Vegan Blueberry Muffins
These easy Vegan Blueberry Muffins are dairy-free, egg-free, and refined sugar-free! They're great for kids' lunchboxes. Ready in 25 minutes!
Ingredients
- 2 tablespoons chia seeds
- 5 tablespoons water
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon ground flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla
- 1/2 cup 100% pure maple syrup
- 1/4 cup olive oil, or melted coconut oil or avocado oil (or neutral oil)
- 1 cup plain unsweetened almond milk
- 1 cup blueberries, fresh (see notes about using frozen blueberries*)
Instructions
- In a small bowl mix chia seeds and water to form chia eggs. Set aside for about 3-4 minutes until a gel-like consistency forms.
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with non-stick muffin liners and set aside.
- In a large bowl, combine all-purpose flour, whole wheat flour, ground flaxseed meal, baking soda, and baking powder and stir to combine.
- Add blueberries to the flour mixture and toss to combine (this helps the blueberries spread out evenly in the muffins when baking).
- In a medium bowl, combine apple cider vinegar, vanilla, maple syrup, olive oil, almond milk, and chia eggs.
- Pour wet ingredients into the dry ingredients and stir to combine, careful not to overmix.
- Using a 1/4 cup measuring cup, scoop the muffin batter into the muffin liners, filling each one to the brim.
- Bake in the over for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
Notes
*Note: I recommend using fresh blueberries! If using frozen blueberries, know that they may create a greenish-purplish tint in the batter when baked because the blueberries may "bleed" when mixed into the batter. If using frozen blueberries, transfer them to your flour mixture straight from the freezer (try not to let them thaw!).
Calories: 175kcal, Carbohydrates: 28g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Sodium: 111mg, Potassium: 89mg, Fiber: 2g, Sugar: 9g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
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