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.
1/3CCoconut oil, melted - Room temp may be fine, it just needs to be in it's liquid state
1CApple, peeled and diced
1CFrozen 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.