Vegan Blueberry Muffins

4 Dec

I love muffins, there good for a quick breakfast, a snack, a side to a meal. just anything. or like me i crumble them on my oatmeal, yummm.

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i just hate how most muffins have a ton of sugar, because then they send me on a high and make me just want more more more. ya know what im saying?

chocolate chip and blueberry muffins are my fav, luckily blueberries were on sale this wk bc i have added them to everything, including these bad boys. seriously these are the bomb

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Vegan Blueberry Muffins

  • 1 cup non-dairy milk (i use unsweetened almond milk)
  • 1 tbs ground flax seed
  • 1 whole wheat pastry flour
  • 3/4 cup oat flour*
  • 1 & 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 cup coconut oil or vegan butter (softened)
  • 1/2 cup pure maple syrup*
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 & 1/2 cup blueberries

Preheat oven at 375.  Line your muffin tin with 12 liners. Mix the dry ingredients (flours, baking soda, cinnamon, flax) then in a separate bowl mix the wet ingredients (oil, syrup, extract).  Combine the wet and dry then stir in the blueberries.  Then fill the liners about 3/4s with the batter.  I use about 3 tbs of raw sugar and sprinkle the tops with them before i bake for a little crunch. Bake for 18-20 minutes, then cool completely.

*If you dont want to use oat flour you can use all wwp flour or all purpose. 

*Any liquid sweetener should be fine i just havent tried with others.  I have with regular sugar and it has worked just to sweet for my liking, feel free to experiment and let me no!

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Enjoy!

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2 Responses to “Vegan Blueberry Muffins”

  1. Alex @ therunwithin December 5, 2012 at 12:33 am #

    i wish i was better at baking, I can’t say I have ever made muffins before

Trackbacks/Pingbacks

  1. WIAW #3 « kaitys cooking - December 5, 2012

    […] need to make some diff oatmeal flavors.. this was topped with coconut whip and pumpkin butter and a blueberry muffin […]

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