Sometimes, all I really want to do is make some good muffins. Is that asking too much? A muffin can be a glorious creation, depending on how you go about it. I feel like there is a muffin for every occasion, every taste, every ailment.
Muffins make a good snack as long as you don’t douse them with too many add-ins from the muffin bar. But then…muffins can make a pretty decadent treat if you handle them the right way. You can even turn muffins into a fibre-fest and make them “feel good” muffins….literally. Savoury muffins? Hello, best ever for brunch or a partner in crime at dinner.
I like making anytime muffins. Anytime muffins are the perfect balance between a healthy snack and a yummy goodness treat.
When I’m making muffins I like to incorporate fruit, some healthy nuts or seeds, a natural sweetener like honey or maple syrup, and a good fat like coconut oil or avocado oil. Sometimes I even forego the fat and replace it with greek yogurt or applesauce. See where I’m going with all of this? Good for you ingredients for a good for you muffin.
These muffins are great, and they’re vegan to boot! Just make em. Babycakes bakery was my inspiration once again.
Do the right thing. Make these muffins. It’s not like it’s hard.
Blueberry Maple Flax Muffins
2 1/4 cup whole spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup coconut oil
2/3 cup maple syrup
2/3 cup almond milk
2 tsp vanilla
1 tsp maple extract (optional)
2/3 cup blueberries
Whisk together flour, baking powder, soda and salt. Add the oil, maple syrup, almond milk and extracts and stir until batter is smooth. Gently fold in the blueberries until well distributed into the batter.
Pour 1/3 cup scoops of batter into a 12 cup muffin tin. Bake at 325F for approximately 22-25 minutes until they bounce back slightly when pressed and a toothpick comes out clean.
They will keep in an airtight container for 3 days but they will taste best if eaten fresh. Freeze them if you like!