Though I wouldn’t call myself a pro baker, per say, I do love to bake. I always have so much fun experimenting with recipes especially when I get a sudden craving for a certain baked good. So what happens when I may not have all of the required ingredients on hand? You’d probably think it means so long to the baking, am I right? Well, think again! Instead of nixing the idea I customize the recipe to make it work with the ingredients I have available. Sometimes, this method equals disaster…but sometimes even I amaze myself and create an amazing and delectable treat. Speaking of baked goods, one of my all time favorite muffin recipes is from Green Kitchen Stories. (If you haven’t already checked them out I highly recommend it!) So, per usual one day, I was in the mood for snacking (surprise, surprise) and decided to whip up a batch of their Turmeric and Blueberry Breakfast Muffins. However, when I began to pull out the ingredients I found I was missing quite a few (wa wa waaah). Well I wasn’t about to let this little snafu get between me and my muffin making so without hesitation I decided to use what I had and make the recipe work as best I could. By subbing in a few different ingredients what resulted were these jumbo, sweet, savory, soft, crumbly, melt in your mouth muffins. I might also add these babies have been on repeat since.
These yummy, crumbly treats include only clean ingredients, are low in sugar, vegan (used an awesome egg substitute- see below), are packed with antioxidants, probiotics, whole grains, vitamins and inflammatory fighters. Now I think you can see why these muffins are a must!
Let the happy dance commence!
(Based on Green Kitchen Stories’s Turmeric and Blueberry Breakfast Muffins with Granola Topping)
Makes: 6 large or 12 regular sized muffins/ Prep time: 10 minutes/ Bake time: 25-27 minutes for large or 18-20 for regular
- 1/2 c raw walnuts
- 1/2 c raw pecans
- 1 c gf rolled oats
- 2/3 c gf all purpose baking flour (I used Bob’s Red Mill 1:1 GF Baking Flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp turmeric
- 1 tsp cinnamon
- ½ tsp sea salt
- a pinch black pepper
- 2/3 c dairy-free plain yogurt (I used Kite Hill plain almond yogurt)
- 1/3 c olive oil
- 2 large ripe bananas
- 5 dried figs
- 3 vegan eggs (I used The Neat Egg egg replacer purchased at target) prepared as directed
- 1/2 c fresh or frozen blueberries
- 1/3 c rolled oats
- 2 tbsp olive oil
- 1 tbsp honey
- Preheat the oven to 350F, lightly grease a muffin pan and set aside.
- In a food processor chop the nuts and oats until a fine flour forms. Pour contents into a large mixing bowl.
- Add the remains dry ingredients, flour through black pepper, into the bowl and whisk to combine.
- In the food processor add the bananas and figs and pulse until smooth.
- Add the banana fig mixture to the dry ingredients and mix.
- Fold in the prepared egg replacer until all of the ingredients are thoroughly combined.
- Divide the batter evenly among the muffin pan filling each cavity about 3/4 of the way to the top.
- Gently press several blueberries into the center of each muffin.
- In a small separate bowl, mix together the granola topping ingredients and generously sprinkle onto the center top of each muffin.
- Bake for about 25-27 minutes for large and/or 18-20 minutes for regular sized.
- When a toothpick inserted near center of a muffin (keep in mind the blueberries are in the middle) comes out clean remove the pan from the oven and allow to cool slightly before transferring to a cooling rack. Store the muffins in the fridge to keep.