veggieburgh

These moist vegan muffins are perfect for a rainy morning breakfast, and they use flax seed, soy milk, and canola oil in lieu of eggs and dairy. I use generally use Bob’s Red Mill flaxseed meal because it’s easy to find at the larger Giant Eagles, Whole Foods, Trader Joe’s, and the Co-op. (But any flax would do.) It comes pre-ground, although you can also buy the whole seeds (which make a great addition to hot cereal) and grind them yourself with a blender/food processor or mortar and pestle. This recipe is loosely based on an apple muffin recipe in Vegan Planet.

Makes 16 muffins

Ingredients:

• 12oz bag frozen blueberries
• 1 C shredded carrot
• 1.5 C soy milk
• 1 Tbsp flaxseed meal or 1 egg
• 2 Tbs canola oil
• 1/2 C brown sugar
• 2 Tbsp nutritional yeast (optional)
• 2 Tbsp wheat germ (optional)
• 3 C unbleached all-purpose flour (or half all-purpose, half whole wheat flour)
• 3 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp allspice

Directions:

1. Preheat oven to 400 degrees F and put rack in the center. Grease two muffin pans.
2. Mix flaxseed with 2 Tbsp warm water and stir until viscous.
3. Combine blueberries, carrot, soy milk, flaxseed mixture (or egg), oil, brown sugar, nutritional yeast, and wheat germ in a large bowl.
4. In a separate bowl, sift flour, baking powder, salt, cinnamon, and allspice together. Add to the fruit mixture and stir until just barely combined. Don’t stir too much or the muffins will get dense.
5. Pour mixture into muffin pans, filling to just below the top.
6. Bake until the tops are golden brown and a toothpick inserted into the muffins comes out clean, about 30 minutes. Let muffins cool 5-10 minutes more.