Vegan Yogurt Muffins with Apple and Blueberries

These power breakfast muffins are made with vegan yogurt

Vegan Yogurt Muffins with Apple and Blueberries

Vegan | Refined Sugar Free

 

I hate wasting food, and so last week when I picked up a vegan yogurt made with nuts that I didn’t like the taste of, I decided to use it for baking. The texture of said vegan yogurt was exactly like real yogurt, so I figured adding it into a breakfast style muffin with other flavours would mute what I didn’t like (the taste) and highlight what I did (the consistency). As I was already using a vegan yogurt, I decided to make the muffins vegan too.

 

They’re a hearty muffin, but the yogurt along with grated apples and blueberries ensures that they’re not dry. They’re also topped with a nutty streusel, because streusel is to muffins what frosting is to cake.

 

It wasn’t a recipe I was originally going to share, as it was more of a happy accident than a planned recipe, but I was asked to share it after sharing a picture of the muffins on our instagram stories, and so here it is.

 

I’ve also included some substitution tips at the bottom of the recipe if you want it to be nut free or vegetarian instead of vegan.

Streusel is to muffins what frosting is to cake

 

Vegan Yogurt Muffins with Apple and Blueberries
Vegan Yogurt Muffins with Apple and Blueberries
Print Recipe
These a hearty breakfast power muffin made vegan by using a vegan yogurt. They also have apples and blueberries and a nutty streusel for added oomph.
Servings
12 muffins
Servings
12 muffins
Vegan Yogurt Muffins with Apple and Blueberries
Vegan Yogurt Muffins with Apple and Blueberries
Print Recipe
These a hearty breakfast power muffin made vegan by using a vegan yogurt. They also have apples and blueberries and a nutty streusel for added oomph.
Servings
12 muffins
Servings
12 muffins
Ingredients
Streusel
Servings: muffins
Instructions
  1. Combine the water and flaxseed meal in a glass and let it stand for 3 minutes, until it has thickened. This is the flax egg and acts as the binder.
  2. Combine all the dry ingredients into a mixing bowl. Set aside.
  3. Combine the wet ingredients (yogurt, milk, maple syrup and vanilla) in a separate bowl. Add in the flax mixture.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Add in the grated apple and blueberries and stir until just combined.
  6. Divide the batter between 12 muffin cups.
  7. Make the streusel by combining all the streusel ingredients in a small bowl and mixing them well.
  8. Top each muffin with streusel and bake for 20-25 minutes, until a toothpick inserted into the middle of the muffin comes out clean.
  9. Remove and allow to cool for 5 minutes before removing muffins from tray and allow them to cool completely on a wire rack.
  10. Store in an airtight container in the fridge for 3-5 days.
Recipe Notes

To make it nut free

  • use a coconut-based vegan yogurt instead of a nut based one
  • Use rice or oat milk instead of almond milk
  • Use extra oats or seeds instead of nuts in the streusel

 

To make it Vegetarian

  • Use a dairy based yogurt instead of vegan
  • You can use an egg or keep the flax egg
  • Honey can be used instead of maple syrup
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Photography by  Zissy Lewin

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Zissy Lewin

Zissy Lewin

Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.
Zissy Lewin

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