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 8 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. Bake for 20 to 25 minutes! You’ll know they are done when you insert a toothpick in the middle and it comes out clean! Enjoy 🙂