do you know the muffin man?
PSA: typing with only my left hand has enlightened me to the fact my MacBook has a shift key on the right side of the keyboard – hallelujah because the buttons for ” and ) and ? are waaaaay too far from the left side shift key.
anyways…do you know him? maybe you know the muffin woman? am I the muffin woman??? Does anyone sing the muffin top song from 30 Rock whenever they bake muffins? Just me? Great.
Anyways, this is the first of a few posts that I’m writing, recipe developing, styling and shooting entirely with my left hand. If you didn’t know, I’m a righty, currently bumbling my way through life as a lefty due to the Great Snowboarding Accident of ’18. All I can say is thank god for stand mixers and tripods.
Honestly the hardest part about doing this recipe left handed was cracking the eggs. I recommend cracking them into the bowl first, because it’s easier if you have to fish out some shell. And I definitely had some fishing to do. This recipe can also be easily be made vegan or gluten free – see the makers notes below. I love the simplicity, yet flexibility of this recipe, I hope you do too.
Hearty Blueberry Almond Muffins
what you’ll need
3/4 cups oat flour
3/4 cups whole wheat flour
1/4 cup maple syrup
1/4 cup applesauce
1/3 cup olive oil
1 cup plain greek yogurt
2 teaspoons vanilla extract
1 teaspoons almonds extract
1 teaspoon baking powder
1 cup blueberries
1/2 cup almond slices
cinnamon sugar, for sprinkling
- To make vegan: substitute almond buttermilk for yogurt (2 tsp apple cider vinegar in 1 cup measure, then fill with almond milk to 1 cup mark. Stir, let rest 5 minutes) and 2 flax eggs for eggs.
- To make gluten free: substitute almond flour for whole wheat flour. Make sure your oats are certified GF.
- If you’re opposed to using olive oil, coconut oil or regular ol’ butter substitute nicely.
- I make my own oat flour by whirling old fashion oats in my food processor for a few minutes.
how to whip it up
preheat oven to 400°, line a muffin tin with papers.
In your stand mixer bowl (or regular bowl with a hand mixer if you’re able bodied), combine eggs, yogurt, maple syrup, apple sauce, both extracts, and oil until smooth. Mix in both flours, baking powder until your batter has a smooth consistency. Gently mix in blueberries and almonds.
Use a 4 tablespoon scoop to scoop batter into paper lined muffin tin (this makes scooping single handed so easy). Sprinkle tops with cinnamon sugar if desired. Bake until tooth pick comes out clean, roughly 18-20 minutes. Yields 12-14 muffins. Enjoy!