Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.
And no animals were harmed in making them.
The kids polished these off for breakfast over a couple of days. They do have wheat in them, but no dairy or eggs.
Hope you enjoy them!
- 1 1/4 cup all-purpose flour
- 2/3 cup whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup rolled oats
- 3/4 cup coconut sugar
- 1 tsp vanilla
- 1/3 cup maple syrup
- 3/4 cup soy milk
- 1/2 cup vegan yogurt (almond or coconut milk)
- 1/3 cup canola oil
- 1 1/4 cup frozen blueberries
- 1 apple, grated, with skin
In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar.
In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil.
Add the wet mixture into the dry ingredient bowl and mix just until combined.
Next, fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!
Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like.
Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean.
Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.