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Zesty and Fabulous Vegan Blueberry Banana Muffins

6/2/2015

2 Comments

 
Baking without eggs or dairy is not necessarily a simple thing. You need to find an effective (and worthy) binder as a substitute for the eggs, ingredients that will also deliver the flavor, richness and moisture that eggs and dairy usually add to baked goods. While many egg-free, dairy-free muffins come out either too dense, or too dry, this fool-proof recipe, which includes sweet mashed bananas (as a binder, and for flavor and moisture), and tart wild frozen blueberries (which bring a tang, and even more flavor and moisture), works perfectly every time. These also freeze well so bake an extra batch and store some for a rainy day. You won't be sorry to have them on hand!

Ingredients: (this makes about 12 muffins)

2 large ripe bananas mashed up well (or 1 1/4 cups)
2 cups of all-purpose flour
1 1/4 cups sugar
3 tablespoons of vegetable oil
1 tablespoon of baking powder
1 1/2 teaspoons of baking soda
1/2 cup of water
zest of 1 lemon, plus 1 tablespoon of lemon juice squeezed from this
2/3 cups frozen wild blueberries

To prepare:

Preheat oven to 350 degrees F.
Sift flour into a large mixing bowl to get rid of any lumps.
Add rest of dry ingredients, then the banana, oil, water, zest and lemon juice. Mix well to combine with a wooden spoon. Fold in blueberries last and scoop batter into lined or well greased muffin pan (we use an ice cream scoop which works really well).
Bake for about 18-22 minutes until lightly brown on top.

Enjoy!
2 Comments
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11/13/2017 06:34:53 pm

Since I was a toddler, my father would always come home with several bags full of blueberries. My father was a farmer in the local blueberry farms owned by our neighbor. Although the salary of my father as a farmer is not high, we were happy and contented. Do you know why? Because everytime, his employer would give him sacks and sacks of blueberries for free. Yes, you read that right. That is why we use these blueberries to create delicious delicacies like blueberry banana muffins.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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