Vegan Fruit Muffins Recipe
Dairy-free Vegetarian Muffins Loaded with Fruit Seeds Spices & Fiber
Jan 11, 2008
Tootie Fruity Muffins are so naturally sweet, you won't believe they're good for you! Dried fruit is generally high in fiber, but it's also high in natural sugar. These muffins will please your sweet side as well as your healthy side. This recipe uses a Flaxseed Egg Substitute, as does most other vegan muffins in the "Healthy Baking Made Delicious" series.
About Honey:
Some vegans claim that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. Purists can substitute barley malt, maple syrup, molasses or corn syrup in it's place. It will however, alter the flavor a bit.
Tips, Tricks and Techniques:
- Use the "Mother" recipe for Flaxseed Egg Substitute.
- Wet stuff means just that, anything liquid.
- Dry stuff means all dry ingredients.
- Goodies are all the delicious extras that are thrown in at the end and can be varied.
- Food Processor: This is a critical piece of equipment necessary to insure the success of these muffins. The dried fruit needs to ground almost into mush.
- Muffin pans: Texas size, regular size or mini muffin pans. Non-stick pans like Baker's Secret are great, or use muffin papers.
- Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening the oven for the first 15 minutes of baking.
- This recipe makes 30 muffins, making it a great breakfast and snack choice for Once-a-month cooking.
The Recipe: Vegan Tootie Fruity Muffins
Wet Stuff:
- 2 cups soy, rice or almond milk
- 1 cup flaxseed egg substitute
- 1 cup canola oil
- 1 1/2 cups honey or substitute
- 1 Tbsp vanilla extract
Dry Stuff:
- 7 cups whole wheat flour, sifted
- 2 1/2 Tbsp baking powder
- 1 1/2 tsp baking soda
- 1 Tbsp allspice, ground
- 2 tsp nutmeg, ground
- 2 tsp ginger, ground
- 1 Tbsp cinnamon, ground
- 1 cup sunflower seeds, hulled
Goodies:
- 3/4 cup pitted dates, ground in food processor, see directions below.
- 3/4 cup dried pitted prunes, ditto
- 1 cup dried apricots, ditto
- 3/4 cup raisins, ditto
- 2 cups apples, peeled and cored, chop in food processor, but do not grind like above fruits.
Directions:
- Please note. This recipe is a little different than previous muffin recipes. The dried fruit needs to be ground in a food processor until very, very fine, almost into mush but not quite. Set aside.
- Chop apples separately in the food processor, but not fine like the above fruits. Set aside in separate bowl.
- Sift all dry stuff into large bowl and set aside.
- Whip all wet stuff 2 - 3 minutes in a high-speed KitchenAid mixer.
- Add ground dried fruit into wet stuff, mixing well, leaving no clumps of fruit.
- Blend wet into dry and fold in chopped apples using a spatula or wooden spoon. Do NOT over mix.
- Spray muffin pans with vegetable spray or use muffin papers.
- Using a cookie scoop, fill muffin cups 3/4 full with batter.
- Sprinkle a little raw sugar on each muffin before baking.
- Bake at 375 degrees for 22-25 minutes, or until muffin springs back when touched.
- Makes 30 regular size muffins.
For the non-vegan: Substitute eggs and regular milk.
For more recipes in the series "Healthy Baking Made Delicious":
- Vegan Carob Muffins
- Vegan Raisin Bran Muffins
- Honey Raisin & Nut Granola
- Best Vegan Blueberry Muffins
- Vegan Pumpkin Muffins and Vegan Banana Muffins
- Vegan Cranberry Nut Bread & Vegan Apple Cinnamon Dessert Bread
Refer to the article Kitchen Supplies For Vegan Bakers for tips on; Appliances, Ingredients, Tips, Gadgets & Techniques for Vegan Baking. It will tell you what some of these ingredients are, where to get them and how to make vegan baked goods.
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