The muffins are a wonderfully vibrant green color, but they are 100% natural! I used spirulina powder to color the batter green. When they came out of the oven, the green had intensified. What an awesome thing! Spirulina is a type of algae that is an awesome superfood supplement. I use it in my green smoothies for the most part. This is my first time ever using it as an ingredient in baking. I’m never going to buy green food coloring again! The spirulina did not impart any flavor into the muffins which was great. I added some maple syrup and orange juice into the batter so that it would balance out any flavor that the spirulina might have. The result was a slightly sweet yet mild-tasting muffin with a hint of tartness from the blueberry jam. It’s a perfect breakfast or snack on the go.
Make a batch for your family if you’re hanging at home tonight to hand out candy. Or, you can always bring some to a Halloween party. Or, you can always just make a batch for yourself. Bam. Breakfast for the week. 😉
Be safe tonight, everyone! Have a Happy Halloween and enjoy the extra sleep tonight. ^_^
Yield: about 10 muffins
Quick Stove Top Jam
- 1 cup blueberries (I used frozen. Fresh is great, too!)
- 1/4 cup water
- 1 Tb sugar
- 1 Tb tapioca starch
- 1 tsp lemon juice
Preheat oven 400 F.
- Pour the aquafaba into a small bowl.
- Add the flax meal to the aquafaba and stir to incorporate. Let the mixture sit while you prepare the rest of your ingredients.
- Melt the coconut oil in a small bowl. Set aside.
- Combine the non-dairy milk, maple syrup and orange juice in a large batter bowl.
- Measure out all dry ingredients into a separate large bowl amd whisk together to completely blend everything. Make sure the coconut sugar is free of lumps.
- Add all wet ingredients to the bowl with the milk mixture and stir.
- Add all the dry ingredients to the bowl of wet ingredients and stir with a wooden spoon until the mixture becomes thick. The batter is supposed to be this way. Do not be temped to thin it out!
- Line a muffin tin with papers.
- Spoon about 1 1/2 Tb of batter into each well.
- Make an indent in every well of batter and flatten them out to an even surface. Pour some blueberry jam/jam of choice into the middle of each muffin. I used about 1/2 tsp worth of jam per muffin.
- Bake your muffins for about 15 minutes or until a tester comes out clean from each one.
- Let the muffins cool completely before serving.
- Place all ingredients in a small saucepan over medium heat.
- Stir everything together with a wooden spoon. Make sure the tapioca starch and sugar evaporates and is lump-free.
- Let the mixture come to a low boil, stirring occasionally.
- Once the mixture boils, turn the heat to medium-low and keep stirring until everything thickens, about 5-7 minutes.
- Once the mixture is thick and the berries have broken down a little, turn the heat off and let cool.
- Once cooled, use in your recipe or top toast. Whatever is more important at the moment. =P