Vegan Blueberry Oat Muffins

Vegans and non vegans let’s all unite for muffins. If we can all agree on one thing as a community, it’s muffins. @erin_martian bringing us vegans and non-veganites together on this joyous friday.

Vegan blueberry Oat Muffins
1 cup all purpose flour
1/3 cup whole wheat flour
3/4 cup rolled oats
1/3 cup plus 2 TB sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 banana, pureed
1 tsp. pure vanilla extract
1 cup soy milk
3/4 or 1 cup fresh blueberries
1T lemon zest

Topping
1/3 cup ground oats
1/4 cup brown sugar
2 T honey

Line 12 muffin tins with liners. Combine and whisk dry ingredients in large bowl until evenly incorporated. In a separate bowl combine the pureed banana with the wet ingredients. Slowly incorporate the wet ingredients into the dry ingredients until just combined. Do not over mix your muffin batter. Fold in blueberries and fill muffin tins 3/4 full. For the topping combine all ingredients in a bowl and sprinkle mixture over muffins.
Bake at 375 degrees for approximately 16 minutes.

I love this recipe because there isn’t a lot of sugar in it, but you don’t miss it because of the pop of sweetness from the blueberries! A muffin is essentially a cupcake without frosting on it (Yes, a different mixing method is used, but c’mon). My point is I need my muffins topped with streusel to give me back what the muffin/ cupcake alliance has taken away from me… more sugar! I topped them with a streusel and warmed them up a bit before serving them to my family on Christmas morning and they loved them! “There is just not enough reasons in the world to consume chocolate, particularly chocolate cupcakes if you will. If you didn’t catch this recipe from @erin_martian last time, here it is one more time in all it’s glory