Are you ready to indulge in a delightful treat that’s not only scrumptious but also guilt-free? Introducing our Healthy Vegan Muffins, gluten-free and bursting with flavor! Perfect for breakfast or a quick snack, these muffins are made with wholesome ingredients that nourish your body without sacrificing taste. Imagine biting into a warm, fluffy muffin, sweetened naturally with maple syrup and packed with juicy blueberries. You won’t believe how easy it is to whip up a batch of these delicious muffins in just 40 minutes! Read on to discover the simple steps to create your new favorite healthy snack.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup gluten-free oat flour
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour and gluten-free oat flour. Whisk them together to ensure they are evenly mixed and free of lumps.
- In another bowl, mix the wet ingredients: add the maple syrup, unsweetened applesauce, almond milk, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Add the baking soda and salt. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- If you are using blueberries, gently fold them into the batter at this stage. If using frozen blueberries, do not thaw them before adding to prevent the batter from turning blue.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your healthy vegan gluten-free muffins as a snack or breakfast option! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Ingredient Quality Matters: Use high-quality almond flour and gluten-free oat flour for the best texture and flavor. Fresh ingredients make a noticeable difference!
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine.
- Frozen vs. Fresh Blueberries: If you opt for blueberries, using frozen ones is a great choice! Just remember not to thaw them before adding to the batter to keep your muffins from turning blue.
- Customize Your Muffins: Feel free to add other mix-ins like chopped nuts, chocolate chips, or spices like cinnamon to personalize your muffins!
- Check for Doneness: Baking times can vary based on your oven, so keep an eye on the muffins. They’re done when the tops are golden brown and a toothpick comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them and enjoy them later!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 5g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
