VEGAN BLUEBERRY MUFFINS
I made my first flax egg!!
Ok, so I might be a bit late to the flax egg and chia egg game, with soooo many vegan recipes out there, seasoned bakers have been making delicious bakes without egg for years now.
My clients have me harping on about flaxseed (and all nuts and seeds in general) because they are one of the richest sources of MSF* with 8.3g per 100g and 24g per 100g of Omega 3, pretty good stuff. Chia seeds too with 2.2g per 100g MSF and 18.7g per 100g of Omega-3.
The majority of our fat intake should ideally come from MSF, which helps lower LDL (bad) cholesterol, support cardiovascular health and reduce inflammation.
Omega-3 is an essential fatty acid that reduces inflammation and supports cardiovascular health, reproduction, the immune system and the nervous system. Important stuff.
If you already have eggs/dairy in the rest of your diet, I recommend using alternative ingredients that provide richer amounts of monounsaturated fats where possible. Happy baking :)
(makes 12 muffins)
Flax egg (1 1/2 Tbsp flaxseed meal + 6 Tbsp)
2 1/4 cup plain flour / wholemeal flour
6 Tbsp brown sugar
1 1/2 tsp baking soda
1 pinch salt
¼ Tsp cinnamon (optional)
180g unsweetened plant milk
1 tsp vanilla extract
3 Tbsp vegan butter / butter
3/4 cup blueberries (fresh or frozen, I used both)
Preheat oven to 190 C
Make flax egg: Mix flaxseed and water and wait 5 mins.
In a big bowl combine flour, sugar, baking soda, salt and mix well.
Add milk, vanilla, melted butter to flax egg and stir.
Then add to dry ingredients and stir until combined.
Add blueberries and fold them in to combine.
Bake for 25-30 minutes
*MSF = monounsaturated fats