(Vegan) Blueberry “Muffin Top”

I love blueberry muffins. I’m obsessed with chocolate but for some reason my favorite muffin has never been a chocolate chip or double chocolate one. I always went for the blueberry muffins. Second favorite?

Banana-nut muffins. Having all these food allergies have made me crave breakfast more and more. Maybe because it’s the only meal I have fun with now? I don’t know.

One of my favorite vegan bloggers is Katie from Chocolate Covered Katie. Who doesn’t like chocolate! Since I read her blog often, I see the ingredients she uses, which gave me the idea for this “muffin top.” It’s similar to her oatmeal cakes, which are delicious by the way.

I wanted to have a hearty breakfast recipe that could please both vegan and non-vegan eaters. This “muffin-top,” unlike the others is vegan! That’s right. You won’t find any eggs or yogurt in this one.

Of all the “muffin tops,” this one kept me full the longest and it is also lower in calories and fat than the others too!

Ingredients (Makes Two)

For Muffin Top:

2/3 Cup of Rolled Oats (Not Instant)*

1/4 Cup of Blueberries (Or More! I Used Frozen)

1/4 Cup of Unsweetened Almond Milk*

1/4 tsp of Baking Powder

1/4 tsp of Vanilla Extract

1/2 Tbsp of Pure Maple Syrup

1 Packet of Stevia*

1/4 Cup of Applesauce, Unsweetened

1 Large bowl and 2 small bowls

Non-Stick Cooking Spray

For Toppings (Optional)**

Extra Blueberries

Sliced Almonds

Drizzle of Maple Syrup

Mix everything well into the large bowl except for blueberries. Spray the two smaller bowls with non-stick cooking spray and divide the mixture between them.

Then divide blueberries amongst the two small bowls and pat down so they stay within “muffin top” batter. Microwave “muffin top” for about 2 minutes. Turn upside down onto another plate and let cool. Repeat to second “muffin top.”

Once both are cooled, turn the “muffin tops” around and sprinkle with cinnamon sugar, if desired. Dig in and enjoy!

Calories: 140  Fat: 2g  Fiber: 3.5g  Protein: 3.5g  Sugars: 7g

In case you missed a few other muffin tops, check them out below:

*Feel free to make your own substitutions for these ingredients. Use gluten-free oats, to make it allergen friendly. If switching the sugar make it 1-2 tsps of sugar of your choice.

**Nutrition Info Does Not Include Toppings.


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