You won’t ever guess what I put in these muffins. The secret ingredient is bizarre. But I needed a extremely moist muffin, with out the addition of banana or applesauce, which makes baked items have their fruity taste. I needed it to be centered on the vanilla of the muffin, and the intense, juicy blueberry taste. So I wanted one thing else to make these vegan muffins moist.
The reply was BEANS!!!!! I used 1 cup of creamy white butter beans (however cannellini beans would work nice too!) that also had a little bit of their thick canning liquid left with them. My children freaked out that I put them within the batter. I held my breath whereas they baked, and shock! The beans labored superbly!
These muffins are so moist and tender and jam filled with blueberries- undoubtedly one thing it would be best to be making this weekend, or any morning that you really want a scrumptious and simple breakfast that feels somewhat particular!
Blueberry Streusel Muffins (Vegan and Gluten-free)
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ cup unsweetened oat milk (the refrigerated selection)
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Gluten Free 1:1 All-Purpose Flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white canned beans (butter beans or canellini beans)
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup recent blueberries
- Oatmeal Topping
- ⅔ cup gluten free oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup coconut oil
- Preheat the oven to 350 levels and put together a muffin tin with 12 paper liners. In a small bowl mix the oat milk and the vinegar and put aside.
- In a big bowl, mix the flour, sugar, baking powder, baking soda and salt.
- Add the beans, coconut oil, vanilla and milk to the dry components. Stir till nicely mixed. The beans are very gentle straight from the can- however just be sure you combine the batter rather well in order that the beans are all creamy. It shall be a really fluffy batter. Very gently, fold within the blueberries till they’re evenly distributed.
- Scoop the batter evenly into the ready muffin tin.
- To make the Oatmeal Topping, mix the oats, coconut, sugar, baking soda, cinnamon and salt. Take the stable coconut oil and minimize or pinch it into the dry components till you’ve gotten a chunky streusel topping.
- Spoon the streusel evenly over the muffin batter after which bake the muffins at 350 levels for 25 minutes. Let cool for a couple of minutes earlier than serving heat or at room temperature.
3.5.3226
Print Recipe
You won’t ever guess what I put in these muffins. The secret ingredient is bizarre. But I needed a extremely moist muffin, with out the addition of banana or applesauce, which makes baked items have their fruity taste. I needed it to be centered on the vanilla of the muffin, and the intense, juicy blueberry taste. So I wanted one thing else to make these vegan muffins moist.
The reply was BEANS!!!!! I used 1 cup of creamy white butter beans (however cannellini beans would work nice too!) that also had a little bit of their thick canning liquid left with them. My children freaked out that I put them within the batter. I held my breath whereas they baked, and shock! The beans labored superbly!
These muffins are so moist and tender and jam filled with blueberries- undoubtedly one thing it would be best to be making this weekend, or any morning that you really want a scrumptious and simple breakfast that feels somewhat particular!
Blueberry Streusel Muffins (Vegan and Gluten-free)
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ cup unsweetened oat milk (the refrigerated selection)
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Gluten Free 1:1 All-Purpose Flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white canned beans (butter beans or canellini beans)
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup recent blueberries
- Oatmeal Topping
- ⅔ cup gluten free oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup coconut oil
- Preheat the oven to 350 levels and put together a muffin tin with 12 paper liners. In a small bowl mix the oat milk and the vinegar and put aside.
- In a big bowl, mix the flour, sugar, baking powder, baking soda and salt.
- Add the beans, coconut oil, vanilla and milk to the dry components. Stir till nicely mixed. The beans are very gentle straight from the can- however just be sure you combine the batter rather well in order that the beans are all creamy. It shall be a really fluffy batter. Very gently, fold within the blueberries till they’re evenly distributed.
- Scoop the batter evenly into the ready muffin tin.
- To make the Oatmeal Topping, mix the oats, coconut, sugar, baking soda, cinnamon and salt. Take the stable coconut oil and minimize or pinch it into the dry components till you’ve gotten a chunky streusel topping.
- Spoon the streusel evenly over the muffin batter after which bake the muffins at 350 levels for 25 minutes. Let cool for a couple of minutes earlier than serving heat or at room temperature.
3.5.3226
Recipe by Heather Christo (