Vegan Zucchini Muffins

IMG_1606As we were packing for a trip to see family in Indiana (go Purdue), I noticed that there were several nice zucchinis on the counter. I know Mr. notVeganAsana well enough to know that he was not going to make anything involving a zucch while we were gone, so I decided some muffins for the road would be a good idea. This recipe pulled together easily and quickly and made a nice large batch of muffins that are tasty and moist. You could certainly add nuts or raisins to it (I mostly just forgot).

This can be made in small loaves, as in the image above, or true muffins. I made 12 muffins and 1 loaf with this recipe, but forgot to take pictures of the muffins!


3 cups all-purpose flour
2 cups white sugar
2 t. cinnamon
1 t. salt
1 t. baking soda
3/4 t. baking powder
3/4 cups vegetable oil
1/4 cup soy milk or other non-dairy milk
2 t. vanilla extract
3 1/2 cups grated zucchini


Mix dry ingredients in large bowl. Mix oil, non-dairy milk, and vanilla. Add wet ingredients to dry. Fold in zucchini and raisins or nuts if desired. Spoon into muffin tins, bread pan, or other baking dish and bake at 350* for 35-45 minutes.


Warm Food for the Snow Shovelers – Soup and Muffins

My loving spouse and 4 of the six children (oldest wasn’t here and youngest wasn’t forced into it) went out this morning to shovel several inches (8? 10?) of snow off of our walk, drive, cars, etc. So, while they were out, I did what I always do when someone goes out to shovel – I cooked. Today, it was cherry banana muffins (to go with hot chocolate right after the shoveling) and putting on a big pot of navy bean soup for dinner. By request, I post the recipes for both here!

Cherry Banana Vegan Muffins  

1 1/2 cups of unbleached flour
2/3 cups raw sugar
1 t baking soda
1 t baking powder
1 t cinnamon
1/3 t salt
1 cup water
1 t vanilla extract
6 T vegan butter (or oil)
3 ripe bananas
1 cup diced fresh cherries

Mix dry ingredients in bowl and gently toss in chopped cherries (be easy here or you’ll turn your muffins pink).  Mash bananas and add remainder of wet ingredients and mix.  Combine wet and dry ingredients gently.  Place in muffin tins with or without cupcake papers and bake at 350* until done (this took about 25 minutes for me).

Navy Bean Soup     

1 lb dry navy beans, rinsed and soaked overnight
3 large carrots or 2-3 cups baby carrots, sliced
3 stalks celery, sliced
1 large onion, diced
8 T of veggie bullion mix
(or 8 cubes if using cubed)
8 cups water
salt and pepper to taste

Combine all in large pan and cook on high until boiling vigorously and then lower heat and cook on medium until tender.  Age of beans will impact how long this takes, so give yourself plenty of time.  If they get done too early, you can always refrigerate and gently reheat.  When the beans are near done, you may also wish to add a couple cups of grain to complete the protein – barley or rice are good options.  I did this one tonight with arborio rice (which had not been added yet in the image above).  If you do not have any veggie bullion, add 1.5x the vegetables, and some minced garlic or garlic powder, tumeric, and a little more salt.

Both of these are very easy, though the bean soup does take a little time.  And, they are pretty perfect for a snowy day!

Vegan Pumpkin Muffins – VeganMoFo day 3

So, as you probably guessed from my post yesterday, I do not like to waste a pumpkin!  The one that I roasted in that session yielded 11 cups of pumpkin puree.  I got things started with it by making three batches of pumpkin muffins – one “plain,” one with raisins, and one with raisins and walnuts.  I’m currently off of processed white carbs and sugar, so I didn’t have any, but there were rave reviews at yoga teacher training and at home.  The recipe is easy and if you don’t happen to have some pumpkin puree, you can certainly use canned.  I’ve pulled this together from a number of books and handed down recipes that I’ve tried over the years, so I can’t tell you exactly where it comes from, but I’m sure there are plenty of other options for vegan pumpkin muffins!


1 3/4 cups flour
1 1/2 cups raw sugar
1 T baking powder
1/4 t salt
1/2 t nutmeg
1/2 t ginger
1 1/2 t cinnamon
raisins, walnuts, pecans, or other dried fruit
1 cup pureed pumpkin or canned pumpkin
1 T molasses
1/2 cup unsweetened soy milk
1/2 cup vegetable oil
(or 1/4 cup vegetable oil and 1/4 cup applesauce)

Mix dry ingredients.  Mix wet ingredients.  Combine.  Fill muffin tins 2/3 to 3/4 full and bake at 400* for 20 minutes.  Keep an eye on them after 15 and test for doneness every couple of minutes.