Banana Blueberry Muffins

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

Course: Appetizer, Breakfast, Side Dish, Snack
  • 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
  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).