Vegan Blueberry Walnut Muffins

These vegan muffins are high in plant-based protein and dairy-free. That are a delicious on-the-go breakfast and a nutritious snack for anytime of the day. If you’re not feeling blueberries, you can substitute raspberries or blackberries. You can also substitute any nuts in place of walnuts, or leave the nuts out completely for a nut-free option.

INGREDIENTS:

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

1/2 cup unsweetened plant milk (soy, almond, coconut, oat, etc.)

1/2 tsp apple cider vinegar (can also use coconut vinegar, white vinegar or lemon juice)

1 + 1/2 cup all purpose flour

1/4 cup almond flour

1/4 cup pumpkin seed protein powder (I got this from bulk barn, you can substitute any vegan protein powder here - preferably unflavoured, but vanilla could work too)

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

2 tbsp hemp seeds

1 smashed ripe banana (or 1/4 cup unsweetened apple sauce)

1/2 cup coconut sugar

1/4 cup maple syrup

1 tsp vanilla

1 pkg blueberries (approx. 1 cup)

3/4 cup walnuts (dry roasted)

METHOD:

1 - Lightly roast walnuts in the oven (or purchase roasted walnuts), or dry-roast them in a frying pan on medium-low heat for 5-10 minutes.

2 - Make the flax eggs using a small whisk to combine, let sit 5-10 minutes until thickened.

3 - While waiting, make vegan buttermilk by combining milk with vinegar, let sit 5-10 minutes stirring a couple times. Heat oven to 350ºF, and line muffin tray with paper muffin cups, or pieces of parchment paper.

4 - Mix dry ingredients in a medium bowl: flour, almond flour, protein powder, baking powder, salt, cinnamon, ginger and hemp seeds.

5 - Smash the banana in a large bowl using a fork. Add coconut sugar and remaining wet ingredients: maple syrup, vanilla, flax eggs, and vegan buttermilk.

6 - Slowly add dry mixture to wet mixture (Consistency should be good, but if it's a little dry, add some more milk, a little at a time) Add blueberries and roasted walnuts, reserve a small handful of each to top the muffins with.

7 - Muffins will rise, but not too much, so I like to fill the cups up pretty full. For me, this made 8 muffins) Top with blueberries, walnuts and hemp seeds (optional).

8 - Bake for approx. 25 minutes, let cool and enjoy :)

Makes: 8 large muffins

Prep time: 15 - 20 minutes

Cook time: 25 minutes

Store: Air-tight container, or wrapped to seal

Lasts: 4 - 6 days