Quick and easy muffins that are ready in no time. With delicious blueberries and chocolate drops, they are a real treat. Vegan, quick to make and gluten-free.
Prep Time 15 minutesminutes
Baking time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12Muffins
Calories 222kcal
Ingredients
FOR THE MUFFINS:
1PieceBananacrushed, about 120g
80mlvegetable margarinealternatively use another neutral tasting oil
Preheat the oven to 175 °C convection (195 °C upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
Provide a large baking bowl, mash banana, pour in margarine, JOghurt and vegetable milk and whisk well with a hand mixer. Add oat flour, buckwheat flour, almond flour, raw cane sugar, baking powder, bourbon vanilla and sea salt and stir until a compact dough is formed.
1 Piece Banana, 80 ml vegetable margarine, 30 g Vegetable yogurt, 160 ml Plant milk, 90 g Oatmeal, 90 g Buckwheat flour, 60 g Almond flour, 120 g Raw cane sugar, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt
If the dough is too dry, add a sip of vegetable milk, if too runny, add a touch more flour.
As a final step, gently fold in blueberries and dark vegan chocolate drops.
200 g Blueberries, 80 g dark vegan chocolate drops
Divide the batter evenly among the muffin cups with a spoon.
Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool and enjoy.
Store leftovers (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.