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
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1 1/4 C all purpose flour
- 1/2 C oats ground into a coarse flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp Salt
- 1/2 C vegan yogurt
- 1/3 C almond milk
- 1/2 C maple syrup
- 1/4 C coconut oil melted and cooled
- 1 tsp vanilla extract
- 2 apple washed and grated
- 1 C blueberries
- 3 tbsp oats
- 3 tbsp nuts roughly chopped
- 2 tbsp coconut oil softened
- 1 tbsp coconut sugar
- 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.
- Combine all the dry ingredients into a mixing bowl. Set aside.
- Combine the wet ingredients (yogurt, milk, maple syrup and vanilla) in a separate bowl. Add in the flax mixture.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Add in the grated apple and blueberries and stir until just combined.
- Divide the batter between 12 muffin cups.
- Make the streusel by combining all the streusel ingredients in a small bowl and mixing them well.
- Top each muffin with streusel and bake for 20-25 minutes, until a toothpick inserted into the middle of the muffin comes out clean.
- Remove and allow to cool for 5 minutes before removing muffins from tray and allow them to cool completely on a wire rack.
- Store in an airtight container in the fridge for 3-5 days.
- 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
- 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