These delicious Vegan Blueberry Muffins with Millet Flour are crammed with entire grain goodness—even entire grain millet flour, which affords a young chew. Millet is a gluten-free grain, so you may make this recipe right into a gluten-free blueberry muffin model fairly simply. Wealthy within the naturally candy taste of blueberries, and reasonable in added sugars and fat, this scrumptious muffin recipe options chia and flax seeds as an alternative of eggs, offering a wholesome omega-3 enhance, too. You should use recent blueberries once they’re in season, or dried blueberries once they’re not. Whip up this blueberry muffin recipe in minutes with many pantry substances you most likely have already got in your kitchen.
These blueberry muffins showcase the well being and flexibility of millet flour—a complete grain flour which is a crucial dietary staple in lots of nations all over the world. This fully gluten-free grain affords a pleasant change of tempo for conventional baking flours. You can also make completely gluten-free blueberry muffins by swapping out the wheat flour for one more gluten-free flour—I actually take pleasure in utilizing the gluten-free flour blends for baking. The recipe can also be very gentle on added sugar, oil, and sodium.
Make up a complete batch of those lovely vegan blueberry muffins with millet flour to take pleasure in all week lengthy, similar to for breakfast, snacks, on-the-run consuming, and whilst a wholesome deal with. Youngsters (of all ages) love them, too. These muffins are glorious frozen, so you may pull them out later to take pleasure in in the course of the week. If you happen to’d like to change the flavour profile, attempt sliced strawberries, or recent or frozen raspberries as an alternative of the blueberries.
Description
These delicious vegan Blueberry Muffins with Millet Flour are crammed with entire grain goodness—even millet, which affords a crunchy, but fluffy chew.
- Preheat oven to 375 F.
- Combine collectively plant-based milk, vanilla, chia seeds, flax seeds, and oil and let stand 5 minutes to create a thick combination.
- Stir in entire wheat and millet flours, baking powder, salt, and coconut palm sugar (or brown sugar), combining solely till moistened. (Don’t overstir, because it toughens batter.)
- Stir in blueberries.
- Spray muffin pans with nonstick spray (or might use muffin liners).
- Fill muffin tins with 1/3 cup batter (makes 6 muffins).
- Bake for about 25-Half-hour, till tender and golden.
- Take away muffin pan from oven and let relaxation for five minutes. Take away muffins from muffin pan and serve instantly.
Notes
To make this recipe gluten-free, swap entire wheat flour for a gluten-free flour.
- Prep Time: quarter-hour
- Prepare dinner Time: Half-hour
- Class: Muffins
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 284
- Sugar: 14 g
- Sodium: 22 mg
- Fats: 13.5 g
- Saturated Fats: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
Key phrases: vegan muffins, blueberry muffins, vegan blueberry muffins, millet flour
For extra plant-based baked muffins, try:
Corn Muffins with Apples and Walnuts
Zucchini Carrot Spice Muffins
Chocolate Zucchini Muffins
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins
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