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Hearty Vegan Blueberry Muffins
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Hearty Vegan Blueberry Muffins

Some fluffy healthy blueberry muffins! I live by myself, so I just made two small/medium muffins, but you can duplicate / triple the recipe to suit you. There is something about blueberries, banana and chocolate that I find so tasty, so I've been making a lot of breakfasts using those three ingredients lately. I used oat flour since I was able to make some by grinding up some of my rolled oats, but I'm sure buckwheat flour, sorghum flour similar gluten free flour would work too.

Ingredients

  • 2 tbs oat flour
  • 2 tbs rolled oats
  • 1/2 tbs corn starch
  • 2 tbs unsweetened almond milk
  • 1/2 banana
  • 2 tbs frozen or fresh blueberries
  • 2 tsp xylitol / sweetener (can omit if you don't need any added sweetness since the banana will add quite a bit)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 1/2 tsp vanilla extract
  • optional: 1/2 tbs vegan chocolate chips

Makes two small muffins (or one larger one, but baking time may be a few minutes longer)

Directions

  1. Preheat oven to 350F.
  2. In a small bowl, add in the oat flour, rolled oats, corn starch, baking powder, cinnamon, xylitol and sea salt and mix together.
  3. Next add in the almond milk, almond/vanilla extract and banana and mash until smooth and all the lumps are gone.
  4. Mix everything together and stir in the blueberries and chocolate chips if you are using those.
  5. Get out a silicone muffin tray or cups or whatever you have available and evenly distribute the batter between two of them (or 1). I like using silicone because it doesn't stick and I don't have to use oil. Bake for around 25 minutes. Remove from oven and leave to cool for a few minutes. The muffins will firm up slightly as they cool, but they will still be soft. If they don't get firm enough / are too squishy, bake for 2-3 more minutes.
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