Vegan Blueberry Muffins
The easiest vegan blueberry muffin recipe on the planet! The dough for this recipe is versatile and can be used to create pancakes, waffles, or donuts with a few adjustments!
- 2 cups Whole Wheat Flour
- 1/2 cup Organic Sugar
- 2 tsp Baking Powder
- 2 scoops Vital Proteins Collagen optional
- 1 tbsp Ground Flax Seed
- 1 cup Almond Milk
- 1 Bob's Red Mill Gluten Free Egg Replacer or one whole egg
- 1/4 cup Coconut Oil
- 1/4 cup Blueberries
Preheat your oven to 375 degrees F and line a 12 cup muffin pan with cupcake liners or spray lightly with cooking spray.Begin by sifting whole wheat flour into a large bowl. Then, proceed by adding the baking powder, sugar, flax, and collagen. Mix well and set aside!Prepare your Bob's Red Mill Egg Replacer and then add it to the bowl with milk and coconut oil! Mix well until a dough forms and then add your blueberries. Do not over-mix to the point that the blueberries begin to turn to mush.Using a spoon, add a little bit of the mix to the cupcake liners. Do not overfill, fill up into the middle. Place into the oven and bake for 20 minutes.Enjoy!
- You can use 2 tbsp of Apple Cider Vinegar instead of using the egg replacer.