VEGAN BANANA BLUEBERRY MUFFINS



I shared a photo of these quick and easy to make muffins on my Instagram a while back, and I am finally sharing the recipe with you all. These muffins are antioxidant rich, contain fiber and omega 3 fatty acids, yet still taste really good, and have a superb texture. You can whip these up on a whim, and odds are you already have most of the ingredients in your kitchen already. Ready? Set? Go? It’s muffin time!

INGREDIENTS

3 cups old fashioned oats

3 tbl chia seeds

2 tbl non aluminum baking powder

3 ripe bananas (peeled)

1 cup water

1 tsp vanilla

4 to 6 tbl maple syrup (depending on if you like a sweeter muffin or not)

1 cup frozen wild blueberries

*You will need a muffin tin and muffin liners


1. Preheat oven to 350 degrees (175 degrees Celsius).

2. In a Vitamix or high speed blender combine oats, chia seeds, and baking powder and blend until it turns into a fine flour. Pour this flour mixture into a mixing bowl and set aside. I set my Vitamix to level 4 or 5 and used the tamper to make sure I got everything blended well.


3. In the Vitamix again, but this time on high, combine bananas, water, vanilla, and maple syrup and blend until smooth. Then add to the mixing bowl with the flour and stir until combined. Then fold in the blueberries and stir until combined.


4. Pour the batter into each muffin liner until almost full. Bake for 30 minutes until the tops are slightly golden brown. Let them cool for about 15 minutes before eating. Store in an air tight container. These stay fresh for about 3 days. Enjoy!

Makes 12 to 14 muffins



FOR A VIDEO DEMO OF THIS RECIPE, WATCH HERE:


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