is the closes store to my house. I could walk there if I had to but I usually just stop in on my way home. I can get in and out in 15 minutes and that is if I go down every isle. They are usually well stocked with almond and coconut milk (although they have stopped carrying soy creamer-BOO!) They have fresh produce and an amazing clearance section. They also have a lot of ready made foods that are pretty darn good, including their spicy hummus, yum!

Recently they started carrying some vegan muffins made with super food. I’ve wanted to try them but I did want to spend the money if I didn’t like them. A good friend of mine bought some yesterday and brought them to our Bible study. I was excited to get a taste but I acted cool and didn’t pounce on them immediately. After a few more minutes had passed I put one on my plate, peeled back the paper and took a small bite. I can not tell you how glad I was that it was only a small bite because they tasted awful. There was no hiding the look on my face although I did refrain from spiting it out. Maybe they were not so bad, I was just expecting something sweet and I vaguely remember the package they came in saying something about fruit, I could see raisins or something, but alas no sweetness. 

When my friend inquired as to how they tasted I just said, “these do not taste like MY MUFFINS.” The other muffins sat neatly on the table the whole time. If the weird one of the group (ME) wouldn’t eat them was their really a chance for anyone else.

Have you had an experience like that? Excitement to try a new product or dish only to be very disappointed. It also happened to me Sunday night when I tried freeze dried veggies-Bleck!

Filed Under: Uncategorized Tagged With: muffins, Plant Based Diet, Vegan

Whole Wheat Cherry Muffins

March 29, 2012 by Holly Yzquierdo 8 Comments

Whole Wheat Cherry Muffins that are plant-based and delicious.

One year ago if someone would have mentioned whole wheat muffins I would have thought of dry, unappetizing bricks. I couldn’t be more wrong. These plant-based are delicious. 

Whole Wheat Cherry Muffins that are plant-based and delicious.

Now that I’ve been enlightened I think of delicious treats, add in a little fruit and I think of tiny bites of heaven. I love a good whole wheat product. 

Before we transitioned to a plant-based diet, my idea of muffins were closer to cupcakes. Super sweet and full of oil.

These muffins have no added fat or dairy making them a healthy choice.

Cherry Muffins that are whole wheat and vegan.

Whole Wheat Cherry Muffins

These are a nice dessert, snack or as an addition to bunch.  You can substitute blueberries for the cherries for variety. These are not super sweet which I know a lot of you appreciate.

Cherry Muffins are whole wheat, plant-based and vegan.

How to Make Whole Wheat Cherry Muffins

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup turbinado sugar
  • ½ cup applesauce
  • 1 cup plant milk
  • 1 cup diced cherries (I use frozen cherries that I buy from Costco)

Instructions

Step 1 – Preheat

Preheat oven to 350 degrees.

Step 2 – Mix

In a big bowl, mix all dry ingredients (flour, baking powder, baking soda, salt, sugar).

Step 3 – Add Applesauce and Milk

Add applesauce and milk and mix.

Step 4 – Add Cherries

Add cherries and mix until just combined.

Step 5 – Pour Batter

Pour batter into paper muffin liners until 2/3 full.

Step 6 – Bake

Bake for 25 minutes.

Step 7 – Test

Test for doneness with a toothpick. Then let cool.

Whole Wheat Cherry Muffins

Cherry Muffins that are whole wheat and vegan.

Cherry Muffins that are whole wheat and vegan.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup turbinado sugar
  • ½ cup applesauce
  • 1 cup plant milk
  • 1 cup diced cherries

Instructions

  1. Preheat oven to 350 degrees.
  2. In a big bowl mix all dry ingredients.
  3. Add applesauce and milk and mix.
  4. Add cherries and mix until just combined.
  5. Pour batter into paper muffins lines until ⅔ full.
  6. Bake for 25 minutes.
  7. Test for doneness with a toothpick then let cool.

Notes

Frozen cherries work great.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

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Filed Under: Bread & Muffin Recipes, Recipes Tagged With: Dairy Free, muffins, Plant Based Diet, Vegan

Stir-Fry-Bleh!

January 26, 2012 by Holly Yzquierdo Leave a Comment

Stir-Fry never sounds good to me, but in the last 4 months of eating this way it has been awesome every time I’m made it. Truth be told, I am NOT a lover of vegetables. Shocking I know, what with this Plant-Based Diet and all. Even still, every time I made stir-fry it tasted amazing, as if God worked a miracle right there on my plate.

Until last night. The stir-fry was awful. I’m not sure what I did different but bleh, yuck, and more bleh!!! By popular vote stir-fry will not return to the Meal Plan for at least a few weeks.

Sometimes things just don’t turn out. Sometimes it happens several times in one week.

Take these muffins for example. The first time I made them they were good, but not quite sweet enough more my taste. They were perfect for my husband who, unlike me, isn’t cursed with a big honking sweet tooth.

The First Attempt

The second time I made them….what the???

Pitiful Second Attempt

They sank, were wet, and just plain pitiful. On the plus side they tasted great. I had hoped to use these for my 1 year old’s birthday, but that wasn’t going to happen.

Third Attempt

The next day I made these. Big difference. I finally realized what I did wrong. I left out 1 cup of flour. Genius I know. But I learned a lesson: when reading chicken scratch directions pay careful attention to detail. And, follow the recipe, I always want to tweak them.

See the Difference

The third attempt was good enough for a Birthday Celebration! And this is how we do it.

Birthday Cupcake

Adult version with Cherry Glaze

First Time Having Sugar

Sugar Rush

Filed Under: Uncategorized Tagged With: birthday, Brown Rice, Dairy Free, dinner disaster, Frugal, kids, muffins, Plant Based Diet, Recipes, Stir Fry, Vegan

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