Happy December 1st to you! And, happy Friday. Can you believe it’s December already? I feel like this year was an insane whirlwind and I cannot believe 2018 is around the corner.
I’ve had a lot of ups and downs this year. A lot of pain, growth, and struggle. But I’ve also seen a lot of kindness come out of friends old and new, and for that I am insanely thankful.
As I try to revive my blog after neglecting it time and time again, I thought I’d re-share a recipe that continues to be a top source of traffic to my site.
Behold, an old delicious favorite: vegan blueberry flax breakfast muffins.
These muffins are originally from my ebook, 40 Easy Vegan Desserts, and were published on the blog in March 2015. In case you weren’t following way back when, I thought I’d repost them because they are a true delight and make a wonderfully nourishing breakfast, snack, or dessert. I fancy them warmed up with a smudge of almond butter, or dunked in almond milk.
I hope you enjoy these! Bake a batch while watching Great British Bake Off (season 4 is now on Netflix!) and enjoy life. 🙂
Have a great weekend! I’ll be finally whipping out the DSLR and doing some new recipe development AND have a product review planned this weekend. Stay #blessed
Vegan Blueberry Flax Breakfast Muffins
Prep Time: 15 minutes
Bake Time: 25-35 minutes
- 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
- Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
- 1/4 cup ground flax (can sub chia seeds)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 4 tablespoons coconut oil, melted (can sub canola)
- 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
- 1/2 cup apple sauce or 1/2 mashed banana
- 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
- 1 1/2 cup fresh or frozen blueberries
1. Preheat oven to 375°F.
2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.
3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.
4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.
5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.