Healthy Blueberry Muffins (V)
We may not live on Drury Lane, but we are muffin people. These blueberry muffins are plant-based and satisfying without being overly sweet. We made them with Prairie Hard Red flour from Toronto’s Brodflour (a bakery in Liberty Village where all of the grains are freshly milled on-premises), but you can sub in whole wheat or the flour or flour blend of your choice. We have also split the recipe into basic components and mix-ins; if you’re not in the mood for blueberries, go for dark chocolate chunks, walnuts, cranberries or whatever will make you want to leap out of bed in the morning. Makes 12 muffins.
Basic Muffin Ingredients:
1 ½ cups Oatmilk 1 ½ tsp apple cider vinegar 1 ¾ cups flour (we used Brodflour’s Prairie Hard Red Wheat Flour) ½ tsp baking soda 1 tsp baking powder Pinch of salt 2 ripe bananas, mashed 2 tbsp maple syrup 1/8 cup avocado oil or melted coconut oil, plus more for greasing tin
Mix-Ins (You Can Get Creative Here):
1 cup frozen blueberries 1 ½ tsp cinnamon 1 tsp vanilla extract
Optional Toppings:
Rolled oats Seeds
Steps:
Preheat oven to 350 and grease a muffin tin with coconut oil or plant-based butter.
In a large bowl, combine Oatmilk and apple cider vinegar and set aside for at least 5 minutes.
In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon (if using) and mix together.
Once Oatmilk and apple cider vinegar have been sitting for 5 minutes add mashed bananas, maple syrup, oil and vanilla (if using) and mix well.
Add dry ingredients to the wet and mix until just combined.
Fold in blueberries (if using).
Pour batter into greased muffin tin (filling each tin ¾ of the way) and bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes, and serve warm with a pat of plant-based butter.
- Recipe by Elena Mari for Greenhouse
