The other day my friend Liam asked me for a good muffin recipe, so of course I set about creating one. Not that there aren't already millions of billions of delicious muffin recipes floating around out there :o buttttttt I wanted the task of making one up myself. And then of course I found Green Kitchen Stories' Turmeric Breakfast Muffins and was totally inspired by the unusual spice selection. So that is how we got here.
Since these muffins are for Liam, I wanted to give a shout-out to the project he is currently working on. It is called Train of Thought. There are so many different parts to this project, but in short (very short) it is about connecting different community arts groups across Canada with a focus on educating people about the history of the land we live on in Canada. The participants are traveling by train across the country from west coast to east coast, stopping in many cities and towns. People join up and leave in each stop. Last week, the train stopped in Toronto and I went to see a performance by many of the travelers. I can't really express how powerful it was to be in that room with all of those amazing human beings. People shared their experiences of the train, sang and played music, and told stories. It was so incredibly moving to witness, it brought me to tears. It is easy to forget how important community is if you spend too much time alone. Just simply belonging to a group of people who create, love, and respect each other is magical. Relationships (not defined in any strict boundaries) are what hold us together. Knowing you have that place within a community, knowing you will always be accepted and welcomed, that is enough. So thank you Train of Thought! I needed that reminder.
Toronto has been extra rainy lately. Enjoy these muffins with a cup of tea and a friend <3
Spiced Raspberry Muffins
Makes 12 muffins
*Inspired + adapted from Green Kitchen Stories' Turmeric Breakfast Muffins
- 1 cup spelt flour
- 1/2 cup buckwheat flour
- 1/2 rolled oats
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil
- 1 cup almondmilk + 1 tsp apple cider vinegar
- 1 large banana (or 2 small ones)
- 1/3 cup maple syrup
- 1 flax egg
- 1 cup fresh or frozen raspberries (any berries will work)
- 1/2 cup crushed walnuts
- 1/2 cup coconut flakes
Preheat oven to 350 and grease a 12 tin muffin pan.
Prepare Flax egg and set aside. Combine almondmilk and apple cider vinegar in a small bowl and set aside.
In a large mixing bowl combine spelt flour, buckwheat flour, oats, turmeric, cumin, baking powder, baking soda, and salt. In a smaller bowl mash the banana with the maple syrup, add the flax egg and coconut oil, then add almondmilk/vinegar mixture and stir to combine. Make a well in the dry ingredients and pour the wet ingredients into the dry. Stir well with a spatula making sure to scrape the bottom of the bowl so all flour gets mixed in. Add the raspberries, walnuts, and coconut flakes.
Spoon muffin mixture into the prepared muffin tins (about 3/4 full) and bake at 350 for 15-20 minutes. Muffins are done when a test stick or knife comes out clean from the middle of the muffin. Muffins will keep in an airtight sealed container at room temperature for about a week.