Vegan Blueberry Flax Breakfast Muffins


VEGAN BLUEBERRY FLAX BREAKFAST MUFFINS

Ingredients:

  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
  • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 375°F.
  2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.
  3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.
  4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.
  5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Detailed recipe and credit: https://kbaked.com/2015/03/05/vegan-blueberry-flax-breakfast-muffins/
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