Vegan Blueberry Muffins (Dairyfree, Soyafree, Eggfree)
Easy Vegan Blueberry Muffins. A quick & simple to make but packed full of flavour and oaty, fruity goodness! Also low refined sugar with less than 3g in each muffin.
Servings: 9 large muffins
- 1/2 cup Frozen Blueberries
- 50 g Rolled Oats
- 25 g Brown Sugar
- 150 g Self raising Flour
- 1 tbsp Ground Chia Seeds
- 100 ml Dairyfree milk or other milk alternative
- 100 ml Vegetable or Sunflower Oil
- 1 tbsp Sweet Freedom Choc Shot or Golden Syrup
For the Crumble Topping
- 1 tbsp Rolled Oats
- 1 tsp Brown Sugar
- 1/4 tsp Vegetable or Sunflower Oil
Preheat the oven to 170C and line muffin tin with paper cases.
Mix all the dry muffin ingredients together (Flour, Oats, Chia Seeds and sugar) in a large bowl.
In a separate jug measure out the Koko, Oil and Choc Shot. Stir then pour into dry ingredients.
Gently combine the ingredients before folding in the frozen blueberries. Using a cookie scoop fill the muffin cases.
In a small bowl stir together the crumble topping ingredients and sprinkle over the muffins before baking for 18-25mins.
Enjoy while warm!