Dairy-free Poppyseed Muffins

Muffins have such a wide range, from almost-cupcakes to healthy breakfast options. In the past, I have struggled with finding ways to make muffins dairy-free. They generally have sour cream or Greek yogurt, butter, milk, or a combo of all three.

Obviously, this makes it a little hard for me to easily find a muffin recipe on pinterest. I don’t always want to make vegan muffins- sometimes I just want a dairy-free muffin!

Thus, I took a muffin recipe that my husband already liked and I tweaked it to fit my needs. I was a little worried that the coconut milk would flavor the muffins too much, but you can’t tell that I used coconut milk at all!

Recipe

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup + 2 tablespoons full-fat coconut milk
• 1/2 cup oil of your choice (I used olive oil)
• 2 eggs
• 2 tablespoons poppy seeds
• 1/2 teaspoon vanilla extract
• 1/2 – 1 teaspoon almond extract
• Turbinado sugar (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Add the flour, sugar, baking powder and soda, and salt to a large bowl.
3. In another bowl, mix the coconut milk, oil, eggs, poppyseeds, and extracts.
4. Combine the dry ingredients with the wet ones.
5. Stir until just mixed.
6. Fill greased or paper-lined muffin pans two-thirds to most of the way full.
7. Sprinkle turbinado sugar on top. (Optional)
8. Bake for 13-16 minutes or until a toothpick comes out clean.
9. Cool in pan for 10 minutes then move to a wire rack.

Side Notes:

• If you are a person that doesn’t like coconut, never fear! You can’t taste the coconut in these muffins.
• For the coconut milk, you can either: 1) Leave a can of coconut milk in the fridge overnight and scrape the cream off the top, then add a little liquid from the can to make a thick yogurt texture. 2) Shake up a can of coconut milk. I have tried it both ways, and the muffins turned out delicious no matter what!
• I have added sliced almonds to these muffins, and they turned out great! I would use a 1/4 cup of sliced almonds.
• You can replace the almond extract with lemon extract and add a teaspoon or two of lemon zest to make these lemon poppyseed muffins. Yum!
• This recipe makes 12-16 muffins.
• I have not tried using a flax egg in this recipe to make it vegan. If you do, please let me know how it goes!

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Dairy-Free Waffles

The great debate: Pancakes or waffles?

My husband is a huge fan of waffles and is apathetic towards pancakes. I love both! It’s so easy to customize waffles by adding oats, chocolate, or fresh fruit. I particularly enjoy adding ground flax seed for a little extra protein.

The great thing about waffles is that the waffle pattern is perfectly made to catch melted butter and maple syrup. Just thinking about it makes my mouth water!

Of course, every family has their waffle recipe. I particularly like this one because it is quick to mix together and has a great flavor and texture!

Recipe

Ingredients:

• 2 cups of milk of your choice (almond milk makes it a bit harder to brown the waffle- I like using coconut milk or a couple teaspoons of powdered coconut milk and water)
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• 6 teaspoons oil
• 1/2 teaspoon salt
• 2 cups flour
• 4 teaspoons baking powder
• 1-2 tablespoons sugar (Optional- I like to add some sugar to help the waffles crisp up)
• 1/4 cup ground flax seed (Optional)
• 1/4 cup of add-ins: chocolate chips, blueberries, pecans, etc.

Directions:

1. Mix milk, eggs, vanilla, and oil together.
2. Add flour, salt, baking powder, sugar, and ground flax seed.
3. Mix until just combined. If you mix too much it will turn tough. It’s ok if there are lumps.
4. Cook in a hot waffle iron, top with butter and syrup, and enjoy!

Lactose-Free German Pancakes

Breakfast foods are so versatile- they make Saturday mornings memorable, bring friends together for a late brunch, or make dinner quick and easy. Even though we don’t have kids, we still have plenty of days when I come home exhausted and don’t want to make a true dinner- so we have breakfast for dinner at least once a week.

One of our favorite things to eat for breakfast (or dinner) is German Pancakes. They have six eggs in them, which is three times the amount I put into normal pancakes, so I like to think that we get some protein in under all that syrup.

I prefer to bake the German pancakes in my cast-iron skillet, but it’s perfectly fine to bake it in a 9×13 glass pan too.

Recipe

Ingredients:

• 6 eggs
• 1 cup of lactose-free milk
• 4 Tablespoons of lactose-free melted butter, plus 2-4 tablespoons more for melting in the pan
• 1-2 Tablespoon of sugar
• 1/2 Teaspoon of salt
• 1 Teaspoon of vanilla extract
• 1 cup of flour
• One thinly sliced apple (Optional)

Directions:

1. Preheat the oven to 450 degrees and place the 9-inch cast-iron pan or the 9×13 pan into the oven.
2. Place all of the ingredients except for the flour into a blender.
3. Then add the flour.
4. Blend together until smooth, scrape down the sides of the blender, and blend again for a few more seconds.
5. Add the 2-4 tablespoons of butter into the preheated pan and let it melt. It should only take a few seconds.
6. Pour the blended mixture into the pan and bake for 15-18 minutes. The edges of the German pancakes should be golden brown and puffed past the sides of the pan.
7. Top with maple syrup and sautéed apples (optional).

Side Notes:

• You can mix everything in a bowl with a whisk, of course, but the texture isn’t as smooth without the blender.
• I prefer baking German pancakes in a high-sided cast iron skillet because it turns out thicker and has a custard-like consistency, but they are delicious no matter what you bake it in!
• I like to put apple slices on the bottom of the pan and bake the German pancakes on top, but my husband doesn’t like the texture. So I sautéed the apples until soft in some Ghee, honey, and a little cinnamon to top my German pancakes. Delicious!
• If you are wondering where I get my lactose-free butter and milk, I have recipes on how to make your own on the blog.