Vegan Gluten Free Blueberry Streusel Muffins with Protein Option, New Trainer, Push Yourself or Take It Easy
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Sunday morning I decided it was time to make some muffins.
The last muffins I blogged about were these Vegan Banana Nut Muffins (Gluten & Soy Free)
Please note the one bowl, no heavy mixing equipment, one spoon recipe. I love saving on dishes and not dragging out power tools unless they are absolutely required!
Vegan Gluten Free Blueberry Streusel Muffins with Protein Option
1 c oats (please see This Post on Oats towards the bottom of it, if you are curious about oats being GF and Certified GF Oats vs. Regular Oats)
1/2 c brown sugar (packed)
1/4 c white sugar (omit if you wish)
1 heaping Tsp Cinnamon
1/4 Tsp Baking Soda
Dash Vanilla Extract
2 Tbsp room-temperature Vegan Butter
1/2 to 3/4 c of water (batter should be thicker than pancake batter but not as thick as cookie dough)
Optional: 1/4 to 1/2 c raisins, other dried fruit, nuts, or seeds
Optional: 1 to 3 scoops of Protein Powder
Yields 9 Smaller Muffins (3 bites each) or 6 larger Muffins
Stir Everything Together and let it sit for 5 minutes
Add 1/2 cup of blueberries and fold in (I used frozen but use fresh if you want)
Optional: Use seasonal fruit such as strawberries, peaches, nectarines, apples, etc. Or use a combination. You can easily make Peach Streusel Muffins or whatever sounds good!
Fill muffin liners
And I added 1 Tsp of Brown Sugar to the Top of Each Muffin for an Extra Streusel-ey Effect
Bake at 350F for 20-25 Minutes or Until Done
What’s your favorite kind of muffin?
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