Muffins – Page 3

Banana Overload Muffins. Vegan. GF.

January 7, 2016 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Banana Overload Muffins. Vegan. GF.

If you love bananas… brace yourself. These are the moistest, dreamy banana muffins I’ve ever created or made ever. Seriously. Pair these up with your favorite nut butter and it could be heaven on earth. Wow! I’m so excited. I cannot keep muffins in my cake stand for my family for more than a few hours. With 5 people living here including two teens… it’s an uphill battle. No joke. Plus with my oldest doing double swim practices and leaving my house at 5am – these are great pre-workout snack. The next time you have a bunch of very ripe bananas… you gotta try these! Ohhhhh and I forgot to mention – all made in your food processor. Easy peasy! I did eat one before my run today and they were great. Enough to give me some fuel without any stomach upset -that I typically experience.
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— Knead to Cook

15 vegan staples to have in your pantry. Vegan. GF.

January 1, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Nuts, Party Foods, Running/Races, Snacks, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free Leave a Comment

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Partnering with runlikekale.com (one of my favorite people ever) to highlight 15 vegan pantry items that I can’t live without. I get this question all the time and we thought it was fitting to kick off 2016 with a kitchen pantry makeover for a healthier you. I hope you enjoy a few items here but to read the entire list click here.

So without further adieu, let’s gets this rolling.

1. Bob’s Redmill gluten free rolled oats. I use these for classic oatmeal, overnight oats to grinding down to baking flour.
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2. Bob’s Redmill gluten free baking flour.
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3. Black rice. A good rule of thumb is that if a food has intense color (think red bell pepper, red cabbage, or yams) will have more vitamins and minerals. Those pigments pack a healthy punch!

4. Quinoa. Packed with protein, this pasta or rice substitute can be used for breakfast right on to lunch or dinner. 8 grams of protein per cup of cooked quinoa. It’s also great in soup!

To read the rest pop on over to Angela’s website.

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I’ll spare you all the miles I’ve run over the holidays – running equals sanity in my mind so suffice it to say I’ve had the highest running mileage weeks/month ever —— But here is my year-end recap. Considering last year I finished at 1201 – I was quite happy with my progress.

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Also I’m so excited to share that I will be a Pro Compression Ambassador for year 2! Wasn’t expecting that and so SO happy!!! Best wishes for 2016! Promise to be back in full-swing next week once everyone heads back into work/school and I can get into the kitchen. Love and happiness.

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— Knead to Cook

Chocolate Almond Brownie Cupcakes. Vegan. GF.

October 9, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Gluten Free, Muffins, Nuts, Party Foods, Vegan, Vegan proteins 2 Comments

Chocolate Almond Brownie Cupcakes. Vegan. GF.

I had trouble naming this recipe. It rarely happens but after taste testing (this was my 3rd attempt) this very dense, deep chocolatey/almond cupcake the category didn’t seem quite as fitting. This “cupcake” is more like if a cupcake and a brownie had a baby. Totally vegan and gluten free. This recipe was created in honor of Cookies for Kids’ Cancer and I’m honored to work with OXO for another year. I love OXO kitchen gadgets. They’re pretty much all I use. But more on that later… let’s get to the recipe.

Look for this logo on participating OXO supplies to help support Cookies for kids’ cancer.

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— Knead to Cook

Oat Pumpkin Almond Butter Protein Muffins. Vegan. GF.

September 10, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Muffins, Running/Races, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment

Oat Pumpkin Almond Butter Protein Muffins. Vegan. GF. Knead to Cook.

Okay so I waited until the 10th of September to roll out the very first pumpkin recipe. I feel quite proud of this accomplishment. I know it was hard to say goodbye to summer but truthfully – I’m a huge fan of autumn. Leaves transforming to brilliant hues. Crisp air. Boots. Jeans. Big cozy sweaters. Cuddling under blankets. I love it all. Not to mention running in weather that doesn’t leave me looking like I’ve been doused by a flood of water. Buh bye humidity!

So have I sold you on my reasoning? If not, I’ll sell you on the ease of this recipe – all made in one bowl. Hello food processor; I love you so! And let’s not overlook all of the wonderful health benefits of pumpkin. Let’s start… pumpkin contains vitamin A, C and E, riboflavin, potassium, copper, manganese, thiamin, B6, folate, iron, niacin and phosphorus. Perfect post workout muffin. PLUS an extra boost of Vega protein which helps muscle recovery post workout on top of the protein source from the almond butter — a snack that you can be happy to eat post killer gym session, bike ride, swim or run.

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— Knead to Cook

Banana Quinoa Muffins. Vegan. Gluten Free.

June 4, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Muffins, Quick Bread, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

Banana Quinoa Muffins. Vegan. Gluten Free.

I love finding new ways to use leftovers. I started making my dogs’ food instead of buying it for them when my sweet lab was diagnosed with cancer a few weeks ago. I made a ton of quinoa and wanted to use it to add to some muffins. Quinoa is such a great protein source for vegans. Quinoa is packed with: Protein: 8 grams, Fiber: 5 grams, Manganese: 58% of the RDA, Magnesium: 30% of the RDA, Phosphorus: 28% of the RDA, Folate: 19% of the RDA, Copper: 18% of the RDA, Iron: 15% of the RDA, Zinc: 13% of the RDA, Potassium: 9% of the RDA, over 10% of the RDA for Vitamins B1, B2 and B6 and small amounts of Calcium, B3 (Niacin) and Vitamin E.

Quinoa adds a nutty flavor, extra moisture and texture to these muffins. Kids love them and they make a perfect snack or on-the-go breakfast. Gluten free and vegan. Gluten free muffins are typically dense in texture and more filling. If you’re looking for light and fluffy – pass on these.
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— Knead to Cook

Food processor peanut butter muffins. Vegan. GF.

March 12, 2015 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Running/Races, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Easy PB Muffins. Vegan. GF.

Looking for a super easy recipe for muffins that you can whip up all in your food processor? Yep, got you covered! These are a great quick after-school recipe idea or if you have to bake for an event at the last minute. I make these straight up or I top with vegan chocolate chips. They are insanely moist. They prep, bake and are ready to serve in less than 18 minutes! Seriously.

Gluten free and vegan.
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— Knead to Cook

Apple Carrot Muffins. GF. Vegan.

March 5, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Muffins, Running/Races, Vegan, Wheat Free 2 Comments

Apple Carrot Muffins. GF. Vegan.

Shocker…. We got more snow! I promise to limit my sarcastic comments. In between snow blowing and shoveling… I whipped up a batch of these apple carrot muffins. My father is super type A about keeping up with the snow – I mean the minute the blacktop of our driveway is covered – we are back out there again. Limited kitchen time. More outdoor time. Well, I’m glad I’m getting some form of exercise because running or getting to my gym isn’t happening. In fact, my gym actually closed early today.

Forties and fifties are coming next week… I’m holding out major hope here. Longest winter ever.
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— Knead to Cook

Good Morning protein muffins. Vegan. Gluten free.

January 12, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday Baking Ideas, Muffins, Running/Races, Vegan, Wheat Free 4 Comments

Who doesn’t need to power up in the morning? These muffins have you covered minus your chosen caffeine fix. These are packed with protein and fiber – just what every healthy body needs. These are so good. Again, made half with and half without vegan chocolate because of my husband’s allergy to cocoa. These are totally gluten free and vegan – but pinky promise your kids will devour these too! Why don’t you share and make a batch to share with a neighbor or friend who might need a pick-me-up? Just a thought. #kindacts #bestlifeproject
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— Knead to Cook

Flourless Elvis Muffins. Vegan and Gluten Free.

December 8, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

Flourless Elvis Muffins. Vegan and Gluten Free.

I have plenty of versions of gf and vegan muffins. I tweak and morph the recipes and I just love these. All made in the food processor, which is super awesome during the craziness of the holiday. These are totally Elvis-inspired. Banana as the base. Peanut butter creaminess and if you wish, chocolate for the trifecta! I made half a batch with and half without for my family. They are insanely moist and impossible to eat just one. Be warned. These also make the best holiday gift for friends or anyone you need a special little treat for. I hope you enjoy! Now to get back to my pot of African peanut soup that I’m making for dinner.

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— Knead to Cook

Pumpkin Cupcakes with Madagascar Vanilla Frosting. Vegan and Gluten Free.

November 20, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cakes, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Party Foods, Product Review., Snacks, Vegan, Wheat Free 6 Comments

Pumpkin Cupcakes with Madagascar Vanilla Frosting. Vegan and Gluten Free | Knead to Cook.

Yesterday was pretty close to perfection in my food world. I was at my favorite health food store and stumbled upon Bob’s Redmill’s gluten & dairy free 1 to 1 baking flour that they just released. This is like winning the lottery for me as I’ve been dying to try it but have been too busy to order it online. Then once I got home, I received two containers of a vegan/gluten free icing that I was asked to sample. Dollop Gourmet and I met up on Instagram and it was instantly love.

Today I had NO appointments. A rare day. I’ve been planning and plotting my Thanksgiving menu (well the vegan/gf options) and these will undoubtedly be on the dessert menu. The flour is heavenly! I’m not exaggerating. It doesn’t have the weird gluten free aftertaste. It tastes like regular all-purpose, NORMAL flour! You have no idea how happy this makes me. Plus its a one-to-one conversion so I can take my normal recipes and go for it. I’m smitten.

Now to pair that awesome flour up – these pumpkin cupcakes HAD to have some icing. I topped them off with the Madagascar Vanilla icing. Unbelievable! It is so good that I had to walk away! I think I could sincerely eat all 10 cupcakes I made if I didn’t have some will power. If I ran 10+ miles I may have given myself a pass but I didn’t today so it wasn’t happening. And I did make these for my oldest and I know she is going to love them. Both reviews are NOT being sponsored. These are both products that I will stock my pantry with and use daily!

Now onto this yummy recipe…
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— Knead to Cook