Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!

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It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess

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Ingredients:

  • 3/4 cup certified Gluten Free Yellow Corn Meal
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Tapioca Starch
  • 1/4 cup Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Xanthum Gum
  • 1/2 cup Turbinado Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Light Olive Oil
  • 1 Tblsp Organic Honey
  • 2 tsp Bourbon Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
  • 1 cup Warm Water (3/4 cup for low altitude cooking)
  • 1 heaping cup fresh, Organic Blueberries

Directions:

  1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
  2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
  3. In a large bowl, whisk together all dry ingredients.
  4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
  5. Fold in fresh blueberries.
  6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
  7. Bake in preheated oven 17-20 minutes, until done.
  8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
  9. Enjoy warm with someone you love!

Vanilla Chia Oat Muffins

Do you ever wake up and know that you simply must bake something?

That happened to me this morning. I slept in (until 7:30…..) and awoke feeling refreshed, revitalized, and in the mood to play in the kitchen. I opened my pantry and perused the contents. While mentally taking note of the ingredients available, I found myself craving something simple and wholesome, something… well… for lack of a better word, “oaty”.

As I sipped my coffee, I combined a little of this and a little of that in my favorite mixing bowl (a hand-me-down from my mom with a hand-painted eggplant nestled in the bottom). In less than 10 minutes, breakfast was in the oven and the sweet aroma of vanilla wafted through the air. A little photo session in a beam of morning sunlight completed the picturesque milieu.

As I sat down to eat, I couldn’t help but to count my blessings. It’s idyllic mornings, such as this, that help you appreciate the little joys found in each day. A beam of sunlight, the scent of vanilla, the smell of autumn in the air…. they are all little reminders that God can be found in the details of each day.

Have a fabulous weekend!

Vanilla Chia Oat Muffins

(Gluten Free, Dairy Free, Sugar Free, Vegan)

Ingredients:

  • 2 1/4 cups certified Gluten-Free Quick Cooking Oats (Bob’s Red Mill)
  • 2 Tbsp Chia Seeds
  • 1 Tbsp Baking Powder
  • 3/4 cup Unsweetened Original Almond Milk
  • 3/4 cup Water (plus 1/4 cup if baking at high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia
  • 1 tsp Bourbon Vanilla Extract

Directions:

  1. Preheat oven to 400 degrees F. (425 degrees if baking at a high altitude)
  2. Lightly grease a muffin tin with coconut oil.
  3. Combine all ingredients in a medium bowl, stirring until just combined. Allow to rest for 3-5 minutes. The batter will thicken as it sits due to the chia seeds.
  4. Scoop into the prepared muffin tin, about 2 heaping Tbsp per muffin.
  5. Bake in preheated oven for 9-11 minutes, until set.
  6. Cool in pan for 2 minutes before transferring to a cooling rack.

 

“Mighty Tasty” Whole Grain Honey Muffins

Holy YUM!!!! These muffins are delicious!

I woke up on my day off at 6:30am with a recipe jumping up and down in my brain. I groaned and rolled over, willing the recipe to go away and let me sleep. It didn’t work….

I rolled out of bed, ran into the wall (my equilibrium is always “off” in the morning), and blindly stumbled into the kitchen. Keeping my priorities at least slightly, I started a pot of coffee before setting to work mixing a bit of this, and a bit of that, together in a bowl. By the time the coffee was ready, I had a batch of muffins in the oven and the dishes scrubbed and dripping on the drying rack.

Let me tell you what…. It was all worth it! These subtly sweet muffins are addicting! I have already eaten two, and now you must excuse me, because I am going to go get a third!

“Mighty Tasty” Whole Grain Honey Muffins

(Gluten-Free, Dairy-Free)

Ingredients:

  • 2 1/4 cups Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/4 cup Honey, plus additional for serving
  • 2 Egg Whites
  • 2 Tbsp Oil
  • 3/4 cup Unsweetened Original Almond Milk (1 cup for high altitude)

Directions:

  1. Preheat your oven to 400 degrees F. (425 for high altitude)
  2. In a large bowl, combine all dry ingredients.
  3. In a medium bowl, whisk together wet ingredients until smooth.
  4. Add wet ingredients to the dry and stir until just combined.
  5. Scoop batter into a muffin tin lined with paper muffin liners. Each muffin cup should be about 3/4 of the way full.
  6. Bake in preheated oven 12-14 minutes, until the edges are golden and a knife inserted near the center comes out clean.
  7. Cool on a wire baking rack before serving with Earth Balance Spread and Honey.

Sugar Free Protein Cake with Pumpkin Puree “Icing”

As if my recent obsession with “Mug Cakes” wasn’t bad enough, I have now combined it with my protein powder obsession!

My friends…. prepare yourselves to meet the protein bowl cake!

It all started like this…….

GF Guy and I are in the process of moving. (Yes, we are moving AGAIN. This time, at least, it’s just down the road to a quieter neighborhood with respectful professionals who don’t smoke pot at the community pool and play “Ding Dong Ditch” at 2AM.) I have been slowing packing up the house so as to avoid any last minute scramble. Which was a wonderful idea until I started to make protein pancakes only to find that my spice grinder was in an already taped up box at the bottom of a large stack. (Sigh….) It was okay, though. I have learned to adapt. Survival of the fittest, and all that hoopla. I put on a stiff upper lip, placed my incomplete pancake batter in the microwave, and hoped for the best.

WIN! An utterly delightful breakfast cake emerged from the microwave. Topped with a little Pumpkin Puree “Icing”, it more than made up for the missing spice grinder.

Sugar-Free Protein “Cake” with Pumpkin Puree “Icing”

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 scoop Vegan, Plant-Based Vanilla Protein Powder
  • 1 large, organic Egg, beaten
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/3-2/3 cup Water

Directions:

  1. Combine all ingredients in a glass, microwave safe bowl, stirring until smooth.
  2. Microwave on high for 2 1/2 minutes.
  3. Serve topped with pumpkin puree “icing”.

Chocolate Chia Oatmeal Muffins

Happy Memorial Day!

I awoke at 7:30 this morning with a recipe idea on my mind. Does that ever happen to you?

Before my first sip of coffee, the spice grinder was out and chia seeds were pulsing away. By the time my coffee had cooled to a drinkable temperature, muffins were in the oven and the dishes were glistening on the drying rack. Something tells me it is going to be a productive day!

Full of fiber, these Chocolate Chia Oatmeal Muffins are an excellent on-the-go breakfast option. They are sugar-free and low-fat, as I subbed Pumpkin Puree for the usual oil.

My first bite was delicious, just a hint of sweetness that perfectly balanced the rich cocoa flavor. I then pulled a “me” and spooned pumpkin puree “icing” on top of the remaining muffin. Can’t get enough of my pumpkin puree! 😉 Enjoy!

Chocolate Chia Oatmeal Muffins

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 2 1/4 cups Gluten-Free Quick Cooking Oats (or Quinoa Flakes)
  • 1 Tbsp Baking Powder
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Walnuts, chopped
  • 2 Tbsp Ground Chia Seeds
  • 3/4 cup Unsweetened Vanilla Almond Milk
  • 1/2 cup Water (add an extra 1/4 cup if cooking at a high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia

Directions:

  1. Preheat oven to 425 degrees F and spray a muffin tin with non-stick cooking spray.
  2. Place all ingredients in a large bowl and stir until well combined.
  3. Spoon about 1/4 cup of batter into each muffin cup, should yield 12 muffins.
  4. Bake 9-12 minutes.
  5. Cool 3 minutes in the muffin tin before transferring to a cooling rack.
  6. To store: In an airtight container, refrigerate for up to 7 days or freeze for up to 180 days

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

This post is also linked to Allergy Free Wednesdays at Tessa the Domestic Diva!

My Birthday, My Way….

My Birthday Month has officially begun!
Let me start over by saying I haven’t really “celebrated” my birthday since I was, like, 9 years old. Usually, I get all excited on the inside, but don’t say anything to anyone. Then, it’s just a normal day except with a family dinner at the end. 
This year, my birthday month started off with a bang! 
I spent this past weekend through Monday in Cincinnati with GF Guy. We dressed up as Elves for Halloween, met Nick Lachey from 98 Degrees, I got hit on by Justin Jeffre (also from 98 Degrees), you know… the usual….
Do you ever step back, look at your life and the things that happen to you, and go WAIT A MINUTE! MY LIFE IS SO RANDOM?!
… well, I do…
Anyway, I have pictures on my phone, but can’t upload them for some reason. Instead, I am going to have to “steal” some from my friends facebook photo albums!
Preface:
No, I am not drunk in these photos. I strictly adhere to a 1 glass of wine limit, at all times. I just get a little crazy when around theater folks! What can I say, I love to dance and act goofy, and they don’t judge me for it!
I couldn’t get the cute picture of GF Guy and myself to upload. Instead you must be subjected to crazy me, Snoopy, Tami, and Charlie Brown! By the way, the crazed look on my face is panic as Snoopy knocks me over! HAHAHA!
Nick Lachey, his girlfriend (Vanessa Minnillo), and “Martin von Colt” backstage after Rock of Ages.

Martin is a prop from the show who looks disturbingly real. It has become something of a cast joke to put his in random places and take photos of him. He’s like a 3-D “Flat Stanley”!

Here is Martin riding a stuffed Llama…. SEE WHAT I MEAN?! Creepy and weird baby….

I arrived home at about 1:30AM too pooped to unpack. Yesterday, was more of a fog than anything else. I don’t operate well on 4 hours of sleep! However, there were 2 shining moments amidst yesterday’s fog. GF Guy sent me some gorgeous sunflowers in a cute pumpkin vase, and my Fairy Blog-Mother sent me an entire case of organic pumpkin puree! (Seriously, everyone needs a fairy blog-mother like mine! She is wonderful!) I chose to go to bed early and awoke today feeling refreshed and back to my old self!
It wasn’t even 7:00AM before I found myself in the kitchen whipping up a batch of muffins, courtesy of my fairy blog-mother. These bad boys are my new favorite breakfast. The are a combination of my Comfort Muffins and Pumpkin Spice Comfort Muffins. This time, though, I channeled Amy of Simply Sugar & Gluten Free! Enjoy! (I just realized I forgot to take pictures…. sorry! They look very similar to the above mentioned muffins.)

Pumpkin Oat Muffins
(Gluten-Free, Dairy-Free, Sugar-Free)
(Yield: 12 Muffins)

Ingredients:

Directions:

  1. Preheat your oven to 425 degrees F.
  2. In a medium bowl combine all ingredients.
  3. Spoon evenly into a lined muffin tin.
  4. Bake 12-13 minutes until done.
  5. Allow to cool before eating for best flavor.
These will last about 1 week if stored in the refrigerator. I ate two this morning crumbled atop a bowl of pumpkin puree!

  1. What is your current favorite breakfast?
  2. Do you go through food phases, like seasons?
  3. What was your favorite “boy band” growing up?

Pumpkin Time!….

If you need to know anything about me it is this…

 
I AM OBSESSED WITH PUMPKIN!!!!!!!!!!!!!!

This obsession goes far beyond enjoying pumpkin pie at Thanksgiving. On no my friends, that is only the tip of the iceberg! In addition to the normal pumpkin muffins and pumpkin pie, I make and eat dairy free pumpkin pie ice cream, pumpkin chili, pumpkin “fries”, and even eat pumpkin puree plain for breakfast or dessert! 
I have even gone so far as to ask for cans of pumpkin puree for every occasion in the past few years that involves gift giving (ie birthday, Christmas), but have yet to be taken seriously! (…and I am, people… VERY serious!)
I haven’t been blogging much lately because I haven’t been very inspired in the kitchen. I’m not one to force a new recipe for the sake of a new post. Cooking should be a joyful and inspired process! 
As I was walking Dickens this morning, a recipe idea came to me. That is how it should be! I immediately returned home to whip up said idea. The result, a delicious and nutrient packed breakfast muffin perfect for any Gluten-Free Vegans out there! 
These muffins are not very sweet, but are bursting with fiber, omega-3s, and iron! Though remarkably healthy, many vegetarian and vegan diets lack some essential nutrients, including omega-3s and iron. Finding ways to include foods with these nutrients is key to being a healthy veg-head! (For more information on the nutrients that are often lacking in a vegetarian or vegan diet, follow this link! It’s another blog I write for work!)

Pumpkin Spice Comfort Muffins
(Gluten Free, Vegan)
(Yield: 12 muffins)

Ingredients:

  • 2 1/4 cups Bob’s Red Mill Certified Gluten Free Quick Cooking Oatmeal
  • 1/4 cup chopped Walnuts (#1 source of Omega 3s for Vegans!!!!)
  • 1/4 cup Raisins (great source of Iron!)
  • 1 Tblsp Baking Powder
  • 1/4 cup Light, Brown Sugar
  • 1 Flax Egg (1 Tblsp Flax Seed Meal + 3 Tblsp Water = 1 Egg)
  • 1 1/4 cup Unsweetened Vanilla Hemp Milk
  • 1/4 cup Organic Pumpkin Puree
  • 1 HEAPING tsp ground Cinnamon

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a medium bowl combine Oats, Walnuts, Raisins, Baking Powder, and Brown Sugar.
  3. In a separate, small bowl, combine the remaining ingredients.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spoon into prepared muffin tin.
  6. Bake in preheated oven 11-13 minutes, until a toothpick inserted in the middle comes out moist, but clean.
  7. Allow to cool on a wire rack before eating. (Little hint: These taste even better the next day!)
Some people ask for caloric breakdowns. Here is one I created for this recipe on Calorie Counter.-
 (Calories: 114; Total Fat: 3.3g; Saturated Fat: .6g; Carbohydrates: 18.5g; Dietary Fiber: 2.3g; Sugars 6.4g; Protein 3.8g)

Because these muffins do not contain any preservatives, keep them in a ziplock bag in your refrigerator for up to 1 week.

Chestnuts and Coconuts….

More from the Test Kitchen!

A few days ago, I wrote a post about my ingredient guilt. My Fairy Blog Mother responded with a recipe link that incorporated 3 of the offending ingredients!
AMAZING!
I put together this recipe, but found the batter to be a bit dry. I added water…. and more water… and more water… until I finally reached a more muffin batter consistency. The resulting muffins tasted delicious! The combination of Chestnut Flour and Coconut Flour adds a natural, sweet nuttiness that I found addicting! Texture wise, these muffins are a bit on the crumbly side. Oh well! If you have any suggestions to fix that let me know! 
Next up: using the Chestnut Flour to make Biscotti!
Chestnut Carob Chip Muffins
(Gluten-Free, Dairy Free)

Ingredients:

  • 2 cups Chestnut Flour
  • 3/4 cup Coconut Flour
  • 3/4 cup Turbinado Sugar 
  • 1 Tblsp Molasses
  • 1 Tblsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 8 Tblsp Coconut Oil
  • 3/4 cup Unsweetened Almond Milk
  • 3/4 cup Water
  • 1 tsp Vanilla
  • 1/2 to 3/4 cup Carob Chips (be sure they are Gluten-Free!!!!)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the flours, soda, powder, and salt. Set aside.
  3. In a separate bowl, using an electric mixer, cream together the coconut oil, sugar, and molasses.
  4. Add the eggs and beat until creamy.
  5. Add the vanilla and beat about 30 seconds more.
  6. Slowly add the flour mixture. About half way through add the milk and water. Continue adding the remaining flour mixture, beating until smooth.
  7. Stir in the carob chips.
  8. Drop by rounded spoonfuls into lined muffin tins.
  9. Bake 18-20 minutes.
  10. Cool on a wire baking rack.

I Made a Mookie!…

I was sent home this weekend with 2 new GF mixes to try. If they meet my stringent standards of excellence, we will sell them in the store. First up… Bloomfield Farms Gluten-Free Pancake and Waffle Mix.
Bloomfield Farms mixes are certified by the Celiac Sprue Association. Bonus!
 Unfortunately, quite a few of the mixes contain dairy and are made of simple, starch-y GF flours. Not a Bonus….
I still needed to give them a fair chance. Not one to simply follow instructions, I used the mix to transform a favorite muffin recipe of mine that I normally make with Bob’s Red Mill GF Pancake Mix. The resulting muffins started with a batter the texture of cookie dough and ended with delicious little muffins, hence the name of the following recipe. Enjoy!
Blueberry Mookies
Yield: 15 mookies
 
Ingredients:
– 2 Eggs
– 1/3 cup Oil
– 1/4 cup Unsweetened Apple Sauce
– 3/4 cup light Brown Sugar
– 1 cup Tofutti Better Than Sour Cream
– 2 tsp. pure Vanilla Extract
– 2 cups GF Pancake Mix
– 1 cup frozen Blueberries
Preheat oven to 375 degrees.
In a medium bowl, whisk together eggs, oil, apple sauce, and brown sugar.
Add Tofutti and vanilla extract and whisk to combine.
Slowly add pancake mix until just blended.
Fold in frozen blueberries.
Spoon into greased muffin tins.
Bake 17-20 minutes until done.
They really are quite delicious!
Unfortunately, I tried their Bread Mix next. This time I followed the instructions, but ended up with a brick! Seriously, I could have killed someone with it, and it went straight into the garbage. Bread always turns out better when I make it from scratch. I have yet to be converted to a GF Bread Mix. I am willing to keep trying them, but have yet to find a decent one. Oh well….
In other news….
I have some really big news. It is unbelievable exciting and utterly devastating all at the same time. I can’t share it quite yet, and it is eating me alive. Just know I will be needing some serious support in the coming months.

This post is linked to GF Wednesdays hosted by the Gluten Free Homemaker.

Until tomorrow!

A Local Buzz….

People say incorporating local honey into your diet is a natural way to combat the typical watery-eyes, runny-nose joys of allergy season.
Today, we met up with my sister in-law and her new husband for lunch. My contribution to the meal was a batch of corn muffins created with her in mind. She has horrific allergies and is always looking for relief. I decided to make it easy for her to eat more local honey and combat her allergies naturally! In doing so, I created my new favorite Corn Muffin recipe! Enjoy!
Honey Corn Muffins
Ingredients:
– 1 cup Yellow Corn Meal
– 1 cup + 4 Tblsp. Gluten Free Baking Mix
– 3 1/2 tsp. Baking Powder
– 1/4 tsp. Salt
– 1/3 cup Local Honey
– 1 Egg
– 1/3 cup Oil
– 1 cup Unsweetened Almond Milk
Preheat oven to 375 degrees.
In a large bowl, whisk together dry ingredients.
Add wet ingredients to dry and stir until combined.
Spoon into a 12 cup muffin tin.
Bake 15 minutes until skewer inserted into the center comes out clean.
Allow to cool on a wire rack.
Honey “Butter”
Ingredients:
– 1/3 cup Earth Balance Dairy Free Margarine Spread w/ Olive Oil
– 1 1/2 – 2 tsp. Local Honey
In a small bowl, combine Earth Balance and 1 1/2 tsp. Honey until well blended.
Taste and add more Honey if desired.
I think I’m finally getting comfortable in my new kitchen! Slowly, but surely, the creative juices are starting to flow again. 
I still haven’t found the camera adapter. I am about to go our and buy a new one, dag-nabit! My blog is suffering! Oh well! So, how has your weekend been? Have you done anything exciting?