BAKERY STYLE BLUEBERRY MUFFINS
Vegan / Gluten Free
My husband keeps asking me to make him muffins, but he specifically requested muffins that don’t contain any eggs and no butter. For me, I love a good muffin that includes both of those ingredients, so long as the quality of the eggs and butter are THE BEST around…I digress. So in order to appease his request (and win wife of the year award), I spent a little time in the kitchen playing with ingredients until I finally came up with the perfect recipe.
The best part is that you need just ONE bowl and a few simple ingredients that you probably have on hand anyway.
Also, we like big muffins in this house. So this recipe yields 10 large (bakery size) muffins. If you prefer smaller muffins, you can likely get 16 muffins.
Makes 10 Large Muffins
1 ½ cups gluten free all flour (I use the Bob’s Red Mill 1:1 baking flour)
¼ cup light brown sugar
½ cup coconut sugar
½ tsp salt
2 tsp baking powder
1/3 cup avocado oil (you can use melted coconut oil as well, just don’t even think of using canola oil because that shiz is SHIZZZZZ and it’s not good for your health)
1 large mashed banana
½ cup non-dairy milk (I used almond milk)
1 cup fresh blueberries
Preheat oven to 400. Place muffin liners in a muffin pan. I am loving these fancy Lotus Cups from Paper Chef lately. They keep your muffins from overflowing! A little pricey because there are only 12 in a package, but I think it’s totally worth it!
Grab a medium size bowl and mash the banana well. Then combine the rest of the ingredients except for the blueberries. Once you’ve lightly combined the ingredients and a dough is formed, fold in the blueberries, being careful not to smash them. Pour a spoonful of batter into each muffin liner.
If you are making large muffins like me, bake for 25 minutes. If you are making small muffins, I’d suggest baking for 18 to 20 minutes, or until a toothpick comes out clean! ENJOY!