Vegan Blueberry Sheet Pan Muffins
A couple weeks ago I made a delicious vegan cacao sheet pan cake for my birthday. My son loves blueberry muffins, so I decided to try my hand at making a fun, flat vegan version in a sheet pan.
As I've previously stated, I am not a morning person. So make-ahead breakfasts are definitely my jam. But, I'm seeing these yummy flat muffins not only as a delicious breakfast, but served warm with some tasty vegan ice cream as a dessert as well...
Read on below for the simple (and deeeeeelicious!) recipe. Note: This recipe is enough to be baked in a standard casserole dish, double the recipe if you’re making it in a sheet pan.
1.5 cups whole wheat flour
1/2 cup raw sugar+optionally a little more to sprinkle on top
2 teaspoons baking powder
1 teaspoon salt
1/4 cup fractioned coconut oil
3/4 cups vegan milk
1 tablespoon Vanilla Lemon Superfood Powder (optional)
1 cup blueberries
Preheat oven to 400 degrees.
Combine dry ingredients in a mixing bowl.
Gently fold in blueberries.
Pour onto greased sheet pan (a cookie sheet) or into a casserole dish. Sprinkle the top of the muffin dough with raw sugar (optional).
Bake for 15-20 minutes, until a toothpick poked in the middle comes out clean.
Let cool before serving, slice in to squares to serve. (Can be heated and served warm.) You can also add delicious toppings like some easy vegan ice cream.
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