I didn’t mean for a whole week to disappear without a recipe. This post was actually written yesterday but just as I was going to upload the pictures our wireless router crapped out. After chatting with Comcast and buying a new router we weren’t back online until late last night. Oh well, today you get two recipes for the price of one!
Just kidding, everything’s free here. But you still get two recipes.
While out on a walk yesterday morning I stopped in at Starbucks. The line was really long so I turned back around after only a few seconds of waiting. However, as I was leaving the barista yelled “blueberry muffin” to someone and that got my empty stomach growling. I walked the rest of the way home mentally checking off the ingredients for my blueberry muffins, check, check, check, eh, wait, no gf flour or blueberries. Sort of key ingredients.
Plan B, improvise. I swapped the blueberries for strawberries which was easy enough as I have a huge bag of frozen ones in my freezer. But, finding a gf flour sub seemed unlikely, until I remembered a bag of Bob’s Red Mill GF Pancake mix that’s been hanging around for a while. Perfect! I think?
Turns out, yes, perfect, better than actually. I prefer these muffins to the original version although I would probably swap the blueberries back in or add them in addition to the strawberries. I also just noticed that I forgot the flaxseed to this version. To be honest, it doesn’t seem to have mattered in the least so we’ll keep it out.
Apologies for the lack of pictures. I was rather absent-minded about it until the batter was already mixed.
Strawberry Muffins (vegan, gluten-free)
1/2 cup gf oat flour
1/4 cup gf oats, whole
1/4 cup almond meal
1 cup gluten-free pancake mix (I used Bob’s Red Mill)
1 tsp baking powder
1 tsp salt
1/4 cup brown sugar
1/4 cup coconut oil, melted
2 bananas, mashed
1 tsp vanilla
1/4 cup almond milk
1 tbsp apple cider vinegar
1/2 cup strawberries, cut into bite size pieces
Preheat the oven to 375.
In a large mixing bowl, combine oat flour, oats, almond meal, gluten-free pancake mix, baking powder and salt.
Next add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to the dry ingredients.
Stir until well incorporated.
Lastly, fold in chopped strawberries.
Grease a muffin tin. Fill each cupcake hole about 3/4 of the way up.
Bake for 20-25 minutes or until golden brown.
Yields 8 muffins.
Okay, that’s one but I promised you two. This recipe is for all you runners. With spring springing and longer runs on the horizon I put together an all-natural, preservative and dye-free energy gel over at WalkJogRun. I used chia seeds as the base and offer a couple of suggestions for mix-ins. Check it out if you’re looking for an alternative to those neon colored gums and goos.
Alright, that’s it for me today. More articles to write, a house to clean and a gym to get to.
Have a wonderful weekend.
As always, Enjoy and Exhale!