#theprettybee

Delicious and moist Vegan Banana Blueberry Muffins that are perfect for breakfast or as a snack. They're made with ripe bananas, juicy blueberries, and sweetened with maple syrup. Enjoy these plant-based treats with a cup of your favorite tea or coffee!

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk or any plant-based milk. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup blueberries fresh or frozen. 1/4 cup chopped walnuts optional. Coconut oil or non-stick cooking spray for greasing muffin tin.

Instructions: Warm up the oven to 350F 175C and use coconut oil or non-stick cooking spray to grease a muffin tin. Put the mashed bananas, applesauce that hasn't been sweetened, maple syrup, almond milk, and vanilla extract in a large bowl. Mix everything together well. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Don't mix it too much; a few lumps are fine. Add the blueberries and chopped walnuts if using slowly. Fill up each muffin cup about two thirds of the way to the top with muffin batter. When you stick a toothpick into the middle of a muffin, it should come out clean or with a few moist crumbs. Bake in an oven that has already been heated up for 18 to 20 minutes. After taking the muffins out of the oven, let them cool for five minutes in the pan before moving them to a wire rack to cool all the way through. These Vegan Banana Blueberry Muffins are ready to eat once they have cooled down. You can keep these muffins at room temperature for up to three days in an airtight container, or you can put them in the fridge to keep them fresh longer.

Prep Time: 15 minutes

Cook Time: 20 minutes

Delicious and moist Vegan Banana Blueberry Muffins that are perfect for breakfast or as a snack. They're made with ripe bananas, juicy blueberries, and sweetened with maple syrup. Enjoy these plant-based treats with a cup of your favorite tea or coffee!

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk or any plant-based milk. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup blueberries fresh or frozen. 1/4 cup chopped walnuts optional. Coconut oil or non-stick cooking spray for greasing muffin tin.

Instructions: Warm up the oven to 350F 175C and use coconut oil or non-stick cooking spray to grease a muffin tin. Put the mashed bananas, applesauce that hasn't been sweetened, maple syrup, almond milk, and vanilla extract in a large bowl. Mix everything together well. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Don't mix it too much; a few lumps are fine. Add the blueberries and chopped walnuts if using slowly. Fill up each muffin cup about two thirds of the way to the top with muffin batter. When you stick a toothpick into the middle of a muffin, it should come out clean or with a few moist crumbs. Bake in an oven that has already been heated up for 18 to 20 minutes. After taking the muffins out of the oven, let them cool for five minutes in the pan before moving them to a wire rack to cool all the way through. These Vegan Banana Blueberry Muffins are ready to eat once they have cooled down. You can keep these muffins at room temperature for up to three days in an airtight container, or you can put them in the fridge to keep them fresh longer.

Prep Time: 15 minutes

Cook Time: 20 minutes

Delicious and moist Vegan Banana Blueberry Muffins that are perfect for breakfast or as a snack. They're made with ripe bananas, juicy blueberries, and sweetened with maple syrup. Enjoy these plant-based treats with a cup of your favorite tea or coffee!

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk or any plant-based milk. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup blueberries fresh or frozen. 1/4 cup chopped walnuts optional. Coconut oil or non-stick cooking spray for greasing muffin tin.

Instructions: Warm up the oven to 350F 175C and use coconut oil or non-stick cooking spray to grease a muffin tin. Put the mashed bananas, applesauce that hasn't been sweetened, maple syrup, almond milk, and vanilla extract in a large bowl. Mix everything together well. Mix the all-purpose flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Don't mix it too much; a few lumps are fine. Add the blueberries and chopped walnuts if using slowly. Fill up each muffin cup about two thirds of the way to the top with muffin batter. When you stick a toothpick into the middle of a muffin, it should come out clean or with a few moist crumbs. Bake in an oven that has already been heated up for 18 to 20 minutes. After taking the muffins out of the oven, let them cool for five minutes in the pan before moving them to a wire rack to cool all the way through. These Vegan Banana Blueberry Muffins are ready to eat once they have cooled down. You can keep these muffins at room temperature for up to three days in an airtight container, or you can put them in the fridge to keep them fresh longer.

Prep Time: 15 minutes

Cook Time: 20 minutes