vegan muffins recipe

Healthy vegan chocolate chip coconut flour muffins, that are oil-free and gluten-free! These are a great dessert or make-ahead breakfast that's easy and flavourful.

Vegan Chocolate Chip Coconut Flour Muffins

coconut flour

tsp baking powder

plant based milk

peanut butter

maple syrup

vegan chocolate chips (or chunks)

Preheat the oven to 180 degrees C/350 F.

In a small mixing bowl, whisk together the coconut flour and baking powder.

Then, add the plant based milk, flax egg, peanut butter and maple syrup. Mix together well.

Fold in the chocolate chips/chocolate chunks and divide evenly throughout the muffin tray.

Bake in the preheated oven for 30-35 minutes and allow to cool for at least 15 minutes before serving.

These vegan lemon blueberry muffins are everything you&#039;ll ever want from a vegan muffin- fluffy, moist, tender, and packed with flavor in every bite!

The Best Vegan Lemon Blueberry Muffins

(185 ml) soy milk

lemon juice

(150 g) granulated sugar

tbsp lemon zest (~ from 2 lemons)

blueberries

tbsp white all-purpose flour *

(250 g) white all-purpose flour

tsp sea salt

tsp baking powder * (important, see notes)

(125 ml) plain soy yogurt

tsp vanilla extract

Preheat oven to 390ºF (200ºC). Either line a standard muffin tin with cupcake liners or grease it generously with a non-stick spray.

To a medium bowl, add soy milk and stir in the lemon juice. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Then, in a small bowl, add granulated sugar and lemon zest. Massage them together to allow the lemon zest to release its flavor and aroma.

Next, in another small bowl, add the fresh blueberries and toss them with the flour. This will prevent them from sinking to the bottom.

In a medium bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.

In a large mixing bowl mix the wet ingredients- the buttermilk, oil, soy yogurt, vanilla extract, as well as the lemon sugar from before. Mix until everything is well combined and smooth.

Sift the dry ingredients into the wet, and using a rubber spatula, stir until everything is just mixed but still clumpy. Add the floured blueberries, and mix again, just a few times to fold them into the batter. Don&#39;t overmix, having clumps is perfectly fine!

Divide the batter evenly in the prepared muffin tin, filling each muffin hole all the way up. Top with more fresh blueberries if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the top appears lightly golden.

Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Don&#39;t let the muffins sit in the muffin tin for too long, or they&#39;ll steam and get soggy from the heat. Serve!

Top 2 vegan muffins recipe recipes from across the web

The most viewed vegan muffins recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chocolate Chip Coconut Flour ...

The Best Vegan Lemon Blueberry Muff...

Top 2 vegan muffins recipe recipes from across the web

The most viewed vegan muffins recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Chip Coconut Flour ...

The Best Vegan Lemon Blueberry Muff...

The most viewed vegan muffins recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine