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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love the bright and vibrant colours! where can we buy dragonfruit hummus tho? 🤤

These should be called Psychedelic Burritos 🌯

Dragonfruit hummus?!?! Like...how....????🤯 his recipes never fail to blow my mind LOL

Miren tambien pueden encontrar recetas @abisai0palafox @lizsabah @alo3121  @abrilnavarro11  @lunapimentel  @paodmo

If needed, replace with beet hummus. itll have a bright reddish/pink color

BYOB (Bring Your Own Burrito) - this protein packed burrito is great if you need something to-go

![Pink Burritos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/mc1vnkx2qw4jhl2s5pp8/1557111660.jpg/w=700)

#### For those busy days, I like to prep this in advance as this burrito is a great energy booster that keeps me going for the rest of the day.

### Pink Burritos
##### Servings: **2**
##### Active time: **35 min**

**Ingredients:**
- 1 block tofu
- 1 bell pepper
- 1/2 onion
- 1 tbsp garlic
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp oregano
- 3 tbsp liquid aminos (soy/tamari)
- juice of 1 lemon
- 1/3 cup nutritional yeast
- pink salt & pepper to taste
- 1 red & 1 yellow bell pepper
- hot sauce & salsa
- dragonfruit hummus

**Directions:**
1. Drain the water out of your tofu. You put something heavy on top of it for 20 mins
2. Prep your veg and chop it all up
3. Oil the pan and toss in garlic & onions till slightly brown
4. Once tofu is ready crumble it with your hands and add the tofu and sprinkle salt & pepper. Leave some decent chunks so its not too crumbly
5. Cook for a few minutes on medium and now toss in all your spices, nutritional yeast and liquids
6. Cook for another few minutes and remove from heat and serve with whatever your heart desires! Tortillas, rice, beans, cilantro, and dont forget that dragon fruit hummus!

Vegan Pink Breakfast Burritos Recipe

Start your day with a burst of berries with this healthy muffin recipe. This muffin recipe uses charcoal to give it a decadent black color. 

![Very Black Berry Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/trgnu24ozsdvlp5klswb/1553138318.jpg/w=700)

#### These muffins are lovely breakfast to slide into the day. A mixture of cinnamon and nutmeg along with natural sugar like coconut sugar makes these berry muffins a sweet but healthy treat 🥰

### **Very Black Berry Muffins**
##### Servings: **12 muffins**
##### Active time: **45 min**

#### *Ingredients*
- 2 cups of spelt flour
- 3 tbsp of water
- 1 cup of plant milk
- 1 cup of sugar (coconut, coconut, palm, or cane)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all-spice
- 1 tbsp ground flaxseed
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp activated charcoal powder
- 2 cups of mixed berries

#### *Method**
1. Make the egg by mixing 1 tbsp ground flaxseed with 3 tbsp water & whisk.

2. Place mixture in the fridge for 15 minutes to form an egg replacer.

3. Mix flour, baking soda & powder, spices, charcoal powder & salt with a fork.

4. Mix sugar, plant milk, vanilla, and flax egg in a separate bowl.

5. Once smooth, add dry ingredients to wet ingredients.

6. Add berries to the mixture and stir.

7. Grease muffin tins with coconut oil, parchment paper, or spray.

8. Preheat oven to 375°F.
##### 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, checking a few minutes before just to make sure everything looks good. 

Very Black Berry Muffins 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

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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