Vegan Blueberry Muffins with Cacao Nibs

Updated: Oct 07, 2020

Vegan Blueberry Muffins with Cacao Nibs
General Information
  • Desserts
  • Sweet
  • 56 minutes
  • Vegan
  • 6 muffins

Ingredients

  • Blueberry
    Blueberry
  • Pecan
    Pecan
  • Vanilla extract
    Vanilla extract
  • Olive Oil
    Olive Oil
  • all-purpose flour
    all-purpose flour
  • Maple Syrup
    Maple Syrup
  • Cacao Nibs
    Cacao Nibs
  • Almond milk
    Almond milk
  • Salt
    Salt
  • Baking Soda
    Baking Soda
  • Baking powder
    Baking powder
  • 1 cup of Blueberry (fresh or frozen)
  • 1 1/4 cups of Pecan
  • 1 teaspoon of Vanilla extract
  • 1/4 cup of Olive Oil (or vegetable oil)
  • 1 1/4 cups of All-purpose flour
  • 8 tablespoons of Maple Syrup
  • 1/4 cup of Cacao Nibs (+ 2 tbsp for garnish)
  • 3/4 cups of Almond milk
  • Salt (a pinch)
  • 1/4 teaspoon of Baking Soda
  • 2 teaspoons of Baking powder
  • 1 tablespoon of Lime juice

Directions

These simple, yet delicious vegan blueberry muffins are not only healthy, but also a delicious start to one's day. Cardiovascular health-promoting pecans add a subtle, nutty flavor to these muffins, while the antioxidant-packed blueberries add the perfect amount of fruitiness to each delectable bite. When enhanced with energy-boosting nibs from cacao, you are sure to get your morning off to a good start!

  1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. Grind pecans (or other nut of choice) in a blender to meal-like consistency.(2 minutes)
  3. Mix olive oil, almond milk, lime juice, maple syrup, vanilla extract, salt, cacao nibs (1/4 cup), and ground pecans together into a bowl.(5 minutes)
  4. Sift in the flour, baking powder, and baking soda.(2 minutes)
  5. Mix until ingredients are homogenous. Add more almond milk if necessary to reach batter-like consistency.(2 minutes)
  6. Add the blueberries and fold in gently, making sure not to crush them. (If using frozen blueberries, make sure to rinse them well and dry them off before adding to the batter so they don’t bleed.)(5 minutes)
  7. Transfer the batter into 6 muffin cups or a well-oiled muffin sheet.(5 minutes)
  8. Sprinkle cacao nibs (2 tbsp) on top of each muffin.(5 minutes)
  9. Bake in the oven for 20 minutes until the muffins are risen, and a toothpick comes out clean.(20 minutes)
  10. Let cool briefly. Serve and enjoy with your favorite topping! (They can be kept in the fridge for up to four or five days.)(10 minutes)

These delicious vegan blueberry muffins with cacao nibs can be kept in the fridge in an air-tight container for up to four or five days.