Throughout my childhood we always had muffins. While they weren’t homemade, the whole concept of a muffin remains nostalgic for me. A lot of times when you’re working with fruit in a baked good, you run the risk of over saturating the batter 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. Throughout my cooking we’ve explored endless muffin variations, but my 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, …Dunkin Donuts. (gasps lol) If you’ve ever enjoyed one, that was my vision for recreating a vegan version, minus the endless preservatives, piles of sugar etc etc, and it actually came out SO GOOD.
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!
If you’re searching for that staple vegan blueberry muffin, this is it! You have to try my staple vegan Blueberry Almond Muffins!
Heat oven to 400 degrees F. For big-topped muffins, line 4 jumbo size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Add oil, mashed banana, room temp almond milk and 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, that's good!) Fold in 1/2 cup of the blueberries, top with slivered almonds, and remaining blueberries.
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 top with an aluminum foil tint to prevent them from further drying out.