These unique vegan blueberry muffins include no eggs, and instead substitute in a banana to provide the right consistency and texture. The banana lends a distinctive flavor to the finished muffins, resulting in a surprising and delicious twist to the usual vegan blueberry muffin recipe. They’re very easy to make, and don’t take long to bake at all. If you have guests staying over and want to impress them with a wonderful, memorable homemade breakfast without taking too much time, you won’t find a better choice!
¾ cup all-purpose flour
¾ cup white whole wheat flour
¼ cup light brown sugar
½ cup white sugar
2 tsp baking powder
½ tsp salt
1/3 cup vegetable oil
1/3 cup dairy-free milk (soy milk or almond milk)
1 cup fresh blueberries
1 large mashed banana (1/2 cup)
1. Preheat your oven to 400 degree Fahrenheit. While you are waiting, grease your muffin cups or line them with muffin liners. This is a recipe for 10 muffins, so you will need a muffin tin with at least that capacity for this recipe.
2. In a large mixing bowl, pour in the flour, sugar, salt and baking powder. Stir the dry ingredients together, and then pour in your non-dairy milk, oil, and banana. If you have not already mashed the banana, be sure to do that step before you put it in the bowl. Stir all the ingredients together, but hold off initially on the blueberries.
3. Once the other ingreidents are well blended, pour in the blueberries and stir them in too. Make sure you wait to add the blueberries until the mixture is already well combined, so you don’t mash them apart trying to stir everything together at once.
4. Fill each muffin cup in your tin to about the ¾ mark.
5. Put the muffin tin in the oven and bake for 20 to 25 minutes. Once a toothpick inserted into a muffin comes out clean, they are done. Remove them and set them aside to cool.
Servings : 10
Ready in : 35
Course : Snack
Recipe Type : Vegan Recipes