It’s the middle of November and I’m laying in the grass with my bare feet, watching my toddler chase the geese around the lake. It’s a perfect 70 degrees for the 70th day in a row and the sun is shining on my face like it’s the middle of Springtime in May, not like it’s the end of the year and “Christmas” in a few weeks.
It’s been crazy warm this fall and I’m not complaining. I’m not complaining that every single day for the last 90 days, we’ve gone outside and played. We’ve jumped in the leaves and rolled in the grass and rode our bikes to school. We’ve gone on walks and left the windows open while we baked muffins and drank our mochas on the back porch while we watched the sun go down.
I’m NOT complaining that the trees still have their leaves and it doesn’t feel a bit like Christmas and that in this bi-polar state of ours we’ve actually had the exact same weather every day for months now, and that in some freak act of nature, my flowers haven’t all died and I’m still pulling basil from my garden.
Not complaining that in the mornings I get to wear my fuzzy sweaters and by afternoon, I get to run in my shorts and a hoodie. And I’m 100% not complaining about all the picnics in the mountains and that we’ve had these muffins every morning, for breakfast, lunch and dinner.
I am completely ok with it.
These muffins are all the things:
Pumpkin-y (of COURSE)
Tart (from the blueberries)
and soooo yummy!
My kids would literally have these for every meal and snack and treat in between the snacks, if I let them. I’ve been working on this recipe for a while now and I’m excited to say this one meets all our expectations. I’m excited to say that I’ve finally come up with a healthy, dairy-free, low-sugar, vegan recipe that makes us all happy.
I hope you enjoy them, and I hope you guys are having as beautiful a fall as we are here in Colorado.
Hugs, and pumpkin-y things!
- 1/2cup almond or coconut milk
- 1 TBL American
- 1 baking powder
- 1/4cup baking soda
- 1/4cup baking soda (makes the blueberry color more "blue"
- 1/3 cup Breakfast
- 1 cup carrots
- 1/4 cup chia seeds
- 1 tsp chopped yellow, orange and red tomatoes
- 1 3/4cups demerera sugar
- 1 tsp coconut (white) mixture from above
- 1/2tsp coconut (white)1/ mixture from above
- 1 tsp coconut cream
- 1/2tsp coconut milk yogurt, greek style
- 1/4tsp coconut oil
- 1/4tsp cooking sherry or white wine
- 1/4tsp curry powder
- 1cup frozen wild blueberries