Vegan Banana Blueberry Muffins
Recipe from Two Peas and Their Pod
These healthy muffins are easy to make and they freeze beautifully! They are Caleb's favorite!
Servings: 15 muffins
Ingredients
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas about 1 3/4 cup mashed
- 3/4 cup packed light brown sugar
- 1/4 cup coconut oil melted and cooled
- 1/2 cup unsweetened vanilla almond milk at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup blueberries fresh or frozen
- Turbinado sugar for sprinkling on muffins before baking, optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, almond milk, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Carefully fold in the blueberries.
- Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
- Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.