These tasty muffins pack more bang nutritionally that the typical store-bought muffin…which is really more like eating cake! Each time I make this recipe I change it up a bit, depending on the season I may add cranberries instead of blueberries and sometimes I’ll use almond milk or regular milk which add slight variations to the taste.
Vegan Blueberry Muffins
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Sugar: 11.72 g
1 cup vanilla unsweetened soy milk (or other non-dairy)
2 tbsp olive oil
1/2 cup sugar
1/2 tbsp vanilla extract
1 tbsp blackstrap molasses
3 tbsp chia seeds
1 1/4 cup white whole wheat flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tbsp ginger
1/4 tsp salt
1 cup blueberries or cranberries (fresh or frozen)
Mix together soy milk, olive oil, sugar, vanilla and molasses. Then fold in chia seeds. Let this sit for a few minutes so the liquid can hydrate the chia seeds.
Preheat oven to 375 degrees F. Grease muffin pan (or use muffin liners.)
Combine flour, baking soda, baking powder, ginger and salt.
Add the dry ingredients into the wet ingredients and mix together and then add cranberries.
Drop batter into muffin pan.
Bake for ~15-18 minutes. *Exact time may vary slightly depending on oven.
copyright 2018 Wendy Kaplan, MS, RDN, CDN