Vegan Blueberry Muffins
Servings 10 muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour you can sub gluten-free all-purpose flour for both flours
- ¼ cup light brown sugar
- ½ cup white sugar can substitute coconut sugar for both of the sugars if desired
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil melted, use refined for no coconut flavor - can also use vegetable oil
- 1 large banana mashed (about ½ cup)
- ½ cup non-dairy milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
- Combine the all purpose flour, whole wheat flour, brown sugar, white sugar, salt and baking powder. Add in milk of choice, mashed banana, and oil and stir until just moistened. Fold in blueberries. Divide the batter between the 12 muffin cups, they should be about 3/4 full.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.
Notes
If you don't want any banana flavor, use unsweetened applesauce instead.
