My family is not vegan, but these vegan blueberry muffins are HUSBAND AND TODDLER APPROVED!
I first made these muffins to be hospitable to a couple of new vegan converts. However, my family instantly fell in love with them. The moist texture holds up perfectly for breakfast to-go in my toddler’s snack cup. They are deliciously sweet without a lot of sugar–making them the perfect for a late night treat for my husband. And they contain a number of good-for-you ingredients–like antioxidant-rich blueberries and good fat from coconut oil, and hold up great in gallon bags in the freezer–#MamaForTheWin. What’s not to love?
The recipe originally came from Lovin’ it Vegan. Below is my healthier adaptation.
Note: This is not a food blog, so don’t look for fancy food art. (I do not have time to stock the freezer with two crazy kiddos and take elaborate pictures lol)
Yield: 48 mini muffins
- 1 Cup – White wheat flour
- 1 Cup – All purpose flour
- 1 Tablespoon – Baking Powder
- 1/8 teaspoon (a.k.a. a Pinch) – Nutmeg
- 1 Cup – “Buttermilk” = 1 Cup of Non-dairy milk (I used flax milk) stirred together with 1 Tablespoon of Lemon juice and left to sit/sour for at least 1 minute
- 1 Tablespoon – Vanilla extract
- 2 Tablespoons – Applesauce
- 2 Tablespoons – Coconut oil, firm/solid
- 1 – Banana (approximately 120 grams worth with the skin on –DO NOT OVER DO IT)
- 1/2 cup – Wild Blueberries, tossed in 1 Tablespoon of either flour
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the flours, baking powder, and nutmeg.
- Blend together all of the other ingredients–except for the coconut oil.
- Once everything else is finely blended, add the coconut oil and blend for another 10-15 seconds on high.
- Whisk the blender mixture into the flour mixture until just barely combined.
- Fold in the flour-coated blueberries.
- Portion and bake them in a well-greased muffin tin of your choosing. (Due to the lower fat content, these muffins will want to stick.)
- Bake 13-18 minutes (if you use a mini muffin tin) or about 40 minutes (according to the original recipe, this should do it if you use a standard muffin tin). Check for doneness by either toothpick testing them OR gently pushing on a couple of the muffin tops and making sure that they firmly spring back.
- Let them cool in the pan for a couple minutes and then scoop them out onto a cooling rack.
- Enjoy warm or allow them to cool completely before bagging and freezing them 🙂
What are your thoughts/reactions? Did your crew enjoy them as much as mine? Share your feedback in the comments section below!