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Prep time
20 minutes
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Cook time
20 minutes
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Makes
11 muffins
Author Notes
These muffins not only have the best tops (ha) but the fluffiest texture. These are vegan, dairy-free, and oil-free. —Melissa Huang
Ingredients
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460 grams
mashed ripe bananas
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100 grams
granulated sugar
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190 grams
non dairy milk
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30 grams
ground flaxseed
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400 grams
all purpose flour
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1 tablespoon
baking powder
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1 teaspoon
ground cinnamon
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pinch
of nutmeg
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pinch
of salt
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1 cup
fresh blueberries
Directions
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Preheat oven to 400 degrees Fahrenheit. Line a regular muffin tin with parchment liners.
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In a large bowl, mash the bananas. Add the non dairy milk, sugar, and ground flaxseed. Mix to combine.
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Add the flour, baking powder, cinnamon, ground nutmeg and salt into the wet mixture. Stir until nearly all combined. The flour will look like too much at first, but just keep mixing!
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When the batter is almost mixed completely, add the blueberries in. Continue to fold as to not smush any of the blueberries and avoid over mixing.
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Spoon the batter to fill the cups all the way to the top. Try to pack as much batter into each cup.
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Bake at 400 degrees Fahrenheit for 15 minutes and then another 15-20 minutes at 350 degrees Fahrenheit.
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Allow to cool in the tin until you can touch it. Then allow the muffins cool completely on a wire rack. Enjoy!
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