I Baked!

Obviously, I have not had a ton of time for baking lately, however, this past weekend I came across a recipe that I really wanted to try. Eleanor and I went through a phase where she would let me eat breakfast and have a cup of coffee while she would play on the floor. Most days, especially in this past week or so that she hasn't been feeling well, I only have time to grab something quick which isn't always the most nutritious. Also, Hub likes to eat something on the way into the office with his coffee so when I came across this blueberry muffin recipe and saw how simple it was, I knew it had to be made.

I got up Sunday morning to make them and decided I needed to just do a double batch so it would last a couple weeks and I could put half in the freezer. As I was mixing everything, I started to panic that I was using all these ingredients and they weren't going to turn out. The only reason I thought this is because of the few un-mainstream baking ingredients I was using--whole wheat flour, coconut oil {in place of the butter}, applesauce and agave nectar. Not that I don't have faith in my baking but since I don't use these types of substitutes that often--which I want to change--I just didn't know how they were going to work out.

But I continued mixing away.

They turned out!


They are really yummy. Not too sweet and even Ben likes them who sometimes rolls his eyes when I try to make healthy items or use "weird" ingredients.

So I followed that recipe but tweaked a couple things so here is my doubled recipe:

2 cups of apple sauce 

1 cup plus 2 tbsp of agave nectar

2 teaspoon of vanilla

2 egg

2 tablespoons of coconut oil

3 cups of whole wheat flour

1 cup of unbleached flour

2 tsp of baking soda

1 teaspoon of salt

2 handfuls of whole oats

honey (optional)

3 cups frozen blueberries {from Costco, they are SO good}

Preheat oven to 325. Mix dry ingredients, sift and set aside. Mix wet ingredients in a big bowl then add dry ingredients to the wet mixture. Fold in blueberries. Drop into lined muffin tin, sprinkle oats on top and drizzle with honey if you like. {I forgot to sprinkle and drizzle} Bake 24-26 minutes or until toothpick comes out clean.

Enjoy!


**Just an unrelated sidenote: I feel like I have been a little absent here and not that I post all the time or regularly anyway but I was commenting pretty frequently on most blogs I read daily and I haven't been. I have been reading blogs mostly in Google Reader while nursing so I can't comment much. I apologize and do comment when I can! Still loving my daily reads! And I hope once little Miss feels better and we get back to a little bit of normal around here, I can even post a little more!**