Vegan? Say what?!
Vegan from the girls who order bacon double cheese burgers from the local burger joint and indulge in salted caramel as an afternoon snack. But what happens when you run out of eggs but have a hankering for some muffins? This is what happens…and it is delicious!
These muffins may be lacking in dairy and eggs but they sure aren’t lacking in flavour. They are just as moist as their butter laden counterparts and come together lickty split.
I always keep a bag of frozen blueberries in my freezer – great for making your own individual yogurt containers and perfect when you have a craving for these muffins. Just don’t thaw them or the muffin batter will be too wet.
Delicious and moist vegan muffins – yup, there is such a thing.
Dara
Vegan Banana Blueberry Muffins
Serves | 9 muffins |
Dietary | Vegan |
Meal type | Breakfast, Snack |
Misc | Freezable |
Website | Adapted from Two Peas and Their Pod |
Ingredients
- 1 cup whole wheat flour
- 1/2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp cinnamon
- 1/4 cup brown sugar
- 1/4 Tsp salt
- 2 ripe bananas (mashed)
- 2 Tbsp coconut oil (melted and cooled)
- 1/4 cup unsweetened almond milk
- 1 Tsp vanilla extract
- 1/2 cup blueberries (fresh or frozen (if using frozen, don't defrost))
Note
These muffins freeze very well - just wrap individually and microwave for about 30 seconds to reheat. They are a great snack or a delicious breakfast crumbled on top of some yogurt.
Directions
1. | Preheat oven to 350 degrees and line a muffin pan with paper liners. |
2. | In a small bowl stir together the flour, baking powder, baking soda, salt, and cinnamon. |
3. | In a large bowl, mix together the mashed bananas, brown sugar, coconut oil, almond milk, and vanilla extract. Stir until mixed well. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries. |
4. | Fill muffin liners about 3/4 full and bake for about 25 minutes, until brown on top and firm. |
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