Vegan Muffin Experimenting

So far, so good on the Vegan challenge, other than a special lunch prepared for us by some Chinese friends on Saturday.  I didn’t feel it was appropriate to be the difficult guest in that scenario, so we enjoyed their Beijing pork, spicy tofu, and various other dishes.

Over the weekend, Lily wanted to help make something in the kitchen, so we decided to make a smoothie with soy yogurt for her snack, and muffins to add to our dinner.

I haven’t been a big fan of the soy yogurt alone, but was thankful to have it on hand to throw into both recipes.

I love that you can combine almost anything in a smoothie and it turns out well, so I let L choose what we were going to put in.  She picked a banana, an apple, and some carrots.  I added the spinach to the mix, and let her dump in the ingredients, as well as a cup of yogurt, splash of almond milk and a dash of cinnamon and flaxseed.  Yum!!

After downing the smoothie, we got to work on our muffins.

We found ripe, frozen bananas and a zucchini and followed a standard muffin recipe as our guide.  L was having a blast dumping the wet ingredients from one bowl into another, so I sifted the dry ingredients together while she was content.  After she “helped” stir the wet and dry together, I let her line the muffin pan with cups and finished mixing the muffins, adding in the raisins.

The results: delicious!


Vegan Zucchini Banana Muffins            (print recipe)

  • 1 large ripe banana, mashed
  • 1/2 c. soy yogurt
  • 1/4 c. almond milk
  • 1/8 c. canola oil
  • 1/2 tsp vanilla
  • 1 c. shredded zucchini
  • 1 1/2 c. whole wheat pastry flour
  • 1/2 c. oat bran
  • 1/3-1/2 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 c. raisins

Combine wet ingredients (through zucchini) and dry ingredients separately, then stir together.  Add raisins, and divide the batter between 12 greased muffin cups.  Bake at 350 for 15-17 minutes.

These were really moist and definitely sweet enough with only 1/3 cup of sugar, but you could add more if you are used to a sweeter muffin.  Because of the yogurt in the batter, I froze our leftovers before the end of the day to be safe, but I’ve used other yogurt muffin recipes that kept fine for a few days on the counter.

Any vegan recipe suggestions for us? Do you make homemade muffins? Our favorite are pumpkin or oatmeal raisin muffins, but these were better than I expected.

32 thoughts on “Vegan Muffin Experimenting

    • Thanks! I think it helped that I used frozen bananas, they were soupy from being thawed which I think kept it really moist.

  1. They look great! How did they taste!?

    I know what you mean about being “that person” at the party. I was a vegetarian for years and only changed when I went to my Portuguese boyfriend’s parents house for the first time and his mother served clams with linguica. Everything is meat, meat, meat at their house and I did not want to be that picky girlfriend of his. I still rarely eat meat but I do like a good linguica from time to time!
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    • I could see myself doing the same thing! I am mostly vegetarian too, but will eat meat when it’s served to me. The vegan challenge is only a month, I didn’t feel like it was worth trying to explain to them!

    • Definitely! I just edited it to add a word about freezing… because of the yogurt, I felt most comfortable freezing ours after having them out for the day. They would defrost overnight, or a few seconds in the microwave. I can’t imagine how hard it is getting 3 kids out the door… I struggle with one!

  2. I love the versatility of smoothies! Throw everything but the kitchen sink in the blender and enjoy.

    I sometimes swap out eggs and use a flax or chia egg to make traditional muffins vegan. You get more of a dense muffin than fluffy. Still yummy!
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    • I’ve heard you can do that with flax, didn’t realize chia has the same effect. I haven’t tried it yet, but I need to!

    • Yes- I think I’ll finish the rest of it in smoothies, and then try a different brand. Someone said the coconut milk-yogurt is really good, maybe I’ll try that!

  3. I am SO excited to try these Laura. I am doing a vegan challenge too–I am on day 8 and plan to do at least 30, probably more because I am feeling so good! Thanks for the recipe–I have been wanting to try some baked goods. I did pick up some soy yogurt to try today at Trader Joes. I must have had low expectations, because I was pleasantly surprised! 😉
    Jessica M recently posted..5 Great Pre-race Breakfast Ideas!My Profile

    • Do you know what brand you got? I’m gonna try a different one next time, although we don’t have a TJ here. 🙁 Glad to hear your challenge is going so well!

  4. Yum, those sound really good. I love making muffins/bread usually pumpkin or banana. Bananas work so well to to replace eggs in baking, I always keep a supply in the freezer.
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    • We always have frozen bananas around too! I’ve heard it’s really easy and yummy just to process frozen bananas as a kind of “ice cream” but keep forgetting to try it.

  5. I love that you have involved little L in your cooking and baking! That is a great thing to teach her and pass on a love of food. It reminds me of this awesome blog called “Dash and Bella” where the author cooks allthetimewith her kids. Also, the muffins look delicious!
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    • Yes- I always wanted to do lots of cooking with her, but I have to admit, it’s a lot more challenging than I ever expected! Sometimes it’s by necessity –need to make dinner and she is insisting on “helping” — but I really do love that she can participate more now.

  6. Love the pictures! Your food always looks SO good! I was just thinking about making banana bread today but this looks even better!

  7. I love to hear about kids eating such healthy food. It’s awesome Lily chose to put all of those ingredients in her smoothie!

    Your muffins look great. I am a horrible muffin maker. I don’t know why, but they never turn out like I want them to – too flat, too dense, whatever. But my favorite would probably have to be banana nut. 🙂
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    • Mmm, banana nut, yum! I’d say keep trying… you’ll find the right combination! We make muffins often and keep them in the freezer, but usually a whole-grain, lower sugar version. I still think they’re delicious!

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