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 smart mid-day snack.
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)
- 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.