Vegan Whole Wheat Raspberry Muffins
Happy new year! A little late but I am finally back and working on the blog. One of my goals for 2016 is to dedicate more time to posting and developing this site. I have tons of recipe ideas, as well as recipes I’ve already developed and tested that I look forward to sharing with you. Photography has been one of the major hold ups for me during 2015, not only do I not have a professional camera, but with the change in season and it getting dark so early, it has been challenging to get any pictures with natural light over the past few months. I am looking forward to some dedicated weekend time during daylight hours to work on recipe development and photographing what I’m cooking. I am also excited about another idea to add to the blog that will be coming up soon!
Now let’s talk muffins. These muffins came as a result of craving combined with pure laziness. There is a lovely little family-owned bakery and café about 10 minutes from my house. I love going there for breakfast or lunch, or for a snack and cup of coffee. Last week I spent some time working from there and since it was a couple of days into the new year (and healthy eating goals were still going strong) I somehow bypassed the croissants and cheddar biscuits and ordered one of their vegan whole wheat raspberry muffins and a cup of coffee. I was trying to be on my best eating behavior despite temptation, but I should have known that even their butter-free baked goods would be delicious.
So here is where the laziness comes in…I’ve been craving one of those muffins ever since, and though not far away, some mornings I do not want to get in my car and drive anywhere. Sunday mornings in particular I prefer to reside in my pajamas with a cup of coffee for as long as possible, unless there’s full on brunch available- but that’s a game changer! Anyway, instead of having to put on real clothes I decided to figure out how to make some equally delicious vegan muffins in the comfort of my own kitchen (and pajamas). I whipped these up in less than 15 minutes with only 25 minutes to bake, making them easy enough to throw together when you wake up with a craving. I hear they make a nice afternoon snack at work from my official taste tester.
I haven’t tried it yet but I bet these will likely freeze nicely as well.
2 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup dark brown sugar*
1/3 cup unsweetened applesauce
3 tablespoons coconut oil, melted
1 teaspoon vanilla
1 1/3 cup almond milk (0r other milk of choice)
2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water)
1 cup raspberries, fresh or frozen and thawed
1. Make flax eggs by mixing ground flax with water, allow to sit 3-5 minutes.
2. Mix flour, baking powder and cinnamon together in a large bowl. Set aside.
3. Add brown sugar and coconut oil to the flax egg, mix until incorporated. Stir in apple sauce and vanilla. Stir in almond milk.
4. Add the wet ingredients to the dry and mix until well incorporated. Stir in raspberries.
5. Divide batter into muffin tins and bake at 350 degrees for 25 minutes until brown and a toothpick comes out clean. Allow to cool at least 15 minutes before serving.
*To ensure the recipe is vegan make sure the brown sugar is labeled as vegan.