A couple of months ago we won a “health food basket” through a local giveaway and in it came a huge bag of wheat germ. This isn’t an ingredient we normally use, so after sitting in the refrigerator for awhile I decided to find a way to use it up. Other than adding it to smoothies, I’ve worked it into a few recipes, including this one for muffins!
These were delicious! They held up well and their packed with healthy ingredients.
Blueberry Wheat Germ Muffins
1 1/2 cup wheat germ
1 cup wheat flour
1/2 cup coconut sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
sprinkle of sea salt
1 cup almond milk
1 tbsp apple cider vinegar
1/4 cup olive oil
1/4 cup applesauce
2 tbsps molasses
1 tbsp vanilla extract
1 cup blueberries (i used frozen)
Preheat oven to 350 degrees.
Mix almond milk and ACV together and set aside.
Mix together all dry ingredients in a separate bowl, then add in milk mixture, molasses, oil, applesauce, and vanilla.
Mix well and then add in blueberries, stirring until distributed throughout.
Spray muffin pan and then pour in batter, filling each well most of the way.
Bake for about 28-30 minutes. You can test if their done by inserting a toothpick and seeing if it comes out clean, though keep in mind the blueberries will be wet. The dough should not be.
Remove from oven and let cool for about 10 minutes before removing from muffin tin.
Th finished product! Store in a airtight container (they are best warm!). Enjoy!
If there’s one dish my mom loves to make it’s blueberry buckle. A cake like breakfast dish packed with berries and topped with a delicious streusel topping. I remember many weekend mornings walking into the kitchen sleepy-eyed and seeing her busy at work surrounded by flour, sugars and mixing bowls. It’s the dish a friend would receive in a time of need, a dish we would take to my grandma’s with hot coffee in hand.
And it’s very not-vegan. Butter, milk, egg. All play a hand in it’s creation.
Over this Christmas break my parents have been eating and cooking vegan meals with me a most every night. We had a vegan Christmas Eve and a vegan Christmas. They really enjoyed all the dishes we made and were enthusiastic to cook their own. (The Isa Does it cookbook has been our go-to).
We’re now in the post-holidays stretch and I’ll be heading back to school on Sunday. (boo) We’ve been trying to make all the dishes we wanted to try before I leave and trust me there are plenty. So many great vegan recipes and blogs out there! So when my mom asked me last night: “Hey do you think we could veganize the blueberry buckle recipe?” I was game. I’ve gotten a lot better at learning how to successfully adapt recipes and make them vegan.
We switched out the butter for solid coconut oil, the egg for a flax egg, and the milk for almond milk. It turned out so good! Just like the original.
Mom’s Blueberry Buckle (Veganized)
2 cups whole wheat flour
1 1/2 tsp baking powder
3/4 cup raw cane sugar
1/2 tsp salt
1/2 cup solid coconut oil
1/2 cup almond milk
1 tsp vanilla
1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)
5 1/2 cups fresh or frozen berries (thaw the frozen first and include all juice!!)
Streusel topping ingredients:
1 cup whole wheat flour
1/4 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
6 tbs solid coconut oil
1) In a medium bowl combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork cut in oil until fine crumbs form.
2) Using hands squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.
1) Preheat oven to 350 degrees. Use coconut oil to grease a springform pan and dust with flour. Mix flax with water and set aside.
2) In a large bowl cream coconut oil and sugar. Add flax egg and vanilla beat again.
3) In a second bowl mix flour, baking powder, salt. Add alternating almond milk with flour mixture into oil and sugar. Fold in blueberries.
4) Pour into a springform pan and then sprinkle with streusel topping. Bake 60-70 minutes until an inserted knife comes out clean.
It may take longer to bake…don’t worry! It will take longer with thawed frozen berries than fresh. Enjoy a slice best when heated up! Good for breakfast or dessert. Enjoy with a cup of tea or coffee!
My baking hobby started around sophomore year of high school. I loved the science of it. Varying ratios of basic ingredients could yield something absolutely tasty.
My life had gone a bit hectic around that time. My Gram had come to live with us because she was battling Alzheimer’s and dementia and I was sharing my room with her. Over the 6 months I shared a room with her (before the addition was built onto our house for her to live in) we became very close.
(My first picture with Gram)
My Gram isn’t your average grandmother. At 80 she was still running around, playing golf, and could debate with the best of them. She is very spirited and not afraid to speak her mind to anyone. Of course this spirited personality also made her battle with dementia harder. It was hard for her to accept her illness and so our family had many up and down days.
I turned to baking. Maybe it’s because it was something I could control, that I could ensure would turn out right. Muffins, cookies, breads…It was something I could make that would bring joy to people.
I’ve had baking fails and successes over the years, but my little hobby has become a passion. I find joy in experimenting with different ingredients and love sharing recipes with friends and family. Especially now that I’m vegan. I love showing people that their old favorites can be made without eggs, dairy, butter (cruelty-free 🙂 )
So without further ado:
Banana Nut Coconut Chocolate Chip Muffins
(makes 12-14 depending on batter distribution)
- 3 very ripe small-medium bananas
- 1/4 cup unsweetened coconut milk
- 1/4 cup applesauce
- 1 tbsp ground flax
- 1 tsp pure vanilla extract
- 2 tbsp Extra Virgin Olive Oil
- 1.5 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tbsp coconut sugar
- 1/2 tsp cardamom powder
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/3 cup chopped walnuts
- 1/3 cup shredded coconut
- 1/3 cup vegan dark chocolate chips
- Preheat oven to 375 degrees. Spray a muffin pan.
- Mash bananas and add in applesauce, flax, oil, coconut milk, and vanilla. Stir until well combined.
- Sift in flour, baking soda, baking powder, spices, and coconut sugar. Mix well.
- Toss in walnuts, coconut, and chocolate chips. Combine until mixed throughout and divide batter evenly amongst muffin pan.
- Bake in oven for about 15 minutes. Should be golden on the outside. Let cool for 5 minutes before removing from pan.
Perfect on the go food. Make sure to store in airtight container after removing from pan.
Hope you enjoy! If you do make them let me know how the recipe worked out for you.