Vegan Blueberry Muffins

15:19

My vegan food posts have been going down a TREAT, which makes me even more eager to share more and more. For those of you looking for a quick on-the-go breakfast, a little lunch time snack, or a nibble after dinner, these Vegan Blueberry Muffins should be perfect for you. Although they may not be as big as the overflowing American ones, these are packed with flavor and equally as yummy.

Ingredients(makes 10 medium muffins):

1/4 cup vegan butter (room temperature)
1/2 cup caster sugar (for a more healthy alternative use coconut sugar and blackstrap molasses)
1/2 teaspoon vanilla extract/essence
1 medium banana (the more ripe/brown the better)
1/4 cup soya milk (or diary-free milk of your choice, I use coconut milk normally)
1 cup self raising flour
1 heaped cup of fresh or frozen blueberries

You'll also need a cupcake/muffin tray and cases(cases are optional).

Instructions:

Preheat your oven to 190c/ 375f / gas mark 5.
Line your muffin tin with cases or grease each mold.
In a large bowl cream the butter and sugar until light and fluffy.
In a separate bowl mash the banana then mix in the vanilla and milk.
Add the banana mixture to the sugar and butter and mix until fully combined.
Fold in the flour to complete your cake mixture.
Fold in the blueberries.
Evenly distribute mixture between the muffin cases.
Bake in the oven for 15-20 minutes until they are golden brown with a springy texture to touch. You could also place a skewer in the centre of one to make sure they're cooked all the way through.