The three of us have been saying hello to some big changes recently. We’re heading into fall at a fast pace and entering the fall/school season. A few weeks ago Chelsea and Annie both started new jobs. Holly’s kids have started new schools and classes. Change is good! Let’s try to remind ourselves of that when we are forced to unpack our fall coats…
The changes are not slowing down. All of our 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. This is where fall baking comes to play. When the scent of vanilla is abundant and you can actually see real vanilla flecks in your end results, this is a good change of pace.
Let us bring your minds back to this maple oat bread for a minute. Talk about a de-stressor. We made that bread one cold Sunday afternoon. Thinking of how moist and maple-y this bread was on such a chilly day, we remembered quickly how baking calms life down in a snap.
We were aching for a taste of that maple goodness and real vanilla beans. Let’s make things simple. We didn’t want to stress or spend time with rising yeast or mixing dough. Say hello to maple muffins. Let’s keep the waiting for dough to knead or rise out of things. These vegan muffins are simple, but they are a huge shout-out to pure maple syrup and real vanilla beans. These incredible fresh flavors make a simple and versatile muffin 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.