Today felt divine! Bar and I basked in this burst of summer weather. We started the day with a big green juice and some coconut kefir with bananas, then walked for an hour around the hood, then yoga'ed, then did some beans and brown rice and veggies with homemade tomatillo for lunch, then the girls went to the park with their babysitter for a bit, so I decided to bake something fresh and summery.
These muffins are organic, sprouted, flax-filled, lemony, blueberry deliciousness. They're a perfect dessert for us (cause I'm totally a breakfast for dessert kinda person), but totally acceptable morning food. Here's how I made them:
Ingredients (all organic of course):
- 2 1/4 c sprouted whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 c flax meal
- 1/2 c coconut oil
- 1 c brown rice syrup
- 1 tbsp maple sugar
- 2/3 c almond mylk (I make mine fresh, but if you buy it, just buy unsweetened)
- 2 tsp vanilla extract
- zest and juice of 1 lemon
- 1/2 tsp lemon extract (this is optional depending on how lemony you like your sweets)
- 1/4 c maple syrup
- 2 4oz. containers of blueberries (the small containers)
- Preheat the oven to 400 degrees
- Line muffin tins with liners (made from recycled paper preferably)
- In a bowl combine the flour, baking soda and powder, salt, and flax.
- In the bowl of a mixer combine the oil, brown rice syrup, maple sugar, milk, vanilla, lemon zest and juice, lemon extract, and maple syrup.
- Add the dry ingredients to the wet and mix until just combined.
- Add the blueberries and fold in delicately.
- Fill the muffin tins. I like my muffins big and overflowing, so I fill them about to the top. You can also fill them half way for "normal" sized muffins. This recipe makes 16 large muffins.
- Bake for 15 minutes, then rotate the pans and bake for another 5 minutes or until a toothpick comes out dry.