Vegan Banana Blueberry Muffins

I’m such a copycat. Total cheater. The thing is, this recipe totally deserves it. 

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These muffins are yet another version of my favorite, quick breakfast food. It doesn’t hurt they’re on the healthier end of the spectrum either. 

Grab some ripe bananas. Wash up some juicy, sweet blueberries. Prepare to enter breakfast heaven. 

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Since I’m running out of wonderful things to say about these muffins, let me brief you on our weekend.

#1: It rained! Oh my goodness, I am totally one of those Floridians that takes the daily summer afternoon thunderstorms for granted. It took me a month in Texas to realize this. 

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#2: Lake Travis. It was gorgeous and that’s an understatement. This picture doesn’t even begin to do it justice. Also, it is huge! Not necessarily in a conventional ‘lake’ sort of way (i.e. round formation filled with water) but more like a winding river.

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Back to the matter at hand…make these while the blueberries are at season’s peak. Fuel your weekend adventures with these muffins. They are completely worth it and actually serve double duty since you can grab ’em as a snack. 
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The juicy cooked berries will burst in your mouth, melding harmoniously with the mild flavor of the bananas. 

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They are also the epitome of summer.

Blueberry muffins. Exploring gorgeous lakes. Savoring every drop of rain.

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Vegan Blueberry Banana Muffins
adapted from my vegan banana muffins 
makes 12 muffins
time: 30 minutes


Ingredients

3/4 C whole wheat flour
3/4 C all purpose flour
1 t baking soda
1/2 t baking powder
1/2 t kosher sea salt
1/4 t cinnamon powder 
dash of ground nutmeg
2 small, ripe bananas
2 T ground flaxseed meal + 6 T warm water
1/2 C coconut oil (vegetable oil also works)
1/2 C organic amber agave
1/2 t vanilla extract
1 C organic blueberries, coated lightly with flour

Directions
1. Preheat oven to 350F. 
2. In a bowl, whisk all the dry ingredients until combined. Set aside.
3. Measure out the flaxseed meal into a small bowl (I used a 4 oz. ramekin) and add the warm water. Let sit for at least 5 minutes.
4. Using a fork or hand mixer, blend bananas, oil, agave, and flax “eggs”. Add in the vanilla extract mixing until throughly combined.
5. Add the dry mix slowly to the wet mix and combine with a spoon or fork. You don’t want to overbeat the batter so at this point you might want to stop using the hand mixer. Gently fold in the blueberries.
6. Line a muffin pan with liners and lightly spray liners with nonstick spray. Pour batter into liners, filling them about 2/3 of the way – it will be thick but don’t worry, they will bake up nicely!
7. Bake at 350F for 20 minutes or until an inserted toothpick comes out clean.

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These should make your Monday a bit easier. Go forth, make muffins. They may even count for dinner.

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