Been going through a lot of stuff lately. Inner, outer, mind, body, soul sorta stuff, ya know, the nitty and gritty of life.
Kinda makes me feel crazy.
Kinda makes me feel real.
Kinda makes me feel like baking muffins.
Not so much to eat, but to intentionally share with others and get all this self-reflection off the self (or maybe that’s just called avoidance.)
Either way, it seemed to work.
I no longer feel stagnant, anchored by my own insecurities and shortcomings. I’m moving forward with life in an upward and onward manner.
No more passerbyer.
No more bystander.
Action Lauren. in full force.
That’s where the muffins come into play (this is a food blog after all.)
These muffins are the first recipe in the future of Lauren eating food (aka the talking kitchen, don’t worry not changing names :)) revolving around pureness. Clean eating. Real sources of cellular energy and fuel meant to replenish and renew, not deliver a blood sugar spike.
I often say and think, I eat ‘healthy’ and I do, most of the time, but what about those other times… what about the Tolberones, ice cream, Doritos and Munchies that find their way into our home (generally past midnight on a weekend.) That’s still healthy right, all things in moderation, right? right??
What if I said, wrong.
What if I said, not my thing, I’d rather go without.
What if I said, I’d rather go with blueberry nut totally-unitentional-but-just-that-much-more-awesome vegan muffins.
That okay? Easier to swallow?
I don’t want to be offensive, ’cause really, to each his own. I’m just on a journey of listening to my mind, BODY and soul about what makes me feel whole. inside and out. and I’m sure I’m not alone.
Lemon blueberry nut vegan whole wheat muffins make me feel good. fulfilled, quenched, and replenished.
Downing a pint of ice cream leaves me feeling bloated, sick, gross, craving, empty and guilty.
And I no longer want to tell myself, ‘in moderation’ is okay when I’m left feeling all of the above.
So I’m not.
I’m telling myself moderation applies to tablespoons of grass-fed butter, multiple avocados, pints of homemade nut ice cream, and handfuls of peanut butter cup pies. I can moderate those. Ben and Jerry’s, not so much.
I want to succeed, so I’m setting myself up for success and skipping the crap.
What does that mean for the talking kitchen?
Not too much change, but perhaps a few more real treats to satisfy my sweet tooth, hungry belly and thinking mind.
Maybe a little less dairy, exploring different flours, fats and sweeteners.
All fun and flavorful! Can you handle that?!
Check out these bad boys:
Laying off on the fat and sugar usually found in muffin recipes, I was able to freely add nuts and a simple agave drizzle atop each muffin. Or you could just bake with a tad more sweetener. Drizzle muffin or inner muffin, your choice.
Or you could just smear some honey nut butter on these.
But that’d take away from the vegan thing you had going on.
Oh well, labels are overrated.
Sometimes I think we let labels like vegan, vegetarian and gluten-free scare us. No one knew they were vegan. With these kind of treats no one knows. That’s cause they aren’t boxed (and packed full of chemicals that keep them ‘fresh’ while boxed,) they are pure, raw, solid ingredients that only once together create such a tasty replenishing handheld source of power. Body power!
Power yourself and make these cookie monster inducing (read: stuff my face) blueberry lemon nut muffins.
What’s your take on ‘healthy eating’?
lemon blueberry nut muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (30-35 mini muffins)
- 1 c. whole wheat pastry flour
- 1 c. oats, ground into ‘flour’
- 1/4 c. almonds, ground into ‘flour’
- 1/4 c. walnuts, ground into ‘flour’
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 c. coconut oil
- 1/2 c. agave (add another 1/4 c. if you prefer them sweeter.)
- 1 flax egg (1Tbsp flax seeds + 4 Tbsp water food processed and let to sit in fridge for a few mins)
- 1 lemon, zested and juiced
- 1 c. coconut milk
- 1-1 1/2 c. mini blueberries, frozen or fresh
- agave drizzle
Note* I used a 7 cup food processor for this recipe, it works great but if you have a smaller food processor I would try a hand-held mixer instead, or just mix by hand!
Preheat the oven to 350 degrees. Line a mini muffin pan with mini muffin liners. Start by making the flax egg, in a magic bullet type machine, add the flax seeds and water, processor for ~15 seconds until it’s fully integrated, then pop the flax egg into the fridge to set up.
Then make the oat and nut flours. Add the oats to the food processor, pulse until ground texture. Place in a small bowl. In the same processor (no need to rinse out) add the walnuts, pulse. Be careful to pause every few seconds, you aren’t looking to make nut butter here. Repeat with the almonds. Then I just added the oats, walnuts and rest of the dry ingredients back into the food processor and pulsed a few times until combined (or you could sift everything together.) Place in the small bowl.
In the same food processor, no need to clean out, cream together the coconut oil agave, lemon juice, zest, coconut milk and the flax egg.
Place the wet ingredients into a large bowl. Add the dry ingredients in parts to the wet ingredients, being sure to not over mix the dough.
Scoop about a tablespoon into each mini muffin liner. Bake for 18-20 minutes, check doneness with a toothpick.
While the muffins are baking make the glaze by fork whisking the lemon juice and sifted powdered sugar together.
Let muffins cool in pan for 3-5 minutes, then remove to cooling rack and drizzle 1/8 tsp agave atop each (optional)