Sunday, June 28, 2015

Blueberry Spelt - Millet Muffins

Today is the last day of a very beautiful week off from work.
The weather has been beyond amazing.  I am so grateful to have had my brother and sister in law with us for this week.  Their visit was a very special one since they brought with them their 5 month old baby girl Kate.  To say she is precious and beautiful is just the tip of the ice berg.  She is  as sweet as pie, beautiful, and calm natured.  She remains unquenchably happy while fighting jet lag, heat and baby exhaustion.  Top all that off with the most fierce case of FOMO I have ever witnessed and you have our Kate :) Our Boden has graduated from grade five and has started his summer of achieving glory.  Paddle boarding is slowly becoming an activity we are able to enjoy more and more and I feel as though I have caught up on some much needed R & R.  I even a managed to squeeze in a quick trip to Quadra to visit my parents and my best friend Fairleigh.  This was much needed since we see each other never.  Three hours just wasn't enough.  Still missing her.....

My car was full as I headed home from the island with fresh Quadra island cherries and Raspberries and a new pile of vegan magazines that my mom collects for me with brand new recipe inspiration.
Since I have been home I have tackled two recipes that both turned out awesome and work perfectly for the busy week ahead.  I made and froze 'oh she glows' veggie burgers and these yummy blueberry muffins.  I modified this a bit to suit what I had on hand and they tuned out really yummy.  I am thinking they will be perfect grab and go healthy food for Boden :)

If you are able to wake up early to brave turning on your oven I hope you will give this recipe a try!
They are packed with antioxidant power of blueberry and Goji berries and crunchy millet.


2 Cups Spelt flour (I used ww)
1/3 cup millet
1/2 cup coconut palm sugar (I used regular sugar since but wished I had this healthy alternative)
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp sea salt

2 small banana's, mashes
3/4 cup + 2 TBSP coconut milk (I used almond)
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla
1/4 cup coconut oil, melted
1 cup frozen blueberries (I was lucky enough to have fresh ones)
1/2 cup goji berries (I have never tried these...totally yummy..sort of like dried cranberries)

pre heat oven to 350
lightly coat a 12 cup muffin pan or line with muffin papers

Make Muffins:

In a large bowl, using a fork, stir flour with millet, coconut sugar, baking powder, cinnamon, ginger, and salt.
In another bowl, stir bananas with coconut milk until blended.  Stir in maple syrup, vinegar, and vanilla; then lastly stir in coconut oil.  Pour over dry mixture and stuf just till mixed.  Fold in blueberries and goji berries.
Divide mixture between cups in muffin pan and bake for 25 minutes.  Muffins will ruse only slightly above fill level. These are a dense and flavourful snacking muffin!   Cool in pan for 10 minutes, then turn out and cool completely on a wire rack.