Week 69:
RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ!
I make these muffins at least once a week! I change up the berries for what I have on hand and play around with type of gluten free flour, but this recipe is foolproof and delicious!
Adapted from Kripalu Center for Yoga, kripalu.org
(Wheat-Free Vegan)
MIXED BERRY MUFFINS, KRIPALU STYLE
Adapted from Kripalu Center for Yoga, kripalu.org
(Wheat-Free Vegan)
(Wheat-Free Vegan)
Ingredients
- Oil Spray
- ½ cup unsweetened applesauce
- ¼ cup flaxseed meal
- ⅔ cup coconut oil
- 6 large eggs
- ⅔ cup pure maple syrup
- 1 tablespoon vanilla extract
- ⅔ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ cup chocolate chips
- 1 cup blackberries (about 3 ounces)
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and coat the papers with oil spray.
- In a large bowl, stir together the applesauce and flaxseed meal. Let soak for at least 20 minutes and up to 1 hour.
- If your coconut oil is solid, liquify it on a sunny windowsill or by briefly heating then cooling it.
- Stir the cooled liquid oil, eggs, maple syrup and vanilla into the applesauce mixture.
- In a small bowl, combine coconut flour, baking powder, and salt. Mix the dry ingredients into the wet, stirring well until everything is evenly incorporated. Let sit until the mixture thickens up some, 3 to 5 minutes.
- Fold in the chocolate chips and blackberries. The batter will be a bit thinner than muffin batter made with wheat flour. That’s okay.
- Spoon the batter into the prepared muffin tin and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool at least 15 minutes before serving.
Notes
Use whatever berries you like.
For a paleo version, use dairy-free and soy free chocolate chips such as the Enjoy Life brand.