vegan blueberry banana muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the Muffins:3 ripe bananas 1/4 cup vegetable oil1 cup sugar1 tsp. salt1 tsp. baking soda2 cups flour, divided3/4 cup fresh or unthawed frozen blueberriesFor the Crumb Topping:1/2 cup flour1/2 cup brown sugar4 Tbsp. nondairy margarine
• Preheat the oven to 350°F.
• In a medium bowl, mash the bananas with the oil and sugar and mix well.
• In a small bowl, sift together the salt, baking soda, and 2 cups of the flour.
• Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
• Pour the batter into a lined muffin pan.
• In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins.
• Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 10-12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AMAUPIN0402.
• In a medium bowl, mash the bananas with the oil and sugar and mix well.
• In a small bowl, sift together the salt, baking soda, and 2 cups of the flour.
• Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
• Pour the batter into a lined muffin pan.
• In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins.
• Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 10-12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AMAUPIN0402.
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 306.9 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
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