I’m glad most of you liked the birds – those guys were fun to photograph. I still look at the photos and laugh – the bold guy in front is just so cute.
Yesterday I was up early as usual, and had a craving for a muffin for my birthday breakfast. I have been doing the juice fast again the last several days, and took a break yesterday as we had dinner plans (I will tell you all about it soon – fantastic dinner!). With plans to start the juice fast again today, I figured I could make some muffins worthy of a birthday and still be good for us.
So while I am enjoying juice for breakfast, I am sharing blueberry pumpkin hemp muffins with you.
One of my favorite muffins is blueberry, and one of my favorite quick breads is pumpkin. I bake with pumpkin like some bake with applesauce – as an oil replacement. I also had the cookie base of my vanilla coffee fudge bars in mind as I was imagining the flours I wanted to include here – for the grainy flavors and textures.
blueberry pumpkin hemp muffins
vegan, gluten free, dairy free, oil free
makes 10-12 muffins
3/4 cup millet flour
1/2 cup almond meal
1/2 cup garbanzo fava flour
2 tablespoons hemp seeds
2 tablespoons chia
2 teaspoons cinnamon
1 teaspoon baking soda
pinch sea salt
1 cup pumpkin
1/3 cup agave
3/4 – 1 cup blueberries
Combine flours, hemp and chia, cinnamon, soda and salt. Add pumpkin and agave, combine just until incorporated. Fold in blueberries. Fill prepared muffin tins 3/4 full, bake at 375 for 25 minutes.
Serve warm with melted Earth Balance. Mmm…
What is your favorite flavor muffin? Are you a pumpkin fan?