Vanilla & blueberry oat muffins

vanilla and blueberry oat vegan muffins

Another plant based recipe here! I decided to work off my oat and raspberry vegan muffins recipe to create these lovely blueberry oat vegan muffins with a hint of vanilla flavour. These are great for snacking, giving your body fuel before the gym, or for breakfast to kick start your energy levels for a busy day ahead. I chose the ingredients carefully because as well as wanting to make them as healthy and wholesome as I can, I also need to make sure they’re just as yummy! For me, eating organic plant based foods just tastes so much better than anything containing and processed or refined ingredients- who wants to put that into their body?! Not me!

The oats and wholemeal ingredients that I used are great for slow releasing energy. This type of energy comes from complex carbohydrates which also contain far more nutrients than simple carbs (these are the carbs you need to stay away from!). Complex carbs will keep your body moving and feeling more energised for longer.

These muffins are also packed out with deliciously fresh, organic blueberries. As well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: http://pubs.acs.org/doi/abs/10.1021/jf9029332 

Ingredients (makes 6 large vegan muffins)

  • 2 cups of self-raising wholewheat flour
  • 1 cup of oats
  • 1/2 cup of light brown muscovado sugar
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of apple cider vinegar
  • 3/4 cup of almond milk
  • 1/2 soya milk
  • 1/4 cup of agave
  • 1 1/2 tablespoons of vanilla essence
  • 1 cup of fresh blueberries (may want to add more, this is optional)

Method

  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
  • In a bowl, combine the wholewheat flour, muscovado sugar, bicarbonate of soda and porridge oats.
  • In a separate bowl, mix the plant-based milks and apple cider vinegar. Gradually add the wet mixture to the dry mixture recipe, folding in the ingredients gently. Be careful not to over-mix.
  • Once the wet mix is combined with the dry mixture, stir in the agave.
  • Now, you can either mix in the blueberries to mixture and then pour them into the prepared cases, or (what I did) is this: spoon some of the mixture into the prepared cases, filling them only half way. Now take 5 or 6 blueberries and place them on top of the mix in the cases. Then pour the rest of the mixture into the cases (over the blueberries), and top with more blueberries. This way, when you cut into the muffin, you will have a nice blueberry filling!
  • Bake in the oven for approximately 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
  • You can enjoy these vegan muffins hot or cold. Remove the vanilla and blueberry oat muffins from their muffin-cases when you’re ready to eat them!

Enjoy!

SHK x

Vanilla and coconut vegan muffins

It has been a few weeks now since I shared a cake recipe with you guys, I have just been super busy- admittedly not spending much time in the kitchen! But, as it’s Mother’s Day I wanted to bake some wholesome goodness for everyone to enjoy.

My Mum’s favourite recipe of mine is my coconut & vanilla vegan cake so I thought I would try these flavours in some whole wheat muffins. I used two different flours in this recipe- whole wheat flour and buckwheat flour. These are healthy flours, as I never used any refined or processed ingredients in any of my recipes. I enjoy my food so much more knowing that I have used honest ingredients. I will rarely eat anything that I haven’t made completely from scratch, as I know that everything I use it fresh, healthy and organic!

Ingredients (makes 6)

  • 1 cup of self-raising wholewheat flour
  • 1 cup of buckwheat flour
  • 1/2 cup of dark brown sugar
  • 1 teaspoon of baking powder
  • 3/4 cup of almond milk
  • 1/2 cup of coconut milk
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon plus 1 teaspoon of vanilla essence
  • 1/4 cup agave
  • 1/2 cup of desiccated coconut
  • 6 large strawberries to decorate with

Method

  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 muffin cases.
  • In a bowl, mix the flours, dark brown sugar and baking powder.
  • In a separate bowl, combine the almond milk, coconut milk, apple cider vinegar and vanilla essence.
  • Gradually add the wet mixture to the dry mix bowl, making sure all the ingredients are combining nicely together. Once you start to achieve a smooth mix (some lumps are okay) you can stir in the agave. Then gently fold in the desiccated coconut.
  • Share the mix evenly between the 6 prepared muffin cases.
  • Then you can cut the fresh strawberries to top the muffins. I topped these muffins with fresh strawberries as I just love adding fruit to my bakes! Place in the oven and bake for 22 minutes and allow to cool for 5-10 minutes before removing from the hot tin (still leaving them in their cases).
  • You can enjoy these vegan muffins hot or cold. Remove the raspberry muffins from their muffin-cases when you’re ready to eat them!

 

These dreamy muffins went down a treat for Mother’s Day! Keep these vegan bakes in a cake tin to keep them fresh- they will last up to 5 days!

Enjoy!

SHK x

 

Banana & blueberry muffins

So I have finally perfected the recipe for these nutritious muffins- packed with fresh blueberries and bananas and made purely with plant-based ingredients. You can also alter this easy recipe depending on what fruit you wish to add. These are also great without the blueberries and adding walnuts. Processed with VSCOcam with a6 presetProcessed with VSCOcam with a6 preset
Ingredients (makes 6)

  • 2 cups of wholewheat self-raising flour
  • 1/2 cup of dark brown sugar
  • 2 teaspoons of baking powder
  • 1/4 cup of coconut oil
  • 1/2 cup of soya milk
  • 1/2 cup of almond milk (or you can use 1 cup of 1 plant-based milk instead of 2 half cups)
  • 1 tablespoon of apple cider vinegar
  • 2  bananas (mashed)
  • 1 cup of blueberries

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Method

  • Preheat the oven to 180 degrees celsius and prepare 6 muffin cases.
  • In a bowl, mix the flour, sugar and baking powder.
  • In a separate bowl, combine the coconut oil, apple cider vinegar, and the plant-based milk(s).
  • Add the wet ingredients mixture to the dry mixture bowl gradually, then mix in the mashed bananas.
  • Once the mixture in combined (may be slightly lumpy), fold in the blueberries.
  • Pour the mixture evenly into the prepared muffin cases and bake for 20-25 minutes.
  • Allow to cool to for 15-20 minutes.

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There’s nothing unhealthy about these muffins! Enjoy!

SHK x

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