Banana Blueberry  Vegan Breakfast Muffins

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Looking for a ridiculously easy and quick breakfast for those days you are in a hurry?  Check out these Vegan Banana Blueberry Breakfast Muffins! Packed with juicy fresh blueberries, sweet banana and a blend of gluten-free flours. 

Here's what you need

– all purpose gluten free flour – almond flour – fine sea salt – brown sugar – baking powder – baking soda – overripe bananas – unsweetened applesauce – vegetable oil – fresh blueberries – lavender (optional) – demerara sugar or turbinado sugar

Let's get started!

Step 1

Start with preheating your oven to 375 degrees. In a large bowl, gather and add all your dry ingredients. Gently whisk to combine.

Step 2

In a small bowl, peel and mash the bananas with a wooden spoon. Then add the remaining wet ingredients: apple sauce, oil, and the lavender to the mashed bananas. Mix it together with a whisk or the wooden spoon.

Step 3

Gently fold in the blueberries. Line the muffin tin and disperse the muffin batter evenly between the 12 cups. (about 1/3 cup of batter each muffin) Sprinkle the Demerara sugar on top of the muffins.

Step 4

Place in the oven and bake for 20 minutes. When the muffins are done, carefully remove the muffins and let them cool. Place them on a wire rack and let them cool to room temperature.

Pro Tip

Overly ripe bananas are the best to use. Fresh or frozen blueberries work for this recipe.  You can freeze these in air tight container.

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More tasty breakfast ideas!

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Meet the creator: Kristina is always on the pursuit of life, brunch and balance. Join her as she shares her cooking adventures and passion for the kitchen.