Tuesday, July 24, 2012

Vegan (and soon gluten free) Blueberry Muffins!

This is an awesome recipe for blueberry muffins! I tested them on three men, telling them to be completely honest, and got rave reviews! In fact, they ate nearly the entire batch! I decided to wait until after to let them know that the muffins were actually pretty healthy.

So here's the recipe, which I got from Bethenny Frankel's book "Skinnygirl Dish". By the way, if you haven't checked out any of Bethenny's books, I definitely recommend it! She's amazing!

Here's the skinny: Each muffin has about 180 calories, which compared to a normal blueberry muffin is a steal! A Starbucks blueberry muffin is 380 calories! Ouch!

Makes 6-8 muffins
Prep time: 15 minutes
Cook time: 20 minutes

1 1/5 cups whole wheat flour
3/4 cups raw sugar
1/4 teaspoon salt
1 1/5 teaspoons baking powder
1/5 cups unsweetened vanilla almond milk
1 teaspoon vanilla extract
2 tablespoons shortening (melted if using butter or margarine)
3/4 cups fresh blueberries

Preheat the oven to 350 degrees, and line a muffin tin with paper liners, or grease the pan. I would definitely recommend liners - way less hassle and no mess!

Combine all the dry ingredients (flour, sugar, baking powder) in one bowl, and all the wet ingredients (milk, vanilla, shortening) in a separate bowl. Add the wet ingredients to the dry, and stir together. When everything is incorporated, stir in the blueberries.

Using an ice cream scoop, distribute the batter between 6-8 muffin cups, and then pop in the oven for 20 minutes, rotating the pan after 10 minutes so that the muffins cook more evenly.

It's as simple as that! Next time I'm going to use buckwheat flour or oat flour (the original recipe calls for oat flour, but it's slightly harder to find in stores, and I think, a bit of a pain to make myself) to make the recipe gluten free as well as vegan so all my friends and family can enjoy them! Plus I love the taste of buckwheat, it's kind of nutty and has extra iron which is just an added bonus!


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