EAT / Vegan / Vegan Blueberry Muffins
Vegan Blueberry Muffins
Muffins are a classic sweet treat perfect for breakfast, dessert or an in-between snack. These vegan blueberry muffins are no exception.
Ingredients
- 230g (1½ cups) spelt flour
- 70g (1 cup) wheat bran
- 110 g (½ cup) coconut sugar
- 2 tbs ground flaxseed
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 200g (1⅓ cups) blueberries
- 315ml unsweetened almond milk
- 125g (½ cup) unsweetened apple sauce
- 1 tbs lemon juice
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Method
Step 1.
Preheat the oven to 190°C (170° fan). Line a 12-hole (or two 6-hole) muffin tin(s) with paper muffin cases.
Step 2.
Stir together the spelt flour, wheat bran, coconut sugar, ground flaxseed, baking powder, bicarbonate of soda, salt and spices in a large mixing bowl. Stir in the blueberries.
Step 3.
Stir together the almond milk, apple sauce and lemon juice in a measuring jug or mixing bowl until just combined.
Step 4.
Add the wet ingredients to the dry, stirring until just combined; the batter should not be totally smooth.
Step 5.
Divide between the muffin cases. Tap the tin(s) on a flat surface a few times to help settle the batter.
Step 6.
Bake for 25-30 minutes or until risen and dry to the touch; a toothpick should come out clean from their centres.
Step 7.
Remove the tin(s) from the oven and let the muffins cool in their tin(s) before serving.
Makes 12 muffins. |
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