Best 2 Vegan Whole Wheat Blueberry Muffins Recipes

If you are looking for a breakfast option that is both delicious and nutritious, our article on how to cook vegan whole wheat blueberry muffins has you covered. We'll provide you with a step-by-step guide and a list of ingredients that you can easily find at most grocery stores. Whether you're a seasoned baker or just starting out, our recipe is sure to create a moist and flavorful muffin that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)

Whole Wheat Blueberry Muffins (Vegan) image

This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.

Provided by adams.wifey

Categories Breads

Time 28m

Yield 16-18 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

3 cups whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
1/4 cup ground flax seeds (optional)
2/3 cup canola oil
1 cup agave nectar or 1 cup honey
1 mashed banana (or 1/2 c. soymilk)
1 cup blueberries (fresh or frozen)
1/2 cup whole wheat flour
1/4 cup oat bran (or ground oats)
1/2 cup sugar (turbanado sugar works best)
1 tablespoon ground cinnamon
1/2 cup margarine (earth balance works well) or 1/2 cup coconut oil (earth balance works well)

Steps:

Combine all dry muffin ingrediends in a large bowl.
Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
Add in blueberries.
Grease muffin tins and fill about 3/4 full.
Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS

VEGAN WHOLE WHEAT BLUEBERRY MUFFINS image

Categories Berry Muffin Vegan

Yield 12-16 muffins

Number Of Ingredients 9

Ingredients

2 cups whole wheat pastry flour
1 1/2 t. baking soda
3/4 t. salt
zest from 1 clementine
1 cup sucanat
1 cup coconut milk
1/3 cup canola oil
1 T vinegar (white or apple cider)
2 cups blueberries, frozen or fresh

Steps:

In a medium bowl mix together flour, baking soda, salt, zest. Preheat oven to 375. In a large bowl mix together sucanat, coconut milk, oil, vinegar. Put dry ingredients into wet and stir just until ingredients are combined. Gently mix in blueberries and pour into muffin tins. Bake for 20 minutes or until tester comes out clean.

Tips:

Use ripe blueberries for the best flavor. Fresh or frozen blueberries can be used.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
To reheat the muffins, simply microwave them for a few seconds until they are warmed through.

Conclusion:

These vegan whole wheat blueberry muffins are a delicious and healthy way to start your day. They are packed with nutrients and flavor, and they are easy to make. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!