I know it’s a mouthful, but these are simple to make and totally vegan. Which means there’s no dairy or eggs, so even if you’re not vegan but have dairy or egg allergies you’re in luck today. They are also gluten free ( of course ) , need I say more? Okay well, I’ll make one more comment. Flavor and texture is something you may not even find in your favorite local bakery. Smooth and bread like, but not gooey gluey. You know the kind. Also, the kids here aren’t crazy about cooked blueberries. Especially the warm whole and juicy ones baked in muffins that splash in your mouth with each bite. But these won them over. And that. Says it all. Trust me. Oh, and I know. That was more than one comment. I’m working on math. Literally. Right now. As I’m writing this. Any other homeschool mom’s out there who are trying to constantly balance teaching, grading paperwork, cooking and housework at the same time? It is a circus, I tell you. But a lovely one. Most of the time.
Anyway, these are for you. A recipe inspired by a dear vegan friend of mine, Michelle at The Vibrant Kitchen . She recently made the most glorious citrus cupcakes with the most beautiful blood oranges, and I knew something like that had to transpire in my own kitchen. I’ve been on the hunt for some blood oranges , but haven’t gotten lucky enough to snag some just yet, and since I had to try this recipe vegan style some way some how it was made to happen today. Although, I still have the blood orange version on my to do list, and may just make a trip into the city this weekend for that star ingredient, but until then . I leave you these. Cakes sweetened with banana, and coconut sugar + a healthy dose of maca powder and fresh blueberries. Finished with the sweetest lemon frosting that pairs surprisingly well with the rest. It’ll make you forget how free these are from such controversial ingredients. wink, wink. 😉
What you need:
- 1 C Bob’s Red Mill 1:1 Gluten Free Baking Mix
- 1 C Almond Flour
- 1 C Coconut Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp fine sea salt
- 1 TB Maca Powder
- 3 spotted ripe bananas
- 1/2 TB vanilla extract
- 1/4 C Unfiltered Olive Oil
- 1 C unsweetened Coconut Milk
- 1 TB Unfiltered Apple Cider Vinegar
- 1 C Blueberries
Pre-heat the oven to 350 degrees F. Line two muffin tins with parchment paper baking cups. This recipe will make about a tin and a 1/2. So 18 muffins. See. Math.
In a large mixing bowl, whisk the dry ingredients together. Flours, sugar, baking powder, baking soda, sea salt and maca powder. Set aside.
In a large measuring cup, measure one cup of coconut milk then mix with 1 tb apple cider vinegar and set aside.
In a stand mixer with the flat beater attachment add the bananas (peeled of course) . Beat until smooth. Then add the vanilla and olive oil. Gradually add the flour alternating with the milk. Begin and end with flour. (I don’t know why…I’ve just always thought that’s the way you do things based on a lot of other baking recipes.) Once combined, fold in the blueberries. Using an ice-cream scooper, scoop batter into individual baking cups and bake for about 20 minutes. Or until tops are firmly set.
- 1 C Earth Balance ‘Butter’ baking sticks- they’re salty, creamy and you won’t be able to tell the difference, so don’t worry.
- 3 C organic powdered sugar
- zest of 1 whole lemon
- 3 TB lemon juice
In stand mixer with flat beater attachment , add the shortening and beat until smooth. Add the zest, juice and sugar. You’ll want to add the sugar in small batches – unless you like sugar snow. Beat until thick and creamy looking. Refrigerate until cupcakes are baked and cooled. Then, add to a piping bag with favorite piping tip and decorate those cupcake babies. Mmm.. so sweet and citrusy. I just love citrus season, don’t you? XO