Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
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Spelt Spiced Raisin Muffins
This recipe reminds me of Christmas. My spelt spiced raisin muffins is an old favourite recipe I have been making for many years. To make this raisin muffin recipe semi-healthy I used a UK brand Marriages light wholegrain Spelt flour, spiced with cinnamon, mixed spice, ground ginger, and made moist with adding in brown sugar. These spiced raisin muffins are like a mini fruit cake and are an ideal treat for a lunchbox or a healthy snack not just at Christmas time but all year round. Store in a sealed container for a few weeks or you could also store in a sealed bag in the freezer for a few months.
#speltmuffins #spicedraisinmuffins #christmasmuffins #speltrecipes
Takes = 15 mins
Bakes = 20 to 25 mins
Makes = 12 large muffins and 23 small muffins
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Chapters
0:00 how to make spelt spiced raisin muffins
0:25 step 1 add butter, water, fruit, sugar and gently heat
1:17 step 2 prep. muffin tray
2:00 step 3 Preheat oven
2:30 step 4 beat eggs
2:50 step 5 cool butter-sugar mix for a few mins
3:00 step 6 mix in eggs
3:25 step 7 sift in the flour, baking powder, baking soda and spices
4:23 step 8 mix thoroughly
5:00 step 9 scoop into your muffin tray
5:58 step 10 cool 10 mins then release from the tray
6:26 step 11 how to store the spelt spiced muffins
6:40 taste test
7:17 outro
______________________________________________
Ingredients
Unsalted butter – 150g, 5.3 oz (2/3 cup)
Raisins or Sultanas (or a combination) – 300g, 11 oz (1.5 cups)
Light or Dark Brown sugar – 160g, 5.6 oz (1 cup)
Ground mixed spice – 1 tsp
Ground cinnamon – 1 tsp
Ground ginger – 1 tsp
Water – 250ml. 8.5 fl oz (1 cup)
Large eggs (well beaten) – 2
White or wholegrain Spelt flour – 300g, 11 oz (2 cups)
Bicarbonate of soda (baking soda) – 1/2 teaspoon
Baking powder – 1.5 tsp
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Is sourdough bread healthy?
What I Eat in a Week: Everyday Cookbook - Six Vegan Sisters Cookbook Review | WFPB
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Welcome back to Plant-Based with Jeremy! In this week-long culinary adventure, Jeremy takes on the challenge of cooking exclusively from the highly acclaimed cookbook, Everyday Cookbook by The Six Vegan Sisters. Join Jeremy and his family as they indulge in a variety of mouthwatering plant-based dishes that are guaranteed to satisfy every taste bud. Follow along as they share their honest opinions, cooking tips, and tricks, and provide you with valuable insights into incorporating more plant-based meals into your own life.
CORRECTION:
In the video there' a glitch in the graphics for the final recipe and missing measurements. For the cornstarch it's 1/3 cup, and for both the tamari/soy sauce and maple syrup it's also 1/3 cup.
Here's a sneak peek at the incredible recipes featured in this video:
1. No Bake Chocolate Peanut Butter Bars: Jeremy starts the week on a sweet note with these decadent and healthy no-bake treats that are perfect for a quick energy boost or a guilt-free dessert.
2. Hot Fudge Pudding Cake: Get ready for a divine dessert experience as Jeremy creates this luscious, gooey cake that will leave you craving for more.
3. Bran Muffins: Start your day off right with these wholesome and hearty muffins packed with fiber and nutrients, perfect for breakfast or as a snack on the go.
4. Creamy Tomato Soup: Discover the ultimate comfort food as Jeremy prepares a creamy tomato soup that will warm your soul and tantalize your taste buds.
5. Double Chocolate Muffins: Indulge your chocolate cravings with these moist and rich double chocolate muffins that will impress even the toughest food critics.
6. Butter Tofu & Turmeric Rice: Join Jeremy as he explores the vibrant flavors of this Indian-inspired dish, combining velvety butter tofu with fragrant turmeric rice.
7. Creamy Spicy Pasta & Parmesan Crusted Tofu: Prepare to be blown away by this deliciously creamy and spicy pasta, accompanied by crispy parmesan-crusted tofu that adds a delightful crunch.
8. Loaded Burritos: Jeremy and his son enjoy a filling and flavorsome meal with these loaded burritos, filled with a medley of vegetables, beans, and savory spices.
9. Red Coconut Curry: Embark on a culinary journey to Thailand with this aromatic and savory red coconut curry that will transport your taste buds to exotic lands.
10. Crispy Sesame Tofu & Roasted Garlic Potatoes: Jeremy wraps up the week with a fantastic combination of crispy sesame tofu and perfectly roasted garlic potatoes, creating a meal that is both satisfying and wholesome.
Don't forget to subscribe to Plant-Based with Jeremy for more exciting recipe reviews, cooking adventures, and helpful tips for a healthy and compassionate plant-based lifestyle. Hit the bell icon to receive notifications for all the latest videos! Enjoy cooking and bon appétit!
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CHAPTERS00:00 - Intro
02:47 - No Bake Chocolate Peanut Butter Bars
05:23 - Hot Fudge Pudding Cake
07:34 - Bran Muffins
10:18 - Creamy Tomato Soup
12:41 - Double Chocolate Muffins
15:07 - Butter Tofu & Turmeric Rice
20:33 - Creamy Spicy Pasta & Parmesan Crusted Tofu
26:20 - Loaded Burritos
29:19 - Red Coconut Curry
32:46 - Crispy Sesame Tofu & Roasted Garlic Potatoes
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
SUGAR-FREE QUICK & EASY HEALTHY BANANA MUFFINS
HEY GUYS! Welcome to my channel. My name is Ntokozo Mbatha. Today I am sharing my Sugar-free quick & Easy banana muffins. This is my go to snack especially while losing weight.
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SUGAR-FREE QUICK & EASY BANANA MUFFINS RECIPE
These sugar-free banana muffins are soft, moist.
Ingredients
1 and 1/2 cups (190g) high bran wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon mixed spiced powder (blend of cassia, coriander, pimento, cloves, ginger and nutmeg)
5 medium ripe bananas
85g melted coconut oil
70g stevia
1 large egg, at room temperature
1 teaspoon pure vanilla essence
2 Tablespoons (30ml) milk
Instructions
Preheat oven to 218 C (425°F). Use cupcake cases.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Batter will be thick.
Spoon the batter into cupcake cases, filling them all the way to the top. Bake for 5 minutes at 218 then, keeping the muffins in the oven, reduce the oven temperature to 177 C (350°F). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
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DISCLAIMER - Please note that you should be in a healthy state before you decide to follow a new way of eating, or a calorie restricted diet. It’s always advised that you talk to your GP, doctor or health care professional to see if a new way of eating is suitable for your personal health needs and goals. This eating plan is not suitable for men, children, pregnant women, lactating women, or people who are still developing - It is only intended as inspiration for women who are already in a healthy state, and who are trying to lose weight and get into better shape. This way of eating is only intended for short term use. Please take special note that every women, and every person, will have different daily calorie needs for weight-loss - based on their natural body type and build, current weight, height, daily activity level and health goals. This is not a one size fits all way of eating.