This week, we’re gifting you soft, pillowy muffins with a crinkly top and a prebiotic boost. They’re also gluten-free and vegetarian, giving you bragging rights at the next Parish Bake-Off. Do I hear a ‘hell, yeah’?
Ur gut loves psyllium husks and chickpeas as much as Beyoncé loves heels – something special happens when they join forces. Chickpeas and psyllium are practically dancing with soluble fiber, which stimulates every millimeter of our stomachs.
That’s because our pipes thrive on fiber as movement (think of the swift conveyor belt) and as food for our good bacteria (meal time at the zoo).
Soluble fiber acts as a prebiotic by stimulating the growth and activity of beneficial bacteria in our internal ecosystem.
All these make these muffins quite attractive.
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“Sometimes—only if there are no vegan paws at the party—I like to garnish these muffins with pieces of white chocolate.” Photo: Susan Jane White
Badass Blueberry Muffins
12. makes
you will need:
350 ml oat milk (or other milk)
90 ml extra virgin olive oil
2 tablespoons psyllium husks (find at health-food stores, pharmacies or online)
generous pinch of flaky sea salt
125 g plain gluten free flour
125 grams chickpea flour (or use another 125 grams plain gluten-free flour)
1 teaspoon ground cinnamon
up to 180 g light muscovado sugar or coconut sugar
2 teaspoons gluten-free baking powder
80 grams fresh blueberries
For the frosting (optional), you’ll need:
125 g (vegan) cream cheese (such as cottage cheese)
2 tablespoons vanilla paste or vanilla extract
30 g icing sugar, sifted
lemon zest or blueberries, for garnish
1 Pre-crank your oven to 180C, 350F, gas 4, and line a muffin tray with 12 paper cases.
2 In a bowl, whisk together the oat milk or whatever milk you are using, the extra-virgin olive oil and the psyllium husk. Set the mixture aside to ‘bloom’ for 15 minutes, or until the psyllium absorbs a lot of the liquid. The mixture will feel slightly thick. (Try not to leave it for more than an hour, as its viscosity will misbehave.)
3 Next, add flaky sea flour, gluten-free flour, chickpea flour or an additional 125 grams of plain gluten-free flour, whatever you’re using, cinnamon, light muscovado sugar or coconut sugar, whichever you’re using. , and gluten-free baking powder. Beat until smooth. Pour the flowing batter into 12 paper cases, then anoint 3 fresh blueberries on each muffin.
Bake 4 muffins in the preheated oven for 30-33 minutes. Leave the cooked muffins to cool in their paper case on a wire rack for 20 minutes before scarfing (if you’re not making the optional frosting).
5If you’re making frosting, whisk together vegan cream cheese, vanilla bean paste or vanilla extract, whichever you’re using, and the sifted icing sugar. Spread some frosting on each muffin and garnish with some lemon zest or more blueberries, whichever you’re using. Sometimes—only if there are no vegan paws at the party—I like to garnish these muffins with chunks of white chocolate.
