Vegan Blueberry Banana Muffins (Award Winning!!)

Who doesn’t love muffins? What if I told you you can make this recipe and feel GOOD while you’re eating them knowing they are healthy and full of good ingredients?? These are the BEST vegan muffins I have EVER made and they even won a recipe contest at Garden of Life, which is my most favorite supplement company; from vitamins to vegan protein powder packed full of plant-based goodness. They make amazing products and I recommend you check them out.

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And after you check them out…make these muffins 🙂 ❤

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Would you believe me when I say the secret ingredients that make these so moist and delicious is AVOCADO and VEGAN SOUR CREAM?! I know….It is crazy…but just trust me 😀

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Ingredients:

•½ ripe medium/large avocado, mashed very well
•½ very ripe banana, mashed
•½ cup granulated sugar
•¼ cup melted Garden of Life coconut oil
•¼ cup  melted vegan butter (i used Earth Balance)
•⅓ cup vegan sour cream
•¼ cup light brown sugar, packed
•2 teaspoons vanilla extract
•1 teaspoon cinnamon
•½ teaspoon nutmeg
•pinch salt, optional
•1 cup all-purpose flour
•1 tablespoon flaxmeal
•1 tablespoon baking powder
•1 cup frozen blueberries (keep them frozen, do not thaw them) **fresh berries can also be used, but cooking time may need to be decreased
•2 tablespoons all-purpose flour, for tossing berries

Directions:

Preheat oven to 400F.
Spray 9 cups in a non-stick muffin pan with floured cooking spray, or grease and flour the pan and set aside.
In a large mixing bowl, mash the avocado and banana very well.
Add the granulated sugar, oil, sour cream, brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
Add flour and baking powder and stir until JUST combined – DO NOT overmix!! Set bowl aside.
In a small bowl, toss blueberries with 2 tablespoons flour ** helps prevents them from sinking as much while baking.
Gently fold blueberries into batter along with any loose flour from tossing berries.
Divide batter evenly among 9 cups in prepared pan. Each cavity should be filled about 3/4-ish full.
** I know 9 is an odd number but when I made this recipe the first time and made 12 muffins, they were too small! I like bigger muffins.**
Bake at 400F for 10 minutes.
Lower the oven temperature to 350F and bake for another 17 to 20 minutes, or until muffins are done.
If using fresh berries, your baking time could be a few minutes less.
Muffins are done when golden and a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
Allow muffins to cool in pan for about 10-12 minutes before removing. The cooler they are, the easier they come out of the pan.

Eat. Enjoy. Love.

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