It has been brought to my attention (over the past few hours) that writing a first blog post is even more difficult than you’d think it would be. So much so, that I’ve gotten to the point where I’m shocked that my backspace bar isn’t broken haha. So after numerous hours wasted, and one too many muffins eaten, I have decided to move onto the exciting stuff! Because after all, who really wants to listen to me babble on about lil’ old me. But if you are interested, you can check out my About Page →
To celebrate the launch of Goodness to Glow, I thought it would be fitting to share one of my favourite recipes (which is of course something sweet). Now I’m not going to lie. These muffins do not taste like your traditional berry muffin. They are made of wholesome ingredients that will do your body good. So they mustn’t taste very good, right? Wrong! They taste even better than a traditional berry muffin! They’re moist, fluffy and super light, with the perfect berry to batter ratio. Sounds pretty good right?
What I love most about these muffins is that the batter itself, is super versatile. To prove it to you, sometime in the future I will post my recipe for Chocolate Buckwheat Cupcakes topped with a Chocolate + Coconut Ganache, which I created based off this muffin recipe. But until then, you will just have to take my word for it!
So you don’t like berries? Well I’m afraid we can’t be friends (I’m not kidding). But lucky for you, you will still love this recipe, simply substitute the mixed berries with your favourite chocolate chips for a delicious batch of choc chip muffins, or add some grated apple and cinnamon for spiced apple muffins, or alternately, you could even add grated carrot and top them with a cashew cream cheese frosting for delectable dairy free carrot cupcakes. Now that I think about it, I need to try these variations for myself! They all sound too darn tasty!
- ½ cup coconut sugar *
- 1 large egg, room temp
- ¼ cup coconut oil, melted
- ½ cup coconut milk yoghurt, room temp *
- 1 cup buckwheat flour *
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon pink himalayan salt
- 1 tsp vanilla powder
- ¼ cup boiling water
- 1 cup mixed frozen berries
- Preheat your oven to 180C (350F) and fill a muffin tray with paper cases.
- Whisk together the coconut sugar, egg, coconut oil and coconut yoghurt until smooth. Sift in the dry ingredients; the buckwheat flour, baking powder, baking soda, salt and vanilla. Whisk together until combined.
- Add boiling water and whisk one last time (the batter should be smooth and on the runnier side) Spoon batter into the muffin cases, fill them approximately ½ - ¾ full. Add 1-2 tablespoons of mixed berried per muffin and press into the batter lightly.
- Bake the muffins for 25-35 minutes or until lightly golden, they're cooked when a toothpick is inserted into the middle and comes out clean.
* Coconut Milk Yoghurt can be subbed with plain dairy milk yoghurt if your not dairy sensitive
* Buckwheat Flour can be subbed with spelt flour or plain wholemeal flour if your not gluten sensitive