Vegan Blueberry Muffins

I can never get enough of sweet breads this holiday season. However, we all know what can happen if we just keep stuffing our faces with sweet breads/muffins. Yikes! It’s the holidays so it’s okay right!?!? Just a little here and there won’t hurt (that’s what I keep telling myself at least). Well, these vegan blueberry muffins are on the healthier side of sweet breads and they are so delicious. They are packed with nutrient-dense antioxidant blueberries and ground flax seeds. It’s definitely not as sweet as a normal “sweet bread” so that’s why I like it so much. It’s a great post workout snack, breakfast, dessert, or just when you are craving something sweet. If you are needing a sweet bread recipe, you have to try these muffins! Vegan Blueberry Muffins Vegan Blueberry Muffins Vegan Blueberry Muffins Vegan Blueberry Muffins Vegan Blueberry MuffinsVegan Blueberry Muffins
Makes 12 muffins

1 1/2 cup whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
2 Tbsp ground flax + 5.5 Tbsp warm water
1 cup plain unsweetened almond milk
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/4 cup brown sugar
1/3 cup pure maple syrup
1 cup frozen blueberries
brown sugar to sprinkle on top

Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin or fill with paper liners.

In a small bowl, combine the flax meal and warm water. Mix with a fork and set aside.

In another small bowl, combine the almond milk and apple cider vinegar. Stir and set aside.

In a large mixing bowl, mix the flour, baking soda, and cinnamon with a whisk until combined.

Melt the coconut oil and add to the flour mixture.

Add the vanilla, brown sugar, maple syrup, almond milk mixture, and flax egg to the mixing bowl and stir just until all the ingredients are combined.

Fold in the blueberries. Careful not to overmix.

Evenly divide the dough amongst the cups in the prepared muffin tin (fill almost to the rim, 3/4 full). Sprinkle some brown sugar on top. .

Bake for 18-22 minutes or until tops are springy to the touch and a toothpick inserted into the muffin comes out clean. Let it cool in the pan for 10-15 minutes. Carefully remove from pan and onto a wire rack to cool completely.




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