Its been wayyyyy too long since my last post… I am not proud of it. No I am not… I have no excuse either….. Is laziness an excuse?!?? It is right!?….Let’s just say it is:-)… Anyway! I bet you’ll all forgive me (and maybe i’ll forgive myself), when you put your teeth into these moist, refreshing grapefruit muffins….:-)
Vegan Gluten Free Grapefruit Muffins
4 large muffins
- 1/2 large red grapefruit
- 3 Tbs agave
- 1 1/2 cup (225 g) brown rice flour
- 1 1/4 cup (130 g) almond flour/meal
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 cup (145 g) agave
- 1/2 cup (110 g) rice milk
- 2 tsp vanilla extract
- 1/2 cup (90 g) coconut oil, melted
Turn the oven to 350. Prepare a muffin pan with nonstick spray.
With a small sharp parring knife, scoop/cut out all the meat from the grapefruit.
In a small pot, bring the grapefruit, a bit of the juice and the 3 Tbs agave to a boil. Let it simmer for about 15 min, stirring once in a while, till all the liquid has evaporated and the mixture has thickened. Let cool slightly.
In a medium bowl, mix all the dry ingredients. In another medium bowl, mix all the wet.
Mix the wet into the dry with a wooden spoon or spatula, till everything is incorporated. The batter will be quite stiff.
With a spoon or ice cream scoop, fill the muffin tins 3/4 of the way. Put a teaspoon of the grapefruit jam on top of each muffin, and use a knife to lightly swirl the jam into the top part of the muffin. Kinda just lightly turn the dough over once.
Bake in the middle of the oven for about 20-22 min. Cool on rack.
My freezer has run out of muffins… I had to bake some. I dont like a muffin-empty freezer… When you first have discovered how nice it is to have homemade, healthy, toasted muffins in the morning, its hard to go back!:-)
Vegan zucchini lemon muffins
makes 8 large muffins
- 3 cups (440 g) Spelt flour
- 1/2 cup (150 g) Coconut Palm Sugar
- 2 Tbs Ground flax seeds
- 2 tsp ground ginger
- 3 tsp baking powder
- 1/2 tsp salt
- 12 oz/ 2 1/2 cup (340 g) grated zucchini (grated on small side of grater)
- 2 tsp vanilla
- 1 Tbs lemon juice
- 1 tsp grated lemon zest
- 2 “egg” from Ener G Egg Replacer (1 Tbs powder + 4 Tbs water)
- 6 oz/ 3/4 cup (170 g) rice milk or soy milk
- 1/4 cup (66 g) canola oil
Turn oven to 350. Prepare a large muffin pan with Pam.
Mix all the dry ingredients in a medium bowl. Set aside.
Grate the zucchini and set aside.
Its Wednesday… Regular boring Wednesday. Lets spice it up a bit so the weekend dont seem so far away!:-)
Vegan chocolate spelt scones
Makes 6 scones
- 1 1/2 cup (225 g) Spelt flour
- 1/4 cup (30 g) Coconut palm sugar
- 1/4 cup/2 oz (55 g) Earth Balance (margarine)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 oz (55 g) dark or semi sweet chocolate, chopped
- 2 Tbs apple sauce
- 1/2 tsp apple cider vinegar
- 1/2 cup (115g) rice milk
- Continue reading
Its 102 degrees outside!!! Im not leaving the apartment!!… Instead Im gonna do something to my bananas that are turning brown in the heat… Thats when they are the sweetest and best for baking:-)I love muffins in the morning. Its just really hard to find a healthy one, to join the coffee when you are on the run… Most muffins out there, are basically just cake and not the best start for you in the morning… I came up with this tasty, healthy recipe for vegan banana bran muffins a long time ago. I bake them all the time and keep them in the freezer so I always have them on hand:-) Just take them out of the freezer in the evening, and your breakfast is ready for when you wake up. If you wanna make them really tasty, heat them up in the oven or toaster…. Sooooo gooood….:-) They are super easy! Continue reading