Easy Vegan Allergy Friendly Blueberry Muffins Recipes

EASY VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and line a 12 cup muffin tray line with muffin liners.
• In a large bowl, mix the flours, brown sugar, baking powder, and salt.
• In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
• Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
• Divide the muffin batter into the muffin cups and bake for 20-22 mins or until a skewer inserted into a muffin comes out clean.
• Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.

EASY VEGAN (ALLERGY FRIENDLY) BLUEBERRY MUFFINS

Steps:

• Mix it all together and throw it in the oven at 350 for about 20 minutes.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin cups with paper liners or spray with nonstick spray.
• Mix all ingredients together until moistened.
• Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
• Bake 35 minutes or until the tops are firm.
• Cool on a wire rack.

BEST VEGAN BLUEBERRY MUFFINS EVER!

Steps:

• Preheat over to 400°F.
• Add all of the dry ingredients into a large bowl.
• Add the wet ingredients to the same bowl as the dry ingredients.
• In a separate bowl, mash the two bananas into a paste.
• After the bananas are thoroughly mashed, add to the bowl with the liquid and dry ingredients. Whisk until thoroughly mixed and the batter looks smooth.( In the beginning the batter will look like quite doughy but continue whisking and it should liquidize.)
• Add in the blueberries with your hands to make sure they're distrubeted evenly.
• Line a cupcake tin, and fill each liner about 2/3 of the way.
• Top with a few blueberries (this is optional. Because the batter is so thick, the blueberries on the top do not sink down and I think it looks pretty xD).
• Bake for 25 minutes and enjoy!:D.