Moist Blueberry Muffins
by Cathy ConnallyMoist Blueberry Muffins
Rated 5 stars by 1 users
Category
breads
Servings
6 or 12
Prep Time
15 minutes
Cook Time
30 minutes
Calories
198
Do you miss blueberry muffins? This recipe is all plant-based and delicious. It can be made gluten-free as well. Your choice, smaller cupcakes or larger muffins.
Flavours: Sweet moist blueberries with orange notes from the zest with just the right amount of crumble in the texture.
Benefits: Zero cholesterol with ⅓ the calories and 90% less saturated fat than a traditional muffin and to top it off over twice the fibre.
Author:
Cathy Connally
Ingredients
- 1 flaxseed or chia seed egg (1 tbsp ground flaxseed or ground chia seeds plus 3 tbsp water)
- ½ tsp monkfruit or ¼ cup (59 ml) maple syrup)
- ¼ cup (56 g) ripe mashed banana or unsweetened applesauce
- ⅓ cup (79 ml) orange juice
- ¼ cup (59 ml) unsweetened plant-based milk
- 2 tbsp (30 ml) apple cider vinegar
- 1 cup (100 g) almond flour
- ½ cup (70 g) all-purpose flour (see note)
- ½ cup (55 g) sorghum flour
- 2 tbsp (15 g) tapioca starch
- 2 tsp baking soda
- zest of one orange
- 1 pint (473 g) fresh blueberries
Wet Ingredients
Dry Ingredients
Directions
- Place parchment paper inserts into the muffin or cupcake pan. Preheat oven to 350°F (177°C).
- Mix the flax egg in a large mixing bowl and wait for 2-3 minutes for it to set.
- Add the rest of the wet ingredients into the mixing bowl and set aside. In a medium mixing bowl, mix the dry ingredients and whisk to mix thoroughly. Add the dry ingredients to the wet ingredients and mix until completely incorporated. Fold in the blueberries.
- Divide the mixture into the 12 or 6 cupcake or muffin pan. For cupcakes, bake for 30 minutes. For larger muffins, bake for 30 minutes and cover with foil and bake for another 10 minutes. They should be golden brown.
- Note: To make these gluten-free, substitute all purpose flour with rice flour.
Recipe Note
Equipment: 12 cavity-cupcake pan or 6-cavity muffin pan, parchment cups, mixing bowls, zester, whisk
Nutrition
Calories 198, Fat 6.4 grams, Saturated Fat 0.5 grams, Cholesterol 0 milligrams, Carbs 30.9 grams, Fiber 4.4 grams, Protein 5.4 grams, Sugar 9 grams, Sodium 98 milligrams
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