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Vegan Blueberry Acai Mini Muffins
5 from 9 votes
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Vegan Blueberry Acai Mini Muffins

These Vegan Blueberry Acai Mini Muffins are a great healthy option for the entire family. Loaded with nutrient dense ingredients, these mini muffins are the perfect little bites for breakfast, brunch, a quick packable snack, or sweet treat after dinner. Moist, fluffy, made in just 1 bowl, and in 25 minutes.

Course: Breakfast, Brunch, Dessert, Snack
Keyword acai, baked, Berries, blueberry, breakfast, brunch, dairy-free, dessert, digestion, easy, fluffy, healthy, homemade, mini, muffins, plant-based, vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 24 Mini Muffins
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 cups organic all-purpose baking flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/4 tsp sea salt
  • 1 Tbsp arrowroot starch
  • 1-2 Tbsps Acai Powder (I use Navitas Organics)
  • 1 1/4 cup Almond milk (You can use your favorite non-dairy milk!)
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut oil
  • 1/2 cup pure maple syrup (Add an extra 1-2 Tbsps for more sweetness!)
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions:

  1. Preheat your oven to 350 degrees Fahrenheit and lightly spray a 24-cavity mini cupcake/muffin pan with coconut oil spray or a healthy cooking oil spray.

  2. In a small bowl or measuring cup, combine the milk and apple cider vinegar, stir anf let is sit for 8-10 minutes. **NOTE: This acts like "buttermilk".**

  3. In a large bowl, combine the flour, baking powder, Acai powder, sea salt, and arrowroot starch. Whisk ingredients together until well combined.

  4. Add the milk-cider mixture to the dry ingredients followed by the coconut oil, maple syrup, and vanilla. Stir all ingredients together using a rubber spatula until everything is well incorporated.

  5. Gently fold in blueberries and using a Tbsp, spoon batter into the prepared mini cupcake/muffin pan (about 3/4-1 full Tbsp each), spreading the batter evenly within each cavity.

  6. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.

  7. Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.

  8. To serve, enjoy a mini muffin with a glass of non-dairy milk and enjoy.

  9. Bon Appetite!

Tips | Notes:

STORAGE: Refrigerate for up to a week and slightly warm each muffin in the oven or microwave when serving; Can also be stored, tightly sealed at room temperature for up to 5 days.

GLUTEN-FREE VERSION: To make these muffins GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). Be sure to slowly add milk since you may not need all 1 1/4 cups of it for a GF version.

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute for coconut sugar or pure cane sugar instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc. 

LARGER MUFFINS: This recipe will make 12 standard muffins if desired.