What is better than muffins? Blueberry muffins!!! And yes they are vegan and absolute must have.
Look at them, so blueberrylicious!
I love opening them in half and seeing the blueberries that have popped through the batter during the baking. Baking is a science and an art my friends. Its messy and beautiful all at the same time.
My blueberry muffins are packed with goodness and deliciousness – not too sweet, super soft, and vegan! I love that it’s super easy to veganize any recipe without losing the flavor or the texture.
Who knew you didn’t need eggs to make yummy blueberry muffins. Right?
You would actually never find out that they were made without eggs due to their light moist texture and amazing taste! Once you bake them you can have your cake for breakfast and not regret it too. I boosted them with almond butter, which makes them be high in protein, which means will keep you full longer.
Ahh I promise, there is nothing like blueberry muffins from scratch!
They are my favorite grab-and-go breakfast. I bake a couple of batches at a time and keep them in the freezer for breakfast, lunch, or snack. They are crunchy on top, super moist in the middle, and mega loaded with fresh blueberries on the inside!!!Plus they are super easy to make. The key is to use frozen wild blueberries. They are super sweet and small – perfect for baking. I love adding them to smoothies and baked goods.
Vegan Blueberry Muffins
- 2 ripe bananas,mashed
- 3 tbsp maple syrup
- 1 tsp vanila extract
- 2 tbsp almond milk
- 1/4 cup of almond butter
- 2 tbsp coconut oil
- 1 tsp baking powder
- 1 teaspoon baking soda
- 1 ½ cup of buckwheat flour
- 1/2 cup frozen blueberries