Canadian Mappleberry Muffins (plant-based)
Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada. And no animals were harmed in making them.The kids polished these off for breakfast over a couple of days. They do have wheat in them, but no dairy or eggs.Hope you enjoy them!
- 1 ¼ cup flour
- ⅔ cup whole wheat flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup rolled oats
- ¾ cup coconut sugar
- 1 tsp vanilla
- ⅓ cup maple syrup
- ¾ cup soy milk
- ½ cup vegan yogurt (almond or coconut milk)
- ⅓ cup canola oil
- 1 ¼ cup frozen blueberries
- 1 apple, grated, with skin
- In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar.
- In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil.
- Add the wet mixture into the dry ingredient bowl and mix just until combined.
- Next, fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!
- Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like.
- Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean.
- Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
1 thought on “Canadian Mappleberry Muffins (plant-based)”
Wonderful weekend breakfast treat!