I bloody love blueberry muffins. So much actually. I rarely bake, no matter what my blog tells you. Typically what I do is bake for one entire day and then never bake again for like a year. Anyway I digress, I rarely bake so I haven’t ate blueberry muffins since veganism came into my life, that’s what I was aiming to say. So this is a first time thing for all of us !!
- 2 medium mashed ripe banana
- 220 mL unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 60 mL pure maple syrup
- 1 teaspoon pure vanilla extract
- 60 mL coconut oil, melted
- 280 g white spelt flour
- 40 to 60 g cane sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1 1/4 cups (160 g) frozen or fresh blueberries
- Preheat oven to 350°F or gas mark tin and grease or line a muffin time.
- In a medium bowl, mash bananas and measure out 3/4 cup.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal). I like to press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
There we go!!! Please let me know what yours turn out like if you happen to make them! I love seeing people make food 🙂