Healthy Blueberry Muffins (V)
Our friends at Greenhouse Juice made a blueberry muffin recipe using our beloved Prairie Hard Red flour. The vegan muffins are a healthy twist on a classic recipe. Include just blueberries or zhuzh them up with walnuts or chocolate – either way they’re delicious and you’re sure to eat more than just one. Makes 12 muffins.
Basic Muffin Ingredients:
1 ½ cups Oatmilk
1 ½ tsp apple cider vinegar
1 ¾ cups flour (we used Brodflour’s Prairie Hard Red Wheat Flour)
½ tsp baking soda
1 tsp baking powder
Pinch of salt
2 ripe bananas, mashed
2 tbsp maple syrup
1/8 cup avocado oil or melted coconut oil, plus more for greasing tin
Mix-Ins (You Can Get Creative Here):
1 cup frozen blueberries
1 ½ tsp cinnamon
1 tsp vanilla extract
Optional Toppings:
Rolled oats
Seeds
Steps:
- Preheat oven to 350 and grease a muffin tin with coconut oil or plant-based butter.
- In a large bowl, combine Oatmilk and apple cider vinegar and set aside for at least 5 minutes.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon (if using) and mix together.
- Once Oatmilk and apple cider vinegar have been sitting for 5 minutes add mashed bananas, maple syrup, oil and vanilla (if using) and mix well.
- Add dry ingredients to the wet and mix until just combined.
- Fold in blueberries (if using).
- Pour batter into greased muffin tin (filling each tin ¾ of the way) and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes, and serve warm with a pat of plant-based butter.
– Recipe by Elena Mari for Greenhouse
