Vegan banana blueberry muffins
Vegan breakfast muffins chock-a-block with blueberries and banana, making them extra moist and juicy!
Ingredients
Serves: 6
- 2 very ripe bananas, mashed
- 75g caster sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 100g plain flour
- 50g wholemeal pastry flour
- 1 1/2 teaspoons egg replacer (dry)
- 2 tablespoons water
- 75g blueberries
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Preheat oven to 180 C / Gas mark 4. Grease muffin cups or line with paper muffin cases.
- In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
- Spoon batter evenly, about 4 tablespoons each, into muffin cups. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Note:
Egg replacer is available at health food shops.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (25)
What am I missing? There's no liquid there except the small amount added to the egg replacement. - 16 Sep 2016
Really good, I didn't have pastry flour so used self-raising (!) which I think has made them quite chewy - but still great and a MEGA easy recipe! - 05 Jul 2011
The best muffins ever! Easy, delicious, moist, and versatile. They are pretty sticky, so I would say even if you use paper muffin cups, still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey. - 27 Jul 2002 (Review from Allrecipes US | Canada)
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