Banana Blueberry Muffins- vegan

Breakfast; the most important meal of the day! I thought I had breakfast all figured out, a quick smoothie or bowl of oatmeal was sufficient.  They kept me satisfied, and they are pretty tasty.  Then I created these Banana Blueberry Muffins- vegan, and they have thrown my whole breakfast plan right out of the window.  As I write this, I am contemplating whether I should whip up another batch for breakfast this week.  To keep these as oil-free as possible, I omitted the oil/butter from the recipe (I did grease the muffin tins though).  Don’t worry; they still have an excellent texture and fluffiness with our VegInspired twist.

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 Muffins – Banana Blueberry Muffins- vegan

Banana Blueberry Muffins

Banana Blueberry Muffins

Fluffy and moist, this Banana Blueberry Muffins will rock your breakfast routine!

Ingredients

  • 6 T water
  • 2 T ground flax
  • 3 c all purpose flour
  • 1 c sugar
  • 1 T baking powder
  • 1/2 t baking soda
  • 1 1/2 c plain coconut, non-dairy yogurt
  • 1 sm applesauce, lunch box sized - 5 oz
  • 1 large very ripe banana
  • 1 t vanilla
  • 1 1/2 c of frozen blueberries, toss in 1 T of flour just before mixing

Instructions

  1. Preheat oven to 375, grease muffin tins
  2. Make 2 flax eggs - bring 6 T water and 2 T ground flax to a simmer and simmer until thick and goopy, remove from heat and set aside to cool.
  3. Mix flour, sugar, baking powder, and baking soda in a large mixing bowl
  4. In a medium bowl, combine yogurt, applesauce, banana, vanilla, and flax eggs
  5. Fold wet ingredients into dry - do not overmix - some dry streaks are okay.
  6. Gently add in the floured blueberries
  7. If using large tins, add about 1/3 cup batter to tin, if using mini tins, add about 1 T of batter to tins, go back around and even out the batter.
  8. Large tins bake 25-28 minutes; small tins bake 11-14 minutes
  9. Cool in tins for about 10 minutes and then transfer to a cooling rack for at least 10 minutes before serving. (If you can wait that long).
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

The whole house smelled incredible, and the VegInspired Chef raved about these muffins for an entire week – to everyone who would listen.  The ratios of the banana and applesauce were the perfect combination to keep the muffins moist.  Let us know if you whip up a batch of these for yourself (and your loved ones) and be sure to share your pics on social media using #veginspiredfoodie

Live VegInspired!

XO,

Kathy

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