Believe it or not, I haven’t done a lot of muffin concepts. While one of my firsts was a Currant Muffin, it’s been years since I resisted muffins and it may of just been the last muffin I ever did lol.
A lot of times when you’re working with fruit in a baked good, you run the risk of over saturating the after and you can be left with just a brick of mush. When it comes to vegan baking and substituting an egg for banana, you run the risk even more. That being said, I wanted to revisit some of the classics we all know and love to create recipes that you can enjoy for years to come.
One of my all time favorites, is a big ol’ blueberry muffin!
While many nutritionist may shy away from being transparent with their own eating habits, I’ll be honest! When I was in high school, I loved the blueberry muffin from, wait for it, …Dunkin Donuts. (gasps lol) If you’ve ever enjoyed one, that was my vision for reacreating a vegan version, minus the endless preservatives, piles of sugar etc etc, and it actually came out SO GOOD. Wherever the balance is, it just works!
What I love about this recipe is, everything! It’s quick, easy, has minimal ingredients, uses banana instead of egg, perf for any season, you can modify the sugar but I find you can get away with a 1/2 cup and a sprinkle on top, the texture is buttery soft and you can’t event tell it’s vegan, has aesthetic appeal, and non vegan approved! (my husband was obsessed lol)
If you’re searching for that staple vegan blueberry muffin, this is it! You have to try my vegan Blueberry Almond Muffins!
1/2 cup (150 grams) cane sugar (additional for topping)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup coconut oil, melted (80 ml)
1 large banana, mashed
1/2 cup almond milk (120 ml)
1 1/2 teaspoons vanilla or almond extract
1 cup fresh blueberries (additional for topping optional)
1/3 cup slivered almonds
Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil, mashed banana, room temp almond milk and vanilla or almond extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries, top with slivered almonds, additional blueberries, and sugar cane. (I used coarse sugar)
Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply turn down the heat to 375 for the remaining bake. Allow to cool in the muffin tins, then enjoy!
Makes 4-8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins