Sincerely Carolina

recipes. lifestyle. fitness. fun.


save a bite for me.

by caroline

Don’t worry: I’m ’bout to get to those muffins.

But first I must ask: Have you ordered Kris Carr’s Crazy Sexy Juices & Succulent Smoothies e-book?!

If you haven’t, then all I have to say is do it now, do it now, DO IT NOW!

I could wax poetic for literal HOURS about how much I love Kris Carr, and the message and fab knowledge she has to share with the world, but I’ll spare you. I will, however, say this: This book is a juice and smoothie dream. Kris Carr and her team of experts not only include A-FREAKING-MAZING recipes for us to enjoy, but oodles of information about juicing, its benefits, how to choose a juicer, what types of produce work best in various recipes … and more and more and more.

GET IT. It’s $20 and if you’ve read Crazy Sexy Life, then you know just how much Kris Carr can rock your world. If you haven’t … then what the H-E-double hockey sticks are you waiting for?!

OK … onto the muffins.

My baby brother, Isaac, is staying with us for the next two days and if there’s one thing that is at the absolute top of my things-I-love-to-do list it’s spoiling my brothers. (My sister too!)

So, muffins it was this morning! I decided to take a cue from a rather classic muffin — blueberry, of course! — and jazz it up a bit. Here’s what I whipped up …

Blueberry, Apple & Coconut Whole Grain Muffins

by The G-Spot

Keywords: bake bread breakfast muffins gluten-free vegan vegetarian whole grain

Ingredients (12 muffins)

  • Safflower oil or Earth Balance Buttery Spread (for greasing pan)
  • 2 Tablespoons flaxseed meal, mixed with 6 Tablespoons warm water
  • 2/3 cup Gum- + Gluten-Free Baking Flour Mix
  • 2/3 cup Whole Grain + Gluten-Free Flour Mix
  • 1/2 cup vegan sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 teaspoons gluten-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup unsweetened coconut
  • 1/2 cup apple, chopped
  • 1 cup fresh blueberries
  • 1/3 cup all-natural, unsweetened applesauce
  • 2 Tablespoons, plus 1 teaspoon safflower oil
  • 1-1/2 teaspoons gluten-free vanilla extract
  • 3 Tablespoons almonds, chopped

NOTES: Apples can be peeled or unpeeled — your choice!


Preheat oven to 375 degrees F. Prepare a 12 cup muffin pan by lightly brushing it with oil or greasing with a non-dairy butter substitute, like Earth Balance Buttery Spread.

In a small bowl, combine the flaxseed and water by stirring with a fork. Allow it to sit for a few minutes.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, sea salt and coconut. Stir in apples and blueberries.

In a medium bowl, whisk together flaxseed mixture, apple sauce, oil and vanilla. Slowly add dry ingredients to wet ingredients and stir until combined.

Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

Sprinkle almonds over the muffin tops.

Bake for 15 to 20 minutes, or until the tops are golden.

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OK, so maybe I kinda made ’em for me too. ;)