Blueberry Cloud Muffins

VEGAN

When life throws you lemons, make these blueberry cloud muffins!

Ooh, that ooey, gooey marshmallow filling gets me every time.

INGREDIENTS & DIRECTIONS

Estimated time: 40 minutes

Effort/skill: Medium

Servings: 12

Preheat oven to 375F

Ingredients

• 1 tbsp ground flaxseed

• 1 tbsp chia seeds

• 4 tbsp water

• 1/4 cup vegan plain yogurt (I used coconut, but oat would be delicious!)

• 1 smashed ripe banana

• 4 tbsp olive oil

• 1 tsp vanilla extract

• 1 tsp lemon extract - optional, but I would definitely use this in addition to the vanilla

• 1/3 cup sugar

• 1 & 1/2 cups flour (you can use a blend of Bob’s Red Mill 1-to-1 Gluten Free)

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup oat milk (soy, almond, or cashew work well too)

• 1 cup frozen blueberries

• 2 tbsp lemon zest

• 1 tbsp lemon juice

• 1 cup rice cereal

• 6-12 vegan marshmallows (recommend Dandie’s)

DIRECTIONS

1. Preheat oven to 375F.

2. In a small dish, add flaxseed, chia seeds and water together. Set aside for 10 minutes.

3. Juice and zest your lemon, set aside.

4. In a medium bowl, mix the banana, yogurt, oil, vanilla, lemon extract and sugar together. Add the chia/flax mixture. This works like and “egg” to stick everything together. Continue to mix well.

5. In a small bowl, combine the dry ingredients: flour, baking powder, and salt. Stir together.

6. Add half of the dry ingredients to the wet ingredients. Alternate adding with 1/4 cup of the plant milk. Add the second half of the dry and the remainder of the plant milk. Stir well.

7. Next, add the blueberries in. Stir in so the purple streaks run through the batter.

8. I love a little science when I bake. So, add in the lemon zest and lemon juice. Your batter should turn a pretty magenta colour!

9. Once you have the mixture well mixed and you’re satisfied with colour and your blueberry quantity, add in the rice cereal. It makes for a few air pockets inside the muffin and this step is completely optional, but it’s fun. So, hey, why not?

10. Prepare your muffin tin with cupcake liners or parchment paper. Add in batter so that the cups are 1/2 full.

11. Next, add in a marshmallow. And top with some batter. You may want to see your marshmallow peek through the batter, but this will result in a hollow marshmallow in the middle of your muffin.

12. Add some rice cereal to the top, or lemon zest.

13. Place in the oven at 375F for approximately 20 minutes.

14. Bake until golden on top.