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Vegan Blueberry Muffins
Ingredients
1/3 cup
virgin coconut oil, melted, plus more for brushing (optional)
1 cup
unbleached all-purpose flour
1 cup
whole-wheat flour
2 teaspoons
baking powder
1/2 teaspoon
kosher salt
1/2 cup
granulated sugar
2
bananas, mashed (¾ cup)
1 cup
almond milk, room temperature
1 teaspoon
pure vanilla extract
1 cup
fresh blueberries
Turbinado sugar
for sprinkling
Instructions
STEP 1
Preheat oven to 425 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.,
STEP 2
Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
Nutrition Facts
(per serving)
Calories:
150 calories
Servings:
12 servings
Carbohydrates:
22 g
Fat:
7 g
Fiber:
2 g
Protein:
2 g
Sugar:
6 g
Meal Effort
Preparation:
15 minutes
Cook:
20 minutes
Total:
1 hrs 5 mins