Vegan Blueberry Beet Muffin Recipes

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
• Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

WHOLE WHEAT BLUEBERRY BEET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
• Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

VEGAN BLUEBERRY BEET MUFFIN

Steps:

• Instructions Start this recipe the night before by placing the cashews in a Tupperware and adding just enough water to cover them entirely. Leave to soak overnight. Boil or bake the beets until they are soft. (Or purchase them ready to use. I get mine at Trader Joe's, but can find them at almost all grocery stores.) Preheat oven to 350 degrees F. In a large bowl, mix the flour, corn starch, brown sugar, baking powder, Sunfood Super Foods Beet Powder, and salt. Set aside. Add the beets (cooled if you boiled or baked them), beet juice, lemon juice, cashews, almond milk, maple syrup, coconut oil, cinnamon, and vanilla to a high speed blender. Blend together until you get a smooth liquid. Slowly add the liquid mixture from the blender into the flour mixture and mix together. Make sure to not overwork the batter and stir until just combined. Add blueberries by gently folding them into the batter. Scoop enough batter into each muffin mold to fill it to the top. My trick - I use an ice cream scoop! Sprinkle turbinado sugar onto each muffin. Bake at 350 degrees F for 30 minutes.