Monday, February 20, 2012

Vegan Blueberry Almond Muffins

Vegan Blueberry Almond Muffins
Makes 12
  • 1 cup vanilla soymilk
  • 1 tablespoon vinegar
  • 2 cups white whole wheat flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup frozen blueberries, thawed, drained
  • 1/2 cup sliced almonds
  1. Preheat oven to 375 degrees F. Grease a muffin pan.
  2. In a small bowl, stir together the soymilk and apple cider vinegar. Let sit at room temperature for about 5 minutes to make “buttermilk”.
  3. In a large bowl, whisk together flour, baking soda, salt, and brown sugar.
  4. In a medium bowl, whisk together the applesauce, vanilla and almond extracts, and buttermilk mixture.
  5. Add buttermilk mixture to flour mixture and stir just until combined. Gently fold in the berries.
  6. Fill muffin cups with batter and sprinkle with almonds.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean.
  8. Cool muffins in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

When I made these, I didn't have the almond extract so I used 1/2 tsp of raspberry extract.  Also, I don't care for soymilk, so I used the almond milk I had on hand with a dash of So Delicious Vanilla Coconut Milk Creamer.  I also sprinkled the top of the muffins with a little Truvia.  Enjoy!

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