Blueberry Muffins

Posted by on May 20, 2012 in Blog, Breakfast, SIdes, Snacks, Treats, Vegan 7 day Challenge | 2 comments

Blueberry Muffins

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To me Baking has always been an intimidating task.  One wrong measurement can completely ruin or change the texture of your food.  I’ve felt comfortable cooking on a stove mixing my own flavors together and constantly tasting to see what I need to add.  Baking doesn’t work that way.  You mix up a batter and pop it in the oven and(if you’re like me)keep your fingers crossed that it taste good!

  I still have fun with baking.  And I am slowly but surely coming around.  In February I baked some carrot cake cupcakes for Angelo and they turned out moist, creamy everything you want from a cupcake(I even made the cream cheese frosting!) I do want to improve my skills when it comes to baking it is a slow process and I am working on it!

I wanted to make some muffins for the week ahead of us. Angelo gets up really early for work and is gone by 5:30 am.  He usually isn’t hungry and until recently he wasn’t eating anything in the morning.  This was driving me nuts, I know how important it is to eat in the morning so he finally agreed to toast-hey we gotta start somewhere.  Angelo doesn’t know this but my inspiration for making blueberry muffins was to get him to eat something a little more substantial than toast! This recipe is a vegan one as we are still on our vegan 7 day challenge.  They also passed the “husband test”, Angelo tried one right as they got out of the oven(we both did-they looked and smelled so good) and really liked it, even insisted he eat another!

This recipe makes about 12 muffins. You could use different fruit if you want, strawberry, raspberry, banana, whatever sounds good to you!!! I love chocolate so I threw a few carob chips into two muffins so I had something sweet to eat after dinner.  I used a recipe from Forks Over Knives and Veggie Annie as inspiration for the recipe but switched it up a little!

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup apple sauce
  • 1/2 tsp stevia
  • 1 tsp salt
  • 3/4 cup almond milk
  • 1 cup blueberries, frozen or thawed
  • 1/4 cup walnuts

Preparation: Preheat oven to 400F Mix flour, baking powder, vanilla extract, maple syrup, apple sauce, stevia, and salt into a bowl.  Add almond milk and mix to combine.  Fold in blueberries and walnuts. Add mixture to a non stick muffin tin, filling about 3/4 full.  Bake for 15 to 20  minutes!  You’ll know they are done when you insert a toothpick in the middle and it comes out clean!  Enjoy 🙂

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2 Comments

  1. These look so good!

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