I don’t consider myself the most tech-savvy person, but I do have a few tricks up my sleeve from time to time. One of my “tricks” (which is probably common knowledge, mind you) is filtering out email addresses from my inbox. Like many of you, I receive a frightening amount of press releases and other spam. You know the ones that start out like, “Regards Webmaster” or “Dear [any name except your own]”.
To help combat my spam woes, I started filtering out email addresses a couple years ago. If you use Gmail, you probably already know about this filtering feature. The beauty is that if you receive an email from an unwanted recipient you simply click “more” and then “Filter messages like these” and then choose how you filter out the email. That way, if they should try to spam you again from the same email (and you know they will) the message will go straight to the archive, trash, etc. – whichever you prefer! I’ve noticed a huge improvement in my inbox, cutting down unwanted emails by probably 50% over the past couple years. It’s quite amazing to see how many are filtered out each day! You can also use the filtering feature to have emails sent directly into folders of your choosing.
So, back to not being the most tech-savvy person.
Last week we were getting ready to leave on a trip to visit my family. In preparation, I somehow managed to create an email filter that sent all new/unread emails straight into my trash bin. Who knew that was even possible? I still have no clue how it happened…I swear! So all last week, I was in this blissful state of ignorance thinking that I was having a rather “light” week for email. [We all know that doesn’t happen unless it’s Christmas holidays. fool!]
Do you know how good that week felt though? I was free!
When we returned home, I realized something was majorly wrong because I wasn’t even getting my own emails (yes, I email myself…not weird at all…). When a girl can’t get her own emails that’s where I draw the line! So the investigation began. Eric, tech-ninja-genius, suggested I check my trash and spam bins. There, in the trash bin among the lowly filtered-out spam, I found emails from my family, friends, publisher contacts, editor, blog readers, and fact checkers. Dear Lord what did I do? I was getting follow-up emails like, “I haven’t heard from you yet, please reply ASAP!!!!” and then I had to try to explain that I created a filter that sent their emails to the trash. It wasn’t my proudest techy moment.
Tech-ninja fixed the problem and I’m back in email action and caught up, but I will never forget that week of freedom. It almost brings a tear to my eye just thinking about it.
Lesson learned: If it seems too good to be true, it probably is.
There are, of course, exceptions to every rule, like these vegan blueberry muffins…
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Blueberry Banana Muffins
Yield
12 large muffins
Prep time
Cook time
Total time
Delightful, healthy banana blueberry walnut muffins made with spelt flour so they are naturally wheat-free (but keep in mind that spelt has gluten in it). If blueberries aren't in season, I suggest using frozen blueberries and saving the fresh ones for summer baking. You can also leave out the walnuts and swap the almond milk for coconut milk if you'd like a nut-free version.
Ingredients
- 3/4 cup (180 mL) mashed ripe banana (about 2 medium)
- 3/4 cup plus 2 tablespoons (210 mL) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup (60 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 mL) coconut oil, melted
- 2 cups (280 g) white spelt flour
- 4 to 6 tablespoons (40 to 60 g) coconut sugar or natural cane sugar*
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (50 g) walnut halves, chopped (optional)
- 1 1/4 cups (160 g) frozen or fresh blueberries**
Directions
- Preheat oven to 350°F (180°C) and grease a muffin tin.
- In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal). I like to press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 350°F (180°C) for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
Tip:
- * When using ripe, spotty bananas I find 4 tablespoons of sugar is plenty sweet, however if your bananas aren't overripe, you might need to use the full 6 tablespoons. Add to your taste.
- ** If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.
Nutrition Information
(click to expand)
Made these tonight – so delicious!!
Glad to hear that!! :)
I really had to laugh at your filtering story. I can just picture myself doing that and then the horror / hilarity when I discovered my error.
These muffins look gorgeous too!
Hi Angela,
these blueberry muffins look amazing and I would love to try them out. Unfortunately I would need to tweak the recipe a bit since I am allergic to apple (in any form): what can I replace the apple vinegar with? Regular vinegar? Or something else entirely? Would be grateful for your suggestion!
Thanks and congratulations to your blog!
L.
Hey Lilly, Yes I would use regular white vinegar. EnjoY!
Thank you so much for the blueberries suggestion, Angela.
I won’t make these because they are not gluten free, but for sure I’ll remember your advice next time I’ll bake with blueberries. Thanks a lot!
Oh man! At first I was excited about the filter idea, but now I’m not sure I’ll try it. I would surely do something like what you did and filter all emails. :)
These muffins look fantastic! I love that you call them “blissful.”
How did you know that I was searching for a blueberry muffin yesterday???
All I’m missing is the Spelt Flour! I’ve been meaning to get some since I hear it’s so versatile….I guess these muffins give me good reason now :)
they look delicious… have to try them…. thanks for sharing.
Any chance brown rice flour would work in place of spelt? I have a ton on hand I’ve been trying to use:) love your website!
These are muffins are the perfect breakfast on the run! I had to use a wheat free flour substitute and they still came out excellent, the frozen blueberries make them so moist and yummy!
I received the email today saying your cookbook is shipping out to me now! Cannot wait!
You must’ve read my mind because yesterday I was seriously thinking about making some sort of blueberry and banana muffin (because that’s what I had on hand), but because I didn’t have a recipe and didn’t have the time to experiment, I didn’t make them. So thank you for doing all the work for me because I know these will be delicious! Blueberry muffins straight out of the oven (or microwave) topped with Earth Balance has to be one of life’s greatest things. :)
Can you use another flour besides spelt flour?
I have:
coconut flour
buckwheat flour
all purpose gluten free flour
Will any of these work?
Thank you!
They look so good!
I didn’t know where it would be most appropriate to post the this comment, I hope you don’t mind me posting it here. I received my copies of your cookbook today… so early! It is absolutely marvelous! Your photography is gorgeous and soooo many of the recipes look sooooo fabulous that I am struggling with what to make, lol… a good problem to have! Well done!!! and thank you! Also, the bonus recipes are fantastic…I especially loved the cheese ball, mmmm!
These look great….I will try to make these gluten free (I have Celiac). I will try an almond flour blend and let you know.
Some days I’m tempted to filter all my email to the trash! These look wonderful, wow! Thanks!
Can you sub honey for maple syrup?
Any liquid sweetener should work just fine :)
I just made these and am waiting for them to cool, they look so good I tried of get one out a bit too early and it broke , so I just got a spoon and ate it straight out of the muffin tin….such warm yummy goodness!! So good, I broke another one so I had to eat that one too!!
I di make them in small muffin tins so that’s something! They are devine!
haha I do that all the time ;)
I received your cookbook today. I had pre-ordered through Chapters Indigo and was very excited to receive it early.
The book looks amazing and I cannot wait to try many new recipes.
Judy
God, these look amazing! Going to have to try these soon…never worked with spelt, so this should be an experience :)
Also, I hate when I do something that makes me feel smart and then, weeks later, makes me feel dumb. Sigh. Feeling your tech-related pain.