Wednesday, June 15, 2011

Vegan Blueberry Cinnamon Muffins

Blueberry Vegan Muffins
Blueberry Vegan Muffins
Now that I am back to my summer job and working in the mornings, I am always looking up solutions for a speedy breakfast that I can grab on the go. These muffins are super easy to make and are extremely healthy - low in sugar and dairy free - but are full of flavor and texture. Stored in an airtight container, they can also last up to a week.

Vegan Blueberry Cinnamon Muffins
1 cup whole wheat flour
1/2 cup oats
1/4 cup sugar
1/4 Splenda (if you don't like artificial sweeteners, then do 1/2 cup sugar all together)
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoons salt
2 tablespoons honey
3/4 cup light vanilla soy milk (you could use plain soy, almond or rice milk too)
1/4 cup unsweetened applesauce
1 cup frozen blueberries, NOT thawed

1. Mix flour, sugars, baking powder, cinnamon and salt together in a large bowl.
2. Stir in honey, applesauce and soy milk until well combined.
3. Fold in blueberries.
4. Spoon into muffin liners or greased muffin pan and bake at 400 for 20-25 minutes or until done.

*This recipe is very adaptable - use any type of fruit you want frozen, fresh or dry. I also think some nuts or seeds baked unto the tops of these would be delicious as well.
Blueberry Vegan Muffins


  1. yummers! to add to my to-make-for-breakfast folder!

    ♥ laura
    the blog of worldly delights

  2. mmm. mmm. mmm! these look/sound fantastically delish!


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