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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!
5
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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
1x
2x
3x
195
g
flour
¼
tsp
salt
2
tsp
baking powder
⅓
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
Sugar:
4.2
g
Fiber:
1.9
g
Calories:
238
kcal
Saturated Fat:
9.8
g
Fat:
13.3
g
Protein:
2.9
g
Carbohydrates:
28.9
g
course
Snack
cuisine
Vegan
keyword
Healthy snack, Muffins, Vegan
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