Yes, you CAN have muffins for breakfast! Here's a quick and healthy vegan blueberry muffins perfect for meal prep or on-the-go breakfasts. It's vegan, gluten-free, oil free and refined sugar free.
1/2cupquinoa flourcassava flour (or use all oat flour)
1tbsparrowroot powder
1tspbaking soda
1tspbaking powder
1tspcinnamon
pinchof salt
wet
1/3cupmaple syrup
1/2cupunsweetened applesauce
2flax eggs2 tbsp ground flax seeds + 6 tbsp water
1tspapple cider vinegar
1tspvanilla extract
other
1cupfresh or frozen blueberries
1/4cupchopped walnuts
Instructions
Preheat oven to 350F while you prep the batter.
Sift and whisk dry ingredients in a large bowl until combined.
Add wet ingredients and mix with a spatula until smooth. Add blueberries and walnuts and stir to combine.
Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup.
Bake for about 20-25 minutes or until tops are golden brown. You can check to see whether the muffins are finished by poking a toothpick into the center of the muffin. When the toothpick comes out clean, they're ready!
Allow for muffins to cool completely before freezing (if saving leftovers).
Notes
Secrets to Success
I recommend using muffin liners for this vegan blueberry muffin recipe, as it is a recipe that does not require oil to make. Using paper liners also makes it very easy to pack on the go. Otherwise, grease your muffin tin or flour it up!
I also wanted to point out that you can use either fresh OR frozen blueberries. Whatever is accessible for you will work, and you can use a heavy hand or a light hand on the fruit depending on how juicy you like it. Aside from flavor, the juicy blueberries add such a vibrant color to these breakfast muffins and the walnuts add a great crunchy texture.
If you're not a fan of blueberries, you can play with blackberries, and if you're not a fan of walnuts, opt for another nut, seed or feel free to leave it out completely! You can also check out this Raspberry Lemon Poppyseed Muffin recipe if you prefer something a little more zesty.
The base of this vegan muffin recipe is quite versatile– you can play around with the recipe to add sweet flavors like banana and chocolate chips, or bright citrus flavors like lemon juice or lemon zest, etc.
If desired, you can sprinkle a little coconut sugar, brown sugar, or coarse cane sugar to the top of each muffin before baking.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.These muffins freeze well and can be thawed or warmed up a little in the microwave or toaster oven, so even if you live alone, don't be afraid to bake a bunch. Let them cool completely, then store in a freezer bag in the freezer for up to 3 months.