Honestly, I’ve never been much of a muffin fan. I’ll eat them if they’re put in front of me, but it’s never been my first pick for a breakfast option or snack. Also, you may have noticed by now that I love my no-bake treats and snacks, so I’m not really one to turn the oven on if I don’t have to, but after a batch of these yummy treats, I might just be coming around to the ideas of muffins.
These muffins make an excellent breakfast on-the-go or a healthy snack anytime of the day. I just ate them as is, but they’d be awesome heated up with a dab of almond or coconut butter. With Fall coming up quickly, these are the perfect muffin to fill your home with the smells of cinnamon, blueberry and pecan.
I adapted this recipe from Post-Punk Kitchen, which is a fantastic vegan food blog offering a ton of awesome recipes and resources. I used the recipe for Orange Cranberry Muffins, making a number of adjustments to morph them into these Blueberry Pecan bundles of joy. Chandra has been writing Post-Punk Kitchen for 10 whole years, has a number of cookbooks and is kinda vegan-famous. Anyways, she’s awesome and hilarious and you should check out her site.
Back to muffins. I was about to go into how these muffins are feel-good food and how they make you feel all warm and fuzzy inside, but then I realized I say that about pretty much everything I eat. Do I love food too much? Is that possible? Haha, I probably do enjoy food too much, but I love eating plants and these little morsels don’t have one itty-bitty bit of animal products in them. Nope! No sir-ee, no eggs and no dairy required! Woo! These muffins are dense, filling, have a wonderful hint of pecan and explosions of blueberry throughout. Even I can get on board with these!
So without further ado, I present, Vegan Blueberry Pecan Muffins. Make some today. Do it.Print
Vegan Blueberry Pecan Muffins
Blueberry and pecan complement each other perfectly in these healthy, not too sweet, vegan muffins.
- Cuisine: Vegan
- 2 cups all purpose flour
- 2/3 cups coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup + 2 tbsp olive oil
- 2 tsp vanilla
- 1 tbsp cinnamon
- 1 cup blueberries, fresh or frozen
- 2/3 cup cups chopped pecans
- Mix together flour, sugar, baking powder, baking soda and salt.
- Make a well in the centre and add in oil, almond milk and vanilla. Mix until the dry ingredients are all moistened.
- Mix in the berries and chopped pecans.
- Fill lined or greased muffin tins 3/4 full and bake at 375 degrees for 25-28 minutes, or until brown on top and a knife inserted into centre comes out clean.
- Let cool completely before handling.
- Store in an air-tight container.
- Makes 12 muffins.