VEGAN WHOLE WHEAT BLUEBERRY MUFFINS
Steps:
- In a medium bowl mix together flour, baking soda, salt, zest. Preheat oven to 375. In a large bowl mix together sucanat, coconut milk, oil, vinegar. Put dry ingredients into wet and stir just until ingredients are combined. Gently mix in blueberries and pour into muffin tins. Bake for 20 minutes or until tester comes out clean.
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Kashif Kashi
[email protected]These muffins were delicious! I will definitely be making them again.
OverAddicted Mess
[email protected]Meh.
Barnabas Mburu
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Charlene Swartz
[email protected]These muffins were way too sweet for my taste. I would recommend using less sugar next time.
Teacher Marcus Vinícius
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Khemraj Gurung
[email protected]These muffins were a bit dry for my taste, but they still had a good flavor. I might try adding a little more liquid next time.
Konner Brooks
[email protected]I love that these muffins are made with whole wheat flour. It makes them a bit healthier, and they still taste great.
Wyatt Dobson
[email protected]These muffins were really easy to make, and they turned out great! I used frozen blueberries, and they worked just fine.
Divine Ojigwe
[email protected]I was a bit skeptical about making vegan muffins, but these were surprisingly delicious! The texture was perfect, and the blueberries added a nice pop of sweetness.
Noman Chowdhury
[email protected]I've made these muffins several times now, and they're always a hit. My family loves them, and they're perfect for a quick and easy breakfast or snack.
Ibrahim Kolawole
[email protected]These muffins turned out amazing! They were so moist and fluffy, and the blueberries burst with flavor in every bite. I loved that they were made with whole wheat flour, which made them a bit healthier than traditional muffins.