Breakfast: Vegan, sugar-free (and still good!) blueberry muffins

I love recipes that are healthy and decadent at the same time. This recipe is just as simple as any muffin recipe and, with the addition of spelt flour, soy milk and no sugar (aside from maple syrup and agave nectar), it is quite healthy, too. I have also made a version with bananas and chocolate chips, which is equally (if not more) delicious.

Healthy blueberry muffins
recipe adapted from My Father’s Daughter

1/2 cup vegetable oil
1/2 cup soy milk
1/2 cup pure maple syrup
1/4 cup light agave nectar
2 cups white spelt flour
2 teaspoonsbaking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries

1. Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl.
2. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries.
3. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

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