Grandma Lois’s Very Best Vegan Blueberry Muffins

Thanks to Paul Cole, Member-Owner, for sharing this recipe.

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Grandma Lois’s Very Best Vegan Blueberry Muffins

Note from Paul:

This recipe never fails to impress. It tastes like yummy angel food cake!

Ingredients:

2 cups flour

1.5 teaspoons baking soda

0.5 teaspoons salt

1 teaspoon lemon zest.75 cups white sugar

1 cup non-dairy milk

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1.5 cups fresh blueberries

Instructions:

1. Preheat the oven to 400F.

2. Grease a muffin tin.

3. Combine flour, baking soda, salt, and zest in a bowl

4. In another bowl, mix the sugar, milk, oil, extract, and vinegar.

5. Combine the wet and dry ingredients and stir until barely mixed — don’t over stir!

6. Fold in the blueberries with a rubber spatula (be gentle so they don’t pop!).

7. Fill the muffin tins a bit more than halfway full with the batter. Sprinkle a few extra blueberries on top if you like.

8. Bake for 15 minutes at 400F, then rotate the tin 180 degrees and lower the temperature to 375F and bake for another 8 minutes — or until a cake tester comes out clean.

9. Let cool on a wire rack, then EAT!

Coconut Flour Zucchini Muffins

Ingredients

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 cup grated zucchini

• 4 eggs

• 1/2 cup coconut oil, melted

• 1 tsp vanilla

• 6 tbsp maple syrup

• 1/4 chopped pecans + 1/4 cup chocolate chips (optional...but necessary)

Instructions

Preheat oven to 375 F. Grease a muffin pan (this makes 12 small muffins).

Mix the coconut flour, baking powder, baking soda and cinnamon in a bowl.

Combine the zucchini, eggs, coconut oil, vanilla and maple syrup in a separate bowl and mix until uniform. Add the dry to the wet ingredients and mix to combine. Fold in the nuts and chocolate chips.

Place in the oven for about 20 minutes or until golden brown and cooked through.

Recipe by Natalie Bickford.