Happy Father’s Day! Our Father’s Day breakfast, as requested by Amelia for her Daddy, was a blueberry muffin cake that I had made for the kids as a surprise for their Valentine’s Day breakfast. Unfortunately, we didn’t plan ahead and decided at 8:30am that blueberry muffins were in order. . . so when their Daddy came downstairs at 8:30, he was promptly sent back to bed until his surprise breakfast was ready. So, an hour later, he finally got his breakfast! (And I’m pretty sure he was okay with going back to bed!)
Although not gluten-free, this recipe has no refined sugar or white flour, and it is vegan (if you swap out the honey for agave or double-up the brown rice syrup). Instead of making muffins, we used a heart-shaped cake pan. Muffins would bake a bit quicker.
I used this recipe and made slight alterations. This muffin is NOT overly sweet, so if you are used to lots of sugar or very sweet baked goods, you will want to use agave in place of the honey and/or brown rice syrup. For our family, this was perfect! Even though it’s low in sugar, my kids thought it was a treat.
If you have fresh blueberries, by all means, use them! If we would’ve planned ahead, I would’ve used fresh. Thankfully I always have some frozen fruit for times like these.
2 cups frozen organic blueberries
1 small banana, mashed
½ cup unsweetened, organic applesauce
¼ cup honey
¼ cup brown rice syrup
½ tsp salt
2 cups whole wheat pastry flour
1 tbsp baking powder
1 tsp vanilla
½ cup almond milk
Preheat oven to 350 degrees.
Rinse the blueberries until thawed, set aside.
Combine the banana and applesauce with a mixer until combined.
Add remaining ingredients except blueberries and mix until combined.
Fold blueberries into batter by hand.
Prepare pan, if using, with all-vegetable shortening and a dusting of flour.
Spread batter into pan evenly and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy for any special breakfast treat. With these ingredients, you could enjoy every week without guilt!