recipes

To make the Muffins:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat a standard muffin tin with nonstick spray.
• In a large bowl, whisk together the ground speculaas cookies, ground oats, and baking powder.
• In a medium bowl, blend together the milk, tofu, and Sucanat using an immersion blender or a countertop blender.
• Fold the wet ingredients into the dry, being careful not to overmix.
• Divide the batter equally among the muffin cups.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
• Let cool on a wire rack.

To make the Ganache:

• Heat the soy milk in a small saucepan over medium-high heat until it starts to scald (before boiling).
• Remove from heat and add the chocolate chips, stirring until they melt.
• Stir in the maple syrup or agave nectar.
• Drizzle the ganache over the cooled muffins.

• Preheat the oven to 350°F (180°C).
• Line two standard muffin tins with paper liners, spraying with nonstick cooking spray for easy removal.
• In a large bowl, beat together the cane juice, brown sugar, and butter using an electric mixer until fluffy.
• Add the applesauce, milk, yogurt, vanilla, and orange extract and beat until smooth.
• In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
• Fold the wet ingredients into the dry ingredients carefully, avoiding overmixing.
• Stir in the grated zucchini, raisins, walnuts, and poppy seeds.
• Spoon the batter into the muffin cups: fill 24 cups two-thirds full for standard muffins, or fill 16 cups to the top for dome-shaped muffins.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 5 minutes before transferring the muffins to a wire rack.

• Preheat the oven to 350°F (180°C).
• Line a standard muffin tin with 12 paper liners.
• In a large bowl, mix together the whole wheat pastry flour, wheat germ, baking soda, baking powder, ground cardamom, and salt.
• Set aside.
• In a separate bowl, whisk together the rice milk, nondairy yogurt, canola oil, sugar, and almond extract.
• Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the shelled pistachios and dried cherries.
• Fill the muffin cups all the way to the top.
• Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the scoffins cool for 5 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 375°F (190°C).
• Line a standard muffin tin with paper liners.
• In a large bowl, whisk together the whole wheat pastry flour, Sucanat, baking powder, and fine sea salt.
• In a medium bowl, whisk together the unsweetened applesauce, fresh orange juice, and canola oil.
• Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
• Fold in the fresh blueberries.
• Divide the batter evenly among the muffin cups.
• Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a large bowl, whisk together the white whole wheat flour, raw sugar, baking powder, ground cinnamon, ginger, and nutmeg.
• In a medium bowl, whisk together the creamy nut butter, nondairy milk, and pure vanilla extract.
• Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the cooked quinoa and raisins.
• Divide the batter evenly among the muffin cups.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack.

• Preheat the oven to 350°F (180°C).
• Lightly coat a standard muffin tin with nonstick spray.
• In a large bowl, whisk together the peanut butter, raw sugar, applesauce, nondairy milk, sea salt, and vanilla extract until well blended.
• Add the ground oats, whole wheat flour, ground cinnamon, and baking powder to the wet ingredients.
• Carefully fold the dry ingredients into the wet, being cautious not to overmix.
• Fold in the chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool for a few minutes before transferring the muffins to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a medium bowl, whisk together the orange marmalade, vanilla extract, agave nectar, canola oil, and almond milk.
• In a large bowl, sift together the whole wheat pastry flour, cocoa powder, cornstarch, baking soda, baking powder, and fine sea salt.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy semisweet chocolate chips.
• Divide the batter evenly among the muffin cups.
• Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
• Let the muffins cool completely on a wire rack before serving.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners.
• In a medium bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and nondairy milk until smooth.
• In a large bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and fine sea salt.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the chopped almonds.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
• Cool the muffins completely on a wire rack before serving.

• Preheat the oven to 325°F (170°C).
• Line a standard muffin tin with paper liners.
• In a medium bowl, whisk together the agave nectar, pumpkin purée, nondairy creamer, and canola oil.
• In a large bowl, sift together the whole wheat pastry flour, carob powder, baking soda, sea salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy carob chips.
• Divide the batter evenly among the muffin cups.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
• In a large bowl, sift together the flours, salt, powdered sugar, cocoa powder, and baking soda.
• Set aside.
• In a small bowl, whisk the applesauce, apple cider vinegar, vanilla extract, and soy creamer until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the nondairy semisweet chocolate chips.
• Divide the batter evenly into the prepared muffin cups.
• Bake for 16-20 minutes for standard muffins or 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean.
• Cool the muffins on a wire rack before serving.