This Monday started with the blues...but only a good kind.
A few beautiful blue hydrangea from last night dinner table and a muffin filled with blueberry, banana and blackberry
I shared these delicious vegan muffins a while back in photos and wanted to give you the recipe here.
I started the year out trying to be gluten free, vegan and dairy free, and I am essentially adhering to it the majority of the time.
I won't deny myself something here and there but when I find a healthy alternative, why not take it and make it?!!
“3 B muffins”
Blueberry, banana, blackberry
2 tbl flaxseed
1/4 cup water plus 2 tbl
1 banana- mashed
1/4 cup blackberries, mashed
1/2 cup Lakanto monkfruit sweetener
1/4 c coconut oil
1/4 cup almond milk
1-1/4 cup Bob’s Red Mill almond flour
3/4 cup gluten free 1 to 1 flour
1-1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup blueberries
2 tbl Lakanto sugar
2 tbl almond flour
2 tbl 1 to 1 gluten free flour
1 tbl coconut oil
Mix together w fork until crumbles
Preheat oven to 375
1. Mix water and flax seeds to soften, thicken for 5 minutes
2.add mashed banana, monk fruit sweetener, coconut oil, milk and vanilla and mix
3. Add flaxseed mixture then add in there flours, soda, powder and salt - mix well
4. Fold in the smashed blackberries lightly, dont overtax or it will be very blue:)
5. Scoop into muffin cups and add blueberries to each cup, incorporate lightly with a fork
6. sprinkle topping on top
bake approx 18 minutes
note* My paper cups are double muffin size and took almost 30 min.
A normal size cup will likely make a dozen and cook about 15 minutes
I am trying to bake one healthy option for every "regular"recipe I make.
One thing that is a super easy to substitute and is healthier for baking is to use gluten free 1 to 1 flour and this Lakanto monkfruit sweetener in baking.
The Lakanto monkfruit sweetener has a zero calorie blend and is non GMO.
I consider myself an expert