Every so often, I treat myself to a sweet breakfast – homemade of course! (And with this incredible vegan muffin recipe, you’re going to want to treat yourself to a sweet breakfast too!)
Though I’m not a vegan (I like eating fish and the occasional – but always organic – filet tenderloin), I happen to find vegan baking very exciting. I believe that making a conscious decision to forgo animal products, especially when we “don’t taste it,” is sustainably and ethically responsible. What do I mean by this? With muffins, for example, I don’t taste the eggs. It’s an ingredient more than a flavor-inducing part of the dish. Because I don’t taste them, I can replace them with a vegan alternative. I personally like to use coconut oil for frying and baking (if you don’t already do this, I highly suggest you give it a try!).
Speaking of muffins, I’ll let you in on a little secret. This vegan muffin recipe for oatmeal muffins is really just Muesli in muffin form. Except for the maple syrup and coconut oil, they are just as healthy as a muesli bowl – but so much better and so much more enjoyable! The subtle cinnamon in this recipe, and the scent that fills the room while baking them, make them a perfect weekend breakfast.
Of course, you can take the muffins on the go as a scrumptious snack during your next hike, but I think they’re best warm.
Not only are these muffins vegan, but they are also gluten-free and don’t contain refined sugar. (Wins all around!)
I always freeze a stash after I make them. When I know I’ll want some for breakfast, I’ll let them defrost in the fridge overnight, and then pop them in the oven just before eating them in the morning.
The Superpowers of Superfood Blueberries
In addition to the other healthy ingredients in these muffins, you can’t ignore the superpowers of superfood blueberries. Remember how much fun you had letting your tongue turn blue from all the little dark blueberries on your tongue? (It’s something I always loved!)
I always place a few blueberries in each muffin, not only because they taste good, but they do good for your body and overall health too. I personally use frozen organic blueberries for baking, but if they’re in season where you live, feel free to use fresh ones. (When I do get my hands on a beautiful kilo pack of blueberries in season, I always freeze them for my next muffin baking day!)
If you happen to get your hands on fresh blueberries, do not leave them in water when you wash them. Simply rinse them briefly under cold water and then pat them dry to avoid sogginess.
So, now for the benefits of these powerfully packed little fruits! Blueberries are well-rounded and bursting with healthy nutrients, including:
- Vitamin K (which builds our bones)
- Vitamin A
- Various B vitamins
- Vitamin E
- Vitamin C (has important protection for our immune system and also boosts fat burning)
Other superpowers of this small berry and its antioxidants include strengthening your heart health, lowering cholesterol, and helping the intestine fight against harmful bacteria. Some studies have even concluded they can protect your brain and brain cells from damage.
In addition, the properties in blueberries are naturally anti-aging and also help improve concentration and memory.
The Best Gluten-Free Vegan Muffin Recipe
(Makes 12 muffins)
- 200 ml nut milk
- 2 tbsp chia seeds
- 175 g oat flakes
- 150 g ground almonds
- 50 g buckwheat
- 1 tbsp baking powder
- 3-4 tsp cinnamon powder
- Pinch of salt
- 150 g maple syrup
- 100 ml coconut oil
- Blueberries (as many as you can fit into the batter once placed in the muffin molds)
- Preheat the oven to 190º C.
- Mix nut milk with chia seeds and let sit for 10 minutes.
- Put oat flakes in the food processor and grind them into flour.
- Mix the flour in a bowl with almonds, buckwheat, baking powder, cinnamon, and salt.
- Add the chia-milk, maple syrup, coconut oil, and stir it until it becomes a dough.
- Place the dough into the molds, press lots of blueberries into each muffin.
- Bake the muffins for 35 minutes on the middle rack.
- Test with a wooden toothpick. If it comes out clean after inserting, it’s ready. If not, leave it for a few minutes, but continue checking often, so as not to overcook them.
- Take the muffins out of the oven.
- Let them cool down on a rack.
The Way of K:
I often see recipes that call for soaking blueberries with milk, but I prefer not to do this. Why?
Because milk protein can reduce the power of antioxidants, you lose the addition of free radical scavengers. Use nut milk with your blueberries and the antioxidants keep all their Impact.
Are you ready to bake these amazing vegan muffins? Take a picture when you do and tag me on Instagram! Looking for other healthy recipes that are sweet and delicious? Check out these superfood cookies!