Weekend Baking: Date & Buckwheat Muffins

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Dates seem like they're all the rage these days. They're good for you, taste delicious, and sweeten up any dessert. Buckwheat is also gluten free and supremely good for you. So I'd like to deem these muffins, healthy! They're also very yummy, and can be made in a snap. Not to mention, there's no sugar added! datemuffins

You will need:

1/2 cup of chopped, pitted dates

1 cup of almond milk (or any non-dairy milk of your preference)

1 teaspoon of baking soda

2 eggs

1/4 cup of coconut oil

1 teaspoon of vanilla extract

1 tablespoon of cinnamon

3/4 cup of buckwheat flour

chopped almonds and oats for topping

To start, preheat your oven to 350 degrees. In a pot, heat up the almond milk, chopped dates, and baking soda. Let it come to a boil, then simmer for 1 minute. Let cool a little bit then add to a food processor to make into a paste.

In a bowl, mix taught the rest of the ingredients, except for the almonds and oats. Add in the date paste, and combine well. Grease or line a muffin tin and divide the batter equally. Top with the almonds and oats. You should get about 6-8 muffins out of it. Bake for about 20 minutes or until the centre is no longer wet. Let them cool for at least 10 minutes before removing from the tin. And enjoy!

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Weekend Baking: Lemon Poppyseed Muffins

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Good morning everyone! I really like muffins (to be honest, I like any kind of baked good); they're mini cakes with crispy outer shells and inner softness, so really who wouldn't like muffins? Today's post is all about the lemon poppyseed muffin! lemonpoppyseedmuffins

You will need: (makes about 15 muffins)

3 cups of flour

1 tbsp of baking powder

1/2 tsp of baking soda

1 cup of brown sugar

3 tbsp of poppyseeds

1 cup of powdered sugar

1/2 tsp of salt

10 tbsp of butter

1 1/2 cups of plain yogurt or sour cream

1 tbsp of lemon zest

1 tbsp of lemon juice

2 eggs

To start, preheat your oven to 375 degrees. Mix together the flour, poppyseeds, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat the sugar, butter, and lemon zest until its light and fluffy. Add the eggs, one at a time, and mix until combined. Add in the dry ingredients, and then the yogurt slowly. It's important not to over mix as you want these muffins to be a fluffy as possible! Divide the batter in a lined muffin tin and bake for 25 minutes or until the centres are no longer wet and they're golden. Remove from the muffin tins, and let cool. Enjoy!

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Vegan & Gluten Free Banana Chocolate Chip Muffins

Banana and chocolate chip is one of my favourite flavour combinations when baking. Last week I was craving some yummy and healthy muffins so I decided to make these quick muffins. I also had some bananas going a little mushy so this was the perfect way to use them up! IMG_3155

You will need:

1 3/4 cups of gluten free flour

3/4 cup of sugar

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of sea salt

1/2 cup of almond milk

1/2 cup of oil (I used canola)

2-3 ripe bananas

1 cup of vegan chocolate chips

To start, preheat your oven to 400 degrees, and get your muffin pan ready with either baking cups or a non-stick spray. Sift the flour with the sugar, baking powder, cinnamon and sea salt. Mix thoroughly. In a separate bowl, mix the almond milk and oil together. Pour the wet ingredients into the dry and combine. Mash your bananas, and add them with the chocolate chips into the mixture. Fold them in gently to ensure the chocolate chips don't get mashed too! Scoop the batter into the muffin pan, and bake for 15-20 minutes. They should be golden and a toothpick should come out clean if inserted. Let them cool, and enjoy!

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These muffins are so moist, and delicious. Again, everything you should already have on hand which makes them budget conscious. You can easily make this recipe without the vegan or gluten free ingredients; you can sub them out at a 1:1 ratio and they'll turn out just fine. I popped my muffins in the freezer so I can have them on hand anytime. Also so I wouldn't eat them all in one day! To freeze, wrap up each muffin with plastic wrap and pop them into a freezer bag!

Give these muffins a try and they'll definitely be a go to for you!

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Vegan & Gluten Free Pumpkin Oat Muffins

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Tis the season of pumpkins, and I love pumpkins! They're extremely good for you, tasty, and they encompass autumn so nicely. These muffins couldn't be easier or quicker to make (or cheaper). If you like pumpkin, then you'll love these! You will need:

1 cup of pumpkin puree

2 1/4 cup of almond milk

1/3 cup of vegan butter

2 tbsp of vanilla extract

1 cup of gluten free flour

1 cup of oats

1/2 tsp of baking soda

1 tbsp baking powder

2 tsp pumpkin pie spice

1/2 tsp of salt

1 cup of coconut sugar

and a pinch of cinnamon

Preheat your oven at 350 degrees. Mix the wet ingredients together thoroughly. Whisk the dry ingredients together in a separate bowl. Add a cup at a time of the dry ingredients into the wet until everything is well mixed. Scoop your batter into your muffin tin and bake! You can top them with some oats and coconut sugar for added crunch. Let them bake for about 20 minutes.

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You can easily sub out the oats for chocolate chips, pepitas, dried fruit, pretty much anything you can on hand. They're great in the morning, or evening, or anytime of day (I really like them). And to put them into perspective, family members who shutter at the thought and taste of gluten free baked goods, loved these! Enjoy these little pumpkin goodies!

Gluten Free Peanut Butter and Banana Muffins

What do you do when you have mushy bananas? You can make banana bread, or the cuter alternative... muffins! I love muffins because they're yummy, portable, and if you include the right ingredients, they can be healthy! So the other day I had all of these mushy bananas and pulled out my handy dandy gluten free peanut butter and banana muffins recipe! (well that's a mouthful!) They are super easy to make, everything you would have on hand, and you'll love em!

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You will need:

1 cup of peanut butter 2 eggs 2 or 3 bananas, mashed 1/4 cup + 2 tablespoons of gluten free flour 1/4 cup of sugar (I used coconut sugar) 1/4 cup of almond milk 3/4 teaspoon of baking powder 1 teaspoon of vanilla extract (my favourite!)

Mix everything together in one bowl. Line your muffin tin with cute wrappers or just spray them with a non-stick spray. Bake them at 350 degrees for 20-25 minutes.

Feel free to add in chocolate chips, oats, or seeds! Opt out peanut butter for almond butter or any other kind of sticky nut butter. The possibilities are endless.

Enjoy and happy muffin making!

ps. Here's what Bingley was doing while I was baking. (he's adorable, if I say so myself hehe)

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