Vegetarian

Lacey's Vegan Blueberry Muffins is for Breakfast.

Lacey's Vegan Blueberry Muffins takes 15 minutes to prepare.

Lacey's Vegan Blueberry Muffins takes 20 minutes to cook.

Lacey's Vegan Blueberry Muffins makes 12 servings.

The ingredients for Lacey's Vegan Blueberry Muffins are:

1 1/2 c. old fashioned rolled oats
1/2 c. all purpose, unbleached flour
3/4 c. whole wheat flour
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda (1/2 + 1/4)
3/4 c almond milk
1/2 c firmly packed brown sugar
4 Tbsp oil (canola, coconut)
1 "flax egg" (1 Tbsp ground flax seed + 3 Tbsp water, combined and refrigerated for 10-15 minutes)
1 c blueberries
Paper baking cups

Here is how you make Lacey's Vegan Blueberry Muffins:

Preheat oven to 400*Line twelve muffin cups with the paper linersCombine the oats, flours, cinnamon, baking powder, and baking soda.In separate bowl, mix almond milk, brown sugar, oil, and flax egg.Add wet ingredients to dry ingredients and gently stir to combine. Gently fold in blueberries.Spoon evenly into muffin cups.Bake 18 - 20 minutes or until golden brown.Serving Size:?12 regular sized muffins (cupcake pan)

The nutritional information for Lacey's Vegan Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.8

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 135.0 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.1 g
• Protein: 2.3 g

The dietary needs meet for Lacey's Vegan Blueberry Muffins is Vegan