Healthy Vegan Blueberry Banana Muffins
Name a better way to start your day than homemade muffins (especially when they’re healthy, vegan blueberry muffins). These muffins are light and fluffy, sweetened with banana and maple syrup and take under 30 minutes to whip up.
If you’re feeling creative, add other mix-ins, like chocolate chips, raspberries or nuts!
Healthy Vegan Blueberry Banana Muffins
Yield: 6 large muffins
Ingredients:
Wet Ingredients
- 1.5 bananas, mashed
- 1/2 cup plant-based milk (ex: soy, oat, etc.)
- 1 tbsp apple cider vinegar
- 1/4 cup plus 1 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 1/3 tbsp ground flax seeds
- 1/2 tbsp vanilla
Dry Ingredients
- 1 cup flour (I used spelt flour, but white or whole wheat work too)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup blueberries
Instructions:
- Preheat your oven to 375F.
- Line a muffin tin with 6 liners.
- In a small bowl, add the plant based milk and apple cider vinegar and whisk together with a fork. Set aside. This will create a vegan buttermilk!
- Add the coconut oil to a small bowl and melt it in the microwave for 15-20 seconds.
- Mash the banana in a medium sized bowl. Then, add the melted coconut oil, milk mixture, maple syrup, flax seeds and vanilla. Mix to combine.
- In another bowl, add all your dry ingredients, apart from the blueberries and mix.
- Add the dry ingredients to the wet and gently mix to combine. Be careful not to overmix or the muffins will be dense. Then add your blueberries and gently fold them into the batter.
- Divide the batter into 6 muffins. The batter should be filled to the very top of the muffin liners. This will help the muffins have a nice muffin top!
- Bake for 20-25 minutes or until the top is lightly brown and a toothpick comes out clean!
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