Greetings readers! I've been busy with school, yoga teacher training, and a bunch of other stuff (like jewelry making…but I'll discuss that a little later) hence why I haven't posted much lately. One might think that being busy means that there's no time to create healthy, delicious recipes, but cooking and baking is a priority for me. Not only because making healthy food is a necessity, but also because I'm a firm believer in doing activities that bring me joy, so even when I'm busy I try to make some time to play around in the kitchen. Tonight I made two really healthy muffin recipes that I'm sharing here. Both recipes are vegan, oil-free, and can be made gluten-free.
Blueberry Oat Muffins
Ingredients:
- 2 cups whole wheat, spelt, or brown rice flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ⅓ c. sugar
- 1 cup apple sauce
- ½ cup unsweetened almond milk (or more. Aim for thinner than cookie batter but thicker than pancake batter)
- 1 tsp. vanilla extract
- ¾ cup oats
- 1 cup blueberries
Directions:
- Preheat the oven to 350 degrees Fahrenheit
- Measure dry ingredients and add together in a large bowl
- Measure and mix in wet ingredients
- Line a muffin tin with paper muffin cups, or use spray oil to prevent sticking of batter
- Using a spoon, scoop batter into each cup and bake for 20-25 minutes
- Remove from oven, let cool, and enjoy!
Banana Walnut Muffins
Ingredients:
- 2 cups whole wheat, spelt, or gluten-free flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ⅓ c. sugar
- 1 cup apple sauce
- ½ cup unsweetened almond milk (or more, depending on the consistency. Aim for thinner than cookie batter but thicker than pancake batter)
- 1 tsp. vanilla extract
- 2 bananas, chopped up or pureed
- ½ cup chopped walnuts
- 1 tsp. ground cinnamon
Directions:
- Preheat the oven to 350 degrees Fahrenheit
- Measure dry ingredients and add to a large bowl
- Measure wet ingredients (I included bananas and walnuts in here, even though technically they're "dry". What can I say, I live my life by my own rules 😉 )
- Add wet ingredients to dry ingredients in a bowl
- Line a muffin tin or use muffin cups and transfer muffin batter to the tin/cups using a spoon
- Bake for 20-25 minutes
- Remove from oven, allow to cool, and enjoy!
As I mentioned above, I've been making a lot of beaded jewelry as of late (I find doing crafts to be a great way to procrastinate and a pretty decent stress-reliever!), so if you love both delicious food pictures and are interested in buying some of my crafty creations, follow me on instagram @vitaminvalentine