I'm not a baking person at all cos i'm so lazy but this really makes me wanna try baking it!!

I will try these soon they look so pretty 🥰

Love to see WFPB treats!! These look great.

Pack your antioxidants into a grab and go breakfast with this muffin recipe!

![Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/IMG_0835_szikr9/1551843641.jpg/w=700)

#### So let’s get this out of the way. These are - gluten free, refined sugar free, oil Free, low fat to nearly no fat at all - blueberry muffins! These are extremely clean and healthy muffins that won’t disappoint. They come out very mildly sweet since I’ve added no sugar so the sweetening is strictly going off of dates and applesauce for natural sweetness. If you find that you want them sweeter, don’t forget to taste your batter before you pour into your cupcake tins. These are a bit more dense and less fluffy since we're eliminating any additional fats like oils or butter. If you want to, feel free to add some, but I wouldn’t recommend it for a recipe like this. The whole point is to make 100% whole food, plant based muffins for all to enjoy! Now let’s get started.

### **Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon**
##### Servings: **12 muffins**
##### Active time: **1 hr**

**Ingredients:**
- 12 medjool dates
- 1 cup plant based milk
- 1/2 cup apple cinnamon applesauce (sugar free)
- 3/4 cup bobs redmill 1-1 gluten free flour
- 1 and 1/2 cup rolled oats (grounded into flour)
- zest of 1 lemon
- wild blueberries (frozen)
- 1/2 cup walnuts (crushed)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp tapioca or potato starch (optional)
- 1 bobs redmill gluten free egg replacer (optional)

**Directions:**
##### 1. Preheat your oven to 350F.
##### 2. If you choose to make the vegan egg, follow your instructions on the package before you get started and let it sit aside.
##### 3. Start by grounding oats into a fine flour.
##### 4. Add to a bowl: oat flour, 1-1 gluten free flour, lemon zest, cinnamon, baking powder, starch, and mix together to combine.
##### 5. Now add to a blender: milk, dates, and applesauce.
##### 6. Blend until smooth and set aside.
##### 7. Crush your walnuts and add them to your dry mix.
##### 8. Now take your wet ingredients blender mix, add to your dry ingredients bowl, and mix everything together, folding in at least 1 cup of blueberries.
##### 9. Grease your cupcake tins and taste your batter. If it's not sweet enough, you can add some maple syrup.
##### 10. Bake for 30 minutes and let cool for at least another 10. Then you’re good to go!

![Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_0835_szikr9/1551843641.jpg/w=700)

#### So let’s get this out of the way. These are - gluten free, refined sugar free, oil Free, low fat to nearly no fat at all - blueberry muffins! These are extremely clean and healthy muffins that won’t disappoint. They come out very mildly sweet since I’ve added no sugar so the sweetening is strictly going off of dates and applesauce for natural sweetness. If you find that you want them sweeter, don’t forget to taste your batter before you pour into your cupcake tins. These are a bit more dense and less fluffy since we're eliminating any additional fats like oils or butter. If you want to, feel free to add some, but I wouldn’t recommend it for a recipe like this. The whole point is to make 100% whole food, plant based muffins for all to enjoy! Now let’s get started.

### **Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon**
##### Servings: **12 muffins**
##### Active time: **1 hr**

**Ingredients:**
- 12 medjool dates
- 1 cup plant based milk
- 1/2 cup apple cinnamon applesauce (sugar free)
- 3/4 cup bobs redmill 1-1 gluten free flour
- 1 and 1/2 cup rolled oats (grounded into flour)
- zest of 1 lemon
- wild blueberries (frozen)
- 1/2 cup walnuts (crushed)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp tapioca or potato starch (optional)
- 1 bobs redmill gluten free egg replacer (optional)

**Directions:**
##### 1. Preheat your oven to 350F.
##### 2. If you choose to make the vegan egg, follow your instructions on the package before you get started and let it sit aside.
##### 3. Start by grounding oats into a fine flour.
##### 4. Add to a bowl: oat flour, 1-1 gluten free flour, lemon zest, cinnamon, baking powder, starch, and mix together to combine.
##### 5. Now add to a blender: milk, dates, and applesauce.
##### 6. Blend until smooth and set aside.
##### 7. Crush your walnuts and add them to your dry mix.
##### 8. Now take your wet ingredients blender mix, add to your dry ingredients bowl, and mix everything together, folding in at least 1 cup of blueberries.
##### 9. Grease your cupcake tins and taste your batter. If it's not sweet enough, you can add some maple syrup.
##### 10. Bake for 30 minutes and let cool for at least another 10. Then you’re good to go!

Blueberry Walnut Muffins Vegan Recipe

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can never go wrong with bananas in your smoothie!

Will give it a try. Any more vegan high protein based recipes ? 

@heike @ellava Think this date is going to go better than most of my dates!

Perfect for a lazy morning! So convenient and nutritious😊

Take this smoothie with you to stay energized throughout the day - it's au naturale, no added sugars!

![A hot date](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/t9csjpflndkf5whwzhyb/1554777384.jpg/w=700)

#### I am not a breakfast person when I first wake up. In fact, I don't consume any food usually until 5 or 6pm these days. I prefer to have a juice or smoothie before I eat anything substantial. Making smoothies is not rocket science but here is one of my favorite combinations I like to make!

### A Hot Date
##### Servings: **2-3**
##### Active time: **5 min**

**Ingredients:**
- 4 frozen bananas
- 2 cups plant milk
- 4 medjool dates
- 1 cap of vanilla extract
- 1 tbsp chia seed
- 1 tbsp flax seed
- 1 tsp activated charcoal (optional)
- 1 chunk frozen pitaya (optional)

**Directions:**
All you need to do is pour in the plant milk first, then add your seeds, dates, vanilla, and bananas to your blender. That's it! This is the simplest smoothie I like to make which is
more of a treat, but a healthy treat indeed!

Easy Vegan Date Shake Recipe

would never have thought of adding coconut to mint and chocolate chip! these look great 😀

winter has already come for your stomach ☃️

this would be awesome toasty hot with some mint ice cream!

Dress up your go-to muffins with a bit of coconut and mint to usher in the holidays!

![Rustic Mint & Chip Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Muffins_vmadtn/1540182438.jpg/w=700)

#### Dress up your go-to muffins with a bit of coconut and mint - it'll hide inside until that first bite when you know that these muffins are something special! Just a little bit of peppermint extract and shredded coconut give these gluten-free chocolate chip muffins the texture that's perfect treats for parties.

### Rustic Mint & Chip Muffins

##### Serves: **12 muffins**
##### Active time: **45 mins**

**Ingredients**
* 2 cups all purpose gluten free flour
* 1 cups coconut sugar
* 1 tsp baking powder
* 1 tsp baking soda
* 2 tbsp unsweetened coconut shreds
* 1/2 tsp salt
* 1 tbsp ground flax
* 1 cup almond milk
* 2 tsp peppermint
* 1 tsp vanilla extract
* 1/2 choc chips
* 3 tbsp water

**Directions**
1. Make the egg by mixing 1 tbsp ground flax with 3 tbsp water and whisk
2. Place flax egg in fridge for 15 minutes
3. Mix flour, baking soda & powder, spirulina & salt with fork
4. Mix sugar, plant milk, vanilla, peppermint and flax egg in separate bowl
5. Once smooth, add dry ingredients to wet ingredients
6. Now add your chocolate chips & shredded coconut
7. Grease muffin tins with coconut oil, spray or use cupcake paper cups
8. Preheat oven to 375F
9. Fill up muffin tins with batter and finish with a sprinkle of sugar on top of each muffin
10. Bake muffins for 16-18 minutes and check a few minutes before just to make sure everything looks good

Rustic Mint & Chip Muffins Recipe

So pretty! Love the bright purple of the dragonfruit icing! Makes the a normal-looking stack of pancakes even more exciting :D

love how they fit in the palm of your hand, just the right size!

Anyone know where I can buy Buckwheat flour in Singapore?

Jack Johnson is right - stay in and enjoy banana pancakes with this fruity, bright twist on a weekend breakfast favorite.

![Tropical Banana Pancakes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Pancakes_uo0hto/1551236354.jpg/w=700)

#### Jack Johnson is right - stay in and enjoy these healthy buckwheat banana pancakes with this fruity, bright twist on a weekend breakfast favorite.

### **Tropical Banana Pancakes**
##### Servings: **6-8 medium pancakes**
##### Active time: **30 min**

**Ingredients:**
- 1 tbsp ground flax seed
- 1 cup buckwheat flour
- 1 cup plant milk
- 1 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp pink salt
- 1 tsp cinnamon
- 1 tsp all spice
- 2 bananas
- Handful of blueberries

#### **Serve with pure maple syrup or use my icing below:**

##### **Dragonfruit cashew icing**
- 1 c raw cashews (soaked)
- 1/2 block frozen pitaya
- 3 tbsp pure maple syrup
- 2 tbsp melted unrefined coconut oil
- 1/2 tsp apple cider vinegar
- Juice of half a lemon

**Directions:**
#### 1. Mix the plant milk and flax seed and set aside for ten minutes.
#### 2. Mix all dry ingredients in one bowl.
#### 3. Once ten minutes is up, combine the dry and wet ingredients and then mash up two bananas. Toss into the mix along with blueberries but please, don't mash the blueberries :)
#### 4. Melt some coconut oil in a pan on medium heat and drop some batter in.
#### 5. Usually, cooking about 1-2 minutes on each side should do it, or until you see the bubbles popping.
#### 6. If you want to keep them warm, stick them inside the oven and let it heat up to around 250F/120C. Serve when they are all finished.
#### 7. Serve with maple syrup or use my icing recipe by adding everything to a blender and mix!


Blueberry Walnut Muffins Vegan Recipe

Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon

Servings: 12 muffins

Active time: 1 hr

1. Preheat your oven to 350F.

2. If you choose to make the vegan egg, follow your instructions on the package before you get started and let it sit aside.

3. Start by grounding oats into a fine flour.

4. Add to a bowl: oat flour, 1-1 gluten free flour, lemon zest, cinnamon, baking powder, starch, and mix together to combine.

5. Now add to a blender: milk, dates, and applesauce.

6. Blend until smooth and set aside.

7. Crush your walnuts and add them to your dry mix.

8. Now take your wet ingredients blender mix, add to your dry ingredients bowl, and mix everything together, folding in at least 1 cup of blueberries.

9. Grease your cupcake tins and taste your batter. If it's not sweet enough, you can add some maple syrup.

10. Bake for 30 minutes and let cool for at least another 10. Then you’re good to go!

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