Moist Vegan Banana Blueberry Muffins
It’s Blueberry Season and I couldn’t let it pass me by without creating these delicious and very Moist Vegan Banana Blueberry Muffins. Blueberries are my one of my toddlers favorite fruits so I always try to create things that will incorporate them. His eyes get big when eats this and then he says, “MMMMMM!”. I’m taking that as a sign of approval!
There are a couple of things to give bonus points to these muffins- one being that they are gluten free and dairy free and two- there is a secret ingredient in here. Can you guess what it might be? Ok, I will let you in on the secret- It’s Lavender! The Lavender is super mild and it can be omitted if you don’t have any. I got Lavender happy last year while on a road trip to San Francisco. We stopped at Casa De Fruta and well I purchased a lot of it! LOL- ok it was only 2 bottles, but I have been adding it to many of my baked goods.
These muffins are definitely made with love and are perfect for a snack, breakfast time or a sweet treat! If you’re interested in making more enjoyable gluten free muffin recipes, check out my Chocolate Hazelnut Muffins and also my Gluten Free Vegan Banana Pumpkin Chocolate Chip Muffins.
Can I freeze these muffins?
Yes, you sure can! Use a freezer safe sandwich bag. You can store 1 or 2 to a bag. Then reheat in the microwave for 30 seconds. For storing them without freezing, place them in an airtight container for 2-3 days.
What substitutions can I use in this recipe?
Here are some basic swaps– to substitute the vegetable oil, you can use coconut oil or canola. For the apple sauce, you can substitute with milk. If you want to keep it vegan, use a plant based milk. If dairy isn’t an issue, you can substitute with sour cream or greek yogurt. The Lavender can be omitted. This recipe is made gluten free but if you have no issues with gluten, you can substitute the gluten free and almond flour with regular all purpose flour or wheat flour.
You can swap the brown sugar with white or coconut sugar. Lastly, frozen blueberries can be used in replace of fresh. Thaw and drain the juices first before adding to the recipe.
What keeps muffins moist?
From my experience when baking muffins or quick breads, I always make sure there is a good amount of moisture worked into the recipe. Whether it be eggs, oil, the fruit itself or milk- all of these ingredients play a role with adding moisture to the muffin and/or quick bread. Also oven temperature is a big deal! I have a double oven. It’s very different from the original not so high tech oven I used before and also much more powerful. I had to really play around with getting the temperatures right.
Let’s make Moist Vegan Banana Blueberry Muffins!
Moist Vegan Banana Blueberry Muffins
- 12 cup muffin tin
- Muffin Liners
- 2 Large Mixing Bowls
- 1 1/2 cup all purpose gluten free flour
- 1/2 cup almond flour
- 1/2 teaspoon fine sea salt
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large bananas very ripe
- 8 ounces apple sauce
- 1/4 cup vegetable oil
- 1 cup fresh blueberries
- 2 teaspoons lavender optional
- 1 tablespoon demerara sugar or turbinado (optional)
- Preheat the oven to 375 degrees.
- In a large mixing bowl, gather and add all your dry ingredients. Gently whisk to combine.
- In another large mixing bowl, peel and mash the bananas. Then add the apple sauce, oil, and the lavender. Gently mix together with a whisk.
- Fold in the blueberries.
- Line the muffin pan and disperse the batter evenly between the 12 cups. (about 1/3 cup of batter each muffin)
- Sprinkle the Demerara sugar on top of the muffins.
- Place in the oven and bake for 20 minutes.
- When done, carefully remove the muffins and let them cool.