Recently I submitted a muffin recipe to a national competition that claimed to be looking for new and innovative products. Ironically, the moment I mentioned to the taster that my muffins were organic and vegan, he glazed over and quickly became dismissive. “People want full fat, full sugar indulgences.” Seriously? His words are still ringing in my ears.

It was clear he wasn’t the least bit interested. Guess he wasn’t accustomed to tasting anything made from whole wheat flour! Despite this competition being hosted by a major grocery chain with their own line of organics, he obviously didn’t get the memo that some people are actually interested in healthy living. Sadly though, I think the majority of large grocers are more about making a profit from enlightened shoppers than being committed to offering consumers better food choices. Why else would they continue to sell GM foods and all the other processed junk you find disguised as food? Until consumers speak out, we’ll continue to be told what we want and what we can buy.

But I digress. Be your own judge and try these vegan muffins. They’re quick and easy to make plus you can substitute different fruit or fruit-and-nut combinations to suit depending on what’s in season.

Caramelized Apple-Blackberry and Sunflower Seed Muffins

Caramelized Apple-Blackberry and Sunflower Seed Muffins

Ingredients

To caramelize fruit, sauté on low heat

2 tbsp each                        coconut oil and coconut sugar

2 cups                                  apples peeled, cored and chopped

½ cup                                   blackberries

Mix together

1 cup                                    whole wheat flour

1 cup                                    rolled oats

1 cup                                    sunflower seeds

½ cup                                   coconut sugar

3 ½ tsp                                 baking powder

½ tsp                                    salt

1 tsp                                     cinnamon

pinch                                    fresh ground nutmeg

Whisk together

1 tbsp                                  ground flaxseed

3 tbsp                                  water

Add

1 cup                                    hemp milk (almond or soy can also be used)

¼ cup                                   safflower oil (or other vegetable oil)

1 tsp                                    vanilla

Method

Preheat oven to 375°F. Line 12 medium-size muffin cups. To caramelize fruit, melt coconut oil and sugar over low heat until they become liquid. Add apples and berries cooking until soft. Remove from heat and let cool. Can be made ahead of time. Mix dry ingredients. Whisk together flaxseed and water to create egg substitute then add remaining liquid ingredients. Add liquid mixture to dry stirring until just combined. Fold in fruit. Fill muffin cups and bake in preheated oven until golden, about 20 to 25 minutes. Makes 12 muffins.