Say hello to these delicious and healthy coffee cake muffins! These vegan muffins are made with bananas and whole grain gluten-free oats. They’re so easy to make right in a blender for a fluffy airy texture that will make your taste buds dance with joy. Not only are they super tasty, but they are also packed with nutrients that will keep you energized throughout the day – tasty vegan breakfast anyone?Continue reading “Healthy Coffee Cake Muffins”
Gluten-Free Vegan Chai Spiced Zucchini Carrot Muffins
If you think muffins and cinnamon are just for fall, think again! These gluten-free, vegan Zucchini Carrot Muffins are a real treat and the perfect baked good for summer. Especially since this time of year, gardens are bursting at the seams with carrots and zucchinis, and this delightful recipe incorporates both in a moist, sweet, subtly spiced treat.
These chai spiced zucchini carrot muffins are a great solution for using up produce from your garden, and are also a perfect option for gluten-free and vegan eaters. They are made with 100% plant-based ingredients, gluten-free flour, and are free of refined sugars.
What You Need to Make These Muffins
- Coconut Butter: A beautiful ingredient that adds healthy fat and fiber. It is different from coconut oil, which is 100% saturated fat, as it is made using the entire fruit of the coconut. If you don’t have coconut butter, feel free to substitute with coconut oil, olive oil, or vegan butter.
- Cashew Butter: Raw or roasted natural cashew butter adds a great nuttiness. Feel free to sub with almond butter.
- Unsweetened Applesauce
- Coconut Sugar
- Maple Syrup
- Vanilla Extract
- Apple Cider Vinegar: This additive helps vegan goods rise
- Ground Flax Seed: The egg replacer we are using. Also a great source of fiber and protein.
- Gluten Free 1:1 Flour
- Almond Flour
- Chai Spice: I find this delicious spice blend at a local shop called All Spice, but it could be substituted for pumpkin pie spice or apple pie spice.
- Baking Soda
- Golden Raisins: I adore the subtle sweetness of the golden raisins in this recipe, but you could swap them out for cranberries or regular raisins as well.
If you love these muffins, check out my other recipes for Oatmeal Cookie Dough Protein Bites and Pumpkin Spice Peanut Butter Cookies. Like everything here on Jackfruitful, these recipes are both gluten free and vegan, made with whole, natural ingredients.
- 1 large muffin tin
- 1 hand mixer
- 1 Mixing Bowl
- 1/3 cup coconut butter, softened
- 1/4 cup natural, creamy cashew butter
- 1/2 cup unsweetened apple sauce
- 1/2 cup coconut sugar
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup ground flax seed
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 cups gluten free 1:1 flour
- 1 cup almond flour
- 1 1/2 tbsp chai spice
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup chopped walnuts
- 1/2 cup golden raisins
- Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
- Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
- Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
- Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
- Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
10 Minute Vegan Shakshuka
Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.
Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.
How to make Vegan Shakshuka
As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.
- Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
- Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
- Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
- Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
- Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
How to serve Shakshuka
One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.
- 8 oz extra firm tofu
- 1 TBSP nutritional yeast
- 1/2 tsp kala namak indian black salt
- 1/8 tsp turmeric (for color)
- 1 jar Mina shakshuka sauce
- 2 TBSP vegan feta
- 1/4 C fresh cilantro, chopped
- crusty bread or naan, toasted
- Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
- Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
- Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
- Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tofu Scramble With Sweet Potatoes
If you have never tried a tofu scramble, you’re definitely in for a treat. Eggs are oftentimes one of the hardest things for aspiring vegans to give up. Luckily, tofu scrambles are a delicious vegan alternative to your favorite breakfast scramble. They have a similar texture, a very similar taste, and are incredibly nutritious. Plus, believe it or not, they’re actually even easier to make! Simply scramble with a few spices just as you would eggs, and you will be enjoying a fork full of fluffy protein-packed tofu goodness in just a few minutes. The recipe below incorporates creamy sweet potatoes, juicy tomatoes, and steamed spinach, but you can use any vegetables you like, or enjoy them straight up.
What Makes Tofu Scramble Taste Like Eggs?
Tofu has a very mild taste, meaning it will take on any spice you season it with. To achieve an “eggy” taste, I always reach for three things.
- Kala Namak, or Indian Black Salt, adds an egg-like sulfur taste and is a great source of minerals and iron.
- Nutritional Yeast adds a cheesy, savory, flavor and is full of nutrients such as B vitamins, fiber, zinc, and 18 amino acids. Note: nutritional yeast is VERY different than active baker’s yeast.
- Turmeric, which is added less for flavor and more for naturally enhancing the color to a nice golden egg-like hue.
Do I Need to Press my Tofu Before Scrambling?
When making tofu scrambles you do not need to press your tofu! Because you are going to scramble it, a little bit of moisture in the skillet is just fine. To achieve the best texture I like to use firm or extra firm tofu which will result in a fluffy egg-like scramble.
What Type of Seasonings Should I use in my Tofu Scramble?
As mentioned above, tofu will take on the flavor of any seasonings you pair it with, which is one of the reasons why its so wonderful! The possibilities for tofu scramble seasonings are nearly endless. A great starting point is nutritional yeast, turmeric, salt and pepper but a few of my favorite additions are:
- Southwest: smoked paprika, garlic, chili powder, cumin, coriander
- Coconut Curry: ginger, curry powder, garlic, and coconut yogurt
- Italian: oregano, basil, garlic, marjoram, thyme
- Mexican: oregano, chile flakes, cilantro, garlic, paprika
How Does the Nutrition Info Compare to Eggs?
Depending on your dietary needs, tofu scrambles and eggs can both be healthy and nutrient rich choices. For a plant-based diet, tofu is a wonderful protein source and incredibly rich in calcium and iron.
Tofu Scramble (4oz)
Calcium: 43% DV
Iron: 36% DV
Scrambled Eggs (2 eggs)
Fat: 10.3g (3g Saturated Fat)
Calcium: 5% DV
Iron: 9.7% DV
- 1 small sweet potato, cubed
- 8 oz firm or extra firm tofu
- 2 TBSP nutritional yeast
- 1/2 tsp kala namak black salt or regular salt
- 1/8 tsp turmeric
- 1/2 tsp paprika
- black pepper, to taste
- 1 C baby spinach
- 1/2 C cherry tomatoes
- 1 TBSP fresh parlsey, chopped
- Heat a large cast iron skillet over medium heat and add a small amount of water. Add your sweet potatoes to the skillet and cover to steam for 5 minutes until tender.
- Move sweet potatoes to the side of the skillet and add your tofu to the skillet. Use the back of a wooden spoon to mash. Top with seasonings and begin to scramble, incorporating sweet potatoes. Scramble for 2-3 minutes, adding a little olive oil if desired.
- Add in spinach and tomatoes and scramble to heat through until spinach is wilted and tomatoes have softened.
- Serve hot garnished with fresh parsley.
Apple Cinnamon Zucchini Oatmeal
If you’re looking for a gluten-free vegan breakfast, this is a wonderful way to start the day.Zucchini Oatmeal is hearty, easy to make, and tastes just like regular oatmeal. It incorporates vegetables, whole grains, fruits, nuts, seeds, and plant protein for a complete and satisfying meal. This easy apple cinnamon version is perfect for fall and tastes just like your favorite apple crisp.
Why Add Zucchini to Oatmeal
Zucchini is a healthy vegetable that is high in fiber, low in calories and rich with vitamins and nutrients. Its mild flavor makes it the perfect vegetable to add to oatmeal because you can’t taste it at all! The texture of zucchini also adds a nice creaminess. Because zucchini is so low in calories and carbs, this is a healthy, protein-rich, high volume and low calorie breakfast.
Adding zucchini to oatmeal is kind of like making zucchini bread. The mild flavor of zucchini combined with the nuttiness of oats is a match made in heaven and is enhanced by using spices like cinnamon and nutmeg.
Types of Oats to Use
My personal favorite is gluten free rolled oats, but old fashioned, quick oats, or even steel cut oats can be used. If you choose to use steel cut oats, you would need to adjust the recipe and cook time below due to their density and texture. Alternatively, rolled, old fashioned and quick oats can be used interchangeably.
Can I Make Zucchini Oats ahead of time?
Definitely! Zucchini oatmeal can certainly be made ahead of time and is a great addition to a plant-based meal prep. It makes for a great grab-and-go breakfast and can be enjoyed both hot or cold. When reheating your oats, you may want to add a little extra plant-based milk or water for extra creaminess and moisture.
- 1 C plant-based milk oat or almond
- 1 honey crisp apple, chopped divided
- 1/2 C gluten free rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp salt
- 1 small zucchini, shredded
- 1 TBSP golden flax seed
- 1 TBSP toasted pecans, chopped
- 1 TBSP maple syrup optional
- Add milk and half of apple to a saucepan. Bring to a boil. Reduce heat and let simmer for 2-3 minutes.
- Stir in oats and seasonings. Simmer for 3-5 minutes.
- Add in shredded zucchini and stir to combine. Simmer for 2 minutes. Season to taste.
- Transfer to serving bowls and top with remaining apple, flax seeds, pecans, and maple syrup.