I've finally come to the conclusion that I am not so great at the whole baking thing.
If you follow me on Instagram, you may have seen that this weekend I made muffins. This was my 5th attempt at making muffins in the last few months. The previous four attempts were not successful, so I was really crossing my fingers on this one. Again, baking and I aren't close friends.
Finally, FINALLY I made a batch of muffins that worked out! And more than that, they are pretty yummy. And have no processed sugar (just honey). And they're a fan favorite with the toddlers. So because this is a monumental occasion in my household (me baking and having it turn out), I thought I'd share the recipe with you all! If I can make them, so can you.
A quick confession before we start: I bought raspberries last weekend because Nicholas LOVES them. Then, like the smart mom I am, I let Nicholas hold the container of raspberries while we shopped to keep him happy. About five minutes into our shopping trip, the raspberries were all over the floor. So I put them back into the container, came home and washed them, and prayed that baking them would kill any leftover grocery-store-floor germs. Sorry if that grosses you out - you can use clean berries if you'd like :)
Ok, onto the recipe:
Adapted from The Vegan Mom
- 2 cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tbsp. cinnamon
- 1 cup milk (I used almond)
- 1/3 cup canola oil (could also use same amount unsweetened applesauce)
- 1 tsp. vanilla
- 1 large banana, mashed
- 1 cup raspberries (see further directions below)
- 1/2 cup honey (or pure maple syrup)
- Pre-heat oven at 375 degrees.
- Mix dry ingredients.
- Add remaining ingredients, except for the raspberries.
- Mix wet & dry ingredients, just until completely mixed through (too much mixing makes for rough muffins).
- In a separate bowl, add just a little bit (1 TBSP or less) of flour to the raspberries and gently combine. This will help the raspberries to not totally fall apart when mixing them into the batter.
- Gently add the raspberries until distributed through the batter. (If there is "extra" flour from mixing with the raspberries, do NOT add to the batter.)
- Scoop batter into greased muffin pan, a little more than halfway.
- Bake for 18 to 20 minutes.
Makes 12-16 muffins, depending how full you fill the muffin pans.
I hope that you enjoy these muffins! They have been a great addition to my usual morning smoothie, or the perfect afternoon snack for Nicholas.