Thursday, November 6, 2014

Vegan Ginger Blueberry Muffins with a Blueberry Glaze

(makes 12)

For the muffins:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon ground flax seed
2 tablespoons water
1 1/4 cup soy milk (or any other non dairy milk)
2 teaspoons apple cider vinegar
1/4 cup oil (vegetable, coconut, etc.)
1/2 banana, mashed well
2 tablespoons whole organic chia seeds
1 teaspoon vanilla extract
3/4 cup fresh or frozen organic blueberries
1 tablespoon chopped crystallized ginger

Preheat oven to 400 degrees F.

Combine flour, baking poweder, salt, and sugar in a mixing bowl. In separate bowl, combine flax seed with water. In another bowl, combine milk and vinegar. Let both sit 5 minutes to thicken. Combine flax mixture, milk mixture, oil, mashed banana, chia seeds and vanilla together. Add wet ingredients to dry and mix just until combine. Gently fold in blueberries and ginger.

Lightly grease a muffin tin, or use paper liners if you would like. Fill each muffin cup 3/4 full. Bake for 15 to 20 minutes, til lightly browned. Let cool.  

For the icing:
1 cup powdered sugar
1/4 cup frozen blueberries, thawed
1 teaspoon vanilla

Mash the blueberries and strain out all of the juice. Add to the powdered sugar. Add vanilla and mix well. Adjust consistency by adding more sugar or juice if needed.

Dip each muffin top into the icing and enjoy!!

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