I remember the times when I was a child, sometimes we switched to a baking-mode with my sister and started making muffins. Muffins were actually the first things I was baking with my own hands, alone too. We didn’t make anything fancy, just chocolate ones most of the time, but I think we did a great job taste-wise.
These blueberry muffins are vegan, with no refined sugars or unhealthy flours, so this recipe can be made totally guilt-free. The recipe would probably work with raspberries or chopped strawberries as well. Make sure the bananas are ripe enough and get ready to bake! 😊
Ingredients for 12 muffins:
60 g coconut oil
150 g ground almonds
150 g oat flour
2 tsp baking powder
0.5 tsp baking soda
120 ml almond milk
100 g blueberries
0.5 tsp cinnamon
Preheat the oven to 180 degrees C.
Peel the bananas, then mash them with a fork until no big chunks are left.
Measure the coconut oil in a separate bowl and melt it in the microwave or above boiling water.
Mix in the salt and the ground almonds. Mix in the flour, the baking powder, the baking soda, and the cinnamon. Add the mashed bananas and mix well. Add the milk gradually until you get a loose batter, mix in the blueberries, then transfer the mixture into the muffin cases evenly.
Bake for 20 minutes.