I know. I know. You’ve never seen me post a vegan recipe. Ever. To be honest, whenever anyone bakes vegan, I immediately think whatever I’m about to eat will taste terrible. Why is that?! For some reason, cooking without any animal products has a stigma of being hard-as-a-rock, tasteless and sub-par to the real thing.
Well, my friends, these muffins will convert you. I promise.
I don’t know if I’ve ever shared my journey into cooking and baking on the blog, but one of the first things I started making by myself in college were quickbreads. I’d make banana bread constantly and learned a lot about baking (like the correct way to measure flour and the importance of letting the bread cool before you wrap it up in plastic and give it to a guy you like, instead of giving him a hot, sticky mess. Yes, this really happened).
After banana bread, I found a recipe for Pumpkin Flax Quickbread that seemed really healthy. It used ingredients like whole wheat flour, canned pumpkin and flaxseed. It didn’t even occur to me that there were no eggs in the recipe. I didn’t know at the time but vegans make eggs using flax and water. It just so happened when I made these that I didn’t even have eggs in the house. I guess it was fate!
Vegan Pumpkin Muffins
2 tablespoons ground flax
6 tablespoons water
1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup applesauce
1 cup whole wheat flour
2/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup diced prunes
1/2 cup walnuts, chopped small
Preheat oven to 350 degrees. Grease or line 18 muffin cups.
Whisk together flax and water. Mix in sugar, pumpkin and applesauce. In a large bowl, stir together flours, baking soda, salt, baking powder and spices. Add prunes and walnuts.
Fill muffin cups about 2/3 of the way full. Bake 22 minutes or until golden on top.
Tell me: Are you a fan of vegan cooking/baking? What’s your favorite recipe? Links welcome!