Desserts

Any-Berry Vegan Muffins

Those vegan Any-Berry Vegan Muffins are an easy variation of Laura Miller’s Blackberry Muffins from Raw. Vegan. Not Gross.

If you practice #leftovercooking, this recipe is perfect for leftover: FRESH BERRIES.

I usually end up changing almost all the recipes I try. Sometimes it’s a disaster; sometimes, it’s a great discovery. In this case, it was defiantly the second one!

While making the batter, I realized the directions are asking for almond milk, but there is no almond milk in the list of the ingredients. I felt puzzled.

I had to go through the recipe a few times, thought maybe my eyes are not that good, and even called my husband to come to the kitchen and take a look.

My eyes are fine 😉

So I decided to use my intuition. I used around 1/3 cup of almond milk, and they turned out perfectly moist.

I like to make applesauce myself, for few reasons:

– Using a whole jar seems impossible for me. I haven’t found a perfect size jar that I would be able to use at once and don’t throw it away later on.

– It’s so easy to make; I can’t find an excuse why not to especially if you have a pressure cooker!

– I like to know what’s in my food. And even though on the list of the ingredients it’s usually just apples (plus sugar if you won’t buy the unsweetened one), I feel much better when I know for sure 😉

Conclusion

The original recipe was for Blackberry Muffins; I changed it to Any-Berry because it doesn’t matter which berries you will use. I wanted to follow the recipe, but I got some blueberries and raspberries on sale, so I decided to use them instead, and I’m sure it tastes as good as it would be with blackberries 😉

 

Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 cup almond flour
 1 ¼ cups oat flour
 ¼ cup coconut sugar
 2 tsp baking soda
 1 tsp baking soda
 ½ tsp salt
 3 tbsp chia seeds
 1 cup water
 1 apple* or 1 cup applesuace
  cup coconut oil
 2 cups berries
  cup almond milk

1

Preheat oven to 350F. Line a muffin pan with liners.

2

Stir together the flours, coconut sugar, baking powder, baking soda and salt.

3

Soak chia seeds in a glass with water for 15 minutes.

4

Cut apple into small pieces and cook with 1/2 cup water until soft. If you have pressure cooker, set up pressure to high for 8 minutes (also with 1/2 cup water).

Once the apple is ready you can smash it with fork to make it an applesauce.

You can buy applesauce in a store if you wish. I like to make my own.

5

In a separate dish combine the chia-water mixture, applesauce, coconut oil and almond milk. Whisk until smooth.

6

Add to the flour mixture and mix together. Fold in berries.

7

Spoon the batter into 12 muffin cups. Bake for about 30 minutes. Let it cool for 10 minutes.

Ingredients

 1 cup almond flour
 1 ¼ cups oat flour
 ¼ cup coconut sugar
 2 tsp baking soda
 1 tsp baking soda
 ½ tsp salt
 3 tbsp chia seeds
 1 cup water
 1 apple* or 1 cup applesuace
  cup coconut oil
 2 cups berries
  cup almond milk

Directions

1

Preheat oven to 350F. Line a muffin pan with liners.

2

Stir together the flours, coconut sugar, baking powder, baking soda and salt.

3

Soak chia seeds in a glass with water for 15 minutes.

4

Cut apple into small pieces and cook with 1/2 cup water until soft. If you have pressure cooker, set up pressure to high for 8 minutes (also with 1/2 cup water).

Once the apple is ready you can smash it with fork to make it an applesauce.

You can buy applesauce in a store if you wish. I like to make my own.

5

In a separate dish combine the chia-water mixture, applesauce, coconut oil and almond milk. Whisk until smooth.

6

Add to the flour mixture and mix together. Fold in berries.

7

Spoon the batter into 12 muffin cups. Bake for about 30 minutes. Let it cool for 10 minutes.

Any-Berry Vegan Muffins

If you have tried this recipe, let me know how you liked it! Take a picture and tag it #simplypaya on Instagram!

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✨ P.

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