Food
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Vegan Blueberry Lemon Muffins

Since we’ve been pregnant, I really haven’t had any cravings (which is good, in my eyes). [Cravings = unnecessary weight… which I don’t need nor want lol] I occasionally have been in the mood for blueberry pancakes; I also understand that berry’s are high in antioxidants and good for women. In this case I have been wanting to try my own homemade muffins. My recipe is simple and healthy.  My husband really liked them, and said they were moist, despite the fact they have no eggs, and no butter lol.

In 95 percent of my bakings, I use whole wheat flour…. However, you can use all purpose white flour if you like. This recipe makes about 14 muffins (I scrape the bowl clean)!!

Ingredients:

6 oz of fresh blueberries or 1 1/4 cup

2 Lemons zested

1 cup of White sugar

1/2 cup coconut oil (slightly melted, which helps the binding when mixing the sugar)

1 tsp Dark vanilla (I use Dominican or Mexican Vanilla, its more flavorful)

1/2 tsp Salt

2 tsp Baking powder

1 cup of Almond milk

1 tsp Apple cider vinegar (Bragg Organic – Raw Unfiltered)

2 cups of Whole wheat flour

 

Directions:

  1. Preheat oven to 375 Fahrenheit
  2. Mix coconut oil and sugar until creamy (I used a hand mixer)
  3. Next blend apple cider vinegar and vanilla
  4. Shift whole wheat flour, baking powder, and salt in a separate bowl. Because I used whole wheat flour, there will be some of the grain left in the strainer, I usually don’t include that in the mixture (as it will give a gritty texture)
  5. Alternate between almond milk and flour into the creamy mixture
  6. Fold blueberries in delicately and half of the zested lemons
  7. After placing mixture in the muffin pan, sprinkle the remainder lemon zest on top (I used muffin liners, and sprayed the bottom with PAM to keep from sticking)
  8. Bake 30 minutes or until golden
  9. Let cool for 20 minutes

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