I haven’t been posting anything for a while, so hopefully I am back on track and will try to post at least few times a month.
I like trying different ingredients in my recipes and replace them with non-dairy alternatives, so one of my task for a while was to find the perfect recipe for muffins.
I tried a lot of recipes and combinations but none of them worked as I wanted to. So few weeks ago I tried again to make the vegan banana blueberry muffins and finally they came out fluffy, moist and delicious.
The other thing why I like these muffins, they are: nut free, which let me pack it for my daughter preschool lunch.
I can definitely say that this is the best vegan muffins recipe I tried so far.
Banana Blueberry Muffins.
2 cups whole wheat pastry flour
3/4tsp. baking soda
2tbsp. ground flax seed mixed with 5tbsp. water ( flax eggs)
3 large ripe bananas
1/2 cup coconut or turbinado sugar
1/2 cup melted coconut oil
1tsp. vanilla extract
1 cup blueberries ( I used the frozen one).
Preheat the oven to 350F and grease the muffin pan with coconut oil.
Combine flour, baking soda, salt, and cinammon in a bowl.
Make the flax eggs and set aside. ( Mix water with the flaxseeds)
Peel the bananas and mash them with the fork. Add sugar, flax eggs and mix well. Add the coconut oil in a stream while whisking vigorously. When finished, you don’t want to see a clear film of oil on the edges. If you do, mix more. ( This is very important).
Stir the dry ingredients into the wet until almost incorporated. Add blueberries and gently fold in.
Divide the batter between 12 muffin cups, filling to just about 3/4 full. Sprinkle the tops with more coconut sugar.
Bake 22-25 minutes, until a pick inserted into the middle comes out clean. Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.