These muffins are just wonderful. Splendous (PS: first time I’ve ever used that word).
I made these one night as a dessert for my boyfriend’s family and they were a huge hit and gone within about 15 minutes (… and there were only 5 of us…) So I decided to re-create the recipe for real and put it on my cooking show “In My Plant Based Kitchen” – check out the cooking video below!
Makes: About 18 muffins
- 1.5 cups organic blueberries
- 3 medium ripe bananas
- 3/4 cup unsweetened vanilla almond milk
- 1 1/4 cup almond meal
- 1 1/4 cup all purpose gluten free flour (I use Bob’s Redmill)
- 1 1/4 cup gluten free oats
- 1/2 cup packed organic brown sugar
- 3 Tbsp coconut oil, melted
- 5 Tbsp maple syrup
- 1 Tbsp ground flaxseed (for a flax egg, see below)
- 3.5 tsp baking powder
- 3/4 tsp cinnamon
- 3/4 tsp vanilla extract
- 1/2 tsp iodized salt
Preheat your oven to 350 F. Line your muffin tins with muffin papers and set aside.
For your flax egg: combine 1 Tbsp organic ground flaxseeds in a small bowl with 3 Tbsp cold water. Whisk with a fork and set aside in your refrigerator for 15 minutes.
In a large mixing bowl, mash 3 ripe bananas with a fork. Add unsweetened vanilla almond milk, organic brown sugar, raw honey, maple syrup, baking powder, cinnamon, vanilla extract, iodized salt, your flax egg and melted coconut oil. Mix with a rubber or silicone spatula by hand until there smooth.
Add in the almond meal, gluten-free all purpose flour & oats to your mixing bowl and continue to mix until it’s a smooth batter.
Last – add your blueberries and lightly mix with spatula to evenly distribute them in the mixture (but try not to crush the berries).
Spoon mixture into your muffin tins: I aim to fill mine just below the rim- when they bake, they’ll rise right above it.
Bake for 50 – 60 minutes (ovens vary so check at 50 minutes). You’ll know they’re done by their light golden brown color on top and if you dip a fork into it, there should be no muffin batter on it. Remove from oven and muffin tins and allow them to cool for at least 15 minutes before serving.