The three of us have been saying hello to some big changes recently. A few weeks ago Chelsea and Annie both started new jobs. Holly’s kids have started new schools and classes. Change is good. School and work keep us busy. But it also means less time for this little blog of ours.
It’s not going to slow down either – all of our favorite fall holidays are coming soon and we must be ready! Halloween costumes, holiday goodie bags and the latest and greatest DIY projects are all on our priority lists. But every once in a while, it’s good to quite the “busy” and just rewind. What does that like fall baking? Especially when the scent of vanilla is abundant you can actually see real vanilla flecks in your end results?
Let us bring your minds back to this maple oat bread for a minute. Talk about a de-stressor. Annie and Chelsea made that bread one cold Sunday afternoon. Thinking of how moist and maple-y this bread was and how chilly that Sunday was, we remembered quickly how baking calms life down in a snap.
With that bread in memory, we were aching for a taste of its maple goodness and real vanilla beans. But like mentioned, these past few weeks have been crazy! And we didn’t quite have the time for the rising of yeast or mixing the dough. Say hello to maple muffins. They are a taste of maple without waiting for dough to knead or rise. They are a huge shout-out to pure maple syrup and real vanilla beans. Incredible fresh flavors like those make for a simple and versatile recipe that can be made into any muffin size desired.
Once you taste them warm from the oven, your vegan butter melting into their fluffy centers and the scent of maple and vanilla infused into your kitchen, there is no turning back. Hello to golden leaves, rain showers, hand-picked pumpkins, daylight savings. To put it simply, these sweet muffins create an undeniable anticipation for fall!
Maple Vanilla Bean Muffins (vegan)
1 Tablespoon Ground Flax
1/4 cup Applesauce
1 1/2 cups Wheat Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Sea or Pink Salt
1/4 teaspoon Cinnamon
2/3 cup Maple Syrup
1/2 cup Almond Milk
1/4 cup melted Earth Balance Butter or Coconut Oil
1 teaspoon Pure Vanilla Extract
Seeds of 1 Vanilla Bean
Pre-heat oven to 375 degrees. Line a muffin pan with liners and lightly spray with cooking spray. Combine applesauce and flax in a small bowl. In a mixing bowl, whisk together the wheat, baking powder, salt and cinnamon. Make a well in the dry ingredients in the center of the bowl. Slice open your vanilla bean down the center, lengthwise and scrape out all the dark seeds. Pour the maple syrup, almond milk, oil, extract, applesauce mixture and vanilla beans in the center of the well. Mix into the dry until just combined. Spoon the mixture into the prepared muffin liners. There should be enough batter for about 12 standard sized muffins or 24 mini muffins. Bake mini muffins at 375 degrees for 7-9 minutes or 12-14 minutes for standard sized muffins.