POWER MUFFINS (FOR YOUR HEALTH!)

Antioxidant Power Muffins (vegan) - The First MessAntioxidant Power Muffins (vegan) - The First Mess

I like muffins, I do. I can truthfully say that I’ve turned down invitations to go for a beer with friends in favor of cooking up a dozen. Actually heard over the phone in the background: “What, is she 80 years old?!” It was worth it.

I always gravitate towards the crumble topped, glazed or chocolate flecked varieties out of habit though… because it’s like eating a piece of cake. A piece of cake that you can sometimes have with a hot drink and call it breakfast. Oh, and healthy muffins are generally terrible. Like, more terrible than mornings pre-coffee. I wanted this to be different in a real way.

Here’s the thing. It’s hard to make a homemade, legitimately healthy muffin that tastes AMAZING + looks completely beautiful. I have high expectations in a general way. Brown, dome-y cake things are not always tasty and are definitely not inherently glamorous. I wanted it to be real good on all fronts for your health. Sometimes I irrationally worry about offering up recipes for more humble fare here. A muffin is not the most totally unique snowflake-kind of thing to post on a food blog, but it is decidedly everyday and approachable. I am slowly learning that this is enough.

When I lived in the city, I used to pop into the nearby Whole Foods from time to time for a matcha tea and one of their lovely vegan muffins. But it wasn’t entirely muffin-like! They baked them in petite bundt pans and put a sweet little glaze on top. The ingredients were all health-supporting for sure and the small hit of glaze brought it back into light indulgence territory. The idea was to emulate the overall feel of their muffin and fill the recipe out with things I really love.

I went to work, consulted with a new and wonderful book, and here we are. It’s a beauty, I assure you. It’s key to go wild with flavour-y things when undertaking more health-centric, vegan baking. The spices, the vanilla, the add-ins; they all work together to make a non buttered + egged treat so delicious. If I’m vegan-izing/health-ing something up, I generally double the vanilla specified, use spices and citrus zest with abandon, and reach for flavourful fats like nut butters or coconut oil as an overall strategy. Also, stirring the batter gently until just incorporated is key for a nice texture. You could apply that principle to any muffin recipe, but especially here with the inclusion of 100% whole grain flour.

In this particular breakfast marvel, I’ve used hearty spelt flour, almond meal, chia and flax seeds, warming spices, tropical coconut oil + vanilla (still savoring the bottle miss Ashlae sent me), walnuts, tart dried cranberries, coconut palm sugar, a smidge of banana to amp up the natural sweetness and some frozen Ontario blueberries stirred in to remind us of summer’s gifts. I topped them off with a zesty clementine glaze for an inviting hit of freshness. These would be perfect for a weekend brunch at home. Your grandma would be so proud of you for baking these on a Saturday night, just a thought :)

ANTIOXIDANT POWER MUFFINS (FOR YOUR HEALTH!)
Print the recipe here!
Adapted from Dr. Weil’s True Food
SERVES:
makes 7-8 little bundts or 12 normal muffins
NOTES: If you eat them, feel free to replace the mashed banana with 2 beaten eggs to avoid any trace of banana-ness. Also! I know if you’re high on health, you might want to turn your nose up at the glaze portion. I found it pretty crucial to the whole experience. This batter isn’t terribly sweet, so the glaze has a rather serious function in the grand scheme.

muffins:
1 cup whole spelt flour
1/4 cup almond meal (or use more spelt if you like)
1 1/3 cups ground flax + chia seeds (or go with pure flax or pure chia)
2/3 cup coconut palm sugar
1 tbsp baking powder
1 tbsp ground cinnamon
pinch of ground ginger
pinch of fine sea salt
1 ripe banana, mashed
2 tbsp melted coconut oil + extra for greasing
1 3/4 cups milk of your choice (I used almond)
1 tbsp vanilla extract
1 cup frozen blueberries, thawed (or fresh if they’re in season)
3/4 cup unsweetened dried cranberries
1 cup roughly chopped walnuts
2 tbsp cacao nibs

clementine glaze:
juice and zest of 1 clementine
1/2 cup powdered sugar

Preheat the oven to 325 degrees F. Grease your mini bundt or muffin tins and set aside.

In a large bowl, combine the spelt flour, almond meal, flax + chia seeds, coconut sugar, baking powder, cinnamon, ground ginger and salt.

Mash the banana in a separate medium bowl. Make sure it is fairly smooth. To the banana, add the coconut oil, milk and vanilla extract. Whisk to combine.

Scrape the banana and milk mixture into the dry indredients (flour, ground flax etc). Gently fold the batter until it is just combined/there are no more dry bits of flour. Add the blueberries, dried cranberries, walnuts, and cacao nibs and gently fold them into the batter until evenly distributed. The batter should be quite thick at this point.

Fill the muffin cups/bundts with the batter to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean and muffins bounce back when you press your finger onto the tops. Cool the pans on a wire rack completely before turning out onto a plate.

While muffins are baking/cooling, make the glaze: whisk the clementine zest, juice and powdered sugar together until smooth. Apply glaze to the tops of completely cooled muffins.

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