Blueberry muffins are a delicious vegan treat for breakfast or snacks. Preparation time is about 15 minutes and baking time is about 30 minutes. Leftovers should be stored in the refrigerator in a covered container, where they will last for several days, and can be warmed in a microwave oven before eating, if desired.
1-1/2 cups Whole Wheat Flour or Spelt Flour
1/2 cup Rolled Oats, dry, ground or quick oats
2 tsp. Baking Powder
1 pint (2 cups) Blueberries, frozen
1 cup Raisins OR Pitted Dates
Apple Juice OR Water, as required
Blueberry Muffins Cooking Utensils:
Blueberry Muffins Preparation:
Preheat your oven to 350 degrees F.
Begin the recipe by placing the whole wheat or spelt flour in a mixing bowl along with the quick oats. If you do not have quick oats, place the rolled oats in the container of a blender and run it at high speed until the oatmeal is finely chopped, and add to the mixing bowl. Add the baking powder and mix well.
Place the peeled bananas and the raisins OR pitted dates in the blender container, cover, and blend at high speed until the mixture is smooth.
Set out the muffin pans and cups, or use lightly oiled non-stick muffin pans.
Add the frozen blueberries to the flour mixture and mix well, making sure that all the berries are coated with the flour. Add the banana raisin or date mixture and mix well. If the ingredients are too stiff, add a little apple juice or water, but don’t let the muffin dough become runny. It should be slightly on the stiff side.
Immediately spoon the muffin dough into the muffin cups, filling them about 2/3 full, so that the muffins can rise without overflowing the cups.
Place the muffin pans in the oven and bake for 30-35 minutes.
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