This week we are kicking off Summer! Kids are out of school, and constantly singing that Phineas and Ferb song “104 Days of Summer Vacation”…. O please just keep reminding me…. womp womp.
But it has me baking more goodies….
Im revising this post from about a year ago, and changing up the ingredients to make it even cleaner, and yummier!
This recipe was originally inspired from my cleaner banana bread and a muffin recipe I found in one of my favorite vegan cook books…. but since I bake muffins all the time, i have learned a bit about what all I can add to them!
Since Im now almost strictly vegan, and breastfeeding, im letting my cooking and baking evolve… adding in more fresh//organic ingredients, fatty acids, and protein!
So this is probably more of a breakfast muffin, but its 3 in the afternoon and i just ate 2 of them….. nom nom!
Here we go….
pre-heat your oven to 350 and grease muffin pan with either organic coconut oil or organic Earth Balance (iv used both)
Grab your kitchen aide
Now I just threw all this in, in this order…. no fuss- its just the way I cook ya’ll!
Throw in 1 Cup original unsweetened Almond Milk
juice of 1 fresh lemon
and turn your mixer on low…
then add 1 Cup Whole Wheat Flour and 1 Cup Organic Unbleached Flour
3/4 C Coconut Sugar
1/2 Cup Natural Apple Sauce
Splash of GOOD Vanilla (maybe 2 tsp? I don’t measure this)
3 tbsp. Organic Coconut Oil
1 tsp Baking Powder
1 tsp Baking Soda
1 1/2 Cups Organic Rolled Oats
1 tbsp flax meal AND 1 tbsp chia seeds (optional, but adds more fiber and omega 3’s!)
1/2 Cup organic unsweetened coconut flakes
Then gently fold in about 2 Cups Fresh Blueberries
Now scoop by the spoonful into your muffin cups! Bake for about 20-25mins, or until your house smells delish and fork comes out clean!
Muffins you can feel good about….
Stay tuned ya’ll…. xoxo