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When I was growing up, my favorite breakfast was a jelly-filled berry muffin from the local coffee shop. Fruity, cakey, and crispy on top, it was the ultimate comfort food. They were indeed the perfect muffins – moist on the inside and crunchy on the outside. I went home one afternoon and decided to make muffins on my own…let’s just say that they did not turn out as expected! The challenge that I faced was creating a vegan muffin recipe that would make healthy muffins with a crisp exterior and domed top. Challenge accepted! 🙂
I present to you the ultimate breakfast muffin – this quick and easy vegan muffin recipe offers a healthy twist on the typical bakery-style muffin, using only vegan and wholesome ingredients, without sacrificing taste, texture, or aesthetic appeal :). These muffins are free of refined sugar, and can be made gluten-free or oil-free as well. The ones pictured here are gluten-free – muffins made with gluten will have even more pronounced muffin-tops. Enjoy!
FOR THE MUFFINS:
1 ¼ C Brown Rice Flour + ½ C Oat Flour (sub 1¾ C Soft Whole Wheat Flour for gluten-friendly)
¾ C Tapioca Starch
1 ¼ Tbsp Baking Powder
1 ¼ tsp Baking Soda
½ tsp Salt
¼ C Unsweetened Apple Sauce
¼ C Olive Oil (sub another ¼ C apple sauce for oil-free)
1 C Unsweetened Vanilla Almond Milk
¾ C Maple Syrup
2 Flax ‘Eggs’
1 Cup Berries of Choice (I used strawberries and raspberries)
FOR THE JELLY:
¼ C Water
¼ C Orange Juice or Apple Juice
2 Tbsp Tapioca
1 Cup Frozen Berries (I used strawberries)
- Preheat the oven to 425 F. Lightly oil a muffin pan.
- Make the FLAX EGGS: For two flax eggs, add 2 tbsp ground flax to a small bowl with approximately 10 tbsp water and whisk. Let the mixture chill in the fridge.
- Mix together flour, tapioca starch, baking powder, baking soda, and salt in a bowl and set aside.
- In a separate bowl, combine the apple sauce, olive oil, almond milk, and maple syrup. Stir in the flax eggs.
- Fold the wet mixture into the bowl containing the dry mixture. Be careful not to over-fold – there should still be lumps and bubbles in the batter. Fold in the berries.
NOTE: Complete this step ONLY after the oven has reached 425 F. I find that the muffins rise the most when there is minimal time between Step 5 and the transfer into the oven.
- Pour the batter into the greased muffin pan and bake at 425 F for 8 minutes (5-6 minutes for gluten version). Then, lower the temperature to 375 F and bake for an additional 14 – 16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
In the meantime, prepare the JELLY MIXTURE:
- In a bowl, mix together the tapioca starch, water, and juice, until the tapioca is fully dissolved.
- Heat the frozen fruit on a saucepan over medium-high heat, until the mixture begins to boil. Begin crushing the berries with a spatula.
- Add the tapioca-water-juice mixture and stir continuously for about 5 minutes. Let it simmer for approximately 15 minutes, until fully thickened. Set aside.
- When the muffins are baked, remove from oven and allow them to cool for about 20 minutes.
- Place the muffins upside down. Add the jelly to a cake decorator with a small tip, and insert the jelly into the bottom on the muffin.
And there you have it – deliciously moist and flavorful muffins with cakey exteriors. Serve with nut butter for a complete, high-protein breakfast!
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