“We Are Our Choices”: Blueberry-Lemon-Poppy Seed Muffins
“We are our choices.” This quote is attributed to Jean-Paul Sartre, a French existentialist and a leading figure in 20th century French philosophy. He declined the award of the 1964 Nobel Prize in Literature “for his work which, rich in ideas and filled with the spirit of freedom and the quest for truth, has exerted a far-reaching influence on our age.” While coming up with a title for today’s post, I was thinking along the lines of “Have It Your Way.” When one of America’s largest fast-food chains came up with this slogan over 40 years ago it was meant to make you feel as if you had choices. Even I bit into it that notion. (They recently changed it to “Be Your Way”. Sounds like poor English to me. My friends at the English Language Institute are probably shaking their heads right about now.) Anyway, my aim is for you to realize that you have the power to adapt any of my recipes to suit your needs.
(with option for Lemon-Poppy Seed)
¼ cup almond butter
¼ cup granulated sugar (cane or coconut)
2 medium ripe bananas, mashed
2 tablespoons aquafaba – liquid from can of chickpeas (see notes)
3/4 cup unsweetened soy, cashew or almond milk
1/4 cup pure maple syrup
2 cups spelt flour (see notes)
2 teaspoons baking powder
1.5 teaspoons nutmeg
1/2 tsp fine grain sea salt
1/2 tsp baking soda
1-1/2 cups frozen or fresh blueberries
Preheat oven to 350F and grease a muffin tin or line with cupcake liners.
In a medium bowl cream together almond butter and sugar. Add the mashed banana, aquafaba, milk and maple syrup to the bowl.
In a large bowl, mix together the dry ingredients. Fold in blueberries. Add wet ingredients to dry ingredients and mix gently. Using a large ice cream scoop, fill muffins tins ¾ the way full. Bake at 350F for 23-27 minutes until a toothpick comes out clean. Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
1. If you don’t have the aquafaba, add 2 extra tablespoons of milk.
2. You can use any combination and proportions of flours. I’ve used spelt, all-purpose whole wheat, whole wheat pastry flour, white flour.
3. If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.
4. For Blueberry-Lemon-Poppy Seed muffins, add 2 tablespoons fresh lemon juice and 2 teaspoons poppy seeds.