Whole Wheat Blueberry Muffins (Vegan)
photo by LifeIsGood
- Ready In:
- 28mins
- Ingredients:
- 13
- Yields:
-
16 muffins
- Serves:
- 12
ingredients
-
muffins
- 709.77 ml whole wheat flour
- 4.92 ml salt
- 19.71 ml baking powder
- 59.14 ml ground flax seeds (optional)
- 157.80 ml canola oil
- 236.59 ml agave nectar or 236.59 ml honey
- 1 mashed banana (or 1/2 c. soymilk)
- 236.59 ml blueberries (fresh or frozen)
-
crumb topping
- 118.29 ml whole wheat flour
- 59.14 ml oat bran (or ground oats)
- 118.29 ml sugar (turbanado sugar works best)
- 14.79 ml ground cinnamon
- 118.29 ml margarine (earth balance works well) or 118.29 ml coconut oil (earth balance works well)
directions
- Combine all dry muffin ingrediends in a large bowl.
- Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
- Add in blueberries.
- Grease muffin tins and fill about 3/4 full.
- Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
- Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.
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Reviews
-
Yummy vegan muffins! I've made vegan muffins before using Earth Balance but had never tried it with agave nectar. The muffins are flavorful, moist and very healthy! I loved the whole wheat and blueberries, but my husbands' favorite part was the sugar/oat topping. Thanks for posting! Made for Spring PAC.
RECIPE SUBMITTED BY
adams.wifey
indianapolis, IN
<p>I am a stay at home mom to two lovely children and the wife of a handsome vegan man. I love to play around in the kitchen - creating recipes and cooking and baking. I like to bake cookies and love improving on cookie recipes to make them more healthy - but still really tasty. </p>