Blueberry Muffins
Vegan, Oil-free*
Prep: 10 min, Bake: 23-25 min, Total: 35 min, Serves: 12
Ingredients:
- 2 cups whole-wheat pastry flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup plant milk (unsweetened)
- 1 Tbsp flaxseed, ground
- 1 tsp apple cider vinegar
- 1/2 cup apple sauce (unsweetened)
- 1/2 cup maple syrup
- 2 tsps vanilla extract
- 1 cup blueberries (fresh or frozen)(save a few berries to put on top - optional)
- 1/2 cup crushed walnuts or walnut pieces (to put on top - optional)
Instructions:
- Preheat oven to 350ºF. Get your silicone 12-muffin pan ready or insert silicone muffin cups into a metal muffin pan.
- In a large bowl, stir together the flour, baking powder, baking soda and salt. Make a well in the center.
- Process the plant milk, ground flaxseed, apple cider vinegar, apple sauce, maple syrup and vanilla in a blender until smooth.
- Pour the mixture into the bowl with the dry ingredients and stir until well incorporated.
- Fold in the blueberries.
- Spoon batter into muffin cups.
- Top with a few blueberries and/or walnuts if you wish.
- Bake for 22 to 25 minutes.
- Cool on a wire rack until cool.
Notes:
* Since this is an oil-free recipe, a silicone muffin pan or inserts are very helpful. If all you have is a metal muffin tin, you will need to lightly grease it before pouring the batter in.
Aug 31st 2022
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