The flavor of pumpkin and raisins marry so well we thought they would be great in a muffin! This recipe is easy to put together and with fragrant cinnamon, nutmeg, cloves and ginger your house will smell like autumn heaven.
This sweet, summer squash loaf makes an equally good impression as a light, healthy snack or a sensible dessert.
This is a genuine southern cornbread recipe made vegan. It’s traditionally baked in a cast iron skillet but a baking pan or glass baking dish can be used instead.
These light muffins are easy to prepare and are perfect for breakfast, snacks, or even dessert. Add some chopped pecans or walnuts and they are especially wonderful!
These raw flax seed crackers – made from five raw foods plus spices – are oh so good, and good for you! For the less raw folks, you may lightly bake these until crisp.
Looking for a fat free and moist banana bread recipe? This recipe is moist and delicious, with loads of banana flavor. Make it for breakfast and slip a slice into a lunchbox.
Bring some pineapple and carrot sunshine to your morning with these wonderfully tender muffins. They are great with your morning cuppa and nutritious enough for a quick breakfast or a healthy snack.
This lovely bread is a seasonal favorite in the VegFamily kitchen. Fresh blueberries make this bread so wonderfull but you can also use frozen, canned or even dried blueberries.
These lowfat muffins are not only delicious but they are a healthy breakfast and snack. Makle a double batch and freeze for quick on-the-go lunchbox additions.
This makes a great all-purpose flaky pastry, perfect for filling with luscious summer fruit. It’s an old-school recipe, probably similar to the one that your grandmother made. The pastry dough is great for filled pies and prebaked crusts, especially if you want to eliminate dairy from the dessert. Makes enough dough for a single-crust 9-inch (23 cm) pie.
Tired of soggy-topped muffins? Here are a few tips on how to make perfect vegan muffins every time!