5 from 2 votes
Fat Free Vegan Whole Wheat Berry Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Whole-Wheat Berry Muffins
Course: Breakfast/snack
Cuisine: American
Servings: 12 muffins
Author: Vaishali Honawar
Ingredients
  • 2 cups whole-wheat pastry flour (sub, if needed, with 1 cup regular whole-wheat and 1 cup all-purpose)
  • 1 1/2 cups strawberries
  • 1 cup blueberries
  • 1/2 cup non-dairy milk , like almond or soy
  • 1/2 cup turbinado sugar (use maple syrup instead for great flavor. This is not a very sweet muffin so you might want to use more sugar if your strawberries are very tart)
  • 2 tbsp flaxmeal
  • 1 tsp vanilla extract
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Mix the whole-wheat pastry flour, baking powder, baking soda, sugar, and salt in a bowl.
  2. Puree the strawberries in a blender along with the nondairy milk. Place in a bowl. (You can sub half the strawberry puree with an equal amount of applesauce for some added sweetness and moistness).
  3. Add the flaxmeal and vanilla extract and mix well.
  4. Make a well in the flour and pour in the wet ingredients. Using just a few strokes of your ladle or whisk, mix until everything's just moistened. Don't overbeat-- a few lumps are just fine. Just make sure you don't have any visible dry flour. If the batter is too dry, add a little more nondairy milk and mix it in.
  5. Add the blueberries and mix in.
  6. Pour the batter in a muffin tin lined with paper liners. If you don't have paper liners spray with oil, although I do recommend the paper liners so you can get your muffins out more easily.
  7. Sprinkle some sugar over the top of each muffin. This is not a very sweet muffin, so I like the little added crunch and sweetness on top.
  8. Bake the muffins in a preheated 400-degree oven for 15 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the muffins on a rack for about 10 minutes, then slide the muffins out of the tin and continue cooling on the rack.
  10. Nutrition estimate per muffin: Calories 112, Total FatĀ  0.5 grams, Potassium 103.5 mg, Dietary Fiber 2.4 grams, Sugar 3.2 grams, Protein 2.5 grams