Delightful, healthy blueberry walnut muffins made with spelt flour and buckwheat flour so they are naturally wheat-free. Since blueberries are in season right now, I suggest using fresh blueberries and save the frozen ones for winter baking. You can also leave out the walnuts and swap the almond milk for coconut milk if you’d like a nut-free version. The frosting is made out of tofu, which makes it so creamy that others won’t even notice that tofu is hiding in there. This is the third and last part of our birthday celebration!
- 3/4 cup apple sauce
- 1 chia egg (1 Tbsp of chia seeds mixed in 3 Tbsp of water for 20 min)
- 3/4 cup tablespoons unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup spelt flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chopped walnut pieces
- 1 cup blueberries
- 2 cups dark chocolate (80%)
- 1 box (12.3 oz.) nonrefrigerated firm tofu
- 2 tablespoons rum, or coffee-flavor liqueur, or water
- 1 tablespoon vanilla
Preheat oven to 350F or 180 C and grease a muffin tin.
Place apple sauce into medium bowl along with the milk, vinegar, maple syrup, and vanilla.
In a large bowl, mix together the dry ingredients.
Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not over-mix.
Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
Spoon about a heaping 1/4 cup of batter into each muffin tin.
Bake at 350F/180C for 25 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes.
For the tofu frosting, melt the dark chocolate and blend with tofu, vanilla and liquid. Whirl until smoothly puréed. Leave to chill in the fridge for about 30min. Pipe it carefully on your cupcakes.
Decoration by Trgovina Popolna Dekoracija