Sometimes veganizing a recipe is as simple as removing the non-vegan ingredients, and replacing them with tried, and tested vegan ingredients you know will work. I am constantly turning to my coconut oil, grapeseed oil, over ripened bananas, chia seeds, and nut milks, and asking them nicely to do their magic… and more often than not, they do! Such is the case with these blueberry banana muffins. I have to be honest; I was kind of crummy at making non-vegan muffins. They never really rose up that nicely, were never fluffy or soft enough, the flavor was always just, meh. But my vegan muffins? I can’t be modest about these; they totally rock.
The first time I made them, I crossed my fingers, and watched them anxiously. I couldn’t believe how fast they rose, or how MUCH they rose! They were magnificent. My three year old, Lhasa, has the perfect term for them, she says they are perfectly “fluffly”.
Give them a try, and of course, tweak the ingredients as you see fit. Muffins are easy like that. Adding in nuts, subbing other fruits for the blueberries, etc., the recipe is customizable.
Sandhya of The Two Kitchens
Ps- I have updated my personal profile. My family of 5 have now been dedicated vegans (from vegetarians) for more than 6 months, and we are thrilled with this incredible life change! Read all about it here!
- 2 tbsp chia seeds, soaked in 5 tbsp of water
- 1 cup soy milk, curdled with 1 tbsp of white vinegar
- 2 cups whole wheat flour
- 1 cup unbleached white flour
- 2 tsp baking soda
- 1 tsp salt
- 2 very ripe bananas, mashed
- 2 tsp vanilla
- 1 cup blueberries
- ⅔ C grapeseed oil
- 1⅓ cups vegan brown sugar
- Preheat oven to 350° F.
- To start, get the chia seeds soaking in the water, and the soy milk curdled with the vinegar. Set aside.
- Sift together the whole wheat and white flour, baking soda, and salt.
- In a large bowl whisk together the brown sugar, and grapeseed oil until they are well combined. Add the two ripe bananas, mash thoroughly with a fork. Stir until well combined. To this, add the soaked chia seeds, curdled soy milk, and vanilla. Mix until combined.
- Add the blueberries to the dry ingredients, tossing gently to coat the berries in flour.
- Add the wet ingredients into the dry ingredients. Stir gently as to not overly damage the blueberries. As soon as there are no visible bits of flour stop stirring.
- Line a muffin tin with liners (I use reusable silicone ones). Using a scoop fill the muffin liners to the very top.
- Bake for approximately 25 minutes or until a cake tester pierced in the center of a muffin comes out clean.
- Cool on a rack, and enjoy! Makes approximately 15 muffins.
- Can replace soy milk with other nut mylks of your choice