I've recently been in a rut. A baking rut.
You know how sometimes you get to that place where all you ever do is make the same few dishes over and over? Yep, I was in that place. Even nutritionists/foodies sometimes put it all in the too hard basket, which is firmly where I was planted until this week. This week my mojo is back! And I'm celebrating with Blueberry and Walnut Muffins, from one of my favourite foodies - Oh She Glows.
Sometimes the best thing I can do is scroll through all the recipes I've saved on Pinterest (ps. JL Fit Nutrition is on Pinterest, go check us out!) and let the inspiration flow. That inspiration led me to this recipe, something I've been meaning to make for ages. Blueberry, banana and walnut muffins made with spelt flour? I'm in! They turned out as good as they sound, even with a few tweaks (due to using up all my coconut sugar and maple syrup on some disappointing brownies that henceforth we shall never speak of again).
I used date paste (literally just dates blended up into a paste) instead of the coconut sugar and rice syrup instead of the maple syrup, which meant they were really moist. I also used coconut milk instead of almond or rice or whatever the original said because that's what I had a can of. Laziness wins again!
These were so tasty I ended up eating three in one sitting before my brain told me this was a bad idea. Digestively speaking this did indeed end up being a bad idea, so keep this story in mind as an example of "do as I say, not as I do.." or else suffer the consequences of an abnormally high fibre intake. But in all seriousness I can't wait to make these again, they were everything you could want in a muffin - sweet, juicy, moist, lightly-spiced with little pops of crunch from the walnut pieces. Just stick to one at a time...
Vegan Blueberry and Walnut Muffins
Makes 12, adapted oh so slightly from this recipe.
2 small ripe bananas, mashed
1/2 cup date paste
3/4 cup + 2 tablespoons (or an unmeasured splash, if you're me) coconut milk
1 teaspoon apple cider vinegar
1/3 cup rice malt syrup
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
2 cups spelt flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 tsp salt
1/2 tsp baking soda
3/4 cup chopped walnut pieces
1 cup frozen blueberries
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