Muffins-Blueberry-Beet-vegan
all Healthy Dessert Easy to make it

Best Vegan Blueberry Beet Muffins, Gluten-Free

Muffins-Blueberry-Beet-vegan

My vegan blueberry beet muffins have been waiting very patiently to get up on the blog. I created this recipe already in the beginning of January, but only now have I had the chance to share it with you.

I like to use raw beetroot in my vegan blueberry beet muffins – I just blend it along with other ingredients giving the batter a beautiful vibrant colour. As it comes to grains, I use my two favourites – raw buckwheat and oats (oat bran + gluten-free jumbo oats). Oat bran has been a great discovery since I started vegan Candida diet. Be aware of not eating too much of it though, as you might end up with too much fibre in your system.

Muffins-Blueberry-Beet-2

Needless to say, my vegan blueberry beet muffins are plant-based, refined sugar free, gluten-free (if you tolerate avenin in oats), oil-free and vegan Candida diet friendly (unless you’re on cleanse).

Muffins-Blueberry-Beet-vegan

Vegan Blueberry Beet Muffins Recipe

Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes

Ingredients

  • 60g (2.1oz) raw buckwheat, soak
  • 35g (1.2oz) gluten-free jumbo oats
  • 35g (1.2oz) oat bran
  • ⅛ tsp. Himalayan salt
  • 110g (3.9oz) plant milk (oat or brown rice)
  • 40g (1.4oz) raw beetroot, cut into fine slices or small cubes
  • 30g (1oz) wild blueberries (blend in)
  • 2 tsps. baking powder (aluminium free)
  • 1 tbsp. + 1 tsp. xylitol
  • 2 tbsps. unsweetened apple sauce
  • 40g (1.4oz) wild blueberries (add later)
  • 6 sour cherries (add later)

Instructions

    1.Soak buckwheat groats overnight, then rinse and drain.

    2. Heat oven to 175°C (350°F).

    3. Put all ingredients, except the 40g of blueberries and cherries, into blender and blend into smooth batter.

    4. Finally mix in the 40g of blueberries.

    5.Divide the batter between 6 muffin forms. Press one cherry in the middle of each muffin.

    6.Bake in the middle rack for 33-34 minutes. Remove from oven and let cool.

Notes

  • If you still feel that the muffins need more sweetness, add more sweetener of choice.
  • Make a double or triple batch and freeze the leftover muffins. Heat
    them up in the oven whenever needed. My vegan blueberry beet muffins
    make a great go-to snack.
  • Leave a Reply