Vegan Berry Muffins

This post was sponsored by Silk Soymilk which has 8 grams of plant-based protein per serving and is now verified by the Non-GMO Project!

Are you a morning exerciser or an evening workout kind of person? During college and grad school, I loved to wake up early and go for a run before I started the rest of my day. However, now that my work schedule has me up at 5 in order to be ready and out the door by 6:30, fitting in a morning workout just isn’t feasible. So, I have learned to embrace evening workout classes at a few of my favorite gyms around the city. I like to try new things so each week looks completely different – rotating between spin, yoga, barre, TRX and more. In order to have enough energy to sustain me through my workout, I have adopted the habit of incorporating a mid to late afternoon snack into my diet.

A few of my go-to workout snacks include trail mix, granola bars, popcorn, or a homemade muffin like one of these vegan berry muffins. This recipe was inspired by my partnership with Silk soy milk, a protein-packed non-dairy milk that works well in recipes for baked goods like these muffins. If you are looking to make these for a pre-workout snack, simply leave off the glaze. If you want a small treat to keep on hand to curb a sweet tooth with a little less guilt, then drizzle on the pretty pink strawberry flavored glaze. It’s delightful!

Vegan Berry Muffins

Created by: Deborah Murphy

Course Breakfast, Snack

Cuisine Vegan

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

12

These vegan berry muffins pair perfectly with your morning coffee or as a grab and go snack. 

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Ingredients

  

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Muffins:

• ▢ 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

Glaze:

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons plain Silk soy milk
• ▢ 1/3 cup freeze dried strawberries

Instructions

• 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.

Notes

Make sure you purchase freeze dried strawberries for the glaze – regular dried strawberries will not work.

Nutrition

Serving: 1Muffin | Calories: 227kcal | Carbohydrates: 34.5g | Protein: 4g | Fat: 9g | Saturated Fat: 4.3g | Sodium: 121mg | Fiber: 2.5g | Sugar: 20g

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This conversation is sponsored by Silk. The opinions and text are all mine.