Start your day off right with something sweet and completely satisfying. These vegan delights are the perfect make ahead recipe to grab and go throughout the week.
Berries are the star of the show, and you can use whatever combination you love as long as they’re ripe and juicy. This recipe cuts out eggs and dairy, but we promise you won’t miss them. Whether you’re vegan or not, these muffins are a must try. If you like your muffins on the sweet side, we suggest a sprinkle of brown sugar on the top before you bake. Pair with a steaming cup (or two) of our Sweet July House Blend Coffee.
RECIPE:
Triple-Berry Vegan Breakfast Muffin
Start to finish: 1 hour 10 minutes Serves 12
INGREDIENTS
1 cup unsweetened refrigerated coconut milk
1 tsp apple cider vinegar
2 cups (about 8 1/2 ounces) all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/2 cup maple syrup
1/4 cup olive oil
1/4 cup flaxseed meal
2 tsp grated lemon zest (from 1 lemon)
1 cup mixed fresh berries (such as blueberries, blackberries, and raspberries)
2 tbsp light brown sugar, optional
INSTRUCTIONS
- Preheat oven to 375°. Line a 12-cup regular muffin tin with muffin liners, or coat with cooking spray. Set aside. Stir together coconut milk and vinegar in a medium bowl; let stand until it looks curdled, about 5 minutes.
- Stir together flour, baking powder, salt, cinnamon and baking soda in a large bowl. Set aside. Stir syrup and oil into coconut milk mixture, then gradually stir it into flour mixture. Stir in flaxseed and lemon zest until batter is smooth. Gently fold in berries. Divide batter evenly among prepared muffin cups (2 1/2 tablespoons each). If desired, sprinkle evenly with brown sugar (1/2 teaspoon each).
- Bake in oven until a wooden pick inserted into centers of muffins comes out clean, about 25 minutes. Let muffins cool in tray, for about 5 minutes. Remove muffins from tray and transfer to a wire rack. Let cool completely before eating, about 30 minutes.
