4 years ago

Lemon Blueberry Buckwheat Muffins
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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Lemon Blueberry Buckwheat Muffins [Vegan]

Dairy Free

Vegan

Soft, fluffy, and nutty buckwheat muffins studded with gooey blueberries with a hint of lemon. These muffins are vegan, whole-grain, and contain simple ingredients.

Ingredients You Need for Lemon Blueberry Buckwheat Muffins [Vegan]

1 tablespoon flaxseed meal
2 tablespoons water
1/2 cup creamy peanut butter
1/2 cup non-dairy milk
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 cup buckwheat flour
3/4 cup rolled oats
1 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup frozen or fresh blueberries

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How to Prepare Lemon Blueberry Buckwheat Muffins [Vegan]

Preheat the oven to 350°F. Line a muffin tin with muffin liners.
Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
In a large bowl, whisk together flaxseed meal, peanut butter, non-dairy milk, maple syrup, coconut oil, vanilla extract, and apple cider vinegar. Add buckwheat flour, oats, lemon zest, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in blueberries.
Fill each muffin liner 3/4 full. Top with a few more blueberries if desired. Bake for 25-30 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling for 5 minutes before transferring to a wire cooling rack. (Optional): Drizzle over a powdered sugar icing.