And what better way to start off the working week than with a muffin recipe?
We were visiting my parents this weekend so I thought I’d take advantage of the extra Theo-watchers and become reacquainted with my baking past. Plus it was a friends birthday BBQ on the Saturday night so I just had to bake something.
Since I hadn’t baked for a little while I thought I’d bake muffins- these are my foolproof baked goods. I made a batch of double chocolate muffins for the BBQ. Then decided to experiment, which is when this recipe was born. I love happy mistakes. Whilst I love the double chocolate muffins, I wanted to make a healthier muffin and one that would work for breakfast. Also, the new gold standard I apply when I’m creating any recipe is “Am I happy to give this to Theo?”. Some may think I’m a bit strict when it comes to what Theo eats, but I try to give him as healthy a diet as possible, with minimal processed foods, salt and sugar. He also eats a vegetarian diet, and I try to make sure he doesn’t have too much wheat. Thus, I decided to make a wheat-free, sugar-free, vegan muffin that I would happily share with Theo. The addition of oats is more of a psychological bonus rather than a taste or texture thing; in my mind the muffins seem more breakfast-y because of the oats; anyone else have these strange food notions?
These don’t take long to make at all. Time is of the essence, after all. I usually end up squeezing blogging, baking and other tasks into the small windows of time when Theo is either asleep or happily playing on his own. Thus, there is very little time! Theo’s going through another sleep regression (why didn’t anyone warn me about these before Theo was born???) so we’re all sleep-deprived.
Dark Chocolate & Apricot Spelt Muffins
Vegan, nut-free, wheat-free, sugar-free and wholegrain. These can also be made soy-free by subbing the milk and yogurt.
1 1/2 cups wholegrain spelt flour
1/4 cup oats
2 1/2 tsps baking powder
1/4 tsp salt
1/4 cup agave nectar
1 cup organic, unsweetened soy milk (or your preferred non-dairy, unsweetened variety)
1/2 cup rapeseed oil (or your preferred baking oil)
2 tbsps vanilla or plain soy yogurt
1 tsp vanilla extract
1/4 cup chopped dried apricots
1/4 dark chocolate chips
Preheat oven to 180C, and line 10 out of a 12-muffin tin with liners.
Sift together dry ingredients (down to salt) in a large bowl, stir to combine.
Whisk the wet ingredients together in a large jug. Add to the dry ingredients and stir to combine; careful not to over do it. You just want to make the dry ingredients wet.
Stir in the dried apricots and chocolate chips and transfer back to the jug. Pour mixture into the muffin cases and bake for 18 mins/until knife inserted into a muffin comes out clean.