Blueberry muffins are filed under one of life's most pleasurable experiences. But if I mention vegan blueberry muffins that are also gluten-free and packed with flax, you might be more skeptical. Regular blueberry muffins are carby and sweet. They're full of juicy burst-in-your-mouth blueberries. So when they're healthy, hot damn you've hit the muffin jackpot.
These vegan, gluten-free blueberry flax muffins are full of healthful fats, good-for-you-carbs, and fresh fruit, making them the perfect breakfast or snack. They'll satisfy your hunger and your tastebuds, and fill you to the brim with happy goodness. After all, there's nothing better than bloobs.
This recipe is originally from 40 Easy Vegan Desserts by Katherine Baker (that's me!), available on amazon.com here.
Vegan Blueberry Flax Muffins
- Prep Time:15 mins
- Cook Time:35 mins
- Total Time:50 mins
- Servings:12
- Easy
- 2 cups oat flour
- 1/4 cup ground flax
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil - melted
- 1 cup almond or other non-diary milk
- 1 teaspoon vinegar
- 1/2 cup applesauce or 1/2 mashed banana
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 1/2 cups fresh or frozen blueberries
Ingredients
-
Step 1
Preheat oven to 375°F.
-
Step 2
In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.
-
Step 3
In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.
-
Step 4
Add applesauce, melted coconut oil, sugar and/or maple syrup, and the almond milk and vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.
Katherine Baker -
Step 5
Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter.
-
Step 6
Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Store in an airtight container or ziplock bag for up to 4 days and/or freeze.
Katherine Baker