Dessert

Any-Berry Muffins

Those vegan muffins are an easy variation of Laura Miller’s Blackberry Muffins from Raw. Vegan. Not Gross.

I usually end up changing almost all the recipes I try. Sometimes it’s a disaster, sometimes it’s a great discovery.
In this case it was defiantly the second one!

If you have the cookbook and you wanted to try those muffins, you probably know that the recipe is missing one ingredient.

While making the batter I realized the directions are asking for almond milk but there is no almond milk in the list of the ingredients. I felt puzzled.

I checked few times, I thought maybe my eyes are not that good. I even called my husband to come to the kitchen and take a look.

My eyes are fine πŸ˜‰

I decided to use my intuition. I used around 1/3 cup of almond milk and they turned out perfectly moist.

I like to make applesauce myself, for few reasons:

I never use the whole jar. I haven’t found a perfect size jar, that I would be able to use at once and don’t throw away it later on.

It’s so easy to make, I can’t find an excuse why not to. Especially if you have pressure cooker!

I like to know what’s in my food. And even though on the list of the ingredients it’s usually just apples (plus sugar if you won’t buy the unsweetened one), I feel much better when I know for sure πŸ˜‰

The original recipe was for Blackberry Muffins, I changed it to Any-Berry, because it really doesn’t matter which berries you will use. I wanted to follow the recipe but I got some blueberries and raspberries on sale so I decided use them instead and I’m sure it taste as good as it would be with blackberries πŸ˜‰

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Any-Berry Muffins

 1 cup almond flour
 1 ¼ cups oat flour
 ¼ cup coconut sugar
 2 tsp baking soda
 1 tsp baking soda
 ½ tsp salt
 3 tbsp chia seeds
 1 cup water
 1 apple* or 1 cup applesuace
  cup coconut oil
 2 cups berries
  cup almond milk

1

Preheat oven to 350F. Line a muffin pan with liners.

2

Stir together the flours, coconut sugar, baking powder, baking soda and salt.

3

Soak chia seeds in a glass with water for 15 minutes.

4

Cut apple into small pieces and cook with 1/2 cup water until soft. If you have pressure cooker, set up pressure to high for 8 minutes (also with 1/2 cup water).

Once the apple is ready you can smash it with fork to make it an applesauce.

You can buy applesauce in a store if you wish. I like to make my own.

5

In a separate dish combine the chia-water mixture, applesauce, coconut oil and almond milk. Whisk until smooth.

6

Add to the flour mixture and mix together. Fold in berries.

7

Spoon the batter into 12 muffin cups. Bake for about 30 minutes. Let it cool for 10 minutes.

Ingredients

 1 cup almond flour
 1 ¼ cups oat flour
 ¼ cup coconut sugar
 2 tsp baking soda
 1 tsp baking soda
 ½ tsp salt
 3 tbsp chia seeds
 1 cup water
 1 apple* or 1 cup applesuace
  cup coconut oil
 2 cups berries
  cup almond milk

Directions

1

Preheat oven to 350F. Line a muffin pan with liners.

2

Stir together the flours, coconut sugar, baking powder, baking soda and salt.

3

Soak chia seeds in a glass with water for 15 minutes.

4

Cut apple into small pieces and cook with 1/2 cup water until soft. If you have pressure cooker, set up pressure to high for 8 minutes (also with 1/2 cup water).

Once the apple is ready you can smash it with fork to make it an applesauce.

You can buy applesauce in a store if you wish. I like to make my own.

5

In a separate dish combine the chia-water mixture, applesauce, coconut oil and almond milk. Whisk until smooth.

6

Add to the flour mixture and mix together. Fold in berries.

7

Spoon the batter into 12 muffin cups. Bake for about 30 minutes. Let it cool for 10 minutes.

Any-Berry Chia Muffins

Vegan

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