Blueberry Vegan Muffins

My family and I have always been the sweets for breakfast kind of people. I grew up on pancakes, muffins and pastries for breakfast! Since switching to vegan we have really been missing the muffins. My husband and I used to eat a chocolate chip muffin everyday almost! So I decided to try and find a healthier alternative that fits within our diet! I came across a recipe that I had to make a few substitutions of my own to make it a slight bit healthier! I sure hope you enjoy them as much as we did.

Blueberry Vegan Muffins

INGREDIENTS:

▪3/4 cup whole wheat flour
▪3/4 cup unbleached all purpose flour
▪1/3 cup ground coconut (coconut flour also works) save any leftovers for topping.
▪1 tbsp baking powder
▪3/4 cup cane sugar
▪lemon zest about 1 lemon depending on if you like lemon because I found a strong lemon taste from 1 whole lemon. Save left over lemon because the topping takes lemon juice.
▪1/4 cup all natural peanut butter
▪1 cup oat milk
▪1 tbsp apple cidar vinegar
▪2 tbsp unbleached all purpose flour
▪1 1/4 cup frozen blueberry or berries of choice

Crispy Topping:

▪1/4 cup unbleached all purpose flour
▪2 tbsp all natural peanut butter
▪2 tbsp cane sugar
▪1 tsp lemon juice ( get from already zested lemon!)
▪left over ground coconut

DIRECTIONS:

1. Pre-heat oven to 375°F and line a muffin tin with liners.

2. Mix oat milk and apple cidar vinegar together in a bowl and set aside to curdle.

3. In a seperate large bowl whisk the dry ingredients(except the 2 tbsp) with the lemon zest.

4. Using your hands as a mixer, mix the peanut butter into the flour mixture until evenly mixed.

5. Add the milk and vinegar mixture to the dry ingredients and gently mix until just incorporated (no flour showing).

6. Toss blueberries or berries in the 2 tbsp of flour. Fold in the blueberries to muffin mixture. Scoop mixture into prepared muffin pan.

7. Make topping by adding all the ingredients(minus the lemon juice) until well mixed. Add lemon juice and mix until it is crumbly.

8. Apply the topping to the top of the prepared muffin tins. I also sprinkled on my left over ground up coconut over the topping.

9. Bake for 18-20min or until toothpick comes out clean.

10. Let cool on wire rack before serving!