Lemon Blueberry Multi Grain Muffins. Vegan.

Name: Lemon Blueberry Multi Grain Muffins. Vegan.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 muffins
Ingredients: 1/2 cup whole wheat pastry flour; 2/3 cup self rising flour; 1 tablespoon flax seed meal; 3 tablespoons oats; 1 tablespoon cooked quinoa; 1/2 teaspoon baking powder; Zest of 1 medium lemon; Juice of 1 lemon; 1.5 tablespoon high fat oil; 1.5 tablespoon roasted cashew butter; 5 tablespoons raw granulated sugar or equivalent jaggery or other sweetener; 1/4 teaspoon salt; 2/3 cup warm water; 1/2 cup fresh blueberries; Crumb:; 2 tablespoons oats; 1 tablespoon coarsely ground Oats; 1 teaspoon oil; 1 teaspoon raw sugar; 1 tablespoon self rising flour

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 muffins
Calories
147 kcal
Course
Dessert
Cuisine
American, Vegan

Lemon Blueberry Multi Grain Muffins. Vegan.

Danielle Hudson

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Lemon Blueberry Multigrain Muffins. A delicious and healthy breakfast or snack. Vegan Recipe.

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Ingredients

Servings

1/2 cup whole wheat pastry flour
2/3 cup self rising flour or all purpose flour + 1/4 teaspoon baking powder
1 tablespoon flax seed meal
3 tablespoons oats
1 tablespoon cooked quinoa (optional)
1/2 teaspoon baking powder
Zest of 1 medium lemon
Juice of 1 lemon
1.5 tablespoon high fat oil (I used organic canola)
1.5 tablespoon roasted cashew butter (I used store bought,Homemade nut butter recipes)
5 tablespoons raw granulated sugar or equivalent jaggery or other sweetener. a couple of tbsps more for a sweeter muffin
1/4 teaspoon salt
2/3 cup warm water
1/2 cup fresh blueberries

Crumb:

Crumb:
2 tablespoons oats
1 tablespoon coarsely ground Oats
1 teaspoon oil
1 teaspoon raw sugar
1 tablespoon self rising flour

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Instructions

In a large bowl, add flax meal, lemon juice, sugar, oil, cashew butter and 1/4 cup (60ml) almost hot water.
Mix it well till the mixture is well combined and a little light. Add in the oats, 1/4 cup (60ml) more water, cooked quinoa(optional, I am on quinoa roll), lemon zest, mix well and keep aside for a few minutes.
In a bowl, mix the flours, salt, baking powder.
Add in the wet mixture and mix for only a few strokes. If the mixture stays too stiff, add more water. do not overmix.
Take 2 Tablespoons of batter. Add 2 Tablespoons oats, coarsely ground Oats, 1 teaspoon of oil , 1 teaspoon raw sugar and 1 tablespoon self rising flour, Mix and keep this for crumble on top. The crumble is optional.
Drop batter in greased muffin pan or muffin cups.
Drop 4-5 blueberries on top and drop some of the crumble.
Bake in preheated oven at 350 degrees F for 20-25 minutes, until toothpick inserted comes out clean.
Let muffins sit for 5 minutes, then take them out and let cool on wire rack. Store in a cool dry box for 2-3 days.

Notes

Nutritional value is based on 1 serving

Nutrition Information

Show Details

Calories 147kcal (7%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 3g (5%) Sodium 75mg (3%) Potassium 102mg (3%) Fiber 2g (8%) Sugar 8g (16%) Vitamin C 0.9mg (1%) Calcium 19mg (2%) Iron 0.8mg (4%)