I like to think I’m a decent enough baker. Especially when it comes to veganizing a recipe or playing around with alternative flours (millet, chickpea, gluten-free, brown rice, spelt, you need to borrow some, just holler), starches, and sweeteners.
When it comes to muffins, however, I’m a total loser.
Are they edible? Usually. Do they taste okay? Sometimes. How do they look? Ugly, if you want to be nice about it.
Even if it tastes good, I simply cannot let this muffin out of the house looking like that.
I guess my ideal muffin would be like the Vegan Blueberry Corn Muffin from Whole Foods…or the Blueberry Muffin from Le Pain Quotidien. Or the Vegan Spelt Muffins at Essene.
Does anyone out there have muffins on lock? Can you give me some advice on making muffins look prettier? Rising higher? Having a smoother, more appealing top? Can we bake muffins together?
The Supermodel Muffin Gallery:
When I have a little bit of muffin success, I can’t help but share it. Inspired by the non-vegan Chia Muffin at Le Pain Quotidien, I vowed to make my own version. I inspected my husband’s Chia Muffin during lunch this week, took note of the ingredients (a mix of regular and wheat flours, a touch of cocoa powder, agave nectar, a chia seed crust on top) and patched together this recipe.
Obviously I was not too confident about this recipe and while they certainly looked a lot more appealing than usual, I was ready to tell my husband “We don’t have to eat these” until we both took a bite.
Not bad…really moist muffins that practically leaped out of the liners without sticking to the sides, with tops that wanted to be broken off and enjoyed first. Hints of chocolate, the nutty flavor of chia, okay, so these were quickly slipping out of Not-Bad Territory and straight into Respectful Muffin Recipe Road. After we both polished off a few, I could feel the Muffin Curse lifting.
This is a muffin recipe that I am proud enough to share. Omega-3’s, a gorgeous muffin figure, and rich flavor – what more could you want from a muffin? Yep, they’re under 250 calories each.
Vegan Chia Muffins
- 1 cup flour
- 1 cup wheat flour
- 2 tbsp cocoa powder
- 2 tbsp chia seeds
- 2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup almond milk
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 1/2 tbsp vanilla
Preheat oven to 375. Mix together dry ingredients and then add wet, stir until well combined. Spoon 1/4 cup of batter into each muffin tin and sprinkle a handful of chia seeds on top of each muffin. Bake for 15-18 minutes, until toothpick comes out clean.
Makes 8 muffins.
Did I do anything differently? Well, I smoothed out the tops of my muffins to try to make them look prettier and more uniform. I made 8 muffins instead of a dozen so that they would be bigger and fill the muffin tins and grow a rounder “top”. They’re not quite there yet, but at least they tasted great!
So, SOS…what are your muffin tricks?