Whole Wheat Blueberry Muffins
Vegan Whole Wheat Blueberry Muffins bursting with fresh blueberries and no refined sugar. A healthy breakfast for busy mornings plus you can freeze them!
Servings 12 muffins
Ingredients
- ¾ cup non dairy milk, room temperature I used almond milk.
- 1 chia or flax egg see notes below for instructions
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla
- 1 ⅓ cup whole wheat flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees and place reusable or paper liners in a muffin pan. Set aside.
- Prepare chia or flax egg and set aside.
- In a large bowl combine flour, baking powder and salt.
- In another bowl combine nondairy milk, coconut sugar, maple syrup, oil, vanilla and prepared chia or flax egg.
- Pour milk mixture into dry ingredients and stir just to combine.
- Add blueberries and gently fold them in to batter.
- Scoop batter into prepared muffin pan and bake for 20 - 24 minutes or until muffins are lightly golden in color and a toothpick inserted comes out clean.
- Allow to cool in the pan for a few minutes and then transfer each muffin to a cooling rack to cool completely.
Notes
- For a chia egg: whisk together 1 tablespoon ground chia seeds and 3 tablespoon water. Set aside for 1-2 minutes to thicken. For a flax egg: whisk together 1 tablespoon ground flax seed with 2 tablespoon water. For further instruction see this post.
- I used fresh blueberries, but you could also use frozen. Do not thaw before adding to batter.
- To freeze muffins - allow to cool completely and place in the freezer on a small baking sheet or other freezer safe dish for a couple of hours. Then transfer to a freezer safe lidded container or zip top bag.
- To thaw muffins - place desired number on a microwave safe plate and use the defrost function or allow to sit out at room temperature.
