I've always eaten pretty healthy, although there are things that we can all do to eat *healthier*. I have especially always enjoyed cooking, although between theatre productions and the holidays I got very far removed from that love and process. Finding that drive, motivation and inspiration has been great.
So, fast forward to almost being finished with the program and really wanting to make these Blueberry Coconut Muffins. Reading the recipe, I was aghast, 2 eggs, 1/2 c. heavy cream, 1 stick butter?! Seriously, even if those were all organic, that is pretty heavy! So, I consciously made out to make them vegan and see what all these nutrition classes have taught me. I also wanted to switch out the sugar, but there wasn't many dry ingredients left after I made the other changes, so, maybe next time.
Amanda's Veganized Blueberry Coconut Muffins
*Based on Bob's Red Mill Blueberry Coconut Muffins found here: Blueberry Coconut Muffins
1 c. unbleached flour
½ c. whole wheat pastry flour
3/4 c. sugar
½ c. organic, unsweetened, unsulfated flaked coconut
½ tsp. salt
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ c. coconut oil, melted
1 tsp vanilla
½ c. organic light coconut milk
1 c. blueberries, fresh or frozen
Preheat oven to 350o and line muffin pans with liners. Beat sugar and coconut oil on low speed until combined. Add banana and beat that at low speed until really integrated and you see few chunks in the batter. Add coconut milk and vanilla. In a separate bowl, combine flours, salt, cinnamon, baking powder, baking soda. Add dry ingredients to wet, mixing at a low speed. At this point batter will be well-combined but stretchy. This is okay. Fold in blueberries and coconut flakes. Drop by heaping spoonful into lined muffin tin. Bake at middle rack of oven for 20 minutes. Makes approximately 14-18 muffins.