Lemon Blueberry Multi Grain Muffins. Vegan.

Lemon Blueberry Multigrain Muffins on a blue and white tablecloth

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Lemon Blueberry Multi Grain Muffins. Vegan.

Lemon Blueberry Multigrain Muffins. A delicious and healthy breakfast or snack. Vegan Recipe.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American, Vegan

Keyword: breakfast muffin, fruit muffin, healthy breakfast

Servings: muffins

Author: Vegan Richa

Ingredients

1/2 cup whole wheat pastry flour
2/3 cup self rising flour or all purpose flour + 1/4 teaspoon baking powder
1 tablespoon flax seed meal
3 tablespoons Oats
1 tablespoon cooked quinoa (optional)
1/2 teaspoon baking powder
Zest of 1 medium lemon
Juice of 1 lemon
1.5 tablespoon high fat oil (I used organic canola)
1.5 tablespoon roasted Cashew butter (I used store bought,Homemade nut butter recipes)
5 tablespoons raw granulated sugar or equivalent jaggery or other sweetener. a couple of tbsps more for a sweeter muffin
1/4 teaspoon salt
2/3 cup warm water
1/2 cup fresh blueberries

Crumb:

Crumb:
2 tablespoons oats
1 tablespoon coarsely ground oats
1 teaspoon oil
1 teaspoon raw sugar
1 tablespoon self rising flour

US Customary - Metric

Instructions

In a large bowl, add flax meal, lemon juice, sugar, oil, cashew butter and 1/4 cup (60ml) almost hot water.
Mix it well till the mixture is well combined and a little light. Add in the oats, 1/4 cup (60ml) more water, cooked quinoa(optional, I am on quinoa roll), lemon zest, mix well and keep aside for a few minutes.
In a bowl, mix the flours, salt, baking powder.
Add in the wet mixture and mix for only a few strokes. If the mixture stays too stiff, add more water. do not overmix.
Take 2 Tablespoons of batter. Add 2 Tablespoons oats, coarsely ground Oats, 1 teaspoon of oil , 1 teaspoon raw sugar and 1 tablespoon self rising flour, Mix and keep this for crumble on top. The crumble is optional.
Drop batter in greased muffin pan or muffin cups.
Drop 4-5 blueberries on top and drop some of the crumble.
Bake in preheated oven at 350 degrees F for 20-25 minutes, until toothpick inserted comes out clean.
Let muffins sit for 5 minutes, then take them out and let cool on wire rack. Store in a cool dry box for 2-3 days.

Notes

Nutritional value is based on 1 serving

Nutrition

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