Vegan banana and blueberry muffins
Vegan banana blueberry muffins
Servings: 7 muffin
Const: low
Ingredients
Wet ingredients
- 2 ripe bananas
- 100 ml plant milk
- 20 g 0.71 oz melted vegan butter
- 1 tsp apple cider vinegar
- 1 handful blueberries
Dry ingredients
- 70 g 0.71 oz oat flour
- 70 g 0.71 oz chickpea flour
- 1 tsp corn flour
- 1 tsp baking soda
- 2 tsp baking powder
- 40 g brown sugar
Instructions
- Turn the oven on fan mode to 210°C (425°F).
- Mash the bananas in a bowl and then combine all the liquid ingredients (except the blueberries).
- Mix the dry ingredients in a bowl.
- Combine the liquid mixture with the dry ingredients with the help of a whisk.
- Coat the blueberries with a pinch of flour before adding them to the muffin mixture. This will prevent them from sitting on the bottom of your muffins while baking.
- Bake at 210°C (400°F) for the first 15 minutes, then lower the temperature to 180°C (350°F) for the remaining 25-30 minutes.