Vegan Banana Blueberry Muffins
These easy muffins are oil-free and perfect for breakfast, snack or even dessert!
- ½ cup mashed ripe banana about 2 small bananas
- ¾ cup unsweetened plain non-dairy milk
- ½ cup organic cane sugar
- ¼ cup 100% pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries
Preheat oven to 350°F. Line a 12-cavity muffin pan with paper liners or lightly spray with cooking spray and set aside.
In a large mixing bowl, whisk together the mashed banana, non-dairy milk, sugar, maple syrup, vinegar and vanilla extract.
In a small mixing bowl, whisk together the flour, baking powder, and salt.
Stir the dry ingredients into the wet just until everything is moistened, but do not overmix. Fold in the berries.
In the prepared pan, fill each muffin cup ¾ of the way and bake for 20 to 22 minutes or until a toothpick inserted through the center of a muffin comes out clean.
Let the muffins cool in the pan on a wire rack for a few minutes before removing them from the pan to cool completely on the wire rack.
~ Follow the original recipe ingredients and instructions for the best results.
~ Make sure the oven is properly preheated before baking the muffins.
~ Sub all-purpose flour or spelt flour for the white whole wheat flour, if preferred.
~ For a gluten free option, use a gluten free flour blend meant to replace wheat flour at a 1:1 ratio. Do not use coconut flour or almond flour as they do not sub at a 1:1 ratio for wheat flour.
~ Use the spoon and level method to measure the flour. Fluff up the flour with a spoon and then gently spoon it into a measuring cup. Level it off with the back of a knife. Do not scoop the flour directly from the container with the measuring cup and do not pack it down into the measuring cup.
~ Mash the banana really well - until it is almost liquid.
~ If you really don't like banana, sub applesauce instead.
~ Mix the batter until just combined. A few small lumps are fine. Do not overmix.
~ Fresh blueberries work best. Frozen blueberries will bleed their color as they defrost and may turn the muffins a blue or greenish color throughout.
~ Use paper liners or gently spray the muffin pan with cooking spray so the batter doesn't stick.
~ Let the muffins cool in the pan on a wire rack until cool to the touch before removing them from the pan and continuing to cool completely.
~ These vegan banana blueberry muffins are dairy free, egg free and oil free.
Store leftovers in an air-tight container on the counter for up to 2 days. Any remaining muffins should be transferred to the fridge in the same container for an additional 3 days.
You can also freeze these Vegan Banana Blueberry Muffins. Place them on a large plate or baking sheet in one even layer and place them in the freezer until frozen. Once frozen, wrap each individual muffin in parchment paper and transfer them all to a freezer-safe plastic bag. They should keep well in the freezer for up to 3 months.
Calories: 133kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Sodium: 138mg | Potassium: 152mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg