Muffins

Vegan Blueberry Oat Muffins

14
AD Kitchen

Vegan Blueberry Oat Muffins are great on-the-go breakfast or as a quick snack. For me, they are perfect for traveling.

10
1 1/3 cup (125 g) ground oats
tablespoon flax egg
1 tablespoon baking powder
4 tablespoons ground oats
1/4 teaspoon baking soda
pinch salt
1 tablespoon coconut oil
2 tablespoons maple syrup (or honey)
1 cup (190 g) fresh blueberries
2 teaspoons coconut flour
1/2 teaspoon cinnamon
8.45 fl oz (250 ml) non-dairy milk
  • Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
  • Whisk ...
    See the full directions on my site
Nutritions

Calories
51

Sodium
43mg
1% DV

Fat
2g
3% DV

Protein
0.9g
1% DV

Carbs
7g
2% DV

Fiber
1g
4% DV
FOR MUFFINS
3 C (15 oz) all-purpose flour
1 C (7 oz) sugar
2 tbsp poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C plain whole milk yogurt or Greek yogurt
2 tbsp fresh lemon juice ( optional )
1 1/2 tbsp grated lemon zest
2 large eggs
8 tbsp unsalted butter ( melted and cooled )
FOR THE GLAZE
1/4 C sugar
1/4 C lemon juice
12
Heat oven to 375 degrees F. Grease 12-cup muffin tin or use those pretty cupcake liners. Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. In a separate ...
See the full directions on my site
Nutritions

Calories
404

Sodium
379mg
15% DV

Fat
8g
12% DV

Protein
9g
19% DV

Carbs
74g
25% DV

Fiber
4g
18% DV
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