I love fall! I love the smell, I love the fashion – the greys, aubergine, burnt umber, the knits and suit material, tweeds – I love the soups, and that you can have soup again! And I love, love, love that I can turn on my oven again.
To celebrate, here's a recipe for what can only be called the Blueberry Explosion Muffins. Low in sugar, calories and fat, this egg-free, dairy-free, gluten-free muffin is full of flavor.
Like Iris I'm going back to school. I will be working towards becoming a registered holistic nutritionist two evenings a week, after work. All very exciting, but of course it means less time to make food, and a greater need to have premade food that's easy to grab and go! A great breakfast-on-the-run or mid-day snack, these muffins are a deliciously perfect answer to that problem.
Blueberry Explosion Muffins
2/3c soy milk (I used Silk Organic Soy Milk – Original)
1/2tsp apple cider vinegar*
2 ripe bananas (Note: this muffin is more like a blueberry banana bread, in that it's subtly sweet. If you prefer a sweeter muffin, swap out half of one of the bananas for 1/4c agave nectar. Also, using very ripe bananas will make it sweeter.)
1/3c unsweetened apple sauce
1/2c + 3tbsp brown rice flour
1/4c tapioca starch
1/3c + 2tbsp potato starch
1/2tsp baking soda
3/4tsp baking powder
2tbsp flax seed, ground
1 1/2c blueberries (frozen or fresh) – for a real blueberry extravaganza, use 2 cups; it'll be like more blueberry than muffin! Note: using frozen blueberries will give your muffins a pretty purple swirl. You could also try using spiced apples instead of blueberries for a true fall flavour.
- Preheat oven to 325F
- Mix the soy milk with the apple cider in a small bowl and set aside for 5-10 min until it curdles.* You can use lemon juice in a pinch if you don't have apple cider vinegar on hand.
- Blend the applesauce with bananas to form a puree.
- In a large bowl, combine the dry ingredients (except the blueberries).
- Add the wet ingredients (banana/applesauce puree, agave nectar if you're using any, soy milk mixture) to the bowl and stir until well mixed. Don't over mix. Fold in the blueberries.
- Lightly spray a muffin pan with non-stick spray and bake right away.
- Bake for 20-22 minutes or until cake tester comes out clean.
*“In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties. Adding 1 ½ teaspoons of apple cider vinegar to 1 cup of soy milk and letting it sit for about 10 minutes allows the soy milk to curdle. The acids in the vinegar also help activate baking powder and baking soda which enhance the leavening or rising of your baked eats, making a better crumb.” (Source: veganbaking.net)
Thank you, Selene! For those of you wondering, I'm in Seattle now and so grateful to everyone who has provided us with delicious recipes this month! Our next recipe will be from the delightful Aubree Cherie at Living Free. Wonder what she'll bring us? Your guess is as good as mine!