Punkie Peanut is my amazing little King Charles Cavalier. She was a runt when she was born and no one wanted to give her a home because she was not "show quality". I fell in love with her instantly. She is now 3 years old and the most vivacious dog filled with love and personality not to mention a prey drive that is ridiculous for an 8 pound little nugget. These muffins are not Gluten Free so I can no longer devour them, but they are my husbands favorite, and punkies too! I promise I will post a gluten free muffin recipe in the next couple days! But back to these. They are fat-free and refined sugar free if you use coconut sugar, and yet still burst with flavor and have the most amazing moist texture. You can slather them in homemade jam, or simply put a little Earth Balance right in the middle. And for all you beautiful mamas, this recipe is a hit with the kids. You can add other fun things like walnuts and chocolate chips if you desire! I hope you enjoy this recipe as much as Punkie!
1 1/2 cups Organic Sprouted Whole Wheat Flour
1/2 cup organic unbleached all purpose flour( Note: you can use all Whole Wheat, but you will come out with a more dense muffin!)
4 teaspoons aluminum free baking powder
1/4 teaspoon salt
1/2 cup organic brown sugar, or Coconut sugar ( Note: the coconut sugar will be less sweet, but still delicious!)
1/2 cup organic maple sugar or plain old cane sugar if you have it! Make sure the company is vegan, as many generic sugar brands process their sugar with animal bone!
1 cup Organic Vanilla Almond Milk, or any nut milk you have on hand!
4 tablespoons Organic Apple Sauce
1 teaspoon Organic vanilla extract
1 Organic Lemon and 1 Organic Orange zested
1 1/2 cups Organic fresh or frozen blueberries
Preheat your oven to 350 degrees.
Get yourself a large bowl and mix together all your dry ingredients, including the sugars. Once combined go ahead and add your nut milk, vanilla, apple sauce, and zest. Mix to combine and then gently fold in your blueberries! Your amazing muffin batter is complete! Grab your muffin tin and liners and get ready to put your batter into the tin! I use an ice cream scoop as I find it works best to evenly distribute batter. You want them to be about 1/2 way full! Put them in the oven and depending on your oven let them cook for anywhere from 18-22 minutes! Once they are out you can slather them in coconut spread, and or homemade jam! But really they are delicious just as they are! Simple, beautiful, and good for you and our earth! Who could ask for more?