Vegan Blueberry & Banana Muffins by Fearne Cotton

  • Total Time

    35m
    • Prep Time

      10m
    • Bake Time

      25m
  • Makes

    6
  • Skill Level

    Easy
  • Dietary Needs

    DF/RS/V/Veg
    • Dairy free
    • Reduced sugar
    • Vegan
    • Vegetarian

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This delicious recipe was created by Fearne Cotton and features in her 'Cook. Eat. Love' recipe book. These muffins are packed with juicy bursting blueberries, which offer a good dose of vitamins, and have no refined sugar or dairy, so are perfect if you or your family have an intolerance. They're light and fluffy and make the perfect mid-morning snack.

Method

  1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a muffin tray with paper cases.

  2. Combine the flour, ground almonds, bicarbonate of soda, baking powder and a pinch of salt in a large bowl.

    • 100g Rice Flour or White Spelt Flour
    • 80g Ground Almonds
    • ½ tsp " data-imperial="½ tsp ">½ tsp Bicarbonate of Soda
    • ½ tsp Baking Powder
    • A Pinch Sea Salt
  3. In a separate bowl combine the banana, vanilla extract, milk, maple syrup and blueberries. Add this to the flour mixture and stir to combine.

    • 1 Banana (Very Ripe, Peeled & Mashed)
    • 1 tsp Vanilla Extract (We like Nielsen Massey)
    • 120ml Rice Milk
    • 100ml Maple Syrup
    • 150g Blueberries
  4. Divide the mixture evenly between the 6 muffin cases. Bake for 20–25 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Remove from the oven and leave to cool on a wire rack.

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