Vegan Blueberry Muffins

As I am getting more and more into this journey of cooking with Superfoods, I also came across many vegan recipes. Originally, it was not my intention to do specifically vegetarian or vegan recipes, but the many vegan recipe ideas just got me curious. So I wanted to try to make a completely vegan muffin.

My main challenge was to find a good egg replacer. I read that Chia gel would work really well as a egg replacer, however, I was not able to find a grinder to make chia meal. But during one of my trips to Wholefoods, I found Golden Flax meal, which apparently also works as an egg replacer. I bought a bit and then started the experiment! πŸ˜‰

These muffins contain following Superfoods:

  • Flax seeds
  • Eggs
  • Blueberries

Ingredients:

  • 1 tbsp golden flax meal
  • 3 tbsp water
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 – 1/2 cup agave nectar
  • 1/4 cup and 2 tbsp coconut oil
  • 1/2 cup coconut milk
  • 1/2 cup frozen blueberries
  • 1 tbsp vanilla extract

Golden-Flax Vegan-muffin-dough

Preparation:

  • Mix the Golden Flax meal with water, let it stand until it becomes thick
  • Mix all the dry ingredients in one bowl: flour, baking powder, baking soda and salt
  • In another bowl, mix agave nectar, coconut oil, coconut milk and vanilla extract, carefully add the thickened flax-meal and water mix
  • Now add the liquid ingredients and the blueberries to the dry mix, mix very carefully, max. 10 – 15 times stirring to not offset the baking powder’s power
  • Bake in the oven for about 17 minutes at 350Β°F (=180Β° C)

The muffins tasted surprisingly amazing!! The flax meal gave them a nice golden crust and they were fluffy and crumbly. The only thing I realized that they expanded much less than the “regular” muffins I had made previously, probably because they did not contain egg which can sometimes act as a rising agent. Therefore, it’s really important to add enough baking powder and baking soda and mix the dough carefully to maintain the strength of the baking powder.

Enjoy! :-)

Vegan-muffin-from-oven

 

Vegan-muffin-on-rack-ws

Vegan-muffin-on-rack-close

Vegan-muffin-main-ws Vegan-muffin-close-up-ws

 

Comments

    • superfoodista says

      Hi! Thanks so much! πŸ˜‰ Hum, good question. The coconut milk not so much, the coconut oil a bit, but it was not dominant, but the whole muffin tasted really “harmonious” if I can say so? πŸ˜‰ What I like most is that the flax seed sort of created a nice crust on top of them. Let me know if you try the recipe and hopefully you like it! I never baked anything vegan before, so it was a really interesting experience!

I would love to hear your thoughts!