Vegan Blueberry Muffins
Ingredients
-
¾
cup
plant-based milk, plain, unsweetened
-
1
teaspoon
vanilla
-
1
tablespoon
chia seeds
-
1
tablespoon
flax seeds, ground
-
⅓
cup
organic expeller-pressed canola oil
-
½
cup
white whole wheat flour
-
½
cup
millet flour
-
½
cup
all purpose wheat flour
-
2
teaspoons
baking powder
-
Pinch
salt
-
⅓
cup
coconut palm sugar (or brown sugar)
-
½
cup
dried blueberries (or small fresh)
Instructions
- Preheat the oven to 375°F.
- Mix plant-based milk, vanilla, chia seeds, flax seeds, and oil; let stand for 5 minutes.
- Stir in whole wheat flour, millet flour, baking powder, salt, and coconut palm sugar until just moistened.
- Gently fold in the blueberries.
- Spray muffin pans with nonstick spray or use muffin liners.
- Fill muffin tins with ⅓ cup batter each to make 6 muffins.
- Bake for 25-30 minutes until tender and golden.
- Let muffins rest for 5 minutes before removing from the pan.
Nutrition Facts (estimated)
Servings
6 muffins
Calories
284
Total fat
13.5g
Total carbohydrates
38g
Total protein
5g
Sodium
22mg
Cholesterol
0mg
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