Vegan Blueberry Muffins- Quick & Easy!
Roz has whipped up a delicious and healthy blueberry muffin that is perfect to serve to your mother this Mother's Day.
It is unlike any other blueberry muffin your mother has tasted. The special ingredient that adds warmth and full of flavour is, cardamom. The combination of cardamom and cinnamon just envelopes your senses and sends you on a flavour ride. The sweetness from the blueberries and the undertone of maple syrup, truly creates a delicious and yummy muffin.
The whole wheat flour and coconut sugar makes this unrefined, so if your mom is looking to cut back on sweets, shake your head confidently and tell her, "Mom! Cork it! These muffins are healthy as f*%k and you won't regret eating them!".
Click here to watch Roz make them
Makes 12 Muffins
Oven @ 375F
You will need:
1 cup Coconut Sugar
1 tbsp. Maple Syrup
1/2 cup Almond Milk *Or any plant based milk you prefer
1 large Ripe Banana, mashed
1/3 cup Coconut Oil, melted
1 1/2 cups Whole Wheat Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Cardamom
1/4 tsp. Salt
1 cup Frozen Wild Blueberries *You can use fresh as well
Pre-heat oven.
Mix coconut sugar, maple syrup, banana, coconut oil and almond milk in a bowl till combined.
Mix flour, cinnamon, cardamon, salt and baking powder in another separate bowl till combined.
Make a well in your dry ingredients and pour the wet ingredients into the middle and mix till just combined. Do not over mix as you will create a tough muffin.
Gently mix in blueberries into batter.
Scoop batter into 12 lined muffin tins evenly.
Bake muffins for 27 minutes or till a toothpick comes out clean and is firm to the touch.
Let cool!
Enjoy these with vegan butter and berry jam!