These muffins make the perfect afternoon snack, packed with high fibre goodness and wholesome ingredients. (Vegan)
Prep Time15 minsCook Time20 minsTotal Time35 mins
Yield: 12 muffins
INGREDIENTS
⅔ cup oil (canola or vegetable)
½ cup light or dark brown sugar
1 tsp pure vanilla extract
2 vegan egg replacers ((I use Bob's Red Mill Egg Replacer ™)
1 cup all-purpose flour
½ cup oat bran flakes
2 tbsp black chia seeds
½ cup psyllium husk
3 tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon powder
1 cup almond milk (can use alternatives)
1 cup blueberries (can also use chocolate chips instead)
DIRECTIONS
1Preheat oven to 350F. Line one muffin tray with muffin liners.
2Hand whisk oil, vanilla, sugar and egg replacer in a large bowl.
3In a separate bowl whisk all the dry ingredients.
4Add dry ingredients and milk to oil mixture and whisk until combined. Add blueberries and pour into muffin tins.
5Bake for 20-22mins or until toothpick comes out clean in centre.
Ingredients
Yield: 12 muffins
INGREDIENTS
⅔ cup oil (canola or vegetable)
½ cup light or dark brown sugar
1 tsp pure vanilla extract
2 vegan egg replacers ((I use Bob's Red Mill Egg Replacer ™)
1 cup all-purpose flour
½ cup oat bran flakes
2 tbsp black chia seeds
½ cup psyllium husk
3 tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon powder
1 cup almond milk (can use alternatives)
1 cup blueberries (can also use chocolate chips instead)
Directions
DIRECTIONS
1Preheat oven to 350F. Line one muffin tray with muffin liners.
2Hand whisk oil, vanilla, sugar and egg replacer in a large bowl.
3In a separate bowl whisk all the dry ingredients.
4Add dry ingredients and milk to oil mixture and whisk until combined. Add blueberries and pour into muffin tins.
5Bake for 20-22mins or until toothpick comes out clean in centre.
HIGH FIBRE BLUEBERRY MUFFINS
