Making blueberry muffins requires a handful of ingredients and a few simple steps: Make the batter: Mix together the wet ingredients with the sugar, stir to help soften the sugar granules (you can easily use a 2 cup measuring cup for this).In a large mixing bowl, mix together the flour, baking powder and salt (shown above). In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. To make these banana blueberry muffins gluten free, a gluten-free flour blend must be used. You could certainly use all purpose flour and up the sweetener for more of a cupcake vibe. The blueberry to muffin ratio here is superb. These are perfect to get your morning going, or keep you full throughout the day. These were delicious! GLUTEN FREE OPTION: You can sub an all purpose gluten free flour. And my toddler loves them! Learn how your comment data is processed. I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. Very simple, great for a quick breakfast, or snack. Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. I never thought I’d really like a 100% whole wheat muffin. Required fields are marked *, Rate this recipe Great recipe. Information is not currently available for this nutrient. i baked it in a loaf tin for about 30 mins it turned out delish and still very sweet with only half the amount of sugar. Bananas and blueberries come together in these easy vegan gluten-free banana blueberry muffins that are moist, delicious, and bursting with plump, juicy berries. In a medium bowl, mix the flax eggs, coconut oil, coconut sugar, banana puree, and vanilla, together until blended. Preheat the oven to 350 degrees F (175 degrees C). Root Chakra Soup! Photos by Raquel Smith, © Ask the Experts, LLC. Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. You saved Vegan Blueberry and Banana Oatmeal Muffins to your. Vegan Blueberry Banana Muffins Look no further, I’ve got your new favourite vegan blueberry muffins recipe right here! Amazing flavor! I’m personally of the opinion that fats aren’t bad for you (about 30% of total calories should come from fat in a healthy diet, with preference going to unsaturated fats), but you don’t want to overdo it. And my toddler loves them! The perfect vegan blueberry muffins! Read more…. Thanks again! Using a sturdy whisk or pastry cutter, … These Blueberry Banana Breakfast Muffins are a great grab-and-go breakfast, mid-morning snack or mid-afternoon pick-me-up. Add flour, baking soda, salt, and cinnamon. ★☆ They are not 1 to 1 subs and the recipe won’t turn out. Heavy on the bloobs, please and thanks. The perfect vegan blueberry muffins! Tag. The best of two worlds combine in these easy vegan gluten free banana blueberry muffins that are moist, delicious, and bursting with plump, juicy blueberries! Thanks so much, Lauren. followed the recipe exactly, came out wonderful and lots of flavor. So let’s walk you through the steps on how to make them. (Click the following link to read more about what to do with overripe bananas and how I freeze them for later use. This easy recipe comes together quickly and only uses one bowl. Could anything be so perfect? Cookbook: Two Dollar Radio Guide to Vegan Cooking. Blueberries: You can use fresh or frozen. Gently fold in in blueberries, being careful not to over-mix. Cool in … And since these muffins contain blueberries, they’ll go bad a little quicker because of the moisture from the berries. Yes, it’s possible to make fluffy, tasty muffins that are dairy-free, refined sugar free, and egg-free and this recipe shows you how. Since it takes three tablespoons to equal a full serving, three of these muffins equal the protein in one of my daily protein smoothies. How To Make Vegan Blueberry Muffins. They were so easy to make and turned out sooooo good – fluffy yet firm and satisfying to bite into. Can’t wait to try this out. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Once thawed, gently pat them dry before folding into the batter. Very easy to put together and easzy clean up. Need more grab-and-go breakfast suggestions? Something to note, my pureed bananas look a little dark in the picture below, that’s because I used bananas that were once frozen. They’re basically muffin versions of banana bread, but with the delicious addition of blueberries – I’m obsessed with the jammy texture! Nutrition info is only to be used as a rough guide. Corn Dogs! This morning, I whipped up some Blueberry Banana Cardamom Protein Muffins, and I wanted to share the recipe. With additional writing and editing by Allison Sidhu. Stir the dry ingredients into the wet until almost incorporated. Let’s get right down to the ingredients in these here gorgeous muffins. I’ve taken my recipe for banana muffins and my recipe for blueberry muffins as the base for this recipe, made a few small changes and here we have gluten-free banana blueberry muffins. Store leftovers in an airtight container. Thanks for a great recipe! I felt these needed a bit more sugar so I sprinkled powdered sugar on them as I ate them. Freeze muffins for up to 3 months. Fine sea salt: to round out and balance the flavor. ★☆ Or a cousin? https://www.allrecipes.com/recipe/24719/vegan-banana-blueberry-muffins You’re going to love these, super soft and yummy, made with coconut oil and white whole wheat! These are excellent. Updated March 2016: I decided that this post deserved to be revitalized with some new pictures and new love! Home » Recipes » Vegan Gluten-Free Banana Blueberry Muffins, By: Gwen Leron Published: January 24, 2020 Last Updated: June 19, 2020 Leave a Comment. ALL RIGHTS RESERVED. Bake for 25 minutes, or until a toothpick comes out clean. FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. And they taste Great. ★☆ It's made with almond, chia, pumpkin, watermelon seed, and yellow pea protein, and it's free of sweeteners, fillers, gluten, or heavy metals (yes, there ARE heavy metals in most vegan protein powders! STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Grease muffin cups or line with paper muffin liners. If you like this recipe, you may also like these vegan banana recipes: And you may also like these other muffin recipes! Whoops! (Fresh or frozen blueberries can be used in this recipe, see info about this below). You could sprinkle some raw sugar on top for a nice crunch. Not a bad trade-off — 3 muffins to replace one smoothie! ALL RIGHTS RESERVED, our amazing Vegan Cinnamon Blueberry Coffee Cake, Caramelized Eggplant and Pesto Pasta: Vegan-Friendly Comfort Food, Grilled Balsamic Lamb Kabobs: Healthy Skewers for Summer Eating, Italian Meatballs with Red Sauce and Roasted Vegetables, Warm Up with a Bowl of Lemon Orzo Soup (Vegan), Sprouting 101: Using Nuts, Seeds & Grains, Our Favorite Recipe for Simple Spicy Wings. Add the sugar and flax egg, and mix well. Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. ★☆. These were so good and so fluffy!! If using frozen, you can toss in a couple tablespoons of flour so they don’t sink to the bottom. I have made 4 batches of these muffins over the past month. Transfer to a wire rack to cool completely. Last updated: September 2, 2020 at 9:38 am. Spoon batter evenly, about 1/4 cup each, into muffin cups. Your daily values may be higher or lower depending on your calorie needs. Whole wheat pastry flour: because it’s so fluffy!You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy.