Hello! I’ve been home alone for the last handful of days, my Valentine was in Boston working on the U.S. Grand Prix Big Air Freestyle Skiing and Snowboarding Competitions which were held in Fenway Park!!!! So awesome. They built a massive 140-foot high ramp right in the middle of the baseball field. The peak of the ramp was 3 times the size of the green monster, and the athletes had to clear a 70-foot gap while throwing down their best tricks. It was a historic event for sure. Check it out:
U.S. Snowboarder Julia Marino took home a win for the ladies. Photo: Chris Evans, Boston Herald
Photo: Chris Evans, Boston Herald
Anyways! When I’m home alone for a weekend, I end up craving & cooking some random things… this time, it was blueberry muffins! I had to have them, but of course I wanted to make them healthy and vegan. I did some recipe testing and here’s the best I could come up with. They are good, but heated up with some earth balance coconut butter on top, they are great!!!
You could use any type of non-flavored oil, and any type of non-dairy milk, I just happened to have hemp milk in the fridge. Regular sea salt would be fine as well, I just had some Himalayan pink in my cabinet. One other note – keep the blueberries frozen, don’t defrost before hand. I feel like these muffins added some sunshine to my day… hope you enjoy!
Whole Wheat Blueberry Muffins
Notes
www.meatlessinthemountains.com
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup coconut sugar
- 1/2 tsp pink sea salt, ground
- 2 tsp baking powder
- 1/3 cup canola oil
- 1 flax egg
- 1/2 cup hemp milk
- 1 1/2 tsp vanilla extract
- 1 cup frozen blueberries
Instructions
- Heat the oven to 400 degrees, and spray a 12-spot muffin tin with coconut oil spray.
- Make your flax egg and set aside to thicken (mix 1 TBS ground flax with 3 TBS warm water).
- Whisk the dry ingredients together in a large bowl. (flour, sugar, salt, baking powder)
- In a measuring cup, whisk the wet ingredients together. (oil, flax egg, milk, vanilla)
- Add the wet ingredients to the bowl of dry ingredients and mix together gently with a fork.
- Gently fold in the frozen blueberries.
- Use an ice cream scoop and add the dough to the muffin tins.
- Sprinkle the top of each with a little coconut sugar, then bake for 20 minutes until a toothpick comes out dry when inserted in the middle of the muffins.
- Transfer to a rack to cool. Enjoy with vegan coconut butter.
YUM!
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