If you’ve been following the Mondo Life for any time at all, you know that I love whipping up easy, healthy every day food, and delicious indulgent recipes for special occasions. Well, most of the time. There are exceptions. 😊
I’ve got a lovely recipe for you today that is healthy, but doesn’t taste like it.
Vegan Whole Wheat Blueberry Muffins don’t sound too appetizing to me at first either. But top them with a teaspoon of cinnamon sugar, and you’ve got yourself a delicious and healthy morning breakfast. The crunch of the cinnamon sugar topping, with the delicate muffin batter and bites of blueberry are great enough to get the highest of compliments even from dieting naysayers.
With blueberries on sale this time of year, I highly recommend using fresh blueberries, but frozen will probably work just fine.
The recipe below is adapted from a King Arthur Flour recipe, which if you want to check out the original, non-vegan recipe, just click here.
I hope you enjoy these as much as I did!
Vegan Whole Wheat Blueberry Muffins
Time: 1 hour including baking time
Yield: 14 muffins
2 1/2 Cups Whole Wheat Flour
1 Cup Brown Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1 Cup Blueberries
1 Teaspoon Vanilla Extract
1/3 Cup Vegetable Oil
1 1/4 Cup Almond Milk (If using regular milk, add 1 1/2 Cups)
Cinnamon sugar 1:1 combo for topping
Preheat oven to 375. Line standard muffin pan with paper cups.
Whisk together all of the dry ingredients, stirring in the blueberries last.
In separate bowl, mix together the vanilla, vegetable oil, and milk.
Pour the liquid ingredients into the dry ingredients and fold in to combine.
Spoon the batter into the prepared muffin cups filling them full.
Sprinkle the tops of the muffins with the cinnamon sugar.
Bake for 15 to 20 minutes until a toothpick inserted comes out clean.