Blueberry muffins: filed under one of life's most pleasurable experiences.
Vegan Blueberry Flax Muffins
- Prep Time:15 mins
- Cook Time:35 mins
- Total Time:50 mins
- 2 cup oat flour
- 1/4 cup ground flax
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoon coconut oil melted can substitute canola or other neutral oil
- 1 cup almond or other non-diary milk
- 1 teaspoon vinegar
- 1/2 cup apple sauce or 1/2 mashed banana
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 1/2 cup fresh or frozen blueberries
Preheat oven to 375°F.
In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.
In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.
Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk and vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.
Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter.
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.