These muffins are easy to make and great for a post-workout snack! Use fresh or frozen blueberries or cranberries. They are a delicious source of calcium and fibre.
Serves 6
Ingredients
- 1 cup plant-based milk
- 1 tsp. apple cider vinegar
- 1 cup organic all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp. ground flax seed
- 2 1⁄2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄2 cup natural sugar
- 1⁄4 cup organic canola oil
- 1 tsp. vanilla extract
- Zest of one lemon
- Juice of one lemon
- 1 cup fresh or frozen blueberries or cranberries
Directions
- Preheat the oven to 350 F and line a muffin pan with 6 extra-large baking cups.
- In a large measuring cup, add plant-based milk and apple cider vinegar. Let curdle.
- In a large bowl combine flour, flax, baking powder, baking soda and salt. Set aside.
- In a separate bowl, zest and juice a large lemon. Add sugar, canola oil and vanilla extract. Add the plant-based milk mixture and stir to combine.
- Stir into the dry ingredients. Don’t overmix, a few lumps are okay. Fold in berries. If using frozen berries there is no need to thaw.
- Spoon into muffin tins, filling each cup 3/4 full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Allow muffins to cool before removing from the pan.
Nutrition facts per serving: Calories 325; protein 9.3 g; fat 11.9 g; carbs 45 g.
Read This Story in Our 30th Anniversary Digital Edition
Celebrate 30 years of Canada’s best health and fitness publication!
Explore future trends in health, fitness and food in this special 30th anniversary edition. Find our favourite tech and kitchen must-haves, then work out with two of IMPACT Magazine’s Canada’s Top Fitness Trainers before making one of our delicious plant-based recipes – all inside this issue!
