Vegan Blueberry Banana Muffins
Easy, Quick, & Vegan!
Equipment
Ingredients
- 3-4 Ripe Bananas mashed
- 6 tablespoon Earth Balance Vegan Butter or any vegan butter
- 3 tablespoon Aquafaba
- 1 teaspoon Vanilla Extract
- 2 tablespoon Almond Milk or other non-dairy milk
- ½ C Brown Sugar packed, more if you want sweeter
- 1 ½ C AP Flour
- ½ tsp Baking Soda
- 1 teaspoon Baking Powder
- 1 tsp Kosher Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- 1 ½ C Blueberries fresh or frozen
- 2 tablespoon Turbinado Sugar for sprinkling, optional
Instructions
- Prepare muffin tin with baking cups and non-stick cooking spray. Preheat oven to 425F.
- Peel and mash bananas.
- Add melted "butter," milk, aquafaba and vanilla. Mix well.
- Add brown sugar. Mix to combine.
- Add flour, salt, leavening (baking powder and baking soda) and spices. Mix until just combined.
- Gently fold in 1 C blueberries. Dish out batter evenly into prepared muffin tin. Top with remaining bluberries and sprinkle evenly with turbinado sugar.
- Bake for 5 minutes at 425F. Drop temperature to 350F and continue to bake until wooden toothpick comes out clean, 20-25 mins.
- Let cool in pan for 20 minutes, then transfer to a rack to cool the rest of the way.
Notes
Delicious served warm. Should last 5 days in an airtight container at room temperature. Can be refrigerated up to 2 weeks. Can be frozen up to 3 months.
Nutrition
Calories: 221kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 537mgPotassium: 177mgFiber: 2gSugar: 18gVitamin A: 29IUVitamin C: 4mgCalcium: 65mgIron: 1mg
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