In general, many pastries, muffins and baked goods contain eggs or dairy products. So when people hear the word “vegan,” often they’re not sure what to expect. When it comes to baking, the appropriate type of ingredients and proportions are key to creating a delicious baked good. This recipe uses applesauce to substitute for eggs, and vegan butter was used instead of regular butter. By cutting the amount of butter and sugar used in a typical recipe, this muffin recipe is slightly healthier..but still just as delicious. Made with healthy and wholesome ingredients, these muffins are so tasty, even you might not believe it’s vegan!
Makes 12 muffins (if you like the tops to overflow, it will make more like 8 big muffins)
1 1/2 cups whole wheat flour
1/4 cup vegan butter
1/2 cup granulated sugar
1/2 cup applesauce
2 ripe bananas, mashed
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1.5 cups fresh blueberries (or frozen)
Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar. (Do not melt the butter in the microwave, it makes a difference! The muffins will be lighter if the butter stays at room temperature.) Add the applesauce, bananas, baking soda, cinnamon, salt and vanilla. Mix in the flour but be careful not to overmix. Small clumps are OK. Gently fold in the blueberries.
Line a muffin pan with 12 cupcake liners. Distribute batter evenly, about 3 tbsp in each cupcake liner. Bake for 45-60 minutes, or until muffins are golden brown. To check if it is done, stick a toothpick in the center and if it comes out clean, it’s ready.
May be refrigerated or frozen.