Vegan Banana Muffins with Blueberries and Raspberries

Delicious and quickly prepared muffins with fruit and oatmeal do not contain eggs or dairy products, but are full of fiber, making them an excellent choice for a healthy snack or dessert, and you can also enjoy them for breakfast.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 1 spoon Flaxseed

  • 3 spoons Water

  • 3 pieces Banana, fresh

  • 120 ml Tofu yogurt

  • 45 g Sugar, turbinado

  • 190 ml Coconut milk

  • 250 g Flour, Whole wheat

  • 2 teaspoons Baking powder

  • 1 teaspoon Spices, cinnamon, ground

  • 30 g Oat bran, raw

  • 1.5 cups Raspberries

Steps

  1. Preheat the oven to 180 degrees Celsius. Place paper liners in the muffin tin or lightly grease them with oil (coconut oil). In a small bowl, mix ground flax seeds and water. Let it sit for a few minutes to form a gel-like mixture. If necessary, quickly rinse the raspberries and blueberries under running water and drain them.

  2. Peel the bananas and slice them into rounds, then mash them with a fork into a puree. Mix the mashed bananas with the flax seed and water mixture, then add almond milk, yogurt, and coconut sugar.

  3. Sift the flour, baking powder, and cinnamon into a bowl. Mix the sifted ingredients well, then stir in the oatmeal. Add the dry mixture to the bowl with the wet mixture. Quickly mix everything together until the ingredients are combined and you have a uniform batter.

  4. Dry the raspberries and blueberries with paper towels, then gently fold 3/4 of the fruit into the batter. If the batter seems too thick, add a little more almond milk.

  5. Fill the paper liners or muffin tin cavities 3/4 full with the prepared batter. Distribute the reserved blueberries and raspberries on top, gently pressing them into the batter. You can also add some oatmeal if desired. Bake the muffins in the preheated oven for 22 to 25 minutes. They are done when a toothpick inserted into a muffin comes out clean.

  6. Let the baked muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Nutrition Information (Per 100g)

  • Calories: 202.5 kcal
  • Fat: 1.5 g
    • Saturated Fat: 0 g
  • Carbohydrates: 44.29 g
    • Sugars: 11.72 g
  • Protein: 5.59 g
  • Fiber: 5.31 g