It took the Florida hurricanes to bring my whole family together–my mom, my 5 older sisters, their 17 kids, and me! For 2 weekends, I was blessed to be able to see my family in San Diego for an impromptu family reunion.
Aside from being a top student, amazing tennis player, singer, guitarist, and artist, Mia, my oldest niece who lives in Florida is a skilled baker and avid YouTube recipe video watcher. We thought it would be fun to bake together and to collaborate on a baking video. Since her grandma’s (my mom) favorite morning pastry is a blueberry muffin, we decided to make grandma a healthier muffin, Auntie Bon Bon-style, which means the muffins were vegan, gluten-free, free of refined sugar, and organic! I showed her how to make my special muffins, we took turns filming each other, and Mia painstakingly chose the music and edited videos for both YouTube and Instagram. I think she did a mighty fine job. #ProudAuntie
I missed her this Thanksgiving, and can’t wait for her to get back to California around Christmas so we can film more fun recipes together!
Find the full recipe, below!
Time: 40 minutes
Yield: 8 – 9 muffins
1/4 cup oat flour, gluten-free
2/3 cup potato starch
1/4 cup arrowroot, ground
1 tsp xanthan gum
1.5 tsp baking powder
1 tsp baking soda
1 cup coconut palm sugar
lemon zest from 2 lemons
2/3 cup unsweetened applesauce
1/2 cup almond butter
1/2 cup water
1 Tbsp apple cider vinegar
2 Tbsp flax meal
1 tsp vanilla extract
2 cups fresh organic blueberries
Crumb Topping Ingredients:
1 cup rolled oats
2 Tbsp oat flour
1 cup coconut sugar
1 tsp vanilla extract
1/4 cup melted coconut oil
1/4 tsp sea salt
- Preheat the oven to 350 degrees F
- In a medium-sized bowl, add in the dry ingredients and whisk together to combine.
- Create a well in the center of the dry ingredients and in a separate small bowl, combine all of the wet ingredients.
- Pour the wet mixture into the dry ingredients and mix until almost combined.
- Add in the fresh blueberries and with a rubber or silicone spatula, fold into the muffin batter.
- Take 2 cupcake molds and line, in a staggered fashion, cupcake liners. Spray with coconut cooking spray so the muffin and crumb do not stick to the pan after baking and at removal.
- Using an ice cream scoop, fill the liners with a heaping scoop of blueberry muffin batter. Then press on the crumb.
- Bake for 35-40 minutes at 350 degrees F (all ovens vary, but stick a toothpick in it to check for doneness. If it comes out clean, it’s done).
- Allow the muffins to sit for at least 10 minutes before removing them from the pan. Enjoy!
Share on Facebook