Vegan Blueberry Muffins

Vegan Blueberry Muffins

Vegan Blueberry Muffins

Cuisine: All Cuisine

Serves : 8


  • 2 cups Almond milk
  • ½ cup water
  • 1 cup all purpose flour
  • 1/2 cup chickpea flour
  • 1 tbsp cornstarch
  • Pinch of Cinnamon Powder
  • 1 Tablespoon Sugar (for sweetness - can be skipped)
  • 1 cup stawberries (cut)
  • 1 Banana (sliced)
  • 2 Tablespoon nut spread
  • Salt to taste
  • oil to cook with


  • Put all ingredients into a blender and blend until well combined, about 30 seconds. It will form better crepes if the batter is made ahead of time and chilled in the refrigerator.
  • Heat non-stick skillet on Medium heat. Lightly coat with oil, spray oil makes this easy and pour ⅓ cup of batter in the center of the pan. Spread the batter in a circles until you have a thin pancake.
  • Let the crepe cook until the top no longer looks porous and the edges are starting to become light golden color, about 2 minutes on one side.
  • Gently flip to the other side and cook an additional 1½ - 2 minutes,
  • Now add strawberries, Bananas, nut spread and roll the crepe. 
  • Repeat with the remaining batter, spraying the pan with oil between each crepe. 
  • Arrange them in a platter and serve warm. Optionally, pour chocolate or caramel sauce on top of the crepe as a garnish.
Note: These Vegan crepes are delicious and are easy to make. They are perfect for breakfasts. Kids love them. 

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