Lemon Blueberry Muffins (Vegan)

Baking is my thing!  There is just something about playing around in the kitchen that makes me happy.  My kitchen is my (other) happy place.  Since moving towards a more plant based diet, I  seem to be spending more and more time baking different things and this is where my training as a professional baker comes in. I like to make sure that all my creations are  quick, easy and of course something my boys will enjoy.   So, after grocery shopping and coming home with a big pint of organic blueberries I decided to bake with them.  Originally I was going to make a loaf, but I just find muffins are the perfect serving size and easier to pack.

These came out amazing, with no alterations needed to the first go at the recipe!  I hope you enjoy them as much as we did ( yes, past tense because they are already all gone )

Makes approx 20 muffins.

Ingredients:

1 1/4 Cup Organic Whole Wheat Flour ( for Gluten free use All purpose gluten free baking mix)

1/2 Cup Organic Quick Oats

1 Scoop Pea Protein ( optional)

1/3 Cup Coconut Sugar

1 flax egg ( 1 tbsp flax meal mixed with 3 tbsp warm water- let sit for 5 min)

1 tsp Cinnamon

1tsp Baking Soda

1 tbsp Baking Powder

1/4 tsp salt

1 tbsp vanilla extract

1 ripe banana

zest of 1 lemon

2 tbsp oil ( I use avocado oil- you can use olive oil, coconut oil or grapeseed oil)

1/2 cup plus 1 tbsp Unsweetened Almond milk ( you can use any other milk alternative you like)

1 cup fresh ( or frozen) blueberries

Pumpkin seeds for topping ( optional)

 

Directions:

  1. Preheat Oven to 350 degrees.  Grease muffins tins
  2.  In a large bowl, mash banana and add coconut sugar, vanilla extra, flax egg and oil and mix well
  3. add: flour, oats, baking soda, baking powder, pea protein, salt and cinnamon. Add 1/2 amount of almond milk and begin to mix. then add other 1/2 of almond milk
  4. with a spatula, fold in blueberries and lemon zest.
  5. using an ice cream scooper or spoon scoop mix into muffin tins, top with seeds and bake for 15-16 minutes turning trays at the 10 minute mark.
  6. once done, let cook on baking rack.
  7. serve and enjoy!!

store in air tight container for up to 3 days on counter.  These will also freeze very well!

 

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