Vegan Blueberry Ginger Muffins

Ingredients

1 1/2 tablespoons cups plus 1 flour, divided
1/2 cup almond pulp or almond meal
1 tablespoon baking powder
2 tablespoons flax seed
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1 1/2 teaspoons fresh ginger, minced
4 ounces applesauce, unsweetened
tablespoon cup plus 1 soy milk*
1 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries

Preparation

1
In the bowl of an electric mixer, beat the apple sauce, vegetable oil, soy milk, vanilla and sugar until smooth.
2
In a separate bowl, whisk together 1 1/2 cups flour, almond pulp (or almond flour), baking powder, flax seed, ground ginger and salt. In a smaller bowl, toss the blueberries in the remaining tablespoon of flour.
3
Incorporate the dry ingredients into the wet ingredients until just combined. Stir in the floured blueberries.
4
Pour the batter into a paper-lined muffin tin and bake in a preheated oven at 350 degrees for 18-22 minutes or until browned on top and cooked through.
5
This recipe has been veganized of course. Use regular milk if that is your preference.

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About

Just like the banana bread that surely profited from the almond kick, these blueberry muffins were also a hit. They had a pleasing texture and hearty almond flavor, and with two different levels of ginger–ground and fresh–there’s a permeating bite. There are also flax seeds tossed into these guys. If you want to up the health factor, this is a nice touch. Or you could try wheat germ, which mixes well into any muffin or bread. The blueberries just happened to be a little tart, which happens from time to time. If you like your berries that way, that is. If only they had been a wee sweeter, but what can you do about that?

Yield:

1 servings

Added:

Monday, April 25, 2011 - 6:18pm

Creator:

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