Credit must be given where credit is due. This recipe is a slight alteration to a recipe in “How It All Vegan”. Mixing bananas and frozen blueberries often leads to a mushy muffin, but these quantities give a moist and flavorful combination.
3 1/4 cups whole wheat pastry flour
2 tsp baking powder
1/2 cup coconut sugar
1/2 cup walnuts, chopped
1/2 cup oil (I used melted coconut oil)
1 1/2-2 cups soy or almond milk (I used almond milk)
3 bananas, mashed
2 tbsp freshly ground flax seed
1 cup blueberries, frozen or fresh
Preheat oven to 350° F.
Stir together the flour, baking powder, coconut sugar and walnuts. Blend together the oil, milk, mashed bananas, and flax seeds. Add the oil mixture to the flour and stir to combine only. Fold in the blueberries at the last. Spoon into prepared muffin tins.
Bake for 35-40 minutes, testing for doneness with a knife or your fingers on the top center of the muffin. Cool on a rack.
Go ahead and dive in when they are still warm!
Makes 12 muffins.