Muffins | vegetology

*yields 4 large muffins

|recipe inspired by: Nutritionist in The Kitchen|

1 Tbs unsalted butter

1 Tbs honey

1/2 heaping tsp. vanilla extract

1/4 tsp cinnamon

1 small banana

1/2 cup all-purpose flour

3/4 tsp baking powder

1/3 tsp baking soda

1/3 cup unsweetened apple sauce

4 Tbs organic almond butter

1/8 cup water

pinch sea salt

Preheat oven to 350 degrees.

Begin by mashing the banana in a large bowl, adding in the honey, and butter. Cream together. Add the applesauce and water. In a separate bowl, combine the dry ingredients. Fold the wet into the dry ingredients, stirring until all ingredients are just combined. Fill muffin tins 1/2 full, adding a dollop of almond butter, then filling the muffin tins to the top. Bake for 20-25 minutes. Allow to cool for five minutes before removing from muffin pan, allowing to finish cooling on cooling racks. Store in fridge in an airtight container for best results.

{Honey Cinnamon Spice Muffins}

*yields 8 muffins

|recipe copyright of: Vegetology|

1 cup all-purpose flour

1/2 cup honey

1/2 tsp baking soda

1 tsp all spice

1/2-3/4 tsp cinnamon

1/2 cup homemade buttermilk

1/4 cup unsweetened applesauce

Preheat oven to 400 degrees.

In a large bowl, combine flour, baking soda, all spice & cinnamon. In a separate bowl, add honey, buttermilk, applesauce & the egg, beating until combined. Add dry ingredients to wet ingredients. Fold together, but don't over-beat the batter. Line muffin pan, filling tins to the tops. Bake for 20 minutes. Allow to cool on a cooling rack. Store in an airtight container for best results.

{Whole-Wheat Oat Berry Muffins}

*yields 14-16 muffins

|recipe inspired by: Two Peas & Their Pod|

1+1/14 cups organic whole-wheat flour

1+1/4 cups rolled oats

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp fine grain sea salt

1 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup homemade buttermilk

1/2 cup honey

2 Tbs oil

1 large egg

1 tsp vanilla extract

1-1+1/4 cup berries of choice, fresh or frozen

Preheat oven to 375. m

Combine flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, add applesauce, buttermilk, honey, oil, egg, and vanilla. Stir until combined. Fold the wet ingredients into the dry ingredients. Don't overmix the batter. Fold in the berries. Line muffin tins and fill with batter to the top. Bake for 16-18 minutes. Remove from oven and allow to cool. Store in an airtight container in the fridge for best results. Can be frozen for greater storage life.

{Almond Butter Stuffed Apple Banana Muffins}

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{Whole-Wheat Lemon Poppies}

|recipe copyright of: Vegetology|

1.5-2 Tbs poppy seeds

2 tsp freshly grated lemon zest

1/4 cup +2 Tbs freshly squeeze lemon juice

1/4 cup unsweetened almond milk

1 cup whole-wheat flour

1 cup all-purpose flour

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

3 Tbs pure maple syrup

5 Tbs honey

1/4 cup unsweetened applesauce

1/4 cup water

Preheat oven to 355 degrees.

Combine flours, baking soda, baking powder, and salt. In a separate bowl, combine lemon zest, lemon juice, poppy seeds, almond milk, maple syrup, honey, and apple sauce. Combine the dry and wet ingredients together. Add the 1/4 cup water, to thin the batter. Line or spray muffin tins. Bake 15-17 minutes (mine were perfect at 15 minutes, and still a lovely chewy texture in the centre!). Allow to cool a few minutes before removing from the muffin pan! For best results, keep refrigerated in an air-tight container! (: