All I want in life is to eat baked goods. Don’t you? I could eat these every. single. day. No joke.
If you have been a follower of my blog since the beginning you’ll know that one of my favorite recipes from last year were my oil-free banana muffins. That recipe has since been made so many times, I’m always trying to find ways to change them up. But let it be known, the original base will remain perfect to me.
Super dense, sweet and comforting. I then made that recipe into the ultimate pb banana cacao muffins and now these little cuties!
Blueberry Banana Mini Muffins w/ Oat Crumble Topping
(Yields about 32 mini)
3 very ripe Bananas, mashed
2 cups Unbleached White Flour (can omit for gluten-free or oat flour)
1 cup Coconut Palm Sugar
1/2 cup Raw Almond Milk, tutorial here
1/2 cup Blueberries
1 tsp Baking Soda
1 tsp Apple Cider Vinegar
1/2 tsp Cinnamon
1/4 tsp Himalayan Pink Salt
1/4 tsp Vanilla Bean Powder
Preheat your oven to 350 degrees F
In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
In a medium bowl, mash-up your 3 super ripe bananas with a fork, then whisk in the almond milk & vanilla bean powder.
Fold the wet with the dry and mix till full incorporated. You can use a mixer, but I just used a fork and it works perfectly.
Fold in your blueberries last, very gently to avoid turning the batter blue.
Add paper liners to your muffin pans.
Using a tablespoon scoop, measure out two rounded scoops of batter per cup.
Combine your oat crumble mixture and sprinkle over the tops of each muffin.
Bake for 22-26 minutes or until golden brown and cooked in the middle.
Serve warm with a glass of almond milk, enjoy!
Be sure to let me know what you think of these!
Try adding different berries, dried fruits or even protein powders. If you happen to make these, I’d love to see your recreations. Snap a photo and hashtag me on Instagram #PlantStrongVegan