John Jackson

If you love chocolate, you'll love these double-chocolate muffins. Made with cocoa powder and semi-sweet chocolate chips, they'll satisfy even the most serious chocoholics. The key is is sprinkling additional chocolate chips on top before baking.

Muffins are actually a form of quick bread, meaning that they have a bread-like texture but are made without yeast. Baking powder is the secret to making quick bread rise. It has only been available commercially since 1857, but quick bread and cakes have made it an indispensable pantry staple.

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Quick and Easy Vegan Banana Muffins Recipe
If your muffins will be eaten at home by family members, appearance may be a secondary concern. But if you're baking for a special event (or bake sale), muffin liners can make your delicious treats as pretty as they are tasty. Muffin liners are corrugated cup-shaped paper or foil liners that you put into each muffin tin before adding the batter.

This recipe calls for a combination of butter and oil, which means you get the best of two worlds. While butter has a wonderful flavor, it can produce a dry muffin. Oil, on the other hand, has little flavor but helps ensure that your muffins are moist.

Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk
2 large eggs, beaten
2 tablespoons butter, melted
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/3 cups semisweet chocolate chips, divided

If you are on the hunt for the elusive sugar-free and vegan dessert, look no further than these cookies. These sugar-free chocolate chip cookies are made with natural brown rice syrup. The syrup provides a sweet taste to the cookies. Since they are completely egg-free and dairy-free, that makes these cookies 100 percent vegan.

If you don't normally bake vegan and sugar-free foods, you'll likely need to shop for brown rice syrup and sugar-free chocolate chips. These can likely be found at a natural foods store. The cookies do contain brown rice syrup, but they're refined sugar-free and safe for vegans avoiding processed sugar and bone char. This recipe calls for one mashed banana. Browning bananas mash best (as you may know from making banana bread). If you don't have a brown banana ready, you can always microwave a ripe banana for about 30 seconds. The heat from the microwave will soften it, making it easier to mash. Finally, the recipe calls for soy milk. Feel free to use any milk substitute instead.

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Brown Sugar Milk
If this recipe has sparked your interest in a sugar-free cookie, great! There are lots more sugar-free cookie recipes to add to your regular baking rotation. If these cookies are going to be part of a bake sale or cookie exchange, be sure to label them as sugar-free and vegan so those that care know they are safe to eat.

Ingredients
1 banana (mashed)
3/4 cup brown rice syrup
1/4 cup soy milk
1/4 cup vegetable oil
3 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar-free vegan dark chocolate chips

s there any food more quintessential to breakfast as oatmeal? The ways in which we like to serve it change over time, but the use of hulled oat grains remains a constant.

The old-fashioned hot porridge version of oatmeal gave way to chilled overnight oats a few years ago. Made the night before and requiring no cooking, refrigerators were stocked with jars filled with creamy oats and a variety of mix-ins. For those that didn't have time, individual portions of oatmeal in a wide range of flavors began appearing on supermarket shelves.

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Quick and Easy Vegan Banana Muffins Recipe
Baked grains brings back the warm, homemade aspects of an oatmeal breakfast, but in an updated format for those that don't relish porridge. Made in a large casserole pan, it's creamy, sweet, and highly customizable. Use any kind of milk you like, change up the source of sweetness from sugar to more natural forms like honey and maple syrup, and incorporate a wide variety of fruit and nut options to suit every taste. It's a hot, comforting breakfast on a cold weekend.

But we can never fully get away from the busy rush of weekday mornings and the need for something portable, filling, and nutritious. This recipe takes all the best aspects of baked oatmeal and puts them in muffin form for an easy on-the-go breakfast.

Unlike traditional cake-like muffins that need to rise in the oven, an oatmeal muffin recipe is remarkably forgiving. The finished texture is soft, chewy, and fluffy on the inside, while still crispy on the outside. It's definitely more dense than the muffins we buy at the bakery, but it's far from being dry and hard. And just like the casserole version, these muffins are highly customizable.

The bananas add natural sweetness as well as the wonderful aroma of banana bread, while the addition of tahini adds a nutty flavor and an extra dose of protein.

However you customize them, these baked oatmeal muffins will provide a hearty, comforting breakfast, one that will keep you full and satisfied, in portable form. Grab a container of Greek yogurt to serve with them, and freeze any leftovers for future breakfasts.

Ingredients
4 tablespoons unsalted butter, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
2 bananas, mashed
1/2 cup tahini
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 1/2 cups old fashioned rolled oats

Once you start getting into the habit of muffins, you won't want to stop. As the seasons change, there are so many different flavors to try. This recipe provides a sturdy canvas for your various muffin creations, and it just happens to be vegan. These muffins are flavorful, without compromising on the moist, tender texture and mildly sweet deliciousness that makes a muffin such a versatile treat.

They’re made with three different grains (if you use the oat milk) and sweetened with only the natural sugars in applesauce and maple syrup. Flaxseed is a common way to replace egg in vegan baking recipes, and adds its own wholesome nutty essence. The coconut oil keeps the texture soft and delicate. These muffins are very enjoyable just as they are, and they can also be dressed up with spices, fruits, nuts, chocolate—just about anything that inspires.

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Quick and Easy Vegan Banana Muffins Recipe
This recipe is very quick and easy to prepare. There’s no need for a mixer; only a muffin pan and a couple of mixing bowls. Be sure to give the flax egg time to hydrate.

Ingredients
1 tablespoon ground flaxseed meal
3 tablespoons boiling water
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup oat milk, or other nondairy milk
2 tablespoons coconut oil
1/2 teaspoon pure vanilla extract
1/2 cup white whole wheat flour
1/2 cup white spelt flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
Vegan butter, for serving

These golden corn muffins are cheesy and delicious. The muffins go especially well with a bowl of chili or a hearty stew or serve them with beans or greens instead of your classic cornbread. The muffins take just 10 minutes to prepare, and they bake in just 16 to 20 minutes.

Feel free to omit the sugar if you like, or add more if you prefer a sweeter muffin. Or add some heat to the muffins with pepper jack cheese instead of cheddar.

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Quick and Easy Vegan Banana Muffins Recipe
They have all the flavor and texture you would expect from a corn muffin with the additional protein and flavor of the cheddar cheese.

Ingredients
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder, preferably aluminum-free
3/4 teaspoon salt
1 tablespoon granulated sugar
1/2 cup yellow cornmeal
1 cup shredded sharp cheddar cheese
1 large egg
3/4 cup milk
2 tablespoons unsalted butter, or shortening, melted
2 tablespoons unsalted butter, melted, for topping, optional