Vegan Muffins in a Variety Pack

I often volunteer to make treats for the many school functions our daughter is involved in. This way I can help the other parents out and also make sure there is something our allergic daughter can eat. For this particular event, I made six dozen mini muffins. Why not send them a variety pack of muffins to choose from. My variety pack included; Banana Chocolate Chip Muffins, Grown-Up Chocolate, Chocolate Chip Muffins and my Vive la France Breakfast Muffins. Follow this link to find the recipe for my Vive la France breakfast muffins. I’ve included the other two recipes below.

The Grown-Up Chocolate, Chocolate Chip Muffins (No dairy, eggs, nuts)

The hint of molasses and balsamic vinegar in this muffin recipe make it a great recipe for a coffee get together or your next brunch. I am not sure where I found this recipe but it was from some magazine but way too long ago to remember which one. What makes this muffin recipe so different is the hint of balsamic vinegar that gives it a sweet but tart taste.

1 ¼ C  Flour

¾ C  Wheat Flour

¼ C  Granulated Sugar

¼ C  Packed Brown Sugar

3 T  Cocoa Powder

1½ tsp. Baking Soda

¼ tsp. Salt

¾ C  Rice or Soy Milk

¾ C  Unsweetened Applesauce

1 T  Canola Oil

1 T  Molasses

2 tsp. Balsamic Vinegar

1 tsp. Vanilla

½ C  Mini Non-Dairy Chocolate Chips

Preheat oven to 350º F. Coat mini muffin trays. In a large bowl the flours, sugars, cocoa powder, baking soda and salt. In a separate bowl, combine the non-dairy milk, applesauce, oil, molasses, balsamic vinegar and vanilla. Make a well in the flour mixture, pour liquid mixture and fold in. Stir in half the chocolate chips. Spoon mixture in to prepared muffin tins until 2/3 full. Sprinkle the remaining chocolate chips on top. Bake for 8-10 minutes. Makes 24 mini muffins.

Vegan Banana Chocolate Chip Muffins (No dairy, eggs, nuts)

Here’s a great way to use up those ripe bananas! I make these muffins on a regular basis because they make a quick breakfast and everyone loves them.

1 ½ C Flour

2 tsp. Baking Powder

¼ tsp. Baking Soda

¾ tsp. Salt

½ C Granulated Sugar

2 Ripe Bananas

1 1/2 tsp. Egg Replacer Egg with 2 T warm water

½ C Non-dairy Milk

1/3 C Vegetable Oil

½ C Non-dairy Chocolate Chips

Preheat oven to 400 degrees. Mix Egg Replacer and let sit for 5 minutes. In large bowl, mix the flour, baking powder, baking soda, salt and sugar. Mix Bananas, egg substitute, non-dairy milk and oil in another bowl. Place wet ingredients into dry mixture until moistened. Fold in chocolate chips. Next, fill greased muffin tins with 2/3 mixture. Bake for 15-20 minutes until muffins are done. Makes 12 muffins.