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Maple Vanilla Muffins

Healthy Vegan Natural Maple Muffins

The three of us have been saying hello to some big changes recently. A few weeks ago Chelsea and Annie both started new jobs. Holly’s kids have started new schools and classes. Change is good. School and work keep us busy. But it also means less time for this little blog of ours.

Healthy Maple Vanilla Muffins

 It’s not going to slow down either – all of our favorite fall holidays are coming soon and we must be ready! Halloween costumes, holiday goodie bags and the latest and greatest DIY projects are all on our priority lists. But every once in a while, it’s good to quite the “busy” and just rewind. What does that like fall baking? Especially when the scent of vanilla is abundant you can actually see real vanilla flecks in your end results?

Healthy Vegan Maple Vanilla Muffins

Let us bring your minds back to this maple oat bread for a minute. Talk about a de-stressor. Annie and Chelsea made that bread one cold Sunday afternoon. Thinking of how moist and maple-y this bread was and how chilly that Sunday was, we remembered quickly how baking calms life down in a snap.

Vegan Maple Vanilla Muffins

With that bread in memory, we were aching for a taste of its maple goodness and real vanilla beans. But like mentioned, these past few weeks have been crazy! And we didn’t quite have the time for the rising of yeast or mixing the dough. Say hello to maple muffins. They are a taste of maple without waiting for dough to knead or rise. They are a huge shout-out to pure maple syrup and real vanilla beans. Incredible fresh flavors like those make for a simple and versatile recipe that can be made into any muffin size desired.

Maple Vanilla Muffins

Once you taste them warm from the oven, your vegan butter melting into their fluffy centers and the scent of maple and vanilla infused into your kitchen, there is no turning back. Hello to golden leaves, rain showers, hand-picked pumpkins, daylight savings. To put it simply, these sweet muffins create an undeniable anticipation for fall!

 

Maple Vanilla Bean Muffins  (vegan)
Print Recipe

1 Tablespoon Ground Flax
1/4 cup Applesauce
1 1/2 cups Wheat Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Sea or Pink Salt
1/4 teaspoon Cinnamon
2/3 cup Maple Syrup
1/2 cup Almond Milk
1/4 cup melted Earth Balance Butter or Coconut Oil
1 teaspoon Pure Vanilla Extract
Seeds of 1 Vanilla Bean

 

Pre-heat oven to 375 degrees. Line a muffin pan with liners and lightly spray with cooking spray.  Combine applesauce and flax in a small bowl. In a mixing bowl, whisk together the wheat, baking powder, salt and cinnamon. Make a well in the dry ingredients in the center of the bowl. Slice open your vanilla bean down the center, lengthwise and scrape out all the dark seeds. Pour the maple syrup, almond milk, oil, extract, applesauce mixture and vanilla beans in the center of the well. Mix into the dry until just combined. Spoon the mixture into the prepared muffin liners. There should be enough batter for about 12 standard sized muffins or 24 mini muffins. Bake mini muffins at 375 degrees for 7-9 minutes or 12-14 minutes for standard sized muffins.

 

 

 

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20 comments

  1. Wow these look amazing. I love muffin recipes with simple ingredients, so will be making these tomorrow morning :)

  2. I really want to try baking with fresh vanilla beans—it sounds amazing combined with maple syrup! Gorgeous photos and I love the muffin wrappers you used–So cute! :D

  3. These look lovely. How delicious are real vanilla beans and maple syrup together? I am excited!

  4. These look great!

  5. […] Vanilla Walnut Muffins adapted from Natural Sweet Recipes Makes 12 […]

  6. They are so stinking great! We gobbled up the 10 Annie brought us in about 3 minutes. Only a tiny bit embarrassing!

  7. These were a HUGE hit with everyone who tasted them, people came back begging for seconds (and thirds). I was thinking maybe a hint of some other spice might be interesting but honestly, there were no complains. Even my fussy daughter liked them! Thank you! I blogged them here with links back to you.

  8. I just made these with a couple of smallish modifications (though one of them changed the taste quite a bit, I think!)
    I omitted the cinnamon, used an egg instead of the applesauce/flax mixture (I had no applesauce), and added four slices of crumbled up turkey bacon :D They’re fantastic – they taste just like breakfast. The muffin itself is really sweet so the salty bacon helped balance it out for me (i’m not used to very sweet things!). I look forward to making these again, minus the bacon and maybe with just 1/2 cup of maple syrup.

  9. Wow these look delicious! I just made them and they seem like they turned out great, they’re in the oven right now! Fingers crosses they taste as good as your photos make them look! I love simple ingredients with no refined sugar! Yum! Thanks for posting :)

  10. Hi! This recipe looks amazing, but there’s one ingredient I am allergic to, Ground Flax Seed. Could I replace this with something else?

    • Hi Peggy, you can omit the flax entirely, these muffins just may be a little more crumbly without it. If you don’t mind these not being vegan, one egg will replace the applesauce and flax. Enjoy!

  11. […] finish off the day, i decided to bake these from ‘Natural Sweet Recipes’ for my family; they were a total hit. like the name of […]

  12. do you think this recipe could be converted to a cake? I was thinking of combining this recipe with your chocolate buttercream frosting recipe for my daughter’s birthday. I’m interested in making a vanilla maple cake. Muffins are essentially like cake although I haven’t tried making this recipe yet so I don’t know if it would be cake-like enough, and also, if you would have some idea of a baking time for it if it’s in an 8 or 9-inch cake pan. I would probably double the recipe for 2 baking pans.
    Thanks!

    • Hi Justine,
      The idea sounds delicious! The flavor of these muffins could definitely be sweet enough with the frosting to act like a cake, but the texture of these muffins is pretty heavy due to the whole wheat flour. This is definitely a muffin recipe! We haven’t tested this recipe in a large dish either, so I couldn’t give you any suggestions or recommended baking times. You could try it out ahead of her birthday and even try using homemade cake flour to lighten the muffins up. You could check out this recipe to try:
      http://www.naturalsweetrecipes.com/healthy-cake-flour-substitute/.
      If you haven’t seen it, we made another first birthday cake here:
      http://www.naturalsweetrecipes.com/healthy-first-birthday-cake/
      You could easily frost that cake with the chocolate buttercream frosting instead of the cream frosting and many readers have had success sweetening that cake with maple syrup if you are looking for a recipe using maple syrup as the sweetener. That recipe would work well but not require so many changes. :)
      I hope that helps and happy birthday to your daughter!

      • thank you so much! I am comfortable experimenting when cooking so I will likely try to work with one of those cake recipes. I appreciate your suggestions.

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