Healthy Living Recipes
Deb Morgan: This recipe comes from our newest addition to Kripalu’s recipe book series, devoted to the most important meal of the day. Kripalu Breakfast: Savory and Sweet features more than 60 of our most popular breakfasts, along with smoothie recipes that are particular staff favorites (including Aggie’s Melon Fireball!). This yummy vegan muffin recipe is from the book’s “From the Bakery” section, which also includes quick breads and scones. Enjoy!
Cocoa Berry Muffins
Makes 12 muffins
2 ¼ cups unbleached all-purpose flour
½ cup cocoa powder
¼ cup sucanat or brown sugar
½ cup white sugar
2 teaspoons baking powder
¾ teaspoon sea salt
1 ⅓ cups unsweetened soy milk
½ cup sunflower oil
3 tablespoons applesauce
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup raspberries, frozen or fresh
1 cup blueberries, frozen or fresh
Preheat oven to 400 degrees. Grease muffin tin thoroughly or line with paper or foil muffin cups.
Combine the flour, cocoa powder, sucanat (or brown sugar), white sugar, baking powder, and salt in a large mixing bowl; make a well in the center and set aside.
Combine the soy milk, oil, applesauce, vinegar, and vanilla in a medium bowl. Pour into the well in the flour mixture. With a wire whisk, stir in a circle, starting in the center, gradually incorporating the outer dry ingredients. When nearly mixed, add the raspberries and blueberries and stir until just combined. Spoon batter evenly into muffin tins.
Bake for 35 minutes. Do not open the oven door during baking time as these muffins tend to collapse if disturbed before completely set. Muffins will have a nice crusty brown top when finished.
Let muffins cool in the pan before removing.