#plantbasedmuffins

These vegan blueberry muffins are a perfect breakfast treat. They are moist, bursting with blueberries, and optionally loaded with crunchy walnuts. A delightful way to start your day the vegan way!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsweetened applesauce. 1/3 cup almond milk. 1/4 cup coconut oil melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh or frozen blueberries. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the applesauce, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries and chopped walnuts if using. Spoon the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious fully loaded vegan blueberry muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Vegan Chocolate Pumpkin Swirl Muffins taste great because they have both rich chocolate flavor and warm pumpkin spice. They're soft and moist, and they're great for breakfast or as a snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup pumpkin puree. 1/2 cup unsweetened almond milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Get some paper liners and line a muffin tin. Mix the flours, cocoa powder, baking powder, baking soda, and salt together in a large bowl using a whisk. Pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract should all be mixed well in a different bowl. Add the wet ingredients to the dry ones and mix them together until they are just mixed. The chocolate chips should be carefully mixed in. About two thirds of the way to the top of each muffin cup, fill it with batter. To make the pumpkin swirl: 1/4 cup of the muffin batter and 1/4 cup of pumpkin puree should be mixed together in a small bowl. Put a few spoonfuls of the pumpkin mix into each muffin cup's batter. Swirl the pumpkin mix into the batter with a toothpick. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes