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Home > Recipes > Vegan Blueberry Muffins With Walnuts
Author:

Kevin Curry

Vegan Blueberry Muffins With Walnuts

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I want to share with you one sweet vegan meal, vegan blueberry muffins with walnuts, that you’re gonna surely love.

So, when I decided to do the 5-day vegan challenge as if that wasn’t enough (lol), I also decided to get my feet wet and try some vegan baking. I’ll admit I’m not the best baker (even with animal products) yet I experiment a lot and share very little. But this recipe came out pretty dope so I’m sharing it here.

This is a very easy recipe, and it’s great that you can customize it to your taste. Just pay attention to core elements and make them in your own way.

First, mix whole wheat flour or oat flour with coconut sugar, baking powder, turmeric and a pinch of salt. Then, mix flax seeds with some water and allow them to tick for a couple of minutes. Add it to the flour mixture, together with vanilla extract, almond milk and coconut oil.

If the mixture is too thick, just add a few tablespoons of almond milk to it. I personally like a thicker consistency, almost like a brownie, but you can make it your way.

Put walnuts and blueberries in the mixture and stir with a spatula, and your batter is ready for some baking.

If you are a fan of chocolate muffins, you can also add chocolate chips to this mixture, I’m sure it would go well together.

Before you start preparing muffins, preheat your oven to 350F. For the baking, you’ll need a muffin tin, which you will spray with coconut oil before applying the mixture.

Sprinkle some coconut sugar on top and bake for at least 25 minutes, or until they turn gold. Viola! Your vegan blueberry muffins are ready to serve. Enjoy your vegan muffins as a breakfast or sweet snack.

Share this amazing muffins recipe with others and let us know how you like it. Remember to download the Fitmencook app for more easy, healthy and practical, or vegan recipes.

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Vegan Blueberry Muffins With Walnuts

Ingredients

* Optional Substitution Note

Ingredients for 12 muffins:

  • Dry ingredients:
    • 2 cups whole wheat flour
    • 1 cup coconut sugar (or 3/4 cup if less is needed for dietary concerns)
    • 1/2 teaspoon turmeric
    • 1 teaspoon cinnamon (optional)
    • 2 teaspoons baking powder
    • pinch sea salt
  • Wet ingredients
    • 2 tablespoons milled/ground flaxseed mixed with 6 tablespoons water
    • 1 3/4 cup almond milk (more may be needed but don’t be alarmed if the batter is thick)
    • 1/3 cup coconut oil
    • 1 teaspoon vanilla extract
  • 1 cup (fresh) frozen blueberries
  • 3/4 cup chopped walnuts

Steps

Step 1

Set oven to 350F.

Step 2

In a bowl, mix together all of the dry ingredients with a fork.

Step 3

Prepare the flaxseed by mixing it with water and allowing it to thicken – about two to three minutes.

Step 4

Slowly add the wet ingredients to the dry ingredients and stir with a spatula. Note: If the batter is too thick, feel free to add a few tablespoons of almond milk until it is to your desired consistency. If you prefer less dense muffins, then you may need to add some almond milk to the recipe.

Step 5

Gently fold in blueberries and walnuts to the batter, careful not to mash them.

Step 6

Spray the muffin molds with a little nonstick cooking spray and then evenly divide the batter among the muffin molds. If desired, lightly sprinkle a little coconut sugar on top.

Step 7

Bake in the oven for 25 to 30 minutes until the muffins are golden brown, or until you can pierce it with a toothpick and it come out clean.

Approximate macros for 1 of 12 muffins

Vegan Blueberry Muffins With Walnuts

Kevin Curry



Category Vegan
Calories 257

Ingredients for 12 muffins:

  • Dry ingredients:
    • 2 cups whole wheat flour
    • 1 cup coconut sugar (or 3/4 cup if less is needed for dietary concerns)
    • 1/2 teaspoon turmeric
    • 1 teaspoon cinnamon (optional)
    • 2 teaspoons baking powder
    • pinch sea salt
  • Wet ingredients
    • 2 tablespoons milled/ground flaxseed mixed with 6 tablespoons water
    • 1 3/4 cup almond milk (more may be needed but don’t be alarmed if the batter is thick)
    • 1/3 cup coconut oil
    • 1 teaspoon vanilla extract
  • 1 cup (fresh) frozen blueberries
  • 3/4 cup chopped walnuts

  1. Set oven to 350F.

  2. In a bowl, mix together all of the dry ingredients with a fork.

  3. Prepare the flaxseed by mixing it with water and allowing it to thicken – about two to three minutes.

  4. Slowly add the wet ingredients to the dry ingredients and stir with a spatula. Note: If the batter is too thick, feel free to add a few tablespoons of almond milk until it is to your desired consistency. If you prefer less dense muffins, then you may need to add some almond milk to the recipe.

  5. Gently fold in blueberries and walnuts to the batter, careful not to mash them.

  6. Spray the muffin molds with a little nonstick cooking spray and then evenly divide the batter among the muffin molds. If desired, lightly sprinkle a little coconut sugar on top.

  7. Bake in the oven for 25 to 30 minutes until the muffins are golden brown, or until you can pierce it with a toothpick and it come out clean.


Nutrition per serving

Calories257cal
Protein4g
Fats12g
Carbs34g
Fiber8g
Sugar19g
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Details

Nutrition per serving

Calories257cal
Protein4g
Fats12g
Carbs34g
Fiber8g
Sugar19g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!