While we’re on the subject of vegan desserts (psst… have you entered to win Ricki’s cookbook yet?), it makes sense to finish my review of the vegan goodies Sweets From The Earth generously gave me earlier this year.
Last time, we talked vegan cheesecake. Today, it’s all about Sweets From The Earth’s vegan, wholesome-yet-decadent-tasting, sometimes-vegetable-packed-sometimes-chocolate-speckled, large and wondrous muffins.
Considering I hadn’t known Sweets From The Earth made muffins before finding myself with a heavy box packed full of them, I couldn’t wait to dive into tasting the all natural, vegan, non-hydrogenated, preservative free, refined sugar free, nut-free baked treats.
I started with a Chocolate Zucchini Muffin for, while I’m wary of chocolate desserts, I do love me some zucchini.
(Okay, I definitely realise how odd it sounds to be drawn to a dessert because of vegetables rather than, well, the dessert-y ingredient part.)
As soon as I cut this chocolate zucchini muffin in half, I could tell it was both moist and spongey — but in a delightful way. I could see chocolate chips and slight hints of green from the zucchini throughout the crumb, and the scent of brownies was enticing.
And, yes, it was even better when spread with peanut butter. But shhh…
Next up was the Chocolate Chip Organic Banana Muffin, which was a little more dense than the chocolate zucchini muffin but still soft, fresh, springy. Its aroma was strongly, wonderfully evocative of banana bread, and there were a good amount of chocolate chips dotted throughout.
I loved this one. It was super good.
Somehow, I only took one photo of the Mixed Berry Muffin studded with strawberries, blueberries, and raspberries. I attribute this to the fact that the muffin was the cake-iest, lightest, and fluffiest of the lot, and therefore disappeared in about eight seconds (not really; I’m far more ladylike that that. It was probably forty seconds). This had perhaps the most mild flavour of the muffins I tried.
Last but definitely not least, take a gander at the Apple Beet Muffin. Made with unbleached wheat flour, beets, apples, organic evaporated cane juice, organic tofu, and cinnamon, this pretty-in-pink springy/cakey/chewy/soft muffin was pretty much perfect in my books. It was lightly sweet and fragrant with cinnamon, reminding me of my grandma’s apple almond cake in some indefinable way, but also of carrot cake (without any sickly cloying frosting to ruin it).
The beet(root) lent a subtle, almost-earthy-but-not-in-a-dirt-way-haters-gonna-hate, glorious complexity to the apple’s sweetness. Really, I can’t say much more than that I would like to wake up to this every morning for breakfast.
Thank you, Sweets From The Earth. You’ve reminded me how magnificent muffins can be.