Receta Blueberry Coconut Almond Muffins
Blueberry Coconut Almond Muffins
Instead of boot camp this morning I am writing about food. Delicious blueberry coconut almond muffins to be exact. I'd like to say it's helping cure my sour mood. But it's really not.
Alternatively it is reminding me that I'm not at boot camp, starting my morning with cardio, et. al. Which is no good for anyone. Especially me.
So here I am, awkwardly perched with a giant ice pack on my back, writing whilst occassionally staring longingly outside, wishing I was with my gang, running and push-uping and jump squatting and running and probably tricepping.
Because let's just face facts: My back and Billy Blanks are not friends. They just aren't.
And the sooner I come to accept this the better off I will be. Because I will be able to train. A couple years ago my back and Billy met for the first time. At first it seemed ok. And then the next morning I realized that nothing good came from it. I was laid up for at least two weeks.
After Honey came to the rescue and fixed me, I have come to learn (through actual experience) that any sort of simultaneous kicking and punching (usually at an angle) causes issues. And guess what I did at boot camp on Monday? Yes. Simultaneous kicking and punching. I thought I was being careful about my angles but according to my back? Not so much.
And so, as you might surmise from my eternally long story, I am (reluctantly) out of commission for the day. Which should probably be a few days, but get real folks; I'm training for a damn half marathon of which I am now terrified because of all the gi-normous hills. There are hills all over that damn thing.
So what about the muffins? You ask? Well, I contemplated making my amazing chocolate chip cookies and then eating all the dough while watching re-runs of Fringe. To make my back feel better of course. But I knew that would only be a temporary fix. One that I would no doubt regret immensely.
So I made muffins! And shared with everyone I came in contact with. Ah sharing... it's nice. And these are healthier than cookies so I didn't feel bad having three one.
Yield: About 18 muffins
Need:
- 4tsp egg replacer
- 4 Tablespoons plus 1/3 cup plus 4 Tablespoons So Delicious coconut milk (vanilla, original or unsweetened)
- 1 3/4 cup unbleached flour
- 1/4 cup oat bran
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Earth Balance
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 ripe bananas, mashed
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup slivered or crushed almonds
- 1/2 cup shredded coconut flakes
Do:
Preheat oven to 375 degrees and line your muffin tins.
In a small bowl, combine egg replacer and 4 Tbsp So Delicious. Whip with a fork really well then set aside.
In another smallish bowl, combine flour, oat bran, baking soda, and salt. Set aside.
Using your Kitchenaid (or manpower), combine Earth Balance and both sugars until smooth. Add egg replacer mixture and continue to mix.
When smooth, add remaining 1/3 cup plus 4 Tablespoons So Delicious and vanilla.
In a separate small bowl, mash the bananas with a fork.
With the Kitchen Aid on low, alternately add flour mix and banana to your Earth Balance mix. Mix until just barely combined then gently fold in almonds, blueberries and coconut.
Note: if you're using a Kitchen Aid, now is the time I go manual... I use a spatula to fold everything in.
Spoon the batter into the lined muffin tins, filling basically to the top.
Bake for 18 minutes, then check with a toothpick. If it comes out clean, you're done; otherwise bake for another couple minutes until your toothpick comes out clean.
Once done, take out of oven and let them cool for about 5 minutes in the pan then remove and transfer to a cooling rack or plate.
Serve:
These are great on their own for breakfast, served with a little Earth Balance. They are also fantastic as dessert: simply slice, toast and add a little So Delicious coconut ice cream in coconut almond chip or regular coconut or any other fantastical flavor. Mmmm.
Enjoy!
Blueberry