Hey Friends! So I just returned from my workcation with a cold. Ugh…
Needless to say I feel like crap and just want to relax. Because I made a promise to always blog on Meatless Monday… I am back with another delicious vegan muffin . Next Monday I will be back with an amazing exotic vegan dish. In the meantime, enjoy this delicious breakfast recipe.
Ok so let’s begin with the ingredients:
- 1 1/2 cup of Oats (try not to use instant)
- 1 cup blueberries in blueberry juice
- 1 cup Unbleached flour
- 1 cup Almond Milk
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 2 tsp Maca powder (Health Works is my favorite…not sponsored)
- 1/2 cup Vegan Butter (melted)
- 1 4oz cup Applesauce
- 1/2 tsp Salt
- 1/2 cup Brown Sugar
- 12 Cupcake baking cups
The first thing you want to do is soak the oats in the almond milk for 30 minutes…
Your 30 minutes are up, so let’s start baking! Preheat your oven at 400 degrees. Put baking cups into the muffin pan.
Mix the flour, baking soda, maca powder, cinnamon, baking powder and salt in a bowl…set it to the side.
Mix the melted vegan butter, applesauce and brown sugar into the bowl of oats with almond milk. Begin stirring in the dry ingredients into the wet ingredients. Once everything has been mixed together, start folding in the blueberries into the mixture. Pour in the blueberry juice as well.
Start scooping in that mixture into the baking cups. You can fill the cup all the way to the top, no need to fill half way. On 2 of the muffins I added a vegan crumb topping. I mixed cinnamon and maca powder, which I added to the top of 4 muffins.
Bake in the oven 18-20 minutes.
For those of you that want to add the crumb topping, here is how I make it:
- 1/2 cup vegan butter
- 1 cup unbleached flour
- 2/3 cup brown sugar
- 1 tsp maca powder
Mix butter, flour, brown sugar and maca powder in a bowl with your fingers or pastry blender.
Until tomorrow, goodnight my friends 💋