Banana Blueberry Muffins (refined sugar free + vegan options)
These social distancing days have left me feeling like I cook and clean up the kitchen all day long. Lucky for me, I decided long ago that if I was going to be cooking and baking to feed my family, I should try to somehow make it something I enjoy. And for the most part, I do enjoy it, but man the cleaning… not enjoying that as much.
Well, last week I looked at what I needed to use and decided to make some blueberry muffins. Before trying to share recipes and having to measure, this is how I baked all the time. Roughly reading a recipe and then doing things by feel mostly. Lucky for you, I did that in a more disciplined way so I could share this recipe if they turned out. They totally did and you should totally make them.
A crumble topping is the way to my heart (and my kids too) and I wasn’t sure if I would like it with coconut sugar, but it was perfect. If you aren’t into crumble, leave it off and you will still have a delicious muffin to enjoy for breakfast, lunch, dinner, or all the snack times in between. These never last long at our house.
Blueberry muffins (Refined sugar free and vegan options)
Makes 12 muffins
Ingredients:
2-3 large bananas mashed
½ cup coconut sugar (or white sugar)
1 flax egg (or slightly beaten egg)
1/3 cup sunflower/coconut oil (or melted butter)
1/3 cup applesauce
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups all-purpose flour
1 ½ cups blueberries
Optional: ½ - 2/3 cup sourdough discard
Crumble topping
Ingredients:
1 ½ tbsp solid coconut oil (or butter)
¼ cup flour
2 tbsp coconut sugar (or white sugar)
Zest from ½ lemon
Directions
1. Preheat oven to 350°F and line muffin tin with liners or grease muffin tin.
2. In a mixing bowl, mash bananas. Mix in sugar, flax egg, oil, applesauce and vanilla (add sourdough discard if using).
3. Mix dry ingredients in a medium mixing bowl: baking soda, baking powder, salt, and flour.
4. Pour the dry ingredients over the wet ingredients and mix until just combined. Pour in blueberries and mix until evenly throughout batter.
5. Scoop into a muffin tin, so each is 3/4 full.
6. in a small bowl, mix crumble toppings together. It will be powdery, but if you squeeze it together will clump.
7. Sprinkle about 1 tbsp of crumble onto each muffin. Put into the oven and bake for 20 minutes.
BANANA BLUEBERRY MUFFINS (REFINED SUGAR FREE AND VEGAN OPTIONS)
Ingredients
- 2-3 large bananas mashed
- ½ cup coconut sugar (or white sugar)
- 1 flax egg (or slightly beaten egg)
- 1/3 cup sunflower/coconut oil (or melted butter)
- 1/3 cup applesauce
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups all-purpose flour
- 1 ½ cups blueberries
- Optional: ½ - 2/3 cup sourdough discard
- 1 ½ tbsp solid coconut oil (or butter)
- ¼ cup flour
- 2 tbsp coconut sugar (or white sugar)
- Zest from ½ lemon
Instructions
- Preheat oven to 350°F and line muffin tin with liners or grease muffin tin.
- In a mixing bowl, mash bananas. Mix in sugar, flax egg, oil, applesauce and vanilla (add sourdough discard if using).
- Mix dry ingredients in a medium mixing bowl: baking soda, baking powder, salt, and flour.
- Pour the dry ingredients over the wet ingredients and mix until just combined. Pour in blueberries and mix until evenly throughout batter.
- Scoop into a muffin tin, so each is 3/4 full.
- In a small bowl, mix crumble toppings together. It will be powdery, but if you squeeze it together will clump.
- Sprinkle about 1 tbsp of crumble onto each muffin. Put into the oven and bake for 20 minutes.