These vegan blueberry muffins went down a storm with all of us. Although we aren’t vegan, I like to challenge myself to cater for different diets, as I know there are many people living with serious allergies, and I have always had to be careful what I eat. I also like to have a selection of recipes on hand that I can use when I – inevitably, it seems these days – don’t have a vital ingredient. The muffins don’t contain any added sugar as they are sweet enough from the banana.
Makes 24 mini muffins
1c/ 135g plain flour
1 tbsp/ 30g wholemeal flour
1/3c/ 35g oats
2 tsp baking powder
½ tsp bicarbonate of soda
½c/ 125ml soy milk
¼c/ 60ml olive oil
2 large bananas, mashed
½c/90g frozen blueberries *
Preheat the oven to 200˚C/390˚F
In a mixing bowl, combine the plain and wholemeal flours, oats, baking powder, bicarb, and cinnamon.
In another bowl mix the milk, olive oil and mashed bananas together. Lightly stir this mixture into the dry ingredients taking care not to over mix (I’ve found it’s better to have a few lumps in the batter, otherwise the muffins can be tough).
Take teaspoons of mixture and pop into mini muffin tin.
Bake for 20 minutes, or until golden.
Leave in tin for a minute or two before transferring to wire rack to cool completely.
Keep in airtight container for 3 days.
The muffins also freeze well and defrost quickly – making them great for last minute snacks!