Vegan muffins

Store-bought vegan baked goods are so expensive. Yes, they're delightfully tasty (not to mention convenient) but baking up a batch of vegan muffins on the weekend when you have time and keeping them handy or frozen will save you a fair amount of pocket change in the long run. Plus, you can always grab muffin for a quick and easy breakfast on the go. Here's a few homemade vegan muffin recipes to try:

• Fat-free apple banana muffins
• Refined sugar-free bran muffins
• Basic vegan banana muffins (pictured)
• Vegan chocolate banana muffins
• More vegan muffin recipes

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Vegan pumpkin muffins

This healthy recipe for vegan pumpkin muffins comes from Sugar Ridge Retreat Centre in Canada. Owner Liz says it's the favorite muffin amongst their retreat guests every time. Made with whole wheat flour and less sugar than other muffin recipes, this is a healthy whole wheat vegan muffin for Thanksgiving, Halloween or anytime you're hungry for pumpkin.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 1 cup soy milk or rice milk
• 1 tbsp vegetable oil
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1/2 cup sliced almonds, sunflower seeds or other nuts or seeds (optional)
• 1/2 cup raisins or dried cranberries (or both, optional)

Preparation:

Pre-heat oven to 350 degrees and line or lightly grease a muffin tin.

Mix together the whole wheat flour, sugar baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl.

In a separate small bowl, combine the soy milk, vegetable oil, maple syrup and pumpkin puree. Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.

Mix in nuts/seeds and dried fruit.

Spoon the batter into muffin tins about 2/3 full, then bake for 20- 25 minutes. Muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.

Makes 12 muffins.

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Lemon Poppy Seed Vegan Muffins

This is a sweet and tangy muffin recipe and full of zesty lemon flavor - just the way lemon poppy seed muffins should be! Be sure to use a vegan margarine when making this vegan lemon poppy seed muffin recipe.

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp lemon juice
• 1/2 cup soy milk
• 1/2 cup margarine, slightly softened
• 1 cup sugar
• 3 tbsp Ener-G egg replacer
• 1/2 tsp vanilla
• zest from one lemon
• 1/4 cup poppy seeds

Preparation:

Pre-heat oven to 375 degrees. Grease or line a muffin pan.

In a large bowl, combine the flour, baking powder and salt. In a separate small bowl, whisk together then lemon juice, soy milk and vanilla. Add the margarine and sugar, then add the egg replacer. Stir in the lemon zest and poppy seeds.

Gently combine the flour mixture with the soy milk and margarine mixture just until mixed.

Pour into prepared muffin pan. For extra sweet muffins, sprinkle the top of each muffin with a pinch of extra sugar.

Bake for 20 - 25 minutes, or until a toothpick inserted into a muffin comes out clean.

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