These muffins are surprisingly flavorful for being vegan! They don’t have any sort of egg in them (not even flaxseed!) so they don’t hold together super well. I recommend making them in cupcake paper liners so that it is possible to pick them up without them falling apart. This recipe is really great because it doesn’t require any special ingredients (except maybe the almond milk or soymilk). You don’t need flaxseed or any other egg substitute, so that makes this recipe super convenient. It is also a very quick recipe to whip up!
Vegan Blueberry Muffins
Approximate yield: 10 small muffins
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
pinch of salt
2 teaspoons baking powder
3/4 cup unsweetened almond milk (or soymilk)
1/4 cup vegetable oil
1 cup fresh blueberries
I really enjoyed these muffins, and I was pleasantly surprised by how they turned out! The original recipe can be found here.
Do you find yourself skipping breakfast on a regular basis? They say that breakfast is…30 March 2017