The best surprise about blogging – other than the fact that somebody actually reads this – has been the community. Maybe I’ve said this before, but I really can’t say it enough. In a world that seems like it would be horribly, high-school-ishly shallow and competitive, there is no shortage of encouraging words, positive reinforcement, and and gotyerbackism, a word that I just made up, but which should definitely exist because these ladies, they got yer back.
It’s amazing to find a community of people who get you, get a side of you that most people in your daily life just don’t totally understand. I may be a lunatic obsessive baker with a cat for a sous chef, but at least I have a circle of friends that I can talk to who are right there with me (the cat is optional).
One of these wonderful, equally baking-obsessed, terribly dedicated women is Meriem. Her site, Culinary Couture, is one that I was an avid reader of for a long time before Meriem and I became friends. We have a running email exchange, and this girl…she has my back. And I have hers. Because it’s her birthday and it’s Ramadan, a time of fasting, fellowship and prayer, so she is focused on so many other things right now and blogging is right where it should be: a last priority.
Just because it’s Ramadan and she is fasting during the day, that doesn’t mean she shouldn’t have one hell of a birthday treat after the sun goes down. These muffins were made just for Meriem: they are are fun, sweet and celebratory, but at the same time full of healthy fat and fiber because the last thing you need after a day of fasting is a sugar high.
For the same reason, these are perfect for breakfast. They are grain-free and sugar-free, and full of healthy fat from the almond flour and fiber from coconut flour, flavored with vanilla for a cake-like flavor, sweetened by honey and dressed up with sprinkles. Totally worth getting out of bed for!
Have I convinced you? Great! You can find the recipe on Meriem’s site, Culinary Couture (or just scroll down)!
Grain Free Birthday Cake Muffins
- 1/4 cup + 3 Tablespoons blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- Pinch salt
- 1 large egg, or vegan egg replacement
- 3/4 teaspoon good quality pure vanilla extract
- 2 Tablespoons honey
- 1/2 cup vanilla almond milk
- 2 Tablespoons melted butter, vegan butter or coconut oil + more for brushing on tops
- 1/4 cup mini chocolate chips
- 1/4 cup rainbow sprinkles + more for garnish
- Preheat the oven to 350F. Line a 12-cup muffin pan with papers and set aside.
- In a large mixing bowl, whisk together the flours, baking soda and salt. Set aside.
- In a small mixing bowl, stir together the egg, vanilla, honey, almond milk and melted butter/oil.
- Pour the wet ingredients (egg, etc.) into the dry ingredients (flour, etc.) and whisk vigorously to combine. Fold in chocolate chips and sprinkles.
- Portion the batter into the prepared muffin tin, filling to about a 1/2″ from the top of each cp. Brush the tops with additional melted oil or butter to help encourage browning (optional). Garnish the tops of each muffin with additional sprinkles.
- Bake for 20-25 minutes or until golden
- Cool completely on a wire rack before storing in an airtight container in the fridge, or cool mostly and stir while still warm.