I am totally wild about muffins. I know that’s a little bit weird to admit, but for some reason they are hands down my favourite “treat.” Okay, okay, maybe carrot cake, brownies and a few other things are a close second, but for some reason I have a soft spot for these sweet, little things. I’m not particularly picky about flavour, either, though I can’t lie I’m totally partial to muffins that have a bit of a healthy twist (think sneaky added whole grains, fruits and veggies).
Recently, Ricky and I went to one of our favourite coffee shops and splurged on two enormous muffins. Mine was a delicious zucchini chocolate creation and his was oatmeal raspberry. You can imagine how bummed out I was when I found out the one that he had picked out wasn’t vegan (read: I wasn’t going to be able to do a taste test). Shortly after inspecting it and deciding that it looked thoroughly delicious, I decided that I had to try to make a vegan version at home.
This recipe is really straight forward and to be totally honest I’m sure that you could successfully substitute many of the ingredients if you don’t have them on hand (i.e. brown sugar or sucanat for the coconut sugar, a cup of apple sauce in place of the ripe banana, etc.). I made the oat-flour for these at home by grinding some up in my blender. If you don’t have that capability, I expect that you could get away with using any all-purpose gluten-free flour mix or organic whole wheat flour.
In terms of add-ins, I used frozen blueberries because a) I had some on hand and b) they are my favourite. If you’re partial to a different taste, try adding any other type of frozen or chopped fresh fruit instead. Frozen pineapple would be pretty delicious, or you could chop some walnuts and a small apple and add a little cinnamon for some more seasonally-appropriate flavours.
- 1¼ cup oat flour
- ⅓ cup rolled oats
- ½ cup coconut sugar
- 1 ripe banana
- ½ cup non-dairy milk
- ⅓ cup water
- 1 tbsp baking powder
- 1 tsp vanilla bean powder
- ¾ cup frozen blueberries
- Preheat the oven to 350F.
- Blend the banana, non-dairy milk, vanilla, and coconut sugar in a blender on high.
- In a large mixing bowl, stir together the flour and baking powder.
- Add the wet mixture to the dry and stir to combine.
- Gently fold in the blueberries.
- Spoon into a muffin pan lined with silicone or paper liners or lightly oiled (I prefer silicone).
- Bake for 22-24 minutes at 350F.
- Let cool for at least 10 minutes before removing from the pan.
- Enjoy fresh, or store in the fridge for 3-4 days. Freeze to keep for longer.
Enjoy! Let me know your thought in the comments below.