Name: Dairy-Free Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cooking spray - 1 serving; Whole wheat pastry flour - 1 ½ cups; Coconut sugar - ¾ cup; Wheat bran - ½ cup; Freshly ground flax seeds - 1 tablespoon; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Almond milk, or more as needed - ⅓ cup; Olive oil - ¼ cup; Vegan butter, melted - ¼ cup; Agave nectar - ¼ cup; Egg whites - 3 tablespoons; Vanilla extract - 2 teaspoons; Frozen blueberries - 1 ½ cups

Dairy-Free Whole Wheat Blueberry Muffins

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dairy-Free Whole Wheat Blueberry Muffins

1. Cooking spray - 1 serving

2. Whole wheat pastry flour - 1 ½ cups

3. Coconut sugar - ¾ cup

4. Wheat bran - ½ cup

5. Freshly ground flax seeds - 1 tablespoon

6. Baking powder - 1 teaspoon

7. Baking soda - ½ teaspoon

8. Salt - ½ teaspoon

9. Almond milk, or more as needed - ⅓ cup

10. Olive oil - ¼ cup

11. Vegan butter, melted - ¼ cup

12. Agave nectar - ¼ cup

13. Egg whites - 3 tablespoons

14. Vanilla extract - 2 teaspoons

15. Frozen blueberries - 1 ½ cups

How to cook deliciously - Dairy-Free Whole Wheat Blueberry Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.

2. Stage

Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.

3. Stage

Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.

4. Stage

Spoon batter into the prepared muffin cups, filling them almost to the top.

5. Stage

Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.