Baobab Vegan Blueberry Muffins

Baobab Vegan Blueberry Muffins

If you love the smell of freshly baked goods wafting throughout your house, then you need to try these muffins! They not only smell AMAZING, but are packed with dietary fiber and antioxidants, making them a perfect little treat.


  • 1 3/4 cups whole wheat pastry flour
  • 2-3 tbsp Organic Baobab powder
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup + 2 tbsp granulated sugar of choice (we used coconut sugar)
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • ¼ cup + 2 tbsp sunflower oil/coconut oil or canola oil (we have even successfully made these with applesauce instead of oil!)
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1½ cups fresh blueberries

Preheat the oven to 190°C (375F).  Line a muffin tin with baking cups.

As this recipe is egg-free, you will need to curdle the milk. Combine the soy milk & apple cider vinegar in small bowl and allow to sit until curdled.

Next combine the flour, baobab power, baking soda, salt and baking powder in a large bowl.

In a separate bowl mix together the sugar, oil/applesauce, vanilla & lemon zest. Stir the curdled milk into the sugar mixture until combined. Slowly stir in the dry ingredients, but make sure not to over mix.

Lastly, fold in the blueberries and then fill each muffin cup about 3/4 of the way to the top. Bake in the preheated oven for 20-25 minutes until you can dip a toothpick into the center that comes out clean.

Allow the muffins to cool down before removing them from the pan and enjoy!