These vegan berry muffins pair perfectly with your morning coffee or as a grab and go snack.
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1 teaspoon baking soda
- 2 tablespoons ground flax meal
- 5 tablespoons warm water
- 1 cup Silk soy milk
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1 cup frozen mixed berries (blueberries and raspberries)
- 1/2 cup chopped almonds
- 1 cup powdered sugar
- 2 tablespoons plain Silk soy milk
- 1/3 cup freeze dried strawberries
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin or fill with paper liners.
- In a large mixing bowl, mix the flours and baking soda with a whisk until combined.
- In a small bowl, combine the flax meal and warm water. Mix with a fork and set aside.
- In another small bowl, combine the soy milk and apple cider vinegar. Stir and set aside.
- Melt the coconut oil and add to the flour mixture.
- Add the vanilla, brown sugar, maple syrup, soy milk mixture, and flax egg to the mixing bowl and stir just until all the ingredients are combined.
- Stir in the berries and nuts.
- Evenly divide the dough amongst the cups in the prepared muffin tin.
- Bake for 18-22 minutes or until tops are springy to the touch and a toothpick inserted into the muffin comes out clean.
- To make the glaze, sift the powdered sugar into a bowl. Puree the freeze dried strawberries in a blender cup or spice grinder to make a fine powder. Sift into the powdered sugar bowl. Stir in the milk. Drizzle over cooled muffins.
Make sure you purchase freeze dried strawberries for the glaze – regular dried strawberries will not work.
- Serving Size: 1 Muffin
- Calories: 227 kcals
- Sugar: 20 g
- Sodium: 121 mg
- Fat: 9 g
- Saturated Fat: 4.3 g
- Carbohydrates: 34.5 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 0 mg