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Vegan Blueberry Streusel Muffins

This recipe bakes up the most perfect batch of blueberry muffins ever. I know that sounds rather pompous, but it's true. Vegan baking can seem tricky, many recipes requiring odd ingredients like xantham gum and other mish mosh. And, while there is certainly a time and a place for such ingredients, this recipe is neither the time or the place. The ingredients in this beautiful muffin recipe are simple and accessible. The oddest thing on the list is the garbanzo bean puree, which takes the place of eggs in this recipe and lends a rich texture to the final muffin. To make it in your own kitchen, you simply toss a can of drained garbanzo beans into a heavy-duty blender or food processor, and puree them with just enough soymilk to make it smooth.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 muffins
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup coconut oil. melted
  • 1 cup sugar
  • 1/2 cup garbanzo bean puree
  • 1/2 cup apple sauce
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla
  • 1/2 cup almond milk curdled with 1 teaspoon white vinegar
  • 10 ounces frozen wild blueberries
  • Streusel topping:
  • 1/3 cup flour
  • 1/2 cup sugar
  • pinch cinnamon
  • 2 tablespoons coconut oil melted

Method
 

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, beat together with coconut oil, sugar, garbanzo bean puree, and apple sauce. Add the flour, salt, baking powder, and vanilla. Beat together just until combined. Add the curdled almond milk, beat once more. Fold in the blueberries. Spoon into a muffin tin lined with cupcake wrappers until each cup is 3/4 full.
  3. In a small bowl, use a fork to combine the flour, sugar, cinnamon, and coconut oil. Sprinkle over the top of the batter in each muffin tin. Bake for 18-20 minutes, or until golden brown and set. Remove and cool slightly before serving.Makes 18 muffins.