Anyone who reads this blog will notice that I have posted a lot of recipes in the last couple of days, whereas in the preceding several months, I posted nothing. This can be attributed to one glorious thing called Summer Vacation. Yes, being a teacher has its perks, and this is definitely number one. Being on summer vacation, whenever I run out of horses to ride, I start looking for other things to do because being idle has never been my strong suit. I tend to my garden, play with the hounds, read a little, go kayaking and swimming, and when all else fails, I start baking things.
Yesterday morning I came up with this recipe for a vegan morning muffin that I am quite happy with. The walnuts give it a nice crunch and there is just a hint of lemon that perfectly complements the blueberries. These muffins are deliciously moist because coconut oil tends to have that effect on baked goods! Really, who needs eggs and butter anyway?! These are best served warm with some Earth Balance spread on, and they happen to go very well with coffee. 🙂
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp vanilla
- zest of one lemon
- 2 tsp baking powder
- 3/4 cup soymilk
- 1/4 cup melted coconut oil (refined)
- 1 cup fresh blueberries
- 1/2 cup (or more) of roughly chopped walnuts
- Preheat oven to 400 degrees and set the oven rack to be right in the middle.
- Combine dry ingredients in large mixing bowl.
- Add soymilk, coconut oil lemon zest and vanilla. Whisk together.
- Gently fold in blueberries and walnuts.
- Using nonstick baking spray, grease the muffin tins. This should make 10 good sized muffins. Don’t try to stretch it to 12, they will turn out too small and wimpy! Using 2 spoons, carefully fill the muffin tins.
- Sprinkle a pinch of sugar on top of each muffin.
- Bake for about 25 minutes until a toothpick comes out clean. (Check after 20 minutes to see how they are doing, as ovens vary)
- Once finished, set the muffin tin on a cooling rack for 10 minutes before removing muffins from tin.
- Enjoy, guilt free! 🙂