I love having muffins in the house. They're an easy breakfast, lunch or snack. I love even more when they're healthy and easy to make! These muffins are loaded with blueberries, strawberries, oatmeal, flaxseeds and sweetened with maple syrup. Did I mention these wholesome muffins are so delicious too? They're amazing just as is, and I eat them that way all the time, but sometimes slicing them and spreading a little vegan butter on just puts it over the top.
This recipe starts with soaking oats in a bowl of almond milk. This will make the muffin batter thick and creamy. Then prepare your flax egg by combining one tablespoon of flaxseed with three tablespoons of water and set aside. Next, mix the dry ingredients together and the wet ingredients together. Combine them and add the oatmeal, including the almond milk. Stir together and then gently fold in ½ cup of strawberries and ½ cup of blueberries. You can swap out these berries for raspberries, nuts or chocolate chips, definitely feel free to experiment with your favorites!
Vegan Berry Muffins
Ingredients
- 1 cup unsweetened almond milk
- 1 cup old-fashioned whole rolled oats
- 1 tablespoon flaxseed mill
- 3 tablespoons water
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup vegan butter, melted and cooled
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup blueberries
- ½ cup strawberries, chopped
Instructions
- Combine the oats and almond milk in a small bowl. Set aside for 20 minutes. Make your flax egg by combining the flaxseed and water. Melt the vegan butter now so it will have time to cool.
- Preheat the oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted vegan butter, maple syrup, flax egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir, then add the soaked oats (including the almond milk).
- Fold in the blueberries and chopped strawberries.
- Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes.
- These will keep at room temperature for a few days or one week in the refrigerator.
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