Blueberry Muffins

I’ve been making these fantastic muffins for a while now and am always pleased with the results. The base ingredients are versatile for any flavor muffin you’d like to create. Originally, the recipe was for Banana Nut Muffins but the more I play around with flavors the more I find you can make any type of muffin.

The Best Vegan Muffins Ever

1 1/3 cp. Organic Whole Wheat Flour
1/2 cp. Muscovado Vegan Brown Sugar
1/3 cp. Ground Flax Seed
1 tsp. Kosher Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1 tsp. Ground Cinnamon
1/3 cp. Organic Extra Virgin Olive Oil
2/3 cp. Organic Unsweetened Almond Milk
* Select your muffin flavor

*For Blueberry Muffins add 3/4 cp. Organic Wild Blueberries.

*For Banana Nut Muffins, skip the blueberries and add 2 ripe bananas mushed up and some chopped walnuts.

*Also, try Apple Spice Muffins by peeling and chopping up a Fugi apple. Saute the apple in a skillet with brown sugar, cinnamon or nutmeg until you get gooey caramel apples. Mix into batter in swirls.

Pre-heat over to 375 degrees. Mix dry ingredients in large bowl. Wet ingredients in small bowl. Toss wet mixture into dry mixture and combine until ‘just mixed.’ Scoop batter into greased muffin tins and top with a sprinkling of sugar and cinnamon for fun. Bake for 35-45 minutes or until tops of muffins look golden brown. Test the center by inserting a knife into the muffin. Look for it to come out clean. Leave muffins in tin to set and cool. Eat and enjoy!


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