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Lemon Blueberry Multi Grain Muffins. Vegan.
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Lemon Blueberry Multi Grain Muffins. Vegan.

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

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

Ingredients

  • 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 quinoa optional, cooked
  • 1/2 teaspoon baking powder
  • lemon zest of 1 medium
  • lemon juice of 1
  • 1.5 tablespoon cooking oil I used organic canola, high fat
  • 1.5 tablespoon cashew butter I used store bought, Homemade nut butter recipes, roasted
  • 5 tablespoons raw granulated sugar a couple of tbsps more for a sweeter muffin, or jaggery or other sweetener equivalent
  • 1/4 teaspoon salt
  • 2/3 cup water warm
  • 1/2 cup blueberries fresh
Crumb:
  • Crumb:
  • 2 tablespoons oats
  • 1 tablespoon oats coarsely ground
  • 1 teaspoon neutral cooking oil generic cooking oil
  • 1 teaspoon raw sugar
  • 1 tablespoon self-rising flour

Instructions

    Cup of Yum
  1. In a large bowl, add flax meal, lemon juice, sugar, oil, cashew butter and 1/4 cup (60ml) almost hot water.
  2. 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.
  3. In a bowl, mix the flours, salt, baking powder.
  4. Add in the wet mixture and mix for only a few strokes. If the mixture stays too stiff, add more water. do not overmix.
  5. 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.
  6. Drop batter in greased muffin pan or muffin cups.
  7. Drop 4-5 blueberries on top and drop some of the crumble.
  8. Bake in preheated oven at 350 degrees F for 20-25 minutes, until toothpick inserted comes out clean.
  9. 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

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

Nutrition Facts

Serving: 8 muffins

Amount Per Serving

Calories 147

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.