PROJECT LIGHT & LEAN: Muffins & Breads Chapter (Veggie Muffins)

My review of muffins and breads from Happy Herbivore Light & Lean has finally arrived. I meant to post this a week or so ago but life intervened, as it always does. Since things have been so busy for me lately I’ve rediscovered weekend relaxation. And by rediscovered, I mean discovered, because to be honest, relaxation was never something I was very good at. I really only began appreciating relaxation after we got our puppy, Wayne. I enjoy being busy and always thought I was at my happiest when I had a million things going on. Turns out I’m at my happiest when I have a million things going on during the week and nothing going on during the weekend. Oh relaxation, how I hope to never let you go!

All this reminiscing about relaxation is distracting me! Back to muffin and bread talk. Overall I’d say I had success with the muffin and bread recipes from Happy Herbivore Light & Lean. I definitely liked some recipes more than others and there was only one recipe that I struggled to eat all of the muffins…but I’ll review that recipe in another post. The recipes I’m covering today are the recipes that had vegetables in them! I love when muffins have vegetables in them because, well because I love vegetables.

I should also note that for all of these recipes I used the gluten-free mix that is in the cookbook. Any gluten-free all purpose flour will work as long as it has xanthan gum or guar gum in it. If your mix does not have either of these just add 1 tsp for every cup of flour you use.

Pineapple Carrot Muffins, page 47

Pineapple Carrot Muffins

I liked these muffins. They had a nice texture and I did not use the optional applesauce. I think they would have been too moist if I had used it. These muffins were also easy to make. The hardest part was grating carrots. And grating carrots isn’t hard, so that’s pretty awesome. These muffins were also not overly sweet, which is something I like in a muffin. My partner liked these muffins but described them as “healthy”, which is his code word for “I’ll eat it but if you don’t make them again I won’t notice”. Also, the recipe says it makes 12 muffins but I only got 9 out of the batter. I used the scoop that I always use when I make muffins so I’m not sure what was up with my minimal batch.

Cornbread, page 55


Mmmmm this cornbread was super yummy. I did not use the optional sugar and I still found the bread to be sweet. I actually enjoyed this bread as a dessert with some strawberry chia seed jam my best friend made for me and also as a side to soup. Basically this bread did not last long in my house! My partner also really liked the bread and ate it both as a sweet treat and as an accompaniment to soup. It is very likely I will make these bread again!

Pumpkin Muffin, page 50

Pumpkin Muffin

This recipe was a single serving recipe, which I think is brilliant. Sometimes I’m not interested in committing to making 12 muffins and eating them all week long (yes I could freeze them, but I never do). Anyway, I loved this recipe because it was a single serving and also because the flavour and texture were perfect! They were moist and fluffy and full of pumpkin flavour. I haven’t made this muffin for my partner yet but I think he’ll like it…especially if I throw some chocolate chips in there.

Lemon-Zucchini Muffins, page 45

Lemon Zucchini Muffins

I really love lemon so naturally I really liked the flavour of these muffins. Their texture was also very light and fluffy, which matched very well with their bright and clean lemon flavour. I gave a couple of these muffins to our realtor because we were seeing her the day I baked them and she also loved them. In fact, she now frequently reminds me that she’s open to receiving any of my baked goods 🙂 My partner also said he liked these muffins, however, he also said they would make a good dinner roll. So that’s kind of confusing. He had a bad cold at the time so I think it’s likely he couldn’t taste the lemon flavour at all and was just basing his review off of their texture. Oh, and I had to bake these beauties for 10 minutes past the upper limit of the recommended baking time. I don’t know if this is because of the gluten-free flour or if my oven is just different.

Breakfast Corn Muffins, page 51

Breakfast Corn Muffins

Meh. That was my reaction to these muffins. They were okay, not bad but not overly exciting either. They were very dense, which is not my favourite when it comes to muffins. The recipe also called for 2 carrots minced and I think it would be better if a volume measurement for carrots was given instead (e.g. 1 cup shredded carrot) because carrots definitely vary in size. I used what I thought were two average sized carrots but the batter looked very carrot dense. My partner thought these muffins were okay and only ate them with some butter spread across them.

Stay tuned for more muffin reviews!

xoxo Erin

Other Project Light & Lean Reviews:


Pancakes & Granola

Savory Breakfasts

4 thoughts on “PROJECT LIGHT & LEAN: Muffins & Breads Chapter (Veggie Muffins)

  1. I’m really enjoying your epic journey through this cookbook! I’m wavering about buying it for myself or not (I’m also gluten-free), so this is perfect. Thank you for your efforts 🙂

  2. Pingback: PROJECT LIGHT & LEAN: Muffins & Breads Chapter (Decadent Muffins) | Sift, Stir & Savour

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