Vegan Blueberry Muffins

Evive — Wed, 09 Mar 2022 17:44:55 +0000

Whether you’re looking for new snacks to take to work, for your kid’s lunch, or for when you need a little energy boost, we’ve got you covered! Our smoothie cubes are so versatile, and one of our favourite ways to use them is in baking, particularly, muffins! These blueberry protein muffins are vegan, gluten-free and refined sugar free. They feature our Blueberry Haskap cubes which are full of antioxidants and protein – a feel good snack that’s nourishing both your mental and physical health!

Yields: 10 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Photos by Erb & Spice

Ingredients

10 Blueberry Haskap Cubes
1 cup gluten-free flour
1 cup gluten-free quick oat flakes
½ cup coconut sugar
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. sea salt
¾ cup oat milk
¼ cup olive oil or avocado oil
1 chia egg (1 tbsp. chia seeds + 3 tbsp. water – mix together and let sit for 5 minutes)
1 tsp. vanilla
Fresh blueberries – for topping

ORDER THE BLUEBERRY HASKAP

Photo by Erb & Spice

Steps

Preheat the oven to 350 F and line a pan with 10 muffin liners.
In a medium bowl, combine the gluten free flour, oats, coconut sugar, baking powder, cinnamon and sea salt.
In another bowl, combine the oat milk, oil, chia egg and vanilla.
Add the wet ingredients to the dry ingredients and mix until combined.
To the pan, divide half the batter between 10 molds.
Add 1 Blueberry Haskap cube to the center of each mold.
Divide the remainder of the muffin batter between the 10 molds, covering the smoothie cube. Top with a few fresh blueberries.
Bake for 15-20 minutes, or until baked through and golden brown. Note: The center will still be soft due to the smoothie cube, but the top will become firmer.

L’article Vegan Blueberry Muffins est apparu en premier sur Evive Blog.

Yummy Choco-Mocha Muffins

Evive — Mon, 16 Dec 2019 20:15:05 +0000

Whether for brunch, breakfast or a delightful snack during a coffee break, a good muffin never disappoints. This muffin recipe is extra-special since I created it with my fellow COFFEE LOVERS in mind! If you haven’t tried Evive’s latest Cashew Mocha Smoothie yet, then this is the perfect opportunity to do so. Its rich texture means it allows the muffins to be so yummy and moist. And what’s great is that thanks to the Cashew Mocha cubes, there’s a total of 45 g of protein in this recipe!

Buy Evive’s Cashew Mocha flavour here

How to Make Yummy Choco-Mocha Muffins

Photos by Odile JP

Yields 10-12 muffins

Ingredients:

– 1 cup whole wheat flour (or all-purpose)
– ½ cup of oat bran
– 1 teaspoon of baking powder
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– ¼ teaspoon of ground vanilla
– 2 ½ wheels of the Cashew Mocha Smoothie, melted
– ¼ cup and 2 tablespoons of filtered coffee
– 1 tablespoon of ground flaxseed
– 2 tablespoons of canola oil
– ¼ cup of cane sugar
– ¾ cup of chocolate chips

Steps:

Preheat oven to 375F.
Lightly oil a muffin tin or use paper moulds. Set aside.
In a first bowl, mix the flour, oat bran, baking powder, baking soda, salt and vanilla together.
In a second bowl, mix the melted smoothie cubes, filtered coffee, flaxseeds, canola oil and the sugar with a fork until you get a more or less homogeneous mixture.
Gradually add the dry mixture to the wet one with a wooden spoon without over-mixing. Then gently add the chocolate chips.
Pour evenly in the muffin pan and bake for 18-20 minutes (or until a toothpick comes out dry).

L’article Yummy Choco-Mocha Muffins est apparu en premier sur Evive Blog.