Vegan, gluten free, refined sugar free
My apologies for the lack of posts friends, I've finally caved and started Netflixing... so bad.
Anyway...
Blueberries, bananas and walnuts oh yes please! I was browsing Oh She Glows website one day and I stumbled upon these delicious looking muffins. I was ecstatic when I saw that I had all of the ingredients (I was low on groceries).
Recipe By Oh She Glows
Yields: Approx 12 regular and 12 mini (I only have one regular sized muffin tin) OR 18 reg or 36 minis
3/4 cup Mashed Bananas (approx 2)
3/4 cup + 2 tbsp Unsweetened Almond milk
1 tsp Apple Cider Vinegar
1/4 cup Maple Syrup (the good stuff! Not the Aunt Jemima madness)
1 tsp Vanilla Extract
1/4 cup Coconut Oil, melted
2 cups Spelt Flour
6 tbsp Coconut Sugar
2 tsp Baking Powder
1.5 tsp Cinnamon
1/2 tsp Fine Grain Sea Salt
1/2 tsp Baking Soda
1/2 cup Walnut Pieces, chopped
1 cup frozen or fresh Blueberries
Preheat oven to 350F and lightly grease the muffin tin (if you don't have parchment cups). If you do, just use parchment cups
On a small cutting board, mash your banana with a fork. I find this a lot easier than fumbling around the bowl. Place the banana into a medium bowl with the almond milk, apple cider vinegar, maple syrup and vanilla. No need for stirring at the moment. Set it aside.
In a large bowl, mix together the flour, coconut sugar, baking powder, cinnamon, salt and baking soda.
Stir the coconut oil into the wet mixture. Pour the wet ingredients into the dry ingredients and stir until JUST combined! You do not want to over mix this.
Gently fold in the walnuts and then the blueberries, again do not overmix. The right picture is what my batter looked like before I added the walnuts and blueberries.
Spoon about 1/4 of the batter into each parchment cup; it'll be about 3/4 full.
Found him like that while I was baking haha #boss .
Bake for 23-27 minutes (I did approx 25) until you prick a toothpick in the center and it comes out clean. I only had one large muffin tin, so I did end up making some minis too and I stuck some chocolate chips inside them. Cool in the muffin tin for about 5 minutes before transferring them to a cooling rack.
These were quite delightful and make great snacks! I did use fresh blueberries but if you do only have frozen blueberries, make sure they're kept in the freezer right up until you add them into the batter to prevent bleeding. They were moist, cakey and burst from the blueberries. As you can see. I took some before taking a picture hehe. They were hard to resist.
Enjoy!
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