Friday, December 13, 2013

Vanilla Muffin Cupcakes

Vanilla Cupcake Muffins
Today is my daughter's 5th birthday and being a super picky eater, I knew I had to keep my healthy muffin treat very simple for her.  I am baking her a big birthday cake for a party next weekend, so instead of baking another cake today, I figured "cupcakes" (for breakfast even!!) would be a perfect birthday treat.  This is about as basic a whole grain muffin recipe as you can get, with a little extra vanilla extract for a boost of flavor.  If you choose to use a little white flour it might not be crumbly at all, as this muffin has a bit of a coarse texture when compared to a "regular" cupcake.  But my daughter still ate it up (even the part without Nutella "frosting") and my son and husband liked them as well. 

Vanilla Muffin Cupcakes
ready to pour

2 C. organic whole wheat pastry flour
1 T. ground flax seeds
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 C. organic coconut nectar (or agave)
1/4 C. organic white sugar
1/2 C. organic canola oil
1 T. pure vanilla extract
2 organic eggs
1 C. organic plain soy milk

In a large bowl, sift together the flour, flax seed, baking powder, salt and cinnamon.  In another bowl, whisk together the coconut nectar, sugar, oil, vanilla and eggs.  Add in the flour mixture.  Add the soy milk and stir to combine thoroughly.  Pour batter into paper lined or greased muffin tins.  Bake at 350F for about 20 minutes. Makes 12 muffins.

ready to bake

hot from the oven
delicious w/ Nutella on top

my daughter's 5th Birthday breakfast plate

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