Category Archives: Snacks

Maple Spice Glazed Pumpkin Muffins

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Few things proclaim that fall has arrived as well as pumpkin! The temperatures haven’t even been that chilly yet, but once that wonderful scent of pumpkin, spices and maple come from the oven and fill the house, I feel inspired to break out my sweaters and boots! Well, maybe after “taste-testing” a muffin…or two.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I’ve baked more pumpkin bread and muffins than I can tell you, but these are truly the best I’ve ever, ever made! The spices and maple in the glaze are so darn good…I’d eat it with a spoon. But, really, what I love is the texture of these muffins. Tender, moist and delicious!

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

I bake almost exclusively with almond milk. I find that I get a more tender crumb and I love that it’s a healthier, plant-based alternative. Silk Unsweetened Vanilla Almond Milk is my favorite. It lends a slightly nutty vanilla flavor and bakes wonderfully. Silk’s almond milk has no added sugar, allowing me to control the sugar in a recipe, and naturally has no cholesterol.

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

So, whether you break out the sweaters or not, make these babies. They are so perfectly delicious and make a great grab-and-go for breakfast, a lunchbox or after-school snack…and maybe even a midnight snack…not that I would know anything about that! ;)

Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

Maple Spice Glazed Pumpkin Muffins

1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup Silk Unsweetened Vanilla Almond Milk
1 cup canned pumpkin
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract

Maple Spice Glaze

1 cup powdered sugar
1 tablespoon pure maple syrup
1 1/2 to 2 tablespoons Silk Unsweetened Vanilla Almond Milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg and ground cloves

Preheat your oven to 350 degrees. Line 12 muffin tins with paper liners.

In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside.

In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.

Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.

Divide the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.

To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like.

Makes 12 muffins.

Notes:

  • ​Store muffins in an airtight container in the fridge for up to 5 days or freeze to keep longer.

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Maple Spice Glazed Pumpkin Muffins | @tasteLUVnourish | #pumpkin #muffins #fall #plantprotein @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.

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Coconut Bread

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

My daughter recently had a lunch date with her Grandma and cousin at a really quaint restaurant in town. It’s become a summer tradition that she treasures. There’s nothing better than Grandma-time! Aside from all the laughs and the yummy lunch, my daughter kept raving about the coconut bread they served. That’s all I had to hear…

Tell me you love something…and I’ll make it. It may take me ten tries…but I’ll make it.

This bread…took me three tries.

It was just missing something. I tried using coconut oil, but I really didn’t want that much more added fat. Then I tried straight up coconut milk…still, more fat than I wanted. I discovered Silk had a blend that was perfect for this…Silk’s Unsweetened Almond Coconut Blend. I love that you get the coconut flavor that you’d want in a coconut milk, but without the extra fat and saturated fat. I also love that, by using Silk, I’m substituting with more plant based proteins and that all of Silk’s products are non-GMO verified!

So now, with summer fun and lunch-dates behind us, it’s back to school. This bread is going to be a nice little surprise in my daughter’s lunchbox.

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

Coconut Bread

1 cup sweetened coconut flakes, plus extra for topping if desired
3 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 egg
1 1/2 cups Silk Unsweetened Almond Coconut Blend milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat your oven to 350 degrees. Prepare a 9 x 5 loaf pan by lining with parchment or greasing.

Spread the coconut out on a baking sheet. Toast until golden in the preheated oven for 5 to 6 minutes, giving them a stir or two the last couple of minutes. Keep an eye on it…it can burn quickly! Remove them from the oven and allow to cool on the sheet.

In a medium bowl, whisk together the flours, sugar, baking powder and salt. Set aside

In a small bowl, whisk the egg. Add the milk, vanilla and almond extracts. Pour the wet ingredients onto the dry mixture and stir until just about combined. Add the cooled coconut and stir just a bit more.

Spoon into your loaf pan. Sprinkle a bit of additional coconut on top if you wish.

Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack before removing from the pan.

Notes:

  • To store this bread, wrap it up with plastic wrap or parchment paper, then place it in an airtight container in the fridge for several days. To keep it longer, slice the loaf, wrap the slices individually to easily thaw out and pop into a lunchbox!

Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

Follow Silk® on Facebook for even more great ideas for creating healthier plant-based, dairy and gluten free recipes!

This conversation is sponsored by Silk. The opinions and text are all mine.