Vegan Blueberry Muffin Loaf with Streusel Topping

Have you ever dreamed of eating a giant blueberry muffin? Well your dreams come true today! This (fruit-sweetened) Blueberry Muffin Loaf is a giant muffin in disguise! Perfect companion for your morning latte, or late-night kitchen-raid!

A Vegan Blueberry Muffin Loaf Like No Other!

“Holy. Shit.”. Those were my boyfriend’s exact words as he shoved a second slice of this Vegan Blueberry Muffin Bread into his mouth.

*Muffled* “you gotta try this!” was next as I swatted his hand away from the piece I was photographing. I swear, it’s like having a child in the kitchen! 😉

All joking aside, this vegan blueberry muffin bread is out of this world! I was inspired by a recipe posted by Amy over at FragrantVanilla.com. She posts so many wonderful recipes, but the temptation of a blueberry muffin loaf was too much to handle!

What really caught my eye was the fact that this vegan blueberry muffin loaf is sweetened with fruit! I try to avoid excess refined sugars, but bread is sometimes so tricky! Luckily, dates offer their plant-based sweetness to the recipe, pairing with banana and blueberries for a not-too-sweet treat!

Pro-Tip: coat your fruit in a bit of flour (or cornstarch) before incorporating to prevent them from all sinking to the bottom! No one likes a soggy muffin (loaf or not!).

The Hardest Part of Making a Vegan Blueberry Muffin Loaf

The ingredients are simple, the instructions are plain-as-can-be, what could hold this recipe back?

THE WAITING.

I am incredibly impatient, so the 1.5+ hour bake time was not making me too excited.

Let me reassure you; It’s worth it.

Go walk your dog, watch a documentary, learn a new instrument, I don’t care! Just pop this baby in the oven and distract yourself for a bit while your house transforms into smelling like a cinnamon-goodness factory.

I mean, seriously! Just look at that cinnamon crunchiness! By the time the loaf was removed from the oven, we were both drooling profusely.

It’s not easy taking these pictures starving, antsy, and with someone breathing (maybe slight drooling?) down your neck! But somehow, I did it. Pictures were taken, documentary was amazing (Cowspiracy anyone?), and the bread tasted even better than I hoped.

We smothered our slices in almond butter, jam, earth-balance butter, and everything else imaginable (including plain!). Any excuse to eat another slice 🙂

Nick @ ServingRealness.com Serves 6-8 slices 225 Vegan Blueberry Muffin Loaf with Streusel Topping Have you ever dreamed of eating a giant blueberry muffin? Well your dreams come true today! This (fruit-sweetened) Blueberry Muffin Loaf is a giant muffin in disguise! Perfect companion for your morning latte, or late-night kitchen-raid! 15 minPrep Time 1 hr, 30 Cook Time 1 hr, 45 Total Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients For the Struesel 3/4 cup rolled oats

1/4 cup whole-wheat flour

1 tsp ground cinnamon

1/4 cup chopped walnuts

2 tablespoons coconut oil

2 tablespoons maple syrup

For the Bread 1 banana

1 cup dates, soaked 30 minutes to an hour

1 1/2 cup soymilk

1/4 cup almond butter

1-2 tablespoons lime zest

2 tsp vanilla extract

1/2 tsp salt

1 cup whole-wheat flour

1/2 cup white flour

1 tsp baking powder

1 tsp baking soda

1 1/2 cup blueberries (fresh or frozen) + 1 1/2 Tbsp flour Instructions Preheat the oven to 375ºF and oil medium bread loaf pan (mine was about 10"x5"x3") Prepare the streusel by mixing all ingredients in a small bowl until uniform Blend the wet ingredients (banana, dates, milk, nut butter, lime zest, vanilla and salt) in a high-speed blender until smooth In a large bowl, sift together the rest of the dry bread ingredients (save the streusel!) Pour the wet mixture into the dry and mix until no large clumps remain Fold in the flour-coated blueberries and pour into bread-pan mixed ingredients for blueberry muffin loaf Top with streusel, press down lightly, and place in oven poured batter for vegan blueberry muffin loaf Bake for 1.5-1.75 hours, until a skewer can be inserted into the middle and remain dry Once the skewer is removed cleanly, remove from oven and let cool completely in pan to set Carefully flip the pan over, and pat the bottom to loosen the loaf Cut, spread with butter if desired, and enjoy! Notes Store sealed at room temperature to retain moisture Recipe inspired by http://www.fragrantvanilla.com/vegan-blueberry-muffin-cake/ Nutrition Calories 225 cal Fat 5 g Carbs 40 g Protein 7 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 30 Nick Abell

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