Vegan Blueberry Muffins with Coconut Yoghurt

cakes + muffins

Hello from winter-land! We survived the first day of winter and I envy all of you back home who are storing their coats away, while we are wrapping ourselves in woolly blankets and big chunky socks. Luckily, we have Game of Thrones and my big oven that's on for most of the day; not only does it make me warm, it also bakes these deliciously healthy goodies. I was good and froze all of the summer fruits so I have an abundance of blueberries. Those of you who have fresh ones, use those of course. These muffins are completely vegan and refined sugar free, topped with a delicious coconut yoghurt that can be substituted for greek yoghurt (for a non-vegan version). Enjoy!

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • Ingredients
  • 2 bananas
  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1 cup spelt flour
  • 1 cup buckwheat flour
  • 6 Tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp vanilla powder
  • rosemary (optional)
  • pinch of salt
  • 1/2 tsp baking soda
  • 1 cup blueberries

Vegan Blueberry Muffins with Coconut Yoghurt

Preheat oven to 180 °C. In a bowl, mash bananas and add almond milk, apple cider and coconut oil. In a large bowl, mix together the dry ingredients (spelt and buckwheat flour, coconut sugar, baking and vanilla powder, salt, rosemary and baking soda). Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix. Gently fold in the blueberries. Add the batter in muffin tins. Bake for 25–27 minutes until a toothpick comes out clean. Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack. On top add coconut yoghurt with freeze dried blueberries or berry powder. Serve!

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