Vegan Blueberry Muffins With Almond-Apple Spread

 

How to Make Almond Flour Banana Muffins | Low Carb, Sugar and Gluten Free Recipe

Video taken from the channel: iFOODreal


 

VEGAN OAT MUFFINS | LOW FODMAP & GLUTEN FREE

Video taken from the channel: The Happy Pear


 

EASY Vegan MuffinsFOUR WAYS!

Video taken from the channel: Food with Feeling


 

Easy Vegan Banana Muffins 3 Ways to Make

Video taken from the channel: Make It Dairy Free


 

Vegan Banana Muffin

Video taken from the channel: Axille’s Vegan Corner


 

Apple Banana Spelt Muffins | Deliciously Ella | Vegan

Video taken from the channel: Deliciously Ella


 

PowerFULL Breakfast Muffins (Vegan, Gluten-Free & AMAZING!)

Video taken from the channel: Simnett Nutrition


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
Hachette Books, 2018

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
by Keith McHenry, Chaz Bufe, Hedges Chris
See Sharp Press, 2015

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
from Tofu & Soymilk Production: A Craft and Technical Manual
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
by Tamal Dodge, Victoria Dodge
Sounds True, 2019

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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78 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 ��

  • Actually you put more chocolate chips batter in the cups than the other batter, I think that’s why they have more volume on the top haha
    Cool recipe, finally one I can reproduce right away without changing every ingredients ahah

  • That is really cool, how he thought of making 2 seperate batches with and without the chocolate pieces…I do that also in some recipes.. How long will these stay fresh in the refrigerator? Im going on vacation in 7 days and want to make these now before things get too busy to fit in some to take along

  • Have you ever used chestnut flour? It’s naturally sweet and bakes like a dream… I make muffins mixed with chestnut, oats and almond flour (and banana, etc). So good!

  • These look amazing! Can’t wait to make these this weekend with a mug of almond milk hot cocoa❤️ thank you so much for this awesome recipe

  • Mmmm! I’m just enjoying one straight out of the oven, delicious! I love that you use simple ingredients, and I like the idea of using an ice-cream scoop to fill the cases.

  • These are so wonderful! I made them as muffin tops and yum! They are so delicious and filling! Definitely saving this recipe to make again!

  • Made them when I first got your book, loved them! They were a massive hit at home and so easy to make:))
    Only thing is I personally found them a little bit to sweet, so would do less sugar the next time x

  • It looks so yummy �� I had espresso chocolate muffin? (whole food) around 7pm? I think I can not sleep well today lol anyway I will try this soon! Thank youuuuu:)

  • I added a tsp of vanilla extract but I still found them a little dry…maybe add a 1/2 cup of applesauce next time as an egg replacement?
    I did add 1/4 cup dried blueberries and 1/4 cup pumpkin seeds. The flavour was a little bland and they were definitely a little dry ��

  • Just so you know fruit and carbs (oats) don’t mix (according to food combining) it causes food rot for hours in your stomach. And if you use rice it can cause HUGE insulin spike and provoke a diabetes. I know cause my brother died from diabetes on my b-day. How about make a NON sweet muffin? How about just nutty /salty muffins?

  • Just made the chocolate chip version (with half whole wheat, half regular flour) and they turned out PERFECT! Thank you for sharing this recipe! ☺️

  • Ella, thank you for sharing this recipe <3 I am so happy about it, will do it today!

    Sorry that there are so many judgemental people in the comments!!! so many critics, geez!

  • i saw it the video… an hour later i had these lovely muffins in front of me! a hit for sure! <3 thanks ella for a great recipe!!

  • Thanks Ella, great recipe to make with friends / family over the weekend.

    Also, how lovely you are looking these days, blooming lovely!

  • Just made these and mine did not puff up all yummily like yours did. And no, I didn’t forget the baking powder. What do you think happened??

  • Mmmmm… I love making oat recipes, and hubby loves eating them! I happen to have all of these ingredients on hand, so off to the kitchen I go to whip these up for our weekend snack:D

  • Oh my gosh, we made almost all of these muffins and they are SO freaking good. People cannot believe they are vegan. I tried doing it with banana in the base AND with apple sauce and it comes out perfect either way. We also made your double chocolate muffins today and they are our favorite. THANK YOU for helping to add some fun to our quarantine! <3

  • Every time I make these muffins they just come out so perfectly! I am not a baker and everything else I ever tried failed but not this �� thank you��

  • I halved the ingredients but the batter turned out a bit stiff I don’t think the bananas were ripe enough also my dates weren’t mejool they were dry. Soni added a bit of extra non dairy milk. Just waiting for them to get out the oven. Super pumped.

  • Due to COVID, my partner and I can’t get groceries right now. We have run out of healthy snacks and are tired of trail mix. I made these for us (my partner is gluten-free), and we devoured half of them right out of the pan! So good! Definitely will make these again. So easy and with pantry staples!

  • Eating raw flour is so dangerous! I don’t know how you do it, especially being pregnant! Sorry but even if some people do it, research yourself what it may cause…from kidney problems to hard infections…please to all that may do that…avoid it. Even the FDA has strongly warned about it! Have a nice day:)

  • Just had a couple with my milk. Very good, quick and easy to make. Thank you so much for sharing. I will be making these again for sure.

  • We made theses a while back, my hubby had to try one warm then cold just to make sure they where still delicious lol

    Favourite with my hubby, myself and my 3 daughters ������
    I agree about eating the mixtureit’s just so good ����

  • Tried this recipe today, didn’t rise at all!!! They sunk down into the cups ��������Disappointing!! What could I have done wrong??

  • Hello beautiful Ella, i’m a big-big fan of you from Saudi Arabia ����
    I just made it but I replaced the coconut sugar with maple syrup and it was so good, so delicious!
    Thank you..

  • I should have read comments before I made this recipe today. My muffins, like many others did not raise. Mine were too moist and fell apart, but they tasted amazing…I used almond extract and steel cut oats. I measured everything in in grams although I’m in U.S. I converted degrees to Fahrenheit. I wonder if he was using a convection oven, because I baked mine for an additional 10 minutes. After watching this a couple of times I noticed he didn’t break it open and taste. I’ll try the recipe one more with applesauce to avoid the oil. Any suggestions?

  • This muffin recipe is great! Made a batch today, half choc chip, half blueberry, and even though I didn’t have everything listed, i substituted a couple ingredients, and they came out perfectly! Baking isn’t a particular skill of mine lol so I am very happy at how these turned out!
    Thanks Derek I am really loving the recipes on your channel atm and am trying lots of things I haven’t made before, things I feel Ive missed eating since becoming vegan. Your healthy, vegan versions are super easy to make and most importantly taste amazing!
    It’s been hard to find vegan versions of my favourite treats in stores near me, so I’ve had to go without, but thanks to you I now have a kitchen full (and a belly full!) of all the goodies I love ������������������ yum!

  • My first attempt was so so as I’ve a lot to learn. But I’m encouraged. The partner ate gremlins ( muffins ). without any odd comments. Thank you.

  • I wanted to say they are good, but no.. they’re extremely good! Delicious! Even my picky husband likes the muffins. I’ll definitely make them again and again ��Дякую за чудовий рецепт) Привiт з Калiфорнii!

  • These were so good! I used 1/2 organic white flour and 1/2 spelt. Also, this was my first time using coconut sugar. I loved it! Thank you for this recipe.

  • Love the crumbly topping!! Definitely gonna make these but substitute bananas with applesauce to make them into apple cinammon muffins?�� I would love to see a swiss roll recipe too cause there’s very few vegan recipes out there and i don’t trust nobody but you �� ❤

  • This was beautifully edited! I made a banana bread recently and forgot to add walnuts. It was sad trombone-level unsatisfying, so I will deffo make these with walnuts. Banana muffins are better than cupcakes, btw, because you can eat them for breakfast without having to kid yourself: ) TFP!

  • I wonder if you could have substituted date Sugar in place of maple syrup and lemon juice, vinegar no sodium baking powder like feather light baking powder in place of high sodium baking powder baking soda combined?

  • I thankfully stumbled across your video when looking for something totally non related. I only had 2 ripe bananas so added 1/3 cup apple sauce to make up for the 3rd one. I added 1tsp vanilla as suggested by another review. I didn’t have ground flax seed and forgot to add hemp seeds but will next time. I added pumpkin seeds, raisins and cranberries along with dark chocolate chips. I used 1tbsp of cinnamon (3 tsp). These didn’t rise as high as yours but definitely delicious. I like to freeze them so I can grab and go. These are going to be a staple in our house from this day forward. Thank you for posting.

  • Hi Ella, I tried your recipe with alight variations bases on readily available ingredients in my kitchen. Used, all purpose flour with little rolled oats and sunflower oil. Muffins came superbly delicious and my 3 year old loved it. Thanks for sharing the yum recipe.

  • Important Question! Does it make a difference if the base is semi pancake mix or semi thicker mix? I noticed mine was a bit thick so I added a dash of almond milk which made it a bit less thick but not as smooth as she shows here. Once out of the oven you try them and they feel chewy but once they sit there for a while they have better muffin texture but not that actually muffin “bread” texture. Like are we supposed to get that muffin “bread” like result or because it’s vegan we get it differently? Thank you in advance.

  • Omg! I just did it!! My first vegan banana muffin with your help!! Love it my kids are crazy about it. Thank you so much for share such delicious, health and simple recipe. You got a fan. Subscribed!

  • My pro tip for you:
    If you want them to be less caloric, don´t put in the pumpkin etc. mixture… It will reduce the calories of the whole muffin from 203 to 133! Which can be good, if you want to eat more of these!:-) But of course those seed are really healthy fats for you, so it depends!

  • @foodwithfeeling LOVE THIS!! CANT WAIT TOO MAKE CARROT & BLUEBERRY.!!! CAN YOU DO THIS WITH BAKED DONUTS
    MORE BREAKFAST �� WOULD LOVE IT!!!!

  • Hi, I really like recipes without honey or maple syrup as I have family members with Diabetes.
    What is the total weight of 3 large bananas??Or how many cups mashed banana? As I have medium to small bananas available.

  • Metric system is a pain mate, not everyone uses cups! You could put the measurements in grams as well like normal people use in any recipe. This is limiting your audience, it takes 10 minutes just to convert everything!

  • My stomach was miserable for over a month and all the docs. could find was super acid stomach. They of course wanted me to get on acid blockers and I said no thanks. I found FODMAP which worked and became the gateway to VEGAN. I’m so happy. Love you guys.

  • I made these and I’ll have to try again. The 2nd day they was so hard and heavy we threw them at each other just before we trashed them

  • Ingredience: dry: 180 g of oats, 140 g ground almonds, 1 teasp baking powder, 1 teasp baking soda, 15 g flaked almonds,
    wet: 2 teasp vanilla extract, 150 g melted coconut oil, 150 g of maple sirup, a hand ful of raspberries, 1 flax egg (2 Tblsp of ground flax seeds plus 6 Tblsp of water), mix. Makes 12 muffins, bake for 20 min in preheated oven at 160°. decorate with blueberries and flaked almonds

  • I just made these made a few substitutions because it’s what I had on hand I used blueberries coconut flakes and then I used applesauce instead of the oil because I don’t use oil they turned out great

  • oooooooooofffff holy snrf so eazy and svper vltradeliciovzzz wooooooottttzzz mmmmmzzz ooooofffffffffff ������������������������������������������☕️��������������

  • These are so delicious! I’m a terrible baker, and these are the first muffins that turn out just perfect. Thank you so much for this recipe! Love your channel

  • I tried the recipe and my muffins just fell apart. Tasted delicious, but they are not muffin units haha. Any ideas on where I went wrong?

  • Just baked these. The batter tastes great, HOWEVER the muffins did NOT rise, nor did they stick together. I am not a novice baker, but I didn’t want to alter the recipe. Perhaps acid is needed to activate the baking soda. I am left with granola in little cups that crumble apart.

  • I am european to.I wouldn’t eat muffins for breakfast.It doesn’t do anything for your body what so ever, but as a snack.: ) it is great. Thanks for the recipe

  • Hi. Please post your recipe in print in the link!!! Tx to the viewer who did but it’s not as good. Also in the US we have to look up the grams. I don’t want to be picky but ideally u could post both grams and cups.

  • Thank you for this video. I made this today but didnt have cupcake trays so I made banana bread instead. 350° for about an hour. It came out delicious, thank you for this video

  • Yesssir! Another great recipe! Just made these for breakfast for the kids and I. It’s a hit for sure. I might have to start my own Tim Hortons drive through in my garage ����

  • Lovely! I love everything that involves oats. I make a banana oatmeal pancake on the weekends, very similar in texture. I will definitely try this one:)

  • I loved this video! ���� These muffins you made were so healthy and nutritious! I especially love the choc chip one!! Yuuuum! �� I love how you used wholesome natural ingredients to make them! ������ Plus it looked soooo good �������� It’s great to get new ideas for recipes! ☺���� Such delicious healthy snack ideas ������ On a side note, if you’re interested, I have a Channel myself, and I make recipes too which I share on there if you’d like to see them ��❤ Otherwise, your video was absolutely fantastic! I loved it! Thank you so much for sharing these awesome recipes with us all xx

  • These melt in your mouth, are super moist and naturally sweetened. I mean not even maple syrup or honey. Can’t wait for you to whip up the muffins and have your family give it ���� ��. And the thumbs up for the video haha. Also kids love these (make sure to watch till the end).

  • “Equal part fat and sweet” they don’t weigh the same? I tried this recipe and it failed horribly. Perhaps 150ml and not grams? Because that makes more sense

  • Mmmm these look great, and sooo easy! I have some bananas begging to be made into muffins after watching this �� I can’t wait to try!
    Thanks for the recipe, subbed!

  • I dont know what i did, but my batter came out so thick i ended up having to use over 0.5cups more of almond milk to get more running consistency like yours… will see how they turn out, fingers crossed!

  • Hey there, Axille! Lovely video. I also baked some vegan banana muffins. Maybe check out my new channel? It would mean the world.
    I wish you and your subscribers the best day/evening ^^

  • It would be amazing to see another, maybe more savory muffin for a quick lunch snack on the road. Maybe with zucchini or carrot. That would be amazing!!

  • Hello thank you for your recipe, am a new subscriber and i tried this recipe to make a banana bread but sadly it did not come out good, not sure what i did wrong. It was burn on top and bottom but wet inside, any advice/help/suggestion please? Thanks a lot and keep up the good work

  • Hi Olena! ��
    I never made any muffins in my blender, it looks so easy.
    I’m going to have to give it a try with these muffins, thanks!
    They sure do looking yummy! ��
    Instead of chocolate chips how about chopped walnuts or pecans?
    My hubby likes those better than chocolate.
    Also, your sound is better in this video, last video your sound was a bit ‘covered’….’muffled’…??
    Not complaining, just letting you know.
    Have a nice day! ��

  • I’ve got to get a silicone muffin thingie. I like not using paper for the muffins just on principle of use it once and throw away. Is it easy to get them out of the silicone thing?