This post is also available in: Hebrew
My brother and his wife came by during dinner time one night last week (meaning they were invited to 6pm, arrived around 8pm when the girls were on their way to bed, and used the old familiar “we have a little baby, she’s the reason we’re late” to excuse that). I did what I usually do when guests are coming, which is serve them leftovers from this blog’s shooting sessions, and from various experiments for future posts. That’s how I earn some extra taste testing “by the way”.
Between one bite to the other, while claiming that “I feel at work here, really”, my brother mentioned he thinks there are too many muffins recipes on my blog. So I explained, that a good muffins recipe is really a must for parents to young kids (I give him about 8 months to realize that and call and say thank you BTW). Honestly, I never used to make (or buy) muffins before I had little girls, I actually think the last muffin I had before parenthood was in New-York in 2010.. But ever since I have little ones around, I feel like the muffins are really saving our mornings. Why? because they are a great option for a small snack for the ids before daycare (or school). This is of course assuming we had enough of vegetable, fruit, and other fresher options, there just comes a time when they really want something else in the mornings. So what’s the deal with muffins then? Well, you can make a big batch of them on a day when you have some spare time, freeze, and just warm one (or as needed) in the morning (or take them out of the freezer the night before), which makes it pretty much the quickest solution for folks in a hurry in the morning, as they can eat them by themselves from a very early age (meaning no need to help with a tea spoon), you can take it to the car if you are really in a rush, they like it (which is critical for success), and it is nutritious (depending on the recipe, obviously, this one is!)
So that’s why there are a few muffins recipes here already, as you really have to give a variety of options if they eat it every morning, plus to help my readers with different diet needs.
And to complete the picture, these are the things that save my parenthood on a daily basis (apart from muffins I’ve discussed already): stain remover spray for the girls cloth (it is magic!), a plaster can heal any pain and any crying (if the pain is stronger you might need an animals printed one though), a toddler sitting on the counter top “helping” to prepare a dish while making a huge mess is better than an angry toddler on the floor while you try to make a dish, anything you’d like to do with the toddler will work much smoother if you start by showing how her doll does that (like taking medicine, changing a diaper, etc.), the Adler parenting class we took, a big batch of bubbles toys should always be handy, molds for homemade Popsicles, and probably most importantly – teach them to take everything with humor and make a lot of fun.
My brother also mentioned, that they made the spinach muffins with cashew cheese a few weeks back for the first time, and they were so good, that they went out and bought 3 muffin pans, and filled them all with a triple batch. Then he was bummed as he didn’t know exactly how to take the muffins out of the pans so that they stay whole, and how to clean the pans, so I promised him I’d write a few words for beginners on how to make muffins. So if you are a baking veteran, feel free to go straight to the recipe, but if you are making muffins for the first time, a few recommendations: I find it easiest to use a muffin pan, and place a paper cup in each of the molds. That makes it real easy to extract the muffins (with the paper cups, and that’s how you should freeze them also), and the pan stays nearly clean. Another warm recommendation I have is to use a kitchen scale, it shouldn’t cost much, you can use it for years, and you’ll be surprised how much your baking results will get better (and more on that and reasoning you can read on the Coffee Almond Maple Cake post).
This recipe here, is the brother recipe of my Coffee Almond Maple Cake/Muffins, only the one here doesn’t contain any gluten, so a great option if you have Celiac, or if you simply want to have some healthy variaty in your diet (the Teff grain is considered highly recommended nutritionally). I didn’t use coffee here, but if you are making these for adults, you can simply sub the almond milk with 1/2 a cup coffee.
- ½ cup unsweetened almond milk (if you don't have any you can make some in a minute: blend one tea spoon of almond paste with ½ a cup water, and ta-da!)
- ½ cup apple sauce
- ½ cup pure maple syrup
- ¼ cup oil (grapeseeds, canola, soy, etc.)
- 1 tea spoon apple cider vinegar (or other vinegar)
- 1 tea spoon vanilla extract
- 80 grams whole teff flour (1/2 cup minus 1 tbs)
- 70 grams almond flour (3/4 cup minus 1 tbs)
- 30 grams tapioca flour (1/4 cup minus 2 tbs)
- ¼ tea spoon salt
- 1 tea spoon baking soda
- Warm an oven to 180 C, and line a muffin pan with 12 paper cups.
- Place all the "wet" ingredients in a bowl and whisk well. Add the "dry" ingredients and mix until combined. *Note: Mix the muffins ingredients only when the oven is warm enough and ready for the batter to go in, and you have everything lined up, as a mixture that will wait for the oven will not rise well (though these muffins do not rise a whole lot, but still important to get them into the oven quickly after you add in the baking soda, so they won't turn out too dense).
- Fill the paper cups inside the muffin molds ¾ way high, and move to the warm oven as quickly as possible (the mixture is pretty runny, check the above pictures for reference).
- After 22 minutes check whether a toothpick you stick into one or two of the muffins comes out dry. If it does, they are ready, if not, give them 3 more minutes and try again. Let cool completely before you remove from the molds.
If you liked this and want to be updated with new recipes, Like VeganHightechMom on Facebook or register to get updates via email (This is mostly recommended as it is the only way to ensure you’ll receive the recipes. And check your spam or “Promotions” tabs, as these email might end up there sometimes).