Easy Peasy: Vegan Blackberry Muffins

Last night was one of those nights, where I didn’t want to cook, I didn’t want to go to the grocery and I didn’t want to have to be presentable to go eat out. What does this mean?
 
Chinese Take-Out.
 
After eating what seemed to be five pounds of steamed tofu, the sweet tooth was kicking in.
 
 
 
 
Ugh! Not sure where these came from, or how I managed to have all the ingredients I needed, but these turned out way better than expected!
 
Mister Munster was seriously doubting my skills when he saw me making these, but didn’t hesitate to scarf some down!
 
 Ingredients:
 
1 cup almond milk
1 tbsp ground flax mixed with 3 tbsp water
3 tablespoons Earth Balance, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granola ( I used a maple kind and worked perfectly!)
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fresh blackberries
1/4 cup turbinado raw sugar
 
 
Directions:
 
Preheat an oven to 400 degrees F
Grease 12 muffin cups, or line with paper muffin liners.
Whisk the almond milk, flaxseed mixture, Earth Balance, and vanilla extract together in a bowl.
 
 
Mix the flour, granola, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
Make a well in the center and pour in the previous mixture.
Stir until just combined.
Gently fold in the blackberries.
Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar. I also put a pinch of butter on top of each one to give them a nice crispy muffin top!
 
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
 
Serve and enjoy! These were perfect for grabbing when you’re running late in the morning!
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