You guys may have noticed that whenever I post baking recipes, I usually say something like “I can’t believe this recipe even worked!” Haha, ya I’m not a great baker.
I was never all that good at chemistry and while I understand baking basics there have been more baking failures than not in the Running on Real Food kitchen. So when I successfully made another vegan muffin recipe today, I had to share it with you.
I don’t even really like muffins but sometimes ya just feel like baking, ya know? I don’t not like muffins, they’re just not something I eat very often. I have posted a few other muffins on the blog since it’s inception, there were these amazing Vegan Banana Chocolate Chip Muffins with Almond Butter Filling and even I’d have to admit those were delish. Then were was the Chunky Apple Cinnamon Muffins and these Vegan Blueberry Pecan Muffins. I guess I shouldn’t talk about how I don’t like muffins in a post about muffins…I mean, I REALLY LOVE MUFFINS!! Who doesn’t, am I right?!
So about these muffins, it’s a very simple recipe and you don’t need much to make them. You can certainly swap the fruit for whatever you have on hand, or omit the chocolate chips – but I wouldn’t recommend doing such a crazy thing. These are good any which way, but I’d suggest enjoying them warm with a pat of coconut or almond butter. MMMMMMUFFINS!
Weekends and muffins do go together quite nicely, I must say though, so no more muffin-hatin’ from me. Love the muffin.
I had a bit of news this week that’s definitely changed my weekend plans – we have to move out of our beautiful Kitsilano apartment by September. I guess the strata only allows a certain number of rental units and our landlord has decided to sell, so our time is up.
I can tell you it’s not much fun looking for places in this city that accept 2 dogs, as adorable and awesome as they may be. So just 1 short year after moving in, we’re on the hunt once again. I really do love this apartment, so it’s a bit of a bummer, however I’m excited at the prospect of a new place and potentially living in a new part of Vancouver.
We’re off to look at a few places now – wish us luck!! Alrighty, muffin time…
Vegan Blueberry Chocolate Chip Muffins
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Category: Breakfast, Snack
- 2 tbsp chia seeds + 6 tbsp water
- 2 cups whole wheat flour
- 3 tsp baking powder
- 1/2 raw turbinado sugar
- 1 cup almond milk
- 1 tsp vinegar
- 1/4 cup melted coconut oil
- 1 cup frozen blueberries
- 1/4 cup mini dairy-free chocolate chips
- Pre-heat over to 350 degrees.
- Mix the chia seeds and water in a small bowl and set aside.
- Mix all the dry ingredients together in a large bowl.
- Add all the wet ingredients to the dry ingredients, including the chia seeds.
- Mix until “just mixed.”
- Spoon into a greased or lined muffin tin.
- Bake for 25-30 minutes, check after 25 minutes with a knife, if it comes out clean they’re done.
- Makes 12 muffins.
I used raw turbinado sugar as it’s slightly less processed and refined as compared to brown or white sugar. It’s still sugar, however some believe it’s a healthier alternative as its retains more of the nutrients found in sugar cane juice. It’s also suitable for vegans because no animal byproducts are used in the manufacturing process.
You can replace it with light brown sugar, raw sugar, coconut sugar or demarara sugar.