I admit baking is not my forte. However, during the cool fall and winter months, I enjoy the comforting smell of sweet baked treats just about to come out of the warm oven. Perhaps a throwback to my childhood memories when my sweet grandmother would make her famous homemade koláče or sweet bread. She lived on the top floor of a three-story apartment building, but the sweet smell of her baked goodies would travel down to the lobby. Hmmm, it always felt so familiar and comforting… I miss you very much, Grandma.❤️
Over the years of being plant-based, I have made many, many, many attempts to re-create baked treats and vegan patisserie, intending to make them both healthy and enjoyable. And it has turned out to be a bit of a challenge. I admit… I have high standards (thanks to Grandma) and also I don’t like to follow a recipe, I eye-ball most of the ingredients, I get spur-of-the-moment ideas and change things up. Also, no eggs, dairy, baking powder and zero processed sugar can equal no rise, moisture or binding.
Needless to say, I have had many questionable muffin attempts and dense, crumbly messes that were supposed to resemble a “cake”. Yes, healthy vegan baking can be tough. But I think I am starting to understand the game. Or at least part of it. These Blueberry Walnut Muffins are giving me hope that healthy baked goods do exist and I will keep my baking experiments going.
Only Whole Food Plant-Based Ingredients:
Whole Jumbo Oats
Apple Cider Vinegar
Spices & Herbs
Ready to get baking?!?
Walnut Blueberry Muffins, healthy, vegan
- 1 1/2 cups rolled oats GF
- 1 1/2 cup walnuts
- 1 tsp turmeric
- 1 Tbsp ground cinnamon
- 1 tsp dry ginger 1 Tbsp fresh ground
- 1/2 tsp baking soda
- 1/4 tsp Himalayan pink salt
- a pinch of black pepper
- 1 cup fresh or frozen blueberries
- 1/4 cup walnuts chopped
- 2 Tbsp walnuts chopped
- 1 Tbsp agave nectar or maple syrup
- Preheat the oven to 375°F / 190°C. Line a muffin pan with non-bleach paper liners or lightly grease the pan with coconut oil.
- In a large glass bowl mix coconut milk, apple cider vinegar and ground flax seeds. Set aside for 10 minutes.
- Meanwhile, add walnuts and rolled oats to a food processor or blender and mix quickly into a coarse flour.
- Transfer to a large mixing bowl together with the rest of the dry ingredients (turmeric, cinnamon, ginger baking soda, salt black pepper).
- Place the coconut milk/vinegar/flax mixture into the same blender or food processor bowl. Add bananas and dates. Blend for 3-5 minutes, or until smooth.
- Next transfer the wet mixture to the mixing bowl with the dry ingredients. Use a spatula to carefully fold everything until combined. Finally, gently mix in blueberries and walnuts.
- Divide the batter into the muffin tins.
- Optional: Mix together walnuts and agave in a small bowl and add it on top of the muffins.
- Bake for about 20-22 minutes. Store leftovers in the fridge in an airtight container. Best enjoyed within 1-3 days.
Do you enjoy sweet treats? You might like these healthy vegan alternatives:
Dedicated to your health & wellbeing,