Blueberry Muffins (Vegan + Whole Wheat)
Ingredients:
- 14 g (2 tbsp) ground flaxseed + 75 ml water
- 180 g (1½ cups) whole-wheat flour
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 160 ml (⅜ cup) maple syrup
- 120 g (1 medium) mashed ripe banana
- 180 ml (¾ cup) almond milk
- 4.3 g (1 tsp) vanilla extract
- 125 g (1 cup) fresh blueberries
Equipments:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Let the flax eggs sit the full 5 minutes until gel-like before mixing them in — this is what gives them binding power in place of regular eggs.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make Flax Eggs: Mix 14 g (2 tbsp) ground flaxseed with 75 ml (5 tbsp) water. Let sit for 5 minutes until gel-like.
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) whole-wheat flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients: In a separate bowl, combine the flax eggs, 160 ml (⅜ cup) maple syrup, 120 g mashed banana, 180 ml (¾ cup) almond milk, and 1 tsp vanilla.
- Combine: Pour wet into dry and stir gently until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in 125 g (1 cup) fresh blueberries.
- Fill and Bake: Fill muffin cups ⅜ full. Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
Common Mistakes: Overmixing the batter — stir gently until just combined. Skipping the flax egg rest — wait the full 5 minutes.
Notes: The mashed banana acts as both a binder and sweetener — the riper, the sweeter.
Storage: Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.
Tips: Press extra blueberries on top before baking for a bakery-style finish.
Every ingredient here earns its place, but a few really shape the dish. The ground flaxseed + 75 ml water acts as a binder, standing in for egg to hold everything together. The whole-wheat flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Blueberry Muffins (Vegan + Whole Wheat)
Ingredients:
- 14 g (2 tbsp) ground flaxseed + 75 ml water
- 180 g (1½ cups) whole-wheat flour
- 4.7 g (1 tsp) baking powder
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 160 ml (⅜ cup) maple syrup
- 120 g (1 medium) mashed ripe banana
- 180 ml (¾ cup) almond milk
- 4.3 g (1 tsp) vanilla extract
- 125 g (1 cup) fresh blueberries
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The ground flaxseed + 75 ml water acts as a binder, standing in for egg to hold everything together. The whole-wheat flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Let the flax eggs sit the full 5 minutes until gel-like before mixing them in — this is what gives them binding power in place of regular eggs.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make Flax Eggs: Mix 14 g (2 tbsp) ground flaxseed with 75 ml (5 tbsp) water. Let sit for 5 minutes until gel-like.
- Mix Dry Ingredients: In a large bowl, whisk together 180 g (1½ cups) whole-wheat flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients: In a separate bowl, combine the flax eggs, 160 ml (⅜ cup) maple syrup, 120 g mashed banana, 180 ml (¾ cup) almond milk, and 1 tsp vanilla.
- Combine: Pour wet into dry and stir gently until just combined. Do not overmix.
- Fold in Blueberries: Gently fold in 125 g (1 cup) fresh blueberries.
- Fill and Bake: Fill muffin cups ⅜ full. Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
