Everyone who’s taste-tested both batches from yesterday agrees – the non-dairy muffins are just as good as those filled with half and half…
…so save the headache – stay gluten-free AND vegan!
You can use fresh blueberries for this – just don’t thaw the frozen ones or they’ll “bleed” into the batter. Ew.
No danger of overflow with these guys, either.
See? 20 minutes in the oven; they’ve barely moved!
Plus, pop out easily after 10 minutes cooling in the pan.
Blueberry Oatmeal Cornbread Muffins (Vegan, Gluten-Free)
- 3 TB Flax + 9 TB Water
- 1 1/2 cups quick oats
- 1 1/2 cups cornmeal
- 2 tablespoons baking powder
- 1 teaspoon Vanilla
- 1 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup sugar
- 1 cup frozen blueberries (do not thaw)
Put together the flax seed and water to make “eggs” in a large bowl. Set aside.
In another bowl, mix the cornmeal, oatmeal, baking powder, salt.
Once the “eggs” are “gelled,” add the olive oil and sugar.
Add the wet ingredients to the dry, and combine. Fold in blueberries.
Use the same 1/3 cup measuring cup you used for the oil to evenly distribute into 12 sprayed muffin tins – they’ll slide right out! Pat them down and pack them in!
Bake at 400 degrees for 20 minutes, until done.
None for me today; as you can see I’m easing back into my routine after this little staycation.
Had a lot of difficulty using a different spoon than the one I’m used to at home – see how mine are curved like little scoopers?
My apologies to anyone who’s tried this method and is like, “How does she do this EVERY DAY?!?” I’ll admit – finishing this was quite a challenge…
….but ultimately worth it – as was this book, which I finally completed last night and highly recommend.
Readers often ask where I get my spoons – they were on my wedding gift registry at Bed Bath and Beyond almost a decade ago – but I’ll try and look up to see if I can find them one more time…everyone should have the joy of eating cantaloupe with ease and comfort!