Blueberry Buckwheat Morning Muffins
These fluffy vegan muffins have flavors of blueberry, cinnamon, vanilla and hearty buckwheat in every bite.
Servings: 12 servings
Ingredients
Wet: (blender)
- 1 medium ripe banana
- ¼ cup fresh lemon juice + a pinch of zest
- 7oz silken tofu
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup virgin coconut oil, melted
Dry:
- 1 ½ cups buckwheat flour
- ½ cup wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon sea salt
Fold in:
- 1 cup frozen wild blueberries or fresh berries
Instructions
- Preheat oven to 400 degrees. Line or grease a muffin tin.
- Blend all wet ingredients in a blender.
- Combine all dry ingredients in a large mixing bowl.
- Pour the wet into the dry bowl and whisk briskly or beat with a mixer on low, until smooth.
- Fold in the berries. Add more or less to your tastes.
- Bake at 400 degrees for eight minutes, then reduce heat to 350 and bake for an additional 11-17 minutes. You want the edges of the muffin to be very lightly golden, an cooked through the middle. The reason I like the higher baking time for the first few minutes if so that the fluffiness of the muffin tops is preserved quickly and the muffins don't fall flat.
- Cool and serve with vegan butter and maple syrup for the full "pancake" sub effect!