Best Vegan Blueberry Muffins Ever! – a delicious recipe with all-purpose flour, coconut sugar, cane sugar, lavender sugar, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat over to 400u00b0F.
2
Add all of the dry ingredients into a large bowl.
3
Add the wet ingredients to the same bowl as the dry ingredients.
4
In a separate bowl, mash the two bananas into a paste.
5
After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
6
Add in the blueberries with your hands to make sure they're distrubeted evenly.
7
Line a cupcake tin, and fill each liner about 2/3 of the way.
8
Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
9
Bake for 25 minutes and enjoy!:D.
405
kcal
Calories
11
g
Fat
72
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour (2x), 1/4 cup coconut sugar, 1/4 cup unbleached cane sugar, 1/4 cup lavender sugar, and more.
Yes, Best Vegan Blueberry Muffins Ever! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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