The world's best vegan banana-blueberry muffins

[Guest guest]

Since my son has many allergies I have been baking many vegan items, only to be

disappointed. I find that they are extremely dry, which makes them very

undesirable. I finally figured out a way to keep vegan baked items moist and

came up with this recipe that is not only vegan but low in fat as well. The

first trick I do is add water into an oven safe cup (about 1-2 cups) and place

it in the oven before pre-heating and during baking. Also I lower the

temperature of the oven. This makes sure that the item being baked retains its

moisture. The next trick I used to replace the egg and keep it low-fat is using

banana. These turned out so moist and delicious that you don't even notice all

the eggs and butter are missing. I hope you enjoy!

 

Outrageously Good Vegan Banana-Blueberry Muffins

 

2 cups flour

1 tsp. salt

1 tsp. baking soda

Pinch of cinnamon

3 very ripe bananas

1 cup sugar

¼ cup canola or vegetable oil

¼ tsp. vanilla

1 cup fresh or frozen blueberries, thawed and drained

1. Preheat the oven to 325º (don't forget to add the water). Place muffin liners

in muffin pans (approx. 12-16 muffins)

2. In a medium bowl, combine the flour, salt, baking soda and cinnamon; reserve.

3. In a large bowl mash the bananas with the sugar, oil and vanilla.

4. With a spoon, add the dry ingredients to the banana mixture and mix by hand

until thoroughly combined. Fold in the blueberries.

5. Place mixture 2/3 the way up in each muffin liner. Bake for 25-30 minutes or

until a toothpick inserted comes out clean and the tops are golden brown.

6. Place on a cooling rack. Enjoy!

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