Blueberry Banana Muffins
These vegan blueberry banana muffins are tender, light, fluffy, and absolutely bursting with juicy blueberries yet 100% egg and dairy-free. They come together with just one bowl, a few ingredients, and can be made with regular or whole wheat flour - perfect for breakfast, a snack, or dessert!
Price per Serving
Instructions
- 1
Preheat the oven to 375 degrees, and lightly grease a muffin tin with [oil spray].
- 2
Place the mashed ripe bananas (1.5 cups) in a large bowl.
- 3
Add the granulated sugar (0.25 cup), canola or vegetable oil (0.33 cup), baking powder (1 teaspoon), baking soda (1 teaspoon), salt (0.5 teaspoon), and whole wheat or all-purpose flour (1.5 cups), and gently mix together until well combined. Be careful not to overwork the flour, to avoid dense muffins.
- 4
Fold the fresh or frozen blueberries (1 cup) into the batter.
- 5
Spoon the batter into the muffin tin, filling each cup to the top.
- 6
Bake for 25 minutes or until the muffins are golden brown. Let them sit in the pan for at least 20 minutes before transferring to a wire rack to cool.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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