Vegan Banana and Blueberry Muffins

If you’re looking for a quick and healthy snack, then these Banana and Blueberry Muffins are perfect!

They are also:

  • Vegan friendly
  • Air fryer friendly
  • Dairy-free
  • Egg-free
  • Lactose-free
  • Refined sugar-free

PS. These healthy Vegan Banana and Blueberry Muffins are gorgeous eaten fresh out of the oven but also freeze really well.

Ingredients you need:

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda (bicarbonate of soda)
  • 1/2 tsp salt
  • 1/4 tsp cinnamon (ground)
  • 4 large ripe bananas (mashed)
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil (melted and cooled)
  • 1/2 cup unsweetened almond milk (room temperature)
  • 2 tsp vanilla essence
  • 1 cup blueberries (fresh or frozen)

Instructions to make:

  1. Preheat the oven to 180°C. If baking in an air fryer, you do not need to preheat.
  2. Spray a 12 space muffin pan with non-stick spray, or line with paper cups, and set aside.
  3. Whisk together the flour, salt, cinnamon, baking powder, and baking soda in a bowl and set aside.
  4. Peel the bananas, mash with a fork, and place in a large bowl. Add the coconut sugar, coconut oil, almond milk, and vanilla essence. Stir well until combined.
  5. Slowly stir the dry ingredients into the wet ingredients, and mix until just combined.
  6. Carefully fold in the blueberries.
  7. Fill muffin spaces three-quarters full. Sprinkle with sugar, if desired.
  8. Place in the oven for 20-25 minutes or until a skewer/knife comes out clean. If baking in an air fryer, bake for 15-20 minutes at 180°C or 20-25 minutes at 160°C.
  9. Leave the muffins to cool in the tin for 5 minutes, then remove and cool on a wire rack for a few minutes before serving.

Note:

  • Makes about 9-12 large muffins.
  • Can be served warm or cool.
  • Can be frozen. To reheat, place the muffin in the microwave for about 30 seconds.
  • Can be baked in an air fryer.
  • Can be baked in silicone cups.
  • You could sprinkle some sugar on top before baking to add a sweet and crunchy coating to the muffins. If sprinkled with coconut sugar, the tops of the muffins will be a dark brown.
  • Store in an airtight container at room temperature.

PS. I used the coconut sugar and coconut oil from the Simple Truth range, available exclusively from Checkers South Africa.

Imagery and content by Peaches

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