Name: HIGH FIBRE BLUEBERRY MUFFINS
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ⅔ cup oil (canola or vegetable); ½ cup light or dark brown sugar; Zest of one lemon; 1 tsp pure vanilla extract; 2 vegan egg replacers ((I use Bob's Red Mill Egg Replacer ™); ½ cup all-purpose flour; ½ cup whole wheat flour; ¼ cup oat bran flakes; 1 tbsp black chia seeds; ½ cup wheat bran; 3 tsp baking powder; ¾ tsp baking soda; ½ tsp salt; ½ tsp cinnamon powder; 1 cup plant-based milk (I used soy milk); 1 cup fresh blueberries; 3 tbsp All-purpose flour; 3.50 tbsp brown sugar; zest of 1 lemon; 1.50 tbsp oil

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

Zest of one lemon

1 tsp pure vanilla extract

2 vegan egg replacers ((I use Bob's Red Mill Egg Replacer ™)

½ cup all-purpose flour

½ cup whole wheat flour

¼ cup oat bran flakes

1 tbsp black chia seeds

½ cup wheat bran

3 tsp baking powder

¾ tsp baking soda

½ tsp salt

½ tsp cinnamon powder

1 cup plant-based milk (I used soy milk)

1 cup fresh blueberries

CRUMBLE TOPPING

3 tbsp All-purpose flour

3.50 tbsp brown sugar

zest of 1 lemon

1.50 tbsp oil

DIRECTIONS

Preheat oven to 350F. Line one muffin tray with muffin liners.

Hand whisk oil, vanilla, brown sugar, zest of one lemon and egg replacer in a large bowl.

In a separate bowl whisk all the dry ingredients.

Add dry ingredients and milk to oil mixture and whisk until just combined. Fold in blueberries into batter and pour into muffin tins evenly.

For the crumble topping: combine all crumble ingredients in a bowl and mix by hand until crumbly, then top each muffin evenly.

Bake for 20-22mins or until toothpick comes out clean in centre.

Ingredients