I am such a sucker for muffins.
I’ve got a handful of muffin recipes on this blog, and they’re all some of my all-time favorite recipes I’ve created.
And as I was looking through my old muffin posts (especially these pumpkin chip ones… oh my god, they’re so good), I realized something.
I have a grand total of zero cupcake recipes on Whisk & Shout. Now it’s not because I don’t like cake, because I have over a dozen cake recipes on here.
This investigation has led me to the conclusion that I just don’t really care that much about cupcakes. Not because I don’t like them, but because they’re basically inferior versions of muffins, which I’m obsessed with.
Now usually people say muffins are the less exciting version of cupcakes. I mean, there’s no frosting, and they’re usually “healthier” (gasp!). But that’s kind of what I love about muffins. There are fewer rules. You don’t need a sugary frosting or ganache, and you don’t need that Georgetown Cupcake picture perfect decoration.
And if these muffins were cupcakes, I could never get away with the kitchen-sink flavor combination here- blueberries, banana, white chocolate, and coconut? It just wouldn’t fly in a cupcake. But it’s so good.
It’s a controversial opinion, but I’m going there: cupcakes are meh (unless they’re from Baked & Wired, because oh man) and muffins are where it’s at. I mean, don’t even get me started on streusel- we’d be here all day.
- 2 tbsp flaxseed meal + 5 tbsp water (= 2 eggs)
- 3-4 ripe bananas
- ½ cup coconut sugar
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- pinch salt
- 1½ cups flour
- ½ cup rolled oats
- ¼ cup blueberries
- ¼ cup vegan white chocolate chips
- ¼ cup unsweetened flaked coconut
- ¼ cup chopped walnuts
- Preheat oven to 375 degrees F and line a tin with cupcake liners
- Combine flaxseed meal and water and let set for 5 mins. Add mashed banana, coconut oil, vanilla, coconut sugar, salt, and baking soda and mix with a wooden spoon or spatula until well combined.
- Add flour and oats and stir until just combined.
- Add in berries, chocolate, coconut, and nuts. Stir until evenly distributed in batter.
- Fill each liner about ⅔ of the way full with batter and bake in preheated oven for 15-20 minutes, or until golden brown.
- Cool on wire rack before serving.
*adapted from these