Vegan Vibes Banana & Berry Muffins
We be loving muffins baby. These are dairy free, gluten free, sugar free and full of all things sweet, spice, vegan and nice! Drizzle in maple syrup, vegan butter and top with some beautiful fresh berries. BB xxx
1 cup mashed ripe banana (about 2 medium)
3/4 cup + 2 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
6 tablespoons coconut sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup chopped walnut pieces
1 cup frozen or fresh blueberries (see note below)
The Bondi Baker Method
Step 1- Preheat oven to 150 degrees and grease a muffin tin with coconut oil or line with baking paper.
Step 2- In a medium bowl, mash the bananas and measure out about a cup. Place mashed the banana into a medium bowl along with the almond milk, vinegar, maple syrup, and vanilla. Then, melt the coconut oil in a small pot over low heat. Set aside.
Step 3- In a large bowl, mix together the dry ingredients including the flour, sugar, baking powder, cinnamon, salt, and baking soda.
Step 4- Stir the coconut oil into the wet mixture and then pour the wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt needs to be treated with care. Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in gluggy muffins.
Step 5- Spoon into the muffins tins and press a few extra blueberries on top of each.
Step 6- Bake at 150 degrees for about 25 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes. Note: If using frozen blueberries, be sure to leave them in the freezer until just before you stir them into the batter so they don't bleed.