Healthy vegan muffins with delicious pockets of apple and blueberries. Sweet enough, but not packed with sugar, they are the perfect mid-morning snack or vegan lunchbox treat.
These vegan blueberry, apple and oat muffins are super quick to whip up in a few minutes.
How do I bake muffins without egg?
It is a myth that eggs are necessary for baking. There are many common pantry items that you can use as a binding agent and to add moisture to cakes and muffins. In this recipe I use a combination of flaxseed meal and cornflour for binding and coconut oil to keep the muffins moist. The fruit also plays a part in this too.
How do I make healthy vegan muffins?
Grease a 12 muffin tin and preheat your oven to 180C. Make a buttermilk with the soy milk and apple cider vinegar and let sit while you prepare the dry ingredients. In a mixing bowl, combine all of the dry ingredients. Add the maple syrup, vanilla and coconut oil into the buttermilk. Pour the wet into the dry ingredients and mix the batter. Fold through the apple and blueberries, and divide the mixture evenly between the muffins tins. Bake for 20 minutes.
Vegan blueberry, apple and oat muffins
Ingredients
- 11/4 C Soy milk
- 1 tsp Apple cider vinegar
- 11/2 C Wholemeal flour
- 1/2 C Rolled oats
- 1/4 C Flaxseed meal
- 1/4 C Brown sugar
- 3/4 tsp Baking soda
- 1 tbsp Cornflour - (aka corn starch)
- 1 pinch Salt
- 1/2 tsp Ground cinnamon
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 1/3 C Coconut oil, melted - Room temp may be fine, it just needs to be in it's liquid state
- 1 C Apple, peeled and diced
- 1 C Frozen blueberries - Can also use fresh berries if you have them
Instructions
- Preheat oven to 180C (fan forced). Grease a 12 cup muffin tray or prep muffin cases/wraps if using. Make a vegan buttermilk by combining the soy milk and apple cider vinegar in a jug. Set aside for 5 minutes.
- In a mixing bowl, combine the flour, oats, flaxseed meal, sugar, baking soda, cornflour, salt and cinnamon. Make a well in the centre.
- Add the maple syrup and vanilla into the buttermilk jug and then pour into the dry ingredients. Mix the batter until just combined.
- Fold through the blueberries and diced apple.
- Divide the batter equally between the muffins tins and bake for 20 minutes on the middle rack.
- Allow to cool slightly before turning out onto a cooling rack or tea towel. Enjoy warm or keep for up to 2 days in an airtight container or 5 days in the fridge.
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