Claire Saffitz Makes Seedy Maple Breakfast Muffins

Time for some real talk about muffins -- they’re cake without frosting, filled with sugar and deserving of no place on a breakfast table. That is, until now. Claire Saffitz engineered this seedy maple breakfast muffin to actually taste good while also providing some nutrition (in the form of seeds, whole wheat, and blueberries). It’s finally a blueberry muffin you can feel good eating -- and did we mention it’s vegan? Time for some real talk about muffins -- they’re cake without frosting, filled with sugar and deserving of no place on a breakfast table. That is, until now. Claire Saffitz engineered this seedy maple breakfast muffin to actually taste good while also providing some nutrition (in the form of seeds, whole wheat, and blueberries). It’s finally a blueberry muffin you can feel good eating -- and did we mention it’s vegan?

subheading: Special Equipment:

12-cup muffin tin, muffin liners

subheading: Ingredients:

⅓ cup plus 2 tablespoons hulled pumpkin seeds (2.3 oz / 65g)

¼ cup plus 1 tablespoon hulled sunflower seeds (1.6 oz / 45g)

2 tablespoons flax meal (0.46 oz / 13g)

1 tablespoon demerara sugar

1 teaspoon white or black chia seeds

1 teaspoon poppy seeds

1 cup all-purpose flour (4.6 oz /130g)

½ cup whole wheat flour (2.5 oz / 70g)

2 ¼ teaspoons baking powder (0.32 oz / 9g)

1 ½ teaspoon ground cinnamon

¾ teaspoon Diamond Crystal kosher salt

1 cup unsweetened applesauce (8.6 oz / 243g)

½ cup virgin or refined coconut oil (4 oz / 113g), warmed gently to liquefy

⅓ cup packed light brown sugar (2.3 oz / 65g)

¼ cup maple syrup (2.8 oz / 80g)

2 teaspoons vanilla extract

1 cup frozen blueberries (5 oz / 140g)

Directions at youtube.com

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