Eggless Blueberry Muffins With Yogurt
This blog is definitely inspired by my day to day life. Without my kids around, I am not sure I would have enough inspiration to create those allergy friendly recipes. Let me explain. Today Emma choose to invite few friends for a play date this weekend and she wants to makes some baking for their afternoon tea.
I recently bought a large pot of dairy free coconut yogurt. Don’t be confused coconut yogurt made from coconut cream and culture! Not flavor yogurt. It is basically coconut and cultures no added sugar, no animal stuff. I remember that adding yogurt into muffins makes them light and moist. So today we made delicious healthy eggless blueberry muffins with coconut yogurt. We used a combo of all purpose flour and wholewheat – the muffins raise very well with a combo rather than using 100% wholewheat but both works. We keep the muffin recipe very healthy and nourishing using maple syrup as a sweetener and healthy fat from coconut oil.
The result was mind blowing. The texture of those muffins is soft, moist and delicious. Of course you can bake those in regular muffins pan but I like making mini muffins for kids in my 24 cup mini muffin pan. Perfect snack size and it bake super fast. In less than 15 minutes I made 30 mini eggless blueberry muffins with yogurt!
Another vegan success in the kitchen and an happy kid! Yeah!
Easy Eggless Blueberry Muffins with yogurt using 100% dairy free coconut yogurt made from coconut cream. The best vegan homemade muffins with no refined sugar, coconut oil and almond milk. A moist blueberry muffin ready in less than 20 minutes. If you are not vegan the recipe works with any yogurt like soy or Greek yogurt (if not vegan).
Preheat oven to 180C (356F). Grease 24 mini muffin pan holes with coconut oil. Set aside.
In a mixing bowl, combine all purpose flour, whole wheat flour and baking powder. Set aside.
In another bowl, whish maple syrup with yogurt, melted coconut oil and almond milk.
Add the liquid ingredients into the dry and combine until the batter is consistent. Fold in blueberries and gently combine into the muffin batter.
Pour the batter into mini muffin pan hole and bake for 12-14 minutes or until the top is golden, slightly crispy but still soft. To me, the perfect baking time is when you are able to press your fingers on the top (it is soft) and the surface of the muffin goes up without breaking. Don't overcook them or you will lose the moisture and fluffy texture.
Cool down few minutes in the pan then flip over onto a cooling rack.
Mini Muffin Pan: I baked those muffins in a 24-cup mini muffin pan here or in two 12 cup mini muffin pans.
Gluten free option: replace the flours by 1 cup brown rice flour + 1/2 cup buckwheat flour
Yogurt: any kind of yogurt works in this recipe. Vegan options are dairy free coconut yogurt and soy yogurt. But if you are not vegan use regular yogurt or Greek yogurt.
Liquid sweetener: I love to use maple syrup or brown rice syrup. If you are not vegan honey works well too.
All purpose flour: you can also use white spelt flour for a more nourishing recipe
Oil: any light taste vegetable oil can be used. I love the flavor of melted coconut oil.