After you finish all of your daily tasks—because, let’s face it, you probably don’t have household staff—and before you settle down with a book, whip up a batch of these bold tasting vegan berry muffins. These muffins are moist and flavourful with delicious bites of fresh, tasty and nutritious blueberries and raspberries. But you can substitute any berries (or even other fruit) that you wish.
If you're not in the mood for fresh vegan muffins (say what?), find another easy treat on my recipes page. If you are really in a hurry, I suggest Scottish Scones, because they are quick, delicious and best eaten warm.
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Bold Berry Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake breakfast dessert snack nut-free vegan vegetarian blueberries raspberries flaxseed muffins
Ingredients (12 muffins)
- 2 cups light spelt flour
- 3/4 cup organic sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp ground flaxseed
- 1/4 cup vanilla soy yogurt
- 1/4 cup blueberry applesauce
- 1/2 cup soy milk
- 1/2 cup light olive oil
- 2 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
Preheat the oven to 375°F.
Line a muffin tray with 12 paper cups.
In a large bowl, mix together flour, sugar, baking powder, salt and ground flax. Add yogurt, applesauce, milk, oil and vanilla. Stir together. Gently fold in berries.
Scoop the batter into the muffin cups. (Batter is thick.)
Bake for about 30 minutes, until a knife inserted in the centre comes out free of batter. Cool and enjoy!
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