The three of us sisters have been saying hello to some big changes recently. We’re heading into Fall at a fast pace and finding ourselves in need of adapting. A few weeks ago Chelsea and Annie both started new jobs. Holly’s kids have started new schools and classes. It’s good to change with the seasons. We move forward with life and discover new and exciting things.
Sometimes, changes do not slow down. In the midst of keeping up with our regular schedules, we find ourselves in the middle of holidays. We have to stay ready. Halloween costumes, holiday goodie bags and the latest and greatest DIY projects are all on our priority lists. Our attention is demanded (or at least tempted) at every corner. Are you feeling overwhelmed? This is the part where we remember that it’s good to quite the “busy” and just rewind. This is where Fall baking comes to play. This is where we let the scent of vanilla become abundant and visible in our kitchens. This is where we slow down the pace.
Let us bring your minds back to this maple oat bread for a minute. We made that maple bread one cold Sunday afternoon. It’s moist, yeasty and full of maple flavor. When you’re aching for a bread as calming and as sweet as that but lack the time or patience, what do you do?
You make things simple! Say hello to maple muffins. No rising yeast and no kneading dough. These muffins are simple, but they are still a huge shout-out to pure maple syrup and real vanilla beans. They are just as comforting and super enticing being totally vegan! This is a versatile muffin recipe that can be made into any muffin size desired and easy enough to be made anytime.
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. Step into the changing season with these in hand. Say hello to golden leaves, rain showers, hand-picked pumpkins, daylight savings. This is definitely a good change of pace. Let these muffins welcome you to it!
- 1 Tablespoon Ground Flax
- ¼ cup Applesauce
- 1½ cups Wheat Flour
- 1½ teaspoon Baking Powder
- ½ teaspoon Sea or Pink Salt
- ¼ teaspoon Cinnamon
- ⅔ cup Maple Syrup
- ½ cup Almond Milk
- ¼ 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.