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Blueberry: Multigrain Vegan Blueberry Muffins

Source of Recipe

internet


List of Ingredients

2 cups wholegrain flour(rye, wheat, barley flour)
1 cup oat bran
1/2 cup uncooked millet
3 teaspoons baking powder
3/4 teaspoon fine ground sea salt
1/4 + 1/8 teaspoon cinnamon
1/2 cup apple juice concentrate
1/3 cup maple syrup
1/3 cup blended soft silken tofu
3/4 cup water
3 tablespoons canola oil
2 cups blueberries


Recipe

Preheat oven to 375ºF and grease muffin tins. In a large bowl, mix the dry ingredients, making sure there are no clumps of flour. Whisk together wet ingredients, making sure they are thoroughly mixed. Add fruit to wet mixture. Fold wet mixture into dry mixture and gently stir to combine. Add half of the liquid mixture, combine well, and then stir in the remaining liquid.

Fill 12 muffin tins and sprinkle a little date sugar on the top of each muffin. Bake muffins in the preheated oven for 30-35 minutes, or until the tops are lightly browned and a fork inserted into the middle of a muffin comes out clean. If the muffins won't be eaten within a few days, freezing is recommended. Make sure they are thoroughly cooled first.