Blissful Blueberry Muffins

 

We had a reason to celebrate this morning…our son woke up with his first loose tooth!  So, we made muffins.  Though, you really don’t need anything more to celebrate than just waking up in the morning to enjoy these splendiferous little morsels!

This is an adaptation of a vegan blueberry muffin recipe that can be found all over the internet.  I’ve taken that recipe, decreased the fat and sugar, made it whole grain, and created an even healthier and more delicious muffin.  When my son tried the first one he shouted “Mom,  these muffins are AMAZING!!”.  I can’t imagine a better review!  🙂

NOTE: (#1) This time I used 1 cup whole wheat pastry flour and 1 cup spelt flour, but you can really use any of a number of whole grain flours.  Any combination of garbanzo, spelt or whole wheat pastry flours would be good.  If you want to play it safe though, just start with 2 cups of whole wheat pastry flour.  (#2) Regarding sweeteners, if you choose a dry sweetener (which I recommend), like evaporated cane juice, date sugar or coconut sugar, add it with the dry ingredients.  If you decide that you’d rather use a wet sweetener, like agave nectar, honey, date paste or pure maple syrup, add it with the wet ingredients.

Yields 12 muffins

INGREDIENTS:

2 cups whole grain flour (whole wheat pastry flour)

1 Tablespoon baking powder

1/2 teaspoon salt

3/4 cup sweetener (evaporated cane juice, date sugar or coconut sugar)

3 Tablespoons non-dairy margarine (like Earth Balance), softened or melted

1/2 cup unsweetened applesauce

1 teaspoon vanilla

3/4 cup almond milk or soymilk

2 cups frozen blueberries – do not thaw.  Toss with 1 Tablespoon flour just before adding to batter

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Lightly spray a muffin tin with cooking spray, or drop one paper liner into each cup.

2. Place dry ingredients in a large mixing bowl and combine with a wire whisk.  Create a little well in the middle of the dry ingredients.

3. Add the wet ingredients to the well in the center of the bowl.  Use a wooden spoon and stir until wet and dry ingredients are all incorporated into a thick batter.  Do not over stir. If it looks too thick (like cookie dough) add a little more non-dairy milk.  If it’s too wet, add a little flour.  You want a nice, thick muffin batter.  DON’T ADD the blueberries yet!

4. Finally, add the flour-dusted frozen blueberries to the batter.  Keep them frozen as long as you can, so that you don’t end up with purple muffins.

5. Fill each muffin tin about 3/4 full of batter.

6. Bake 35 minutes, or until the tops are golden brown.  Also, remember to give the pan a 180 degree turn about halfway through the cooking time.

7.  Cool muffins in the tin for about 5 min. then finish cooling on a wire rack.



Lemon Raspberry Almond Muffins!

These are so great and summery, as the summer comes to an end.  The great thing is that with frozen raspberries, you can have a little bit of summer, all year ’round!  These muffins are moist, flavorful and delicious!  You’d never know they are dairy, egg, oil and fat-free!  All that’s left is yummy goodness!  They make a great snack, breakfast food or companion to a cup of tea or coffee.  My son loves to take them to preschool for a snack!   Enjoy!!

Yields 12 muffins

Ingredients

1 lemon

1/3 cup sugar

1 cup soymilk + 1 teaspoon apple cider vinegar

1/3 cup unsweetened applesauce

1 Tablespoon flaxseed meal + 3 Tablespoons water

1 teaspoon vanilla

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cup raspberries (fresh or frozen, NOT thawed)

1/2 cup sliced almonds

Directions

  1. Preheat oven to 400 degrees F.  Line muffin tins with paper liners.  Pour soymilk in a liquid measuring cup, add the vinegar and set aside.  In a separate small bowl, combine the flaxseed meal and water, then set aside.
  2. Use a vegetable peeler  to remove  all of  the yellow zest from the lemon,  in long strips.  Try not to get much of the bitter  white pith.
  3. In a food processor (or variable speed high powered blender), combine the zest and sugar.  Pulse until the zest and sugar are well blended together, and zest is finely processed.
  4. Add  soymilk and flaxseed mixtures, applesauce and vanilla.  Pulse until well blended.
  5. In a large mixing bowl, combine the flour, baking powder, baking soda and salt.  A wire whisk does a great job blending dry ingredients.
  6. Pour the liquid mixture into the the bowl  and fold the wet into the dry ingredients until almost blended.  Add raspberries and almonds and GENTLY fold to combine.
  7. Spoon equal amounts into each of the 12 muffin cups.  Gently tap the muffin tin on  the counter to release any air bubbles.
  8. Bake for 20-25 minutes, until tops are golden.  Give the muffin pan a half turn, after 10 minutes. 
  9. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling.
  10. Enjoy!

FYI: If you try to peel a muffin from  the paper while it’s still warm, it will stick to the paper.   To make sure you get more of the muffin and leave less of it on the paper, make sure they are completely cool.  Or, just eat it right off the paper!

Morning Glory Muffins

These are a favorite muffin around here.  They are lightly sweet and chock-full of great stuff like raisins, carrots, bananas and summer squash.   They also freeze very well, and are a great, healthy afternoon snack. 

If you have a food processor, this is one of those times that is worth dragging it out for.  It makes prepping the squash and carrots so much easier.  If you don’t have one, then a box grater can do the same job with a little more effort (aka “love”).

There is a small amount of coconut oil here, but it adds a LOT of flavor.  If you’d like to omit the oil, you could always substitute 2 Tbs. of applesauce or baby food prunes. Canola oil will also work; you just won’t get that coconut-ty flavor.  Enjoy! 

1 pound summer squash (zucchini, patty pan, or geode squash all work well) – seeds removed if necessary, and shredded (or cut into 1 inch chunks if using a food processor).

¼ cup + 2 Tbs. sugar (preferably raw sugar or evaporated cane juice)

2 large carrots, shredded or cut into 1 inch chunks if using a food processor

2 cups whole wheat pastry flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup walnuts, chopped

2 Tablespoons coconut oil

1 ½ ripe bananas, mashed

¼ cup non-dairy milk (soy, rice almond, oat, hemp, hazelnut, etc.)

¼ cup flaxseed meal + ½ cup water, combined in a small bowl

1 Tablespoon fresh lemon juice

1 teaspoon vanilla

½ cup raisins

1. Preheat oven to 375, spray 2 muffin tins with cooking spray

2. In a food processor, fitted with the “S” blade, process the zucchini and 2 Tablespoons sugar until zucchini is coarsely shredded (about 15 one second pulses).  Transfer to a mesh strainer and sit about 2 inches over a bowl to drain for 30 minutes (while you prep remaining ingredients).  If you don’t have a food processor, then just shred the zucchini using the large holes of a box grater to shred it.  Same goes for the carrots in the next step.

3.  Place carrot chunks in the food processor and process (again, about 15 one second pulses).  Transfer to a medium size bowl and set aside.  Now you’re done with the food processor, or box grater! 

4. In a large mixing bowl, combine the dry ingredients (flour, remaining ¼ cup sugar, cinnamon baking soda, baking powder, salt, and nuts).  In a smaller bowl, whisk together the remaining ingredients (oil, bananas, milk substitute, flax/water mixture, lemon juice, vanilla and raisins).  Set aside.

5.  Squeeze any excess moisture out of the zucchini with a few paper towels.  Stir the zucchini and carrots into the flour mixture.  Once combined, add the wet ingredients and stir until just moistened. 

6. Scrape batter out of the bowl and into the prepared muffin tins.  Bake for 20-30 minutes or until you can insert a toothpick into the center of one and it comes out clean.  Don’t forget to rotate the pans half way through cooking, to insure more even cooking.  Once baked, cool in tins for 10 minutes then turn out onto a wire rack to finish cooling.