Antioxidant-packed blueberries, goji berries, and crunchy millet ramp up these vegan muffins’ flavour and texture. Whenever possible, be sure to use organic ingredients. Bake the muffins ahead and freeze in individual portions for a grab-and-go brekkie.
2 cups (500 mL) spelt flour
1/3 cup (80 mL) millet
1/2 cup (125 mL) coconut palm sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) sea salt
2 small bananas, mashed
3/4 cup + 2 Tbsp (180 + 30 mL) coconut milk
1/4 cup (60 mL) pure maple syrup
1 tsp (5 mL) apple cider vinegar
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) coconut oil, melted
1 cup (250 mL) frozen blueberries
1/2 cup (125 mL) goji berries
Preheat oven to 350 F (180 C) and lightly oil a 12-cup muffin pan.
In 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 stir in coconut oil. Pour over dry mixture, and stir just until mixed. Fold in blueberries and goji berries.
Divide mixture between cups in muffin pan and bake for 25 minutes. Muffins will only rise slightly above fill level. These are dense, yet flavourful. Cool in pan for 10 minutes, then turn out and place on rack to cool completely.
Pair a muffin with a mug of green tea or hot water with lemon and ginger slices.