I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.
I’ve been getting into a rhythm of making my own homemade soy yoghurt every other week or so, which my flatmate and I have been absolutely loving. And then the other day I remembered that as a child, I used to help my mom bake muffins with buttermilk or yoghurt (dairy of course, since I barely knew what vegan meant then). So, since I had a full two litres of soy yoghurt on hand, I figured I’d try my hand at some blueberry yoghurt muffins. These are a bit indulgent, with both sugar and oil, so maybe keep these as a weekend treat! I made a batch and froze most of them to limit the temptation!