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Tag Archives: Muffins

Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

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Chocolate Chip Zucchini Muffins

Hi everyone! I hope you’re all enjoying the start of fall and looking forward to all it has to offer! Before I jump into today’s recipe of Chocolate Chip Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.

The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich.

The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.

The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking!

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Makes 18 muffins

Ingredients

  • 1 cup sucanat
  • 1/4 cup coconut oil, melted
  • 3/4 cup aquafaba
  • 2 cups unsweetened applesauce
  • 1 tsp. vanilla
  • 4 1/4 cups whole wheat pastry flour
  • 2 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 Tbs. + 1 tsp. ground cinnamon
  • 3 cups shredded zucchini
  • 1 generous cup semisweet chocolate chips

Directions

  1. Shred the zucchini and set aside. One medium/large zucchini should be plenty.
  2. In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
  3. Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
  4. Fold in the zucchini and chocolate chips.
  5. Place the batter in the refrigerator for at least one hour.
  6. When the hour is almost up, start preheating the oven to 425°F.
  7. Once the batter is adequately chilled, fill a muffin tin with muffin wrappers and fill them all the way to the top. This recipe makes enough for 18 muffins.
  8. Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
  9. Turn the oven down to 400°F and bake for another 10-15 minutes.
  10. Insert a toothpick into the center of a few muffins to see if it comes out clean (other than a melted chocolate chip of course 🙂 ). Enjoy!