What is a puffin you ask? It's the best breakfast combination ever! It's a half pancake half muffin creation that will leave you gobbling them down. They're best when dipped in warm maple syrup with a cold glass of almond milk. These vegan blueberry lemon puffins are so airy and light yet sweet, with a lemony kick. Sprinkle some lemon zest on top to give an extra flavor burst!
YIELDS
24 mini puffins
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp turbinado sugar
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1/2 cup almond milk
- 2 tbsp water
- 2 tbsp Earth Balance butter, melted
- 2 tbsp maple syrup
- 1/2 cup frozen blueberries
- 1/2 tsp ground cinnamon
- 1 lemon, juice + zest
Directions
1. Preheat oven to 350°F.
2. Mix flax meal and water together, then set aside.
3. In a large bowl, mix the flour, baking soda, baking powder, salt, sugar, and cinnamon.
4. In a medium bowl, mix the almond milk, water, melted butter, maple syrup, lemon juice, and flax egg together. Then add the liquid mixture into the dry mixture and stir until combined.
5. Spray the mini muffin pans with coconut spray and fill each 3/4 of the way.
6. Bake for 12 minutes then let cool.
7. Serve and enjoy! ;D
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Photo: Jessie Brown
