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You have to try my Moist Vegan Banana Blueberry Breakfast Muffins. This vegan muffin recipe is definitely made with love and are a great snack and breakfast time sweet treat! These are gluten free muffins made with overripe fresh bananas, juicy blueberries, almond flour and a gluten-free flour blend.
- Toddler friendly treat. - Vegan and Gluten Free. - Easy to make. - You can make a big batch and freeze for later.
1. Start with preheating your oven to 375 degrees. 2. In a large bowl, gather and add all your dry ingredients. Gently whisk to combine.
3. 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. 4. Gently fold in the blueberries.
5. 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.
6. 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.
Tips: For best results, you want to use bananas that are very ripe with brown spots. This will result in a strong banana flavor and having to use less added sugar. When I buy the bananas that still have green on them, it takes about a week to get them where I want them for baking. And if they start to ripen too fast, I place them in the fridge until I’m ready to use so that it doesn’t attract fruit flies. Next time you use super ripe bananas, you will have the best banana bread or muffins!
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!