Heart-y Whole Wheat Muffin Cakes
As our days here in California pass by, it’s been wonderful to visit and spend time with both friends and family. I am so thankful for the amazing support system of people that are built into our lives. I am continually feeling bittersweet about the days to come and our big move. On one hand, I am so excited to travel and partake in the wonderful adventure that lies ahead. But on the other hand, it is so hard to leave our life here.
I find comfort in looking at recipes. There is just so much healthy and good vegan food out there that I want to try! And with every new recipe I make, I learn more and more about cooking with animal-free products. I stumbled upon a basic whole wheat muffin recipe that looked too easy not to try. The nice thing about this recipe is that it is very versatile. You can add or tweak the ingredients to bake either savory or sweet muffins. I went for more of a sweet muffin cake and was surprised that it was not too sweet at all. Some muffins can taste more like a dessert than a breakfast by being loaded with sugar. However, these were actually quite refreshing and very healthy! Please note, these are not your average muffins. These are thick, hearty, and filling!
1 1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/3 cup or more of mix-ins of your choice (chocolate chips, nuts, berries)
1/2 teaspoon baking soda
1/2 cup dairy-free milk or water*
*may need to add 1 tablespoon more if batter is too thick
3 tablespoons liquid sweetener (agave or maple sugar)
1 tablespoon canola oil
1 teaspoon vanilla extract
For Savory Muffins:
1/2 cup water instead of dairy-free milk
omit vanilla extract
1 teaspoon salt
1 tablespoon or more of savory seasoning(s) of your choice
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Preheat oven to 350 F and lightly oil a muffin pan if not using liners. In a medium sized bowl, mix dry ingredients together. In another bowl, mix together wet ingredients. Pour wet ingredients into the dry ingredients. Mix together well and spoon batter into muffin cups. Bake for 12-15 minutes. Muffins will be done when you insert a toothpick into the center until it comes out clean with no batter adhering to it. Check out the original recipe here, enjoy!
Stumbled upon your blog and LOVE your muffin cake pictures! What camera do you use and how do you take such lovely shots?
Thanks for your kinds words Amanda! I use a Canon 5d. I’ve been a photographer for a long time, so I’d have to say that patience, practice, and a good camera are the keys to good pictures
Oh, and great lighting of course!