You will never guess what I put in these muffins. The secret ingredient is weird. But I wanted a really moist muffin, without the addition of banana or applesauce, which makes baked goods have their fruity flavor. I wanted it to be focused on the vanilla of the muffin, and the bright, juicy blueberry flavor. So I needed something else to make these vegan muffins moist.
The answer was BEANS!!!!! I used 1 cup of creamy white butter beans (but cannellini beans would work great too!) that still had a bit of their thick canning liquid left with them. My kids freaked out that I put them in the batter. I held my breath while they baked, and surprise! The beans worked beautifully!
These muffins are so moist and tender and jam packed with blueberries- definitely something you will want to be making this weekend, or any morning that you want a delicious and easy breakfast that feels a little special!
- ¾ cup unsweetened oat milk (the refrigerated variety)
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Gluten Free 1:1 All-Purpose Flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup white canned beans (butter beans or canellini beans)
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla
- 1 cup fresh blueberries
- Oatmeal Topping
- ⅔ cup gluten free oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup coconut oil
- Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners. In a small bowl combine the oat milk and the vinegar and set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Add the beans, coconut oil, vanilla and milk to the dry ingredients. Stir until well combined. The beans are very soft straight from the can- but make sure that you mix the batter really well so that the beans are all creamy. It will be a very fluffy batter. Very gently, fold in the blueberries until they are evenly distributed.
- Scoop the batter evenly into the prepared muffin tin.
- To make the Oatmeal Topping, combine the oats, coconut, sugar, baking soda, cinnamon and salt. Take the solid coconut oil and cut or pinch it into the dry ingredients until you have a chunky streusel topping.
- Spoon the streusel evenly over the muffin batter and then bake the muffins at 350 degrees for 25 minutes. Let cool for a few minutes before serving warm or at room temperature.
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I am from India and I love to eat and always prefer veg food so this streusel muffin vegan gluten-free looks amazing tasty and yummy thank you for sharing this.