This is it. We’ve now entered the most fabulous time of the year, the most delicious month of all months, the most beautiful season of all – Christmas is on its way! If you’ve been following me on my social accounts, you might have seen that I’ve been away for the weekend, to shop, enjoy some “mum & I” time and even more importantly see the Christmas lights in London! As my work as a blogger follows me kind of everywhere I go, I started writing this article on the plane. Guess what? I fell asleep in the middle of it. When I woke up, and went through what I thought would be a great piece of art, I realized that what I had written did not mean anything at all…I therefore put it aside for a while before trying again; and here I am, cuddled up in a blanket, a hot cacao on my side, a cat on my lap, writing those fine lines to you. Just know that writing an article is not a straightforward process, but is interrupted by a variety of things (such as a lively Christmas Carol on air I’ve got to stand up and dance to!).
Apart from spending all the money I had earned in the past months, I really had an amazing time in London. I’ve been to new places, eaten so many delicious things my belly is still singing, and really fuelled on people‘s kindness and positivity. Smiles are scarce resources in this time and day; think about that dear, your smile could make someone else’s day. Anyway, I’ve planned on sharing this marvellous weekend away on the blog with healthy tricks to eat healthy while in London, things to do and especially nice photographs!
Now, to the muffins! I’ve honestly rarely tasted such a nice combination; the tangy, spicy and yet sweet taste of cardamom really blends perfectly into the blueberries’ sweetness, bringing the whole “Breakfast Muffin” experience to a new level. The texture is light, gooey and set still firm, which makes it amazingly delicious and perfect to eat on the go or at home, with some honey or nut butter. I highly recommend to use a blend of the various flours mentioned below, as they will all contribute to its fine texture and taste. I consider my food choices very similar to a vegan, but I am actually not, as I am eating eggs from time to time, and would consider my life to be an everlasting river of tears and sadness without honey. For a vegan version of these muffins though, you’ll just have to replace the honey with maple syrup, and the eggs by chia eggs (3 tbsp of chia seeds mixed with 10-11 tbsp of water, set aside to absorb) – which will make the muffins slightly denser but equally delicious!
Blueberry Muffins w/ a Healthy Twist
Portions: 12 Muffins. Preparation time: 25 minutes. Cooking time: 25 minutes.
For the dry ingredients:
- 140g of ground almonds
- 75g of oat flour
- 75g of millet/buckwheat/spelt flour
- 1 ½ tsp of baking soda
- 2 tsp of cardamom
- A pinch of salt
For the wet ingredients:
- 175ml of plant milk + 1 ½ tbsp of psyllium husk
- 75g of coconut oil
- 6 fresh Medjool dates, pitted and smashed
- 2 ½ tbsp of raw hard honey (or maple for a vegan version)
- 3 eggs (or the chia eggs – see above)
- 200g of frozen or fresh blueberries (thawed out if frozen)
(1) Preheat your oven at 200°C. Grease your muffin tins with coconut oil. Stir the milk with the psyllium, and set aside for about 10 minutes.
(2) Add all the dry ingredients to a large mixing bowl, and mix them all together correctly.
(3) Mash the dates until you get a thick paste; heat the coconut oil with the honey (or maple) and date paste in a saucepan. You’re looking for a glossy and thick brown liquid. Beat the eggs, add the thick brown honey liquid and the psyllium gel (here’s the time to replace the eggs with chia eggs for a vegan version). Beat until well incorporated and shiny.
(4) Stir the wet ingredients into the dry ingredients delicately; make sure everything is well coated. You are looking to obtain a sticky but still runny dough. Add the blueberries.
(5) Fill in all your moulds (one centimetre to the edge of the moulds).
(6) Sprinkle some sliced almonds, cinnamon or coconut sugar on top. Place in the oven for about 20 to 25 minutes. Once out of the oven, let them cool down completely before removing them from the moulds with a knife. You can store them in your refrigerator for up to a week…but I doubt the hungry elves out there will make them last that long. Enjoy!