VEGAN BLUEBERRY BUCKWHEAT MUFFINS

facebook share image   twitter share image   pinterest share image   E-Mail share image



VEGAN BLUEBERRY BUCKWHEAT MUFFINS image

Categories     Berry

Yield 9-10 muffins

Number Of Ingredients 13

1/2 cup + 2 Tbsp. buckwheat flour
1/2 cup + 2 Tbsp. old fashioned oats
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup brown sugar
1 small flax egg (1/2 Tbsp. flaxseed meal mixed with 1 1/2 Tbsp. water)
1 Tbsp. melted coconut oil (or sub canola oil)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup frozen blueberries, thawed (or sub fresh)

Steps:

  • Instructions: Preheat oven to 375* and either grease or line a muffin tin with cupcake liners. Prepare flax egg by combining flaxseed and water, letting it set for 3-5 minutes, and then whisking to achieve "eggy" texture. Combine dry ingredients (excluding brown sugar) in a medium bowl. Combine wet ingredients (and brown sugar), then add to dry ingredients. Mix until just combined and then fold in blueberries. Bake for 16-18 minutes.

jahangir
jahangir@hotmail.com

These muffins are so good! I love the combination of blueberries and buckwheat flour.


rex corda
r_corda40@yahoo.com

I've made these muffins several times now, and they're always a hit. They're perfect for breakfast, lunch, or a snack.


Oluwatobi Olajide
o64@gmail.com

These muffins are a great way to use up leftover blueberries. They're also a healthy and delicious snack.


Karim Reza
karim@gmail.com

I'm not a big fan of buckwheat flour, but I was pleasantly surprised by these muffins. They're moist and flavorful, and the blueberries add a nice sweetness.


Alice Charles
alicec@yahoo.com

These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.


Seatile Mokgalapa
mseatile42@gmail.com

I'm new to vegan baking, and these muffins were a great place to start. They're easy to make and they taste amazing.


Linus Ime
i9@yahoo.com

These muffins are a great way to sneak some healthy ingredients into my kids' diet. They love them!


Angelo Jantjies
aj28@gmail.com

I'm allergic to blueberries, so I used raspberries instead. They turned out just as delicious.


Dynandi Seinen
dynandiseinen7@gmail.com

These muffins are so good, I can't stop eating them! I've already made them twice this week.


Hlumisa Maraqane
h.m46@yahoo.com

I love the crispy edges of these muffins. They're the perfect combination of soft and chewy.


GamE CenteR BherowaL
c-game@yahoo.com

These muffins are a great base recipe. I've added chocolate chips, nuts, and even shredded zucchini to them and they always turn out great.


Abenezer Getachew
g_abenezer80@gmail.com

I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. I'm not sure what went wrong.


jacob stolmeier
j_s41@gmail.com

These muffins were a bit too dense for my taste. I think I'll try using less buckwheat flour next time.


jerry quick
jerry-quick52@gmail.com

I'm not a fan of buckwheat flour, but these muffins were still really good. The blueberries and lemon zest add a lot of flavor.


St Arif
arif_st43@hotmail.fr

These muffins are a great way to use up leftover blueberries. They're also a healthy and filling breakfast option.


Odessa Charles
o@hotmail.com

I was pleasantly surprised by how much I enjoyed these muffins. The buckwheat flour gives them a unique flavor and texture.


Moshood Faruq
faruq78@yahoo.com

The muffins were easy to make and turned out perfectly. I'll definitely be making them again.


Sardar Hashir
h-s5@yahoo.com

I love that these muffins are vegan and gluten-free. They're a great option for people with dietary restrictions.


Suraia Akhter
suraia-akhter52@hotmail.com

These muffins were a hit with my family! They're so moist and fluffy, and the blueberry-buckwheat combination is delicious.