Vegan Whole-Grain Blueberry Muffins
I'm on a quest to find good vegan baked-goods recipes, and my wonderful vegan friend has recently boosted that effort with this yummy muffin recipe! Fluffy soft and sweet, yet with a nice burst of that hearty "good-for-you" taste that whole-grains provide. Plus, they are totally dairy-free and egg-free. What could be better? (For a different taste/texture you can substitute 1 cup pumpkin for the blueberries.)
2
People talking
READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup unbleached flour
- 1⁄2
- 1⁄2cup teff flour
- 3⁄4
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄3cup canola oil
- 1tablespoon Ener-G Egg Substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea) or 1 tablespoon other egg substitute (constituted according to the package directions, which in the case of the En-ergy Egg Substitute mea)
- 1⁄3
- 1
- 1⁄2teaspoon cinnamon
- crumb topping
- 1⁄4cup turbinado sugar
- 1⁄8cup unbleached flour
- 2tablespoons vegan margarine
- 3⁄4teaspoon cinnamon
Advertisement
DIRECTIONS
- Preheat oven to 400 degrees F. Grease 12 muffin cups.
- Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
- Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling appx. 1/3 full.
- If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
- Bake at 400 degrees F. for 25 minutes until muffin tops are golden.
Advertisement