These turned out so good. Very moist and flavorful.
I follow one recipe when making my breakfast muffins. It is from the Nava Atlas The Vegetarian Family Cookbook and I use it all the time. Every time I baked this recipe and took them to work for potlucks, they were gobbled up within an hour…which is saying a lot, because most of the workers were not into healthy eating. I would always tell them after the muffins were all gone that they were vegan so they would enjoy them without the stigmatism that they thought they didn’t enjoy eggless muffins.
I love being able to take a basic recipe like this one and make it your own, especially a baking recipe. Baking is such an exact art that it can be difficult to manipulate. I have done this recipe in many different ways, by adding different fruits from different seasons for and have also come up with some not-so-good combos.
For this variation I added a bag of defrosted blueberries. It being late Fall frozen was the only way to go. I had actually meant to get cranberries, but couldn’t find any, so blueberries it was. The banana’s were also defrosted-I love freezing bananas, because how often does anyone actually get through an entire bunch of bananas, and I hate wasting.
The defrosted blueberries and bananas added extra liquid (yum, that is the best part!) which made it extra runny, which made for extra baking time. Not a bad thing necessarily, as it added extra flavor, but the insides were a little squishy. Be ready to add extra time on your oven timer. Also, these made 28 full muffins due to all the extra liquid; I normally get about 18 full cup muffins.Yea for the extras to enjoy!
Vegan Blueberry-Banana Muffins, 28 servings
2 C Whole Wheat Flour
2 Tbsp Flax Seed
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 C Brown Sugar
1 C Applesauce
1/2 C Silk Light Vanilla Soy Milk
2 Medium Bananas
1 Bag Blueberries (about 3 cups)
1. Preheat oven to 350°. Spray muffin cups with Pam or non-stick spray.
2. Combine flour, flax seed, baking powder, baking soda and sugar in a mixing bowl and stir together.
3. Make a well in the center of dry ingredients and pour in applesauce and soy milk (or almond, rice or hemp milk). Stir together until combined, add extra soy milk if needed to make the batter smooth and slightly stiff. Stir in bananas until completely combined. Add blueberries and mix.
4. Fill muffin cups 3/4 way full with batter. (Fill 1/2 way if you think yours will rise, mine never do so I fill about 3/4 way).
5. Bake for 25-30 minutes, or until the tops are golden brown and a knife slides out clean. Again, I had to bake each batch an extra 10 minutes. Bake until you get the consistency in the middle that you will enjoy; I liked mine a little squishy inside.
Totals per Serving:
Total Fat: .4 grams
Cholesterol: 0 mg
Sodium: 2.7 mg
Total Carbs: 15 grams
Protein: 1.5 grams
Let me know you favorite muffin recipe, and how you have made it your own.