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Preheat the oven to 350ºF (175ºC). Line a muffin tin with 12 muffin liners and set aside. In a large bowl, combine the whole-wheat flour, baking soda and cinnamon, whisking to mix. In a medium bowl, stir the mashed banana, almond milk, flaxseed, lemon and vanilla.

Let stand for 5 minutes while flax thickens the liquids. These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin. Calling for just six ingredients, most of which you probably have in your pantry, these muffins are quick to put together and bake.

Feel free to add some chopped walnuts for a crunchy texture. 1 medium-sized ripe banana, mashed (about 110 g) 2 tbsp maple syrup (or agave) 2/3 cup unsweetened almond milk (or other plant-based milk) 1 tsp apple cider vinegar (white vinegar or lemon juice also works) 1/4 cup coconut oil, melted. 1 1/3 cup whole wheat flour. 1 1/2 tsp baking powder.

1 tsp baking soda. The homemade vegan buttermilk and melted coconut oil along with the mashed banana and applesauce create a batter that is very thick and has to be spooned into the muffin partitions. The thick batter also enables the chopped walnuts to be very evenly dispersed throughout the muffins which is super tasty. Easy oil free vegan banana muffins recipe made with applesauce. This vegan muffin recipe will be your new favorite!

Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon. Prepare the flax egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot water and allowing to sit for a minute.; Peel the bananas and add to a blender along with the soy milk (or other non-dairy milk) and the coconut oil.

In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain. Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl.

Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter. Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size) Prepare flax egg in a large mixing bowl. 14. Place the muffin tray in the center rack with both the top and bottom heating elements of an OTG.

Bake the muffins in the preheated oven at 180 degrees celsius/356 degrees fahrenheit for 30 to 35 minutes or till a tooth pick inserted comes out clean. the recipe yields 10 regular sized banana muffins.

List of related literature:

• For the topping: Combine ⅔ cup almond flour, chopped pecans, 2 tablespoons cinnamon, ⅛ teaspoon salt, 2 tablespoons xylitol or erythritol, a pinch of stevia, and 2 tablespoons melted coconut oil in a small bowl.

“The Setpoint Diet: The 21-Day Program to Permanently Change What Your Body
from The Setpoint Diet: The 21-Day Program to Permanently Change What Your Body “Wants” to Weigh
by Jonathan Bailor
Hachette Books, 2018

You can also omit the jam, throw 2 cups/300 g fresh blueberries into the batter, and turn these into fantastic gluten-free blueberry muffins.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

VEGAN BLUEBERRY MUFFINS Substitute almond milk for the regular milk.

“How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition” by Mark Bittman
from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
by Mark Bittman
HMH Books, 2017

In a large bowl, combine the almond butter, fruit mixture, and the chopped almonds, hazelnuts, pecans, walnuts, dates, figs, and ¼ cup of the coconut.

“Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life” by Tracye McQuirter, Mary McQuirter
from Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life
by Tracye McQuirter, Mary McQuirter
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You can serve with vegan margarine and sweetener or substitute bananas or apple juice to sweeten the oatmeal.

“Anarchist Cookbook” by Keith McHenry, Chaz Bufe, Hedges Chris
from Anarchist Cookbook
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Tofu-Banana-Almond Creme Pie: Combine in two batches in a blender and puree for one minute or until smooth: 1 pound tofu, 2 ripened bananas, 12 pitted prunes, 1/3 cup prune juice, 12 almonds, 1 teaspoon vanilla extract, 1 chunk (3/4-inch-square) lemon peel and pulp, and 6 tablespoons maple syrup.

“Tofu & Soymilk Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi
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by William Shurtleff, Akiko Aoyagi
Soyfoods Center, 2000

Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet.

“Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook” by Angela Liddon
from Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes: A Cookbook
by Angela Liddon
Penguin Publishing Group, 2016

For the filling ¾ cup oven-roasted hazelnuts ¾ cup water 1 cup soaked cashews ½ cup coconut cream ½ cup coconut oil ½ cup pitted dates (preferably Medjool) 3 Tbsp. cocoa powder 2 Tbsp. maple syrup ½tsp. vanilla extract ⅛ tsp.

“The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes” by Tamal Dodge, Victoria Dodge
from The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes
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Add the orange zest and egg with 2 tablespoons of the almond and flour mixture and stir to combine.

“The Hairy Bikers' Mediterranean Adventure (TV tie-in): 150 easy and tasty recipes to cook at home” by Hairy Bikers
from The Hairy Bikers’ Mediterranean Adventure (TV tie-in): 150 easy and tasty recipes to cook at home
by Hairy Bikers
Orion Publishing Group, 2017

Add the nuts and dried fruit toward the end of kneading at step 3 and distribute them evenly: ⅓ cup toasted hazelnuts and 3 tbsp dried cherries is a good place to start for 4 cups flour.

“Lateral Cooking” by Niki Segnit, Yotam Ottolenghi
from Lateral Cooking
by Niki Segnit, Yotam Ottolenghi
Bloomsbury Publishing, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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14 comments

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  • To start… I love the video and the practicality of your recipes. I made these muffins today and the full recipe makes 24 regular size muffins. I enjoy them a ton and used a combo of maple syrup and ginger infused maple syrup. I also added ginger powder to the crumb topping. I would definitely make this again, but I’ll reduce the sugar by a little bit.

    BTW what brand vegan butter do you recommend? I didn’t have any so I used regular butter. I guess that means I cheated a little.

  • I love you boys. Just to let you know since my son has Celiac disease that OATS ARE NOT GLUTEN FREE even is they say they are. It contains all the gluten particles and if you are sensitive to Gluten or you have Celiac you definitely will get sick and the food is cross-contaminated with Gluten. I love the show.

  • Made these as a loaf, baking for 40 mins, and it is just wonderful!!! So simple and delicious. I used only 2 cups of oat flour (my cup has 250 ml). I kept the other measurements though.

  • It has been a looong while since I’ve seen you. I am so THANKFUL to have you BACK❗������
    Let’s ENJOY our baking and EATING. CHOW from MICHIGAN
    USA

  • Love these muffins! So easy and delicious. I omitted the chocolate because I don’t like chocolate chips in muffins (but I do love chocolate!) and added 1/2 cup coconut and 1/2 cup chopped walnuts. I also added 2 oatmeal packets because I needed to use them and they gave the muffins just a little more sweetness. Thank you for the recipe and your amazing positivity too!

  • THESE ARE AMAZING! I used homemade cashew milk instead of coconut milk and I did a full teaspoon of cinnamon instead of a pinch and they were absolutely amazing. definitely a new family favorite!

  • These are amazing as cupcakes! Only difference was that I made a meringue with the egg whites and folded the batter into it! Best I’ve tried so far! Subbed!

  • I baked these today… I used oat milk instead of coconut, and 130 g brown sugar instead of 200g, and they turned out perfect, I love this recipe!

  • Be careful with eating too many sweets, even if they are made with healthy ingredients, it could increase the risk of your baby having diabetes

  • Thanks I made these chocolate chip muffins and they turned out great. I used paper liners so that I didn’t have to use grease or oil. My only problem was my almond butter is used wasn’t very liquidity. But it all turned out.

  • I just made your recipe with a few alterations… I used 1 1/2 cups of oat flour and 1 1/2 cups of almond meal. I added walnuts as the main nut and used a combination of cinnamon, nutmeg and vanilla essence as the spices. Thank you so much for posting, they are one of the best muffins I’ve ever made xxx

  • Just made these and they are ABSOLUTELY delicious and fluffy and moist. Omg I am IN loveee. Can’t wait to try more recipes from the cookbook. ❤️

  • Great recipe ��super healthy tooo����. Wil try them soon.
    How is that flaxseed egg yellow��. Those doesn’t look like flaxseed egg…!!! i use them all the time

  • Lovely, thank you. Can I leave the coconut oil out? The banana should hold it all together? �� I will be using gluten free plain flour ��