Today’s recipe is one of my classics. When I say classic, it’s just that it’s the recipe which is made very often, as I do a whole batch and then freeze it and eat them later, for breakfasts or morning snacks during the week.
This time also, it’s an easy recipe and you can swap many ingredients for others depending on your tastes.
The wholemeal floor is more rich in fibers than white floor and will be more easily digested. The result is very light muffins and the only difficulty is not to eat the whole batch in once!
Walnuts & Blueberries Muffin’s Delight
Ingredients: (for about 12 muffins)
– 300 ml (or 1+ 1/4 cup) of wholemeal floor
– 160 ml (or 2/3 cup) of brown sugar (you can also use Muscovado or Rapadura sugars)
– 1+ 1/2 teaspoons of baking powder
– 1 teaspoon of ground cinnamon
– 100 ml of a plant-based milk (I use rice milk in this one, I do also use Soy or Almond or oats milks)
– 2 teaspoons of cider vinegar
– 140 ml (a little less than 2/3 cup) of vegetable oil
– a handful of walnuts
– a handful of blueberries
– 3 tablespoons of grated coconut (optional)
In a large mixing bowl, mix all dry ingredients such as floor, sugar, baking powder and cinnamon.
In a glass, mix the plant-based milk and cider vinegar and set aside.
Put the oil in the large mixing bowl with the mix of milk and cider vinegar. Mix thoroughly.
Add walnuts and blueberries and mix. Then fill cupcakes cases. (As you can see on pictures I use silicon cases. It’s more recommended to use a muffin pan but I don’t currently have one)
If you use grated coconut, sprinkle it on top of muffins.
Bake in the oven for 25 minutes to 30 minutes at 350°F or 180°C.
Here you go. Nice sweet muffins that will fill you of good stuff for your morning. Give it to a non-vegan and I promise he will never tell that it actually is.