Blueberry Streusel Muffins (Vegan and Gluten-free) – Heather Christo
You will never ever think what I put in these muffins. The secret component is odd. However I desired an actually wet muffin, without the addition of banana or applesauce, that makes baked products have their fruity taste. I desired it to be concentrated on the vanilla of the muffin, and the brilliant, juicy blueberry taste. So I required something else to make these vegan muffins wet.
The response was BEANS!!!!! I utilized 1 cup of velvety white butter beans (however cannellini beans would work fantastic too!) that still had a little bit of their thick canning liquid entrusted them. My kids flipped out that I put them in the batter. I held my breath while they baked, and surprise! The beans worked perfectly!
These muffins are so wet and tender and jam loaded with blueberries- absolutely something you will wish to be making this weekend, or any early morning that you desire a tasty and simple breakfast that feels a little unique!
Blueberry Streusel Muffins (Vegan and Gluten-free)
Author: Heather Christo
Preparation time:
Prepare time:
Overall time:
Serves: 12
- 3/4 cup unsweetened oat milk (the cooled range)
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Gluten Free 1:1 All-Purpose Flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white canned beans (butter beans or canellini beans)
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup fresh blueberries
- Oatmeal Garnish
- 2/3 cup gluten totally free oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil
- Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners. In a little bowl integrate the oat milk and the vinegar and reserved.
- In a big bowl, integrate the flour, sugar, baking powder, baking soda and salt.
- Include the beans, coconut oil, vanilla and milk to the dry active ingredients. Stir till well integrated. The beans are really soft directly from the can- however make certain that you blend the batter actually well so that the beans are all velvety. It will be a really fluffy batter. Really carefully, fold in the blueberries till they are uniformly dispersed.
- Scoop the batter uniformly into the ready muffin tin.
- To make the Oatmeal Garnish, integrate the oats, coconut, sugar, baking soda, cinnamon and salt. Take the strong coconut oil and cut or pinch it into the dry active ingredients till you have a chunky streusel topping.
- Spoon the streusel uniformly over the muffin batter and after that bake the muffins at 350 degrees for 25 minutes. Let cool for a couple of minutes prior to serving warm or at space temperature level.
3.5.3226
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You will never ever think what I put in these muffins. The secret component is odd. However I desired an actually wet muffin, without the addition of banana or applesauce, that makes baked products have their fruity taste. I desired it to be concentrated on the vanilla of the muffin, and the brilliant, juicy blueberry taste. So I required something else to make these vegan muffins wet.
The response was BEANS!!!!! I utilized 1 cup of velvety white butter beans (however cannellini beans would work fantastic too!) that still had a little bit of their thick canning liquid entrusted them. My kids flipped out that I put them in the batter. I held my breath while they baked, and surprise! The beans worked perfectly!
These muffins are so wet and tender and jam loaded with blueberries- absolutely something you will wish to be making this weekend, or any early morning that you desire a tasty and simple breakfast that feels a little unique!
Blueberry Streusel Muffins (Vegan and Gluten-free)
Author: Heather Christo
Preparation time:
Prepare time:
Overall time:
Serves: 12
- 3/4 cup unsweetened oat milk (the cooled range)
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Gluten Free 1:1 All-Purpose Flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white canned beans (butter beans or canellini beans)
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup fresh blueberries
- Oatmeal Garnish
- 2/3 cup gluten totally free oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil
- Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners. In a little bowl integrate the oat milk and the vinegar and reserved.
- In a big bowl, integrate the flour, sugar, baking powder, baking soda and salt.
- Include the beans, coconut oil, vanilla and milk to the dry active ingredients. Stir till well integrated. The beans are really soft directly from the can- however make certain that you blend the batter actually well so that the beans are all velvety. It will be a really fluffy batter. Really carefully, fold in the blueberries till they are uniformly dispersed.
- Scoop the batter uniformly into the ready muffin tin.
- To make the Oatmeal Garnish, integrate the oats, coconut, sugar, baking soda, cinnamon and salt. Take the strong coconut oil and cut or pinch it into the dry active ingredients till you have a chunky streusel topping.
- Spoon the streusel uniformly over the muffin batter and after that bake the muffins at 350 degrees for 25 minutes. Let cool for a couple of minutes prior to serving warm or at space temperature level.
3.5.3226
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Dish by Heather Christo (