fbpx

Vegan blueberry/raspberry muffins

The strange thing about it recipe is that they are becoming better throughout the day, instead of when they just came out of the oven?! They go from AMAZING to THE BEST VEGAN MUFFINS!
No ratings yet
Cooking time 5 mins
Oven time 25 mins
Total time 30 mins
course Snack
cuisine Vegan
servings 10 muffins
calories 238 kcal

Equipment

  • Muffin mold

ingredients
  

  • 195 g flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • tsp baking soda
  • 4 tsp stevia
  • 1 ripe banana (mashed)
  • 250 ml almond milk
  • 6 tbsp vegan butter (melted)
  • 80 g agave syrup
  • 190 g blueberries/raspberries

instructions
 

  • Preheat the oven to 200 °C.
  • Mix the flour, salt, baking powder, baking soda and stevia.
  • In a seperate bowl, mix the banana, almond milk, butter and agave syrup.
  • Mix everything together and add the blueberries or raspberries.
  • Pour the mix into 8 - 10 cups.
  • Bake for 25 minutes.

notes

Optional to add some vanilla glaze on top. Or mix some yoghurt, vanilla extract and agave syrup together. 

Nutrition

Calories: 238kcalCarbohydrates: 28.9gProtein: 2.9gFat: 13.3gSaturated Fat: 9.8gFiber: 1.9gSugar: 4.2g
course Snack
cuisine Vegan
keyword Healthy snack, Muffins, Vegan
Have you tried this recipe?Share in on Instagram and tag @thestdntchef!