Vegan Cinnamon Cucumber Muffins Printable Recipe Card
Vegan cinnamon cucumber muffins are moist and delicious with juicy blueberries and warm cinnamon spice, perfect for breakfast or a snack!
Servings: 12 Servings
Calories: 177kcal
Ingredients
To Make Flax Egg:
- 1 tbsp ground flaxseed
- 2½ tbsp water, warm
Muffin Batter:
- 1 flax egg (see above)
- ¾ cup english cucumber, shredded, peeled, and deseeded (about 1 cucumber)
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup blueberries, fresh or frozen
- 1-2 tbsp plant-based milk, optional (if needed)
Instructions
- Preheat oven to 350℉. Prepare a 12-cup muffin pan with cooking spray or liners.
- Make flax egg in a small bowl. Combine water and flax meal, stir, and let sit for 5 minutes.
- Peel, remove the seeds, and grate the cucumber using the large holes of a grater (or use a food processor to gently pulse).
- Whisk the sugar, oil, and vanilla extract in a large mixing bowl for 1-2 minutes, until well combined.
- Gently fold in the flax egg and shredded cucumber.
- In another large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add your blueberries to the flour mixture and gently stir to coat them in flour.
- Fold the flour mixture into the sugar mixture and stir just until combined. (If the batter is too dry, add 1-2 tbsp of plant-based milk.)
- Fill prepared muffin cups 3/4 of the way full.
- Bake for 25-30 minutes. Check with a toothpick after 25 minutes. If the toothpick comes out clean, remove from oven. Let the muffins sit for about 5 minutes before removing them to finish cooling on a cooling rack.
Notes
- The batter should be thick, rather than thin and watery, but not dry. If you are having trouble incorporating all the dry ingredients, add 1-2 tbsp of plant-based milk.
- Tossing the blueberries with flour before adding them to the batter prevents them from sinking to the bottom of the muffins during baking.
- For best results: Squeeze the grated cucumber in a clean kitchen towel to remove any excess water.
Nutrition
Calories: 177kcal