I was looking around online at different breakfast recipes the other day at work, and this vegan blueberry muffin recipe stood out for two reasons. 1. I love blueberry muffins! 2. How in the world are these things vegan?
I found out that vegan food has no dairy or egg products at all. I was curious as to how the muffins would taste without milk or eggs in them so I printed it out and decided to try it. Turns out they are amazing, so I wanted to share the recipe with you guys.
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup refined sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large banana, mashed
- 1/2 cup plus a little extra non-dairy milk of your choice (I used vanilla almond milk since that’s all I had)
- 1 cup fresh or frozen blueberries (If you use frozen make sure you thaw them out before adding them in)
- Preheat your oven to 400 degrees F. Then grease 12 muffin cups or line them with muffin liners.
- Combine all your dry ingredients into a bowl.
- Next combine the oil, mashed banana, and milk. After this is well incorporated fold in the blueberries.
- Divide the batter into the muffin cups, about 3/4 full.
- Bake for 17-20 minutes. Let cool and enjoy!
All the dry ingredients…
Oil, mashed banana, and milk has been added.
Batter with blueberries folded in.
Batter distributed in the muffin cups.
Freshly baked muffins!
The trim is going up in the tiny house y’all! I’m so excited about this! I thought putting up walls helped make it look more like a house, but now that the trim is going up I can see everything coming together.
Trim around the kitchen window. Why yes, I am using a random piece of duck cloth and layers of tissue paper to protect my counter top. (:
The wall is looking just about complete!
More wall and some door trim.
The trim continues to more of the house!
The list of things to do before I can move into the bottom part of the house is getting a lot shorter now! In fact I’ve already done so much since this stage. I’ve enjoyed working on the house, but I’m really anxious to move in! I’ll fill in and what all I need to accomplish with the house soon!
Every spring I always re-do my makeup routine for the warmer weather. In the colder months I tend to wear a bit more makeup (more for me anyway) but in the warmer weather I opt for a very natural face.
Today I wanted to share with you all my every day spring makeup must haves that help me achieve this!
The first thing I use is this Ponds correcting cream. I’ll put this on and use it as a facial moisturizer before I put my makeup on. I was a bit hesitant about this at first as I have super sensitive skin, but this hasn’t broken my face out at all! I bought the travel size product, but will definitely by the full size soon!
Next I put on this Wet n’ Wild concealer for dark spots. This is what I use for eye concealer and it works great! I have some darker under eyes and once this is on it hides them. I paid a little over $5 I think, but it is worth it!
If I have any other little spots that I want to give a little extra coverage I use the L’oreal infallible pro-glow concealer.
After the concealer I use this, now this doesn’t give a complete “covers every single thing” coverage, but more of a sheer coverage. I love it and use it for warmer weather since in the warmer months I’m not too worried about covering everything up.
For mascara I use just a little bit of this Eyeko lash alert. This trial size came in an Ipsy bag, but I’ll definitely buy it when this runs out!
So all winter long I’ve struggled with split and cracked lips. A co-worker told me to go out and buy this Nivea creme and put it on my lips to help moisturize them…..and it works so well! I’m still using this and love it!
I’m not being sponsored by any means for these products…this is simply me letting you all know what I use and how I use it.