1.3K Views 5 years ago

Walnut Blueberry Muffins
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Walnut Blueberry Muffins

6 muffins

Dairy Free

Vegan

These Walnut Blueberry Muffins are the perfect solution to your search for a healthy muffin recipe. They are made using only whole food plant-based ingredients and have zero processed sugar. They are moist, rich in flavor, and full of omega 3s. A great option for an on-a-go breakfast or a... Read More

Ingredients You Need for Walnut Blueberry Muffins [Vegan]

1 1/2 cups rolled oats, gluten-free
1 1/2 cup walnuts
1 teaspoon turmeric
1 tablespoon ground cinnamon
1 teaspoon dry ginger
1 tablespoon fresh ground
1/2 teaspoon baking soda
1/4 teaspoon Himalayan pink salt
A pinch of black pepper
1 cup full fat coconut milk
1 tablespoon apple cider vinegar
1/2 cup flax seed ground
2 ripe bananas
5 Medjool dates pitted
1 cup fresh or frozen blueberries
1/4 cup walnuts chopped
2 tablespoon walnuts chopped (optional topping)
1 tablespoon agave nectar or maple syrup (optional topping)

Order with Instacart Download Our App

How to Prepare Walnut Blueberry Muffins [Vegan]

Preheat the oven to 375°F. Line a muffin pan with non-bleach paper liners or lightly grease the pan with coconut oil.
In a large glass bowl mix coconut milk, apple cider vinegar, and ground flax seeds. Set aside for 10 minutes.
Meanwhile, add walnuts and rolled oats to a food processor or blender and mix quickly into a coarse flour.
Transfer to a large mixing bowl together with the rest of the dry ingredients (turmeric, cinnamon, ginger baking soda, salt black pepper).
Place the coconut milk/vinegar/flax mixture into the same blender or food processor bowl. Add bananas and dates. Blend for 3-5 minutes, or until smooth.
Next, transfer the wet mixture to the mixing bowl with the dry ingredients. Use a spatula to carefully fold everything until combined.
Finally, gently mix in blueberries and walnuts.
Divide the batter into the muffin tins.
Optional: Mix together walnuts and agave in a small bowl and add it on top of the muffins.
Bake for about 20-22 minutes. Store leftovers in the fridge in an airtight container. Best enjoyed within 1-3 days.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.