I thought I would have to give up muffins when I went vegan; I was convinced that no amount of imaginative substitutions could faithfully achieve the cake-y, crumbly texture I so loved. Fortunately, this was not the case. The following recipe will turn out a dozen delicious muffins that are indistinguishable from their non-vegan counterparts. Mashed banana, coconut oil and almond milk act as binders, while the addition of baking powder gives the required lift. Combining wholemeal flour with plain flour creates a lighter, healthier batter without the finished muffins looking (or tasting...) too worthy. They aren't overly sweet – each muffin contains about 10g of sugar – and have a subtle coconut flavour. If stored in an airtight container, these keep for about three days.
100g Unrefined Caster Sugar
75ml Coconut Oil
225ml Almond Milk
5ml Vanilla Extract
140g Plain Flour
140g Wholemeal Flour
10g Baking Powder
2.5g Himalayan Salt
200g Fresh Blueberries
5g Unrefined Granulated Sugar
1. In a large bowl, mash together two unpeeled bananas with a fork until liquified.
2. Add the sugar, melted coconut oil, almond milk and vanilla extract.
3. In a separate bowl, whisk together the plain flour, wholemeal flour, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly into a muffin tin lined with paper cases.
7. Sprinkle a little golden granulated sugar on top of each.
8. Bake at 200ºC (400ºF) for 25–30 mins, or until golden brown.
Makes 12 servings | 60 mins
Recipe adapted from Martha Stewart Living.