Go Back
The success of any recipe often hinges on its ingredients. In the case of our supercharged vegan blueberry muffins, each component plays a crucial role not just in flavor but also in health benefits. Let’s delve into the significance of each ingredient and how they contribute to the overall healthiness of these muffins.
Print

Supercharged Vegan Blueberry Muffins: Healthy & Delicious!

Discover the joy of baking with supercharged vegan blueberry muffins! These delightful treats are packed with nutrients, thanks to wholesome ingredients like whole wheat and almond flours, antioxidant-rich blueberries, and chia seeds. Easy to make, they're perfect for breakfast or a nutritious snack. Enjoy the sweet, tangy flavor while nourishing your body. Try this delicious recipe today! #VeganMuffins #HealthyBaking #BlueberryMuffins #PlantBased #WholesomeTreats #SnackIdeas

Ingredients

1 cup whole wheat flour

1 cup almond flour

1/2 cup maple syrup or agave nectar

1 cup almond milk (or any plant-based milk)

1/4 cup vegetable oil (or melted coconut oil)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen blueberries

1/4 cup chia seeds

1/4 cup chopped walnuts (optional)

1 teaspoon cinnamon (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a little oil.

    In a large bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Whisk until well mixed.

      In another bowl, combine the maple syrup, almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix well until blended.

        Pour the wet ingredients into the dry ingredients. Stir gently until just combined – be careful not to overmix.

          Fold in the blueberries, chia seeds, and walnuts (if using) until evenly distributed.

            Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 12 muffins