We’re back to school, back to work, back into a routine and meal prepping again. Back into the swing of things I’d like to say. It’s funny how summer really throws you off your regular routine right? Anyway, this vegan recipe is perfect for just that, a quick thing to grab when you’re on-the-go, kid-friendly, and great for breakfast, running between school and hockey practice, and snacking.
As a kid I never had these types of treats because I came from an incredibly Greek family, who made traditional Greek food always. Muffins? What were those. But as I’ve gotten older, and obviously spend most of my time in the kitchen, trying and making new recipes, I’ve been making more and more traditional North American favourites. I love the idea of being able to one day pass on recipes to my kids that are North American, but also still have those Greek dessert recipes I always grew up with too.
Vegan muffins for the win!
I teamed up with Bob’s Red Mill to create this tasty, easy vegan recipe. If you’ve been following me for awhile, then you know that I love using their products in my recipes and their egg replacement is one that you’ll notice a lot in my recipes. What is a vegan egg replacer? Well, as you know, eggs go into a lot of recipes, especially when baking and when you’re vegan, it can be hard to figure out a good replacement but this egg replacer makes baking easy again! The replacer acts as a binder and adds moisture for all your baked goods, including these chocolatey muffins. Plus it contains no animal products and stays fresh way longer than a dozen eggs would!
Blueberries + chocolate = a vegan match made in heaven
Combining healthy fruit with a sweet treat like chocolate is one of my favourite combos. Blueberries are so versatile and are loaded with so many health benefits to which are great for a vegan diet, as well as just any eater in your family. What are the benefits of blueberries? Well incase you didn’t know, here are just a few:
- Low in calories, high in nutrients
- Full of antioxidants
- Can help protect you against disease
- Can lower blood pressure
- Keep your brain and memory healthy
- Help reduce muscle damage after exercise
When you combine the power of blueberries with the sweetness of chocolate, you can’t really beat the combo, and shockingly chocolate doesn’t have to be all that bad for you either! Using dark chocolate can instantly make your recipe healthier. Why is dark chocolate healthy? A high cocoa content can actually be really healthy with fiber, iron, magnesium, copper, and manganese. Dark chocolate can also be rich in antioxidants (perfect paired with antioxidant rich berries) and also brings a laundry list of other benefits to the table too.
Both blueberries and chocolate can bring antioxidant superpowers to your muffin recipe!
This recipe is definitely a go-to in my house right now because we’re always go, go, go and don’t always have time to make the best snacks or breakfasts. I also love throwing one in my bag if I’m heading to the gym or am on-the-run. What are your favourite snacks to keep handy when you’re busy?
See the recipe card below for how to make these vegan blueberry and chocolate chip muffins…
2 cups all purpose flour – I used Bob’s Red Mill
2 tsp baking powder
1/2 tsp salt
2/3 cup dark brown sugar
1 3/4 cup almond milk
1/2 cup vegan melted butter
2 bob’s red mill “egg” replacement
1 tsp vanilla
1 cup chocolate chips – I used Enjoy Life
1/2 cup fresh or frozen blueberries
Preheat the oven to 375F and spray a regular size muffin tin with coconut oil. I would suggest using a silicon muffin tray for easy removal.
In a small bowl or ramekin, make your vegan egg using Bob’s Red Mill. Follow the instructions on the product and set aside to prepare.
Sift the flour, baking powder and salt into a bowl. Stir well.
Into a medium sized bowl add your sugar and melted butter. Stir till well combined. Then add in your milk, egg replacement and vanilla. Stir till smooth and then transfer to your dry ingredients. Give it a stir ensuring no large clumps and everything it smooth.
Fold in your chocolate chips (saving some for toppings) and blueberries. Using a ladle scoop the batter into your muffin trays leaving around 1/2 inch from the top. Top with some chocolate chips just before baking!
Bake for 18 to 22 minutes or until toothpick approved!