Vegan Blueberry Muffins
Vegan Blueberry Muffins - summer morning enjoyment | Photo: Alina Wohldorf
Healthy, because
Even smarter
Blueberries are bursting with antioxidants. Among other things, these secondary plant compounds inhibit the growth of bacteria and viruses and strengthen the immune system. Lots of myrtillin rounds out the health profile of the dark fruits. This plant pigment in the vegan blueberry muffins protects the heart and blood vessels and can also slow down the aging process.
If fresh blueberries are not in season you can alternatively use frozen fruit. Instead of blueberries, other fruits are also suitable for the vegan blueberry muffins - whether with apples, apricots, raspberries, or even chopped nuts and some dark chocolate - let your creativity run wild.
Ingredients
- Ingredients
- 1 ¾ ozs Raw cane sugar
- 1 ¾ ozs sugar free apple sauce
- 9 ozs Oat Milk
- 3 ½ Tbsps Canola oil
- 1 Vanilla bean (or 2 tsp vanilla extract)
- 6 ozs whole spelt flour
- 3 ½ ozs Oats
- 2 tsps cream of tartar
- salt
- 6 ozs Blueberries
Kitchen utensils
Preparation steps
Mix raw cane sugar with applesauce, oat milk, and canola oil. Cut vanilla bean in half lengthwise, scrape out vanilla pulp with a knife and stir in. Mix spelt flour with oat flakes, baking powder, and a pinch of salt. Add to the remaining ingredients, mix everything into a smooth dough.
Wash and sort the blueberries, then carefully fold into the batter. Pour the batter into a muffin tin lined with muffin cups and bake in a preheated oven at 180 °C / 350 °F for about 25 minutes until golden brown.
Remove vegan blueberry muffins from oven, let cool briefly and serve.
