These muffins are *almost vegan*. They’re like 85% vegan. That should count as “passing for vegan”, right?
Well, maybe they can’t pass for vegan. That’s ok. Instead, we’ll call them: Super Delicious Banana Blueberry Muffins. That can’t be disputed.
To make these scrumptious muffins you’ll need:
-3 overly ripe bananas (the squishier, the better)
-the juice of one lemon
-1tbs lemon zest
-1/3 c applesauce
-1/2 c honey
-2 c white whole wheat flour
-3/4 tsp baking powder
-3/4 tsp baking soda
-3 tbs ground flax
-1/2 tsp salt
-1 c blueberries
-1 tsp vanilla
-1 tsp cinnamon
Preheat your oven to 350°. Line a muffin pan with pretty paper muffin cups. I like to alternate Pink, Yellow, Blue. Is that odd?
In a small bowl, combine the dry ingredients. Stir everything together with a wooden spoon and set aside.
Mash up the bananas in a large bowl. Add the lemon juice, zest, vanilla, cinnamon, applesauce and honey to the bananas; stir until combined.
Add the dry ingredients to the “wet” mixture. Stir to combine. Fold in the blueberries to your batter.
Divide the batter evenly among the 12 liners. Don’t worry about “overfilling” the muffin cups; they won’t rise THAT much. Trust me.
Bake for 30-40 minutes; (mine took about 40 minutes). Check with a toothpick to make sure they are done.
Makes a dozen muffins.
(These muffins were adapted from the Fat Free Vegan Kitchen’s recipe! Yummy!)
**To make these muffins MORE vegan friendly just substitute agave for the honey. To make these muffins LESS vegan friendly pair with a glass of milk, cheeseburger and a leather handbag**