Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Ripe bananas: 2 large (300g)
- Vegan yogurt: 1 cup (240ml)
- Maple syrup: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Almond milk: 1/2 cup (120ml)
- Fresh blueberries: 1 cup (150g)
- Unsweetened applesauce: 1/4 cup (60ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, mash the bananas. Add the yogurt, maple syrup, vanilla extract, and almond milk. Mix thoroughly.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the blueberries and applesauce.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per muffin
- Carbohydrates: 40g
- Protein: 5g
- Fat: 5g
- Fiber: 3g
- Sugar: 10g
Dish Characteristics:
- Moist and fluffy
- Bursting with blueberries
- Sweetened with natural ingredients
- Perfect for breakfast, snacks, or desserts
User Comments:
- "These muffins are absolutely delicious! I couldn't believe they were vegan."
- "The applesauce gives them a lovely moist texture."
- "I loved the cinnamon and nutmeg flavor."
- "I will definitely be making these again."
- "My kids even loved them!"
Special Precautions and Tips:
- For gluten-free muffins, use gluten-free flour.
- To make the muffins sweeter, add more maple syrup to taste.
- For a crunchier top, sprinkle with coarse sugar before baking.
- Store the muffins in an airtight container at room temperature for up to 3 days.
