Blueberry Muffins

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Before I went vegan, I never made homemade muffins. I would just get them at coffee shops and little bakeries. They were good BUT homemade muffins are soooooo much better. Something about that warm, fluffy inside with a crunchy topping is just incredible.

RECIPE VIDEO CLICK HERE.

To make these is so easy and I would say they are pretty healthy. They’re refined sugar free and use minimally processed ingredients. I used whole wheat flour but if you want to use regular white flour you totally can. If you want it to be gluten free and use something like oat flour you will just have to add more plant milk. Either way they come out delicious. I think these would be great to meal prep for breakfast or to have as a quick little snack throughout the week.

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Ingredients
Muffin:
2 cups whole wheat flour [240g]
2 tbsp flax seed meal [13g]
6 tbsp water
2 tsp baking powder [10g]
1 cup plant milk [240 mL]
1/3 cup coconut sugar [75g]
2/3 cup grade A maple syrup [80 mL]
2 tbsp coconut oil, melted [30 mL]
2 cups blueberries

Topping:
1/3 cup rolled oats [35g]
2 tbsp coconut sugar [10g]
1/4 cup walnuts [30g]

Method
Preheat oven to 400F [204C]. Make 2 flax eggs by combining the flax seed meal with the water. Mix together and set aside for 5 minutes to thicken. In a bowl add the flour, baking powder and coconut sugar. Mix together until well incorporated and there are no clumps. Then make a well in the middle and add in the coconut oil, half of the plant milk [I like original, unsweetened almond but any will do] the flax eggs and maple syrup. Mix together and then add in the rest of the plant milk. I like to do it in batches to see if I need to add all of it in or just some of it. The batter can act different sometimes based on the weather or just having slightly different measurements. Then add in your blueberries and mix together one final time. Take a muffin tin and spray it with nonstick spray or it line it with cupcake liners. Spoon in about 2 spoonfuls of the batter into each hole. To make the topping mix all the ingredients together and then sprinkle on top of each muffin. If you like add a few extra blueberries on top. Bake in the oven for about 15-20 minutes. Until you can stick a toothpick in and it comes out clean. Allow to cool for 10 minutes before eating.

Makes 10 muffins.

Save to Pinterest with this picture! ❤

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