Baking, Cooking

Vegan Blueberry Muffins

I was looking around online at different breakfast recipes the other day at work, and this vegan blueberry muffin recipe stood out for two reasons. 1. I love blueberry muffins! 2. How in the world are these things vegan?

I found out that vegan food has no dairy or egg products at all. I was curious as to how the muffins would taste without milk or eggs in them so I printed it out and decided to try it. Turns out they are amazing, so I wanted to share the recipe with you guys.

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 cup refined sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large banana, mashed
  • 1/2 cup plus a little extra non-dairy milk of your choice (I used vanilla almond milk since that’s all I had)
  • 1 cup fresh or frozen blueberries (If you use frozen make sure you thaw them out before adding them in)

Instructions

  1. Preheat your oven to 400 degrees F. Then grease 12 muffin cups or line them with muffin liners.
  2. Combine all your dry ingredients into a bowl.
  3. Next combine the oil, mashed banana, and milk. After this is well incorporated fold in the blueberries.
  4. Divide the batter into the muffin cups, about 3/4 full.
  5. Bake for 17-20 minutes. Let cool and enjoy!

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All the dry ingredients…

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Pre-mashed banana.

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Oil, mashed banana, and milk has been added.

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Batter with blueberries folded in.

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Batter distributed in the muffin cups.
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Freshly baked muffins!

 

Enjoy!

 

 

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