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Gluten-Free, Vegan Wild Blueberry Chocolate Chip Muffins FROM A BOX

Where’s all my dairy-free, egg-free, soy-free, gluten-free VEGAN people at?!

Do yourself a favor and make you some of these!! I’ve attached my swaps and they are DELICIOUS!!



Below, you'll find my version of these amazing muffins and affiliate links within.


I love muffins, but I don't always have time to make them from scratch, nor do they typically suit my dietary needs. That's why I was excited to find a gluten free muffin mix that I could adapt to those needs.


The Adaptations I Made:

The muffin mix I used called for eggs and milk, so I replaced the eggs with a ground flax egg, a ground chia egg, & unsweetened applesauce. I also used unsweetened original almond milk in place of the cow's milk. I then used avocado oil and melted vegan butter from bluebonnet in equal parts.


The Results:

The muffins turned out amazing! They were moist, fluffy, and full of flavor! The wild blueberries and Enjoy Life chocolate chips added the perfect sweet touch!


The Recipe:


Ingredients:

  • 1 ground flax egg (1 tablespoon ground flax + 2.5 tablespoons water whisked: let sit 5-10 minutes to gelatinize)

  • 1 ground chia egg (1 tablespoon ground chia + 2.5 tablespoons water whisked: let sit 5-10 minutes to gelatinize) {Can use the came prep bowl as flax egg or just start this mix in your main mixer bowl!}

  • 1/4 cup unsweetened applesauce

  • 3 tablespoons melted vegan butter (I used bluebonnet)

  • 1 cup unsweetened original almond milk

  • 1/2 to 3/4 cup wild blueberries

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour OR use cupcake liners in a muffin tin.

  2. In a large bowl, whisk together the wet ingredients

  3. In that same bowl, mix in the box powder until smooth

  4. Fold in the wild blueberries and Enjoy Life mini chocolate chips.

  5. Pour the batter into the prepared muffin tin and let sit for 10 minutes.

  6. Bake for 19-21 minutes, or until the tops are browning.

  7. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Enjoy!


Tips:

  • For a richer flavor, use more wild blueberries and chocolate chips OR replace the mini chocolate chips with these.

  • If you don't have a flax egg, you can use another 1/4 cup of applesauce or mashed organic banana in its place.

  • These muffins can be stored in an airtight container at room temperature for up to 3 days, but they probably won't be there long enough for that! Haha!

Conclusion:

These gluten free vegan blueberry chocolate chip muffins are a delicious and easy way to start your day or brunch! They're also perfect for a snack or dessert. I hope you enjoy them as much as I did! Serve with a glass of that same almond milk for an extra boost to your day!


There aren't many options in Thibodaux for what my body requires to function at its best, so these are an extra special treat for me & I hope you love them as much as my family, friends, and I do!! Louisiana living at it's finest!


Mix: https://amzn.to/3DVO8st *affiliate links*

Mini Vegan Chocolate Chips: https://amzn.to/3DVO8st


Even if you don’t purchase these or anything on my suggestion lists, you can just shop from my link here and checkout within 24 hours, I should get roughly 2% of your purchase!


Thank you for helping me support my little family!


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