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Spelt Almond Blueberry Muffins Vegan Recipe

These Blueberry Muffins are al Whole grain and filled with blueberries. Vegan
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Servings: 8
Calories: 174kcal
Author: Vegan Richa

Ingredients

Dry

  • 1/2 cup spelt flour or whole wheat pastry flour
  • 1/4 cup coconut flour or use more spelt
  • 1/4 cup ground raw almond or almond flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet

  • 1/4 cup + 2 Tbsp almond milk
  • 1 Tbsp flax seed meal
  • 1/4 cup non dairy yogurt I used So delicious cultured coconut milk plain
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp organic canola or coconut oil or softened vegan butter
  • 1/2 cup ground raw sugar or other sweetener 2 Tablespoons more for sweeter
  • 3/4 to 1 cup blueberries
  • 1 Tbsp maple syrup

Instructions

  • Preheat the oven to 400 degrees F / 200Âșc. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. Add the rest of the ingredients and mix well. Add the wet to the dry and and mix till just about combined. Do not over mix. Toss the blueberries in the maple syrup to coat and then add to batter. Mix to just combine. Spoon the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick from the center comes out clean.
  • Variations:
  • Add spices of choice like cinnamon, ginger, cloves, nutmeg for a blueberry spice muffin.
  • Add zest of an orange or lemon for lemon blueberry muffins. Use blended silken tofu instead of yogurt.

Notes

Nutritional values based on one serving

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Sodium: 133mg | Potassium: 121mg | Fiber: 3g | Sugar: 16g | Vitamin A: 0.1% | Vitamin C: 2.8% | Calcium: 7.3% | Iron: 4.3%