Blissful…well…maybe…could be…kinda? Yet, so not.
As I had mentioned in our introductory “we selected OSG” post, I’m not a vegan…and fortunately, I don’t have to avoid gluten, either. Which is good because bakers gotta bake and well, baking with alterna flours doesn’t seem to work with me.
I have used coconut flour in the past with mixed results (oh so sticky), oat flour, almond flour and buckwheat flour. I now have added brown rice flour to the mix…and well, the good thing is that using it means I’m almost out of brown rice flour. Hah!
The flavour of these muffins was wonderful. It was sweet, but not overly, had an essence of banana but not in an overkill way. The blueberries I had used were on their last legs, but you couldn’t tell as they benefited from the sweetness of the bananas and were brimming with flavour. What was even more interesting about these muffins is that they got better with age…which is sorta the opposite of most baking.
I also loved that they didn’t have an oily/fatty aftertaste like some muffins, especially commercial ones tend to have. This was probably my favourite thing about these muffins.
The texture though..oy! That wasn’t so great. This was a weird, grainy, chalky, crumbly vibe that had the muffin stick to the roof of your mouth in an unpleasant blob when you took a bite. I’m not sure if it would be different with spelt or other grain free/gluten free/alterna flours, but yeah…this was a bummer. Would it be better with good ol’ AP flour? Maybe? I may even try it one day. lol.
The recipe itself was easy, could very easily be doubled if you have a ton of bananas and blueberries. The ingredients weren’t crazy in my opinion…if you were vegan or a gluten/grain free household, it is likely you would already have these items in your kitchen.
I’m not sure whether or not to recommend this recipe. I think it could be different with different flours…I would suggest you try it and see what happens because, flavour-wise, these are excellent, so even if they are a fail, they won’t be a massive one.
Recipe rating: 2.75 knives out of 5
Om, nom, nom,
Blissful Blueberry Banana Muffins
(soy free, vegan if followed exactly as published)
Makes 12 muffins
- 3/4 cup (190 mL) mashed ripe banana (about 2 medium)
- 3/4 cup + 2 tablespoons (220 mL) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup (60 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 mL) coconut oil, melted (I used butter)
- 2 cups (280 g) white spelt flour (I used brown rice flour)
- 4 to 6 tablespoons (40 to 60 g) coconut sugar or natural cane sugar* ( I used half brown and half granulated sugar)
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (50 g) walnut halves, chopped (optional)
- 1 1/4 cups (160 g) frozen or fresh blueberries**
- Preheat oven to 350°F and grease a muffin tin.
- In a medium bowl, mash bananas and measure out 3/4 cup. If you have any leftover mashed banana you can freeze it for a smoothie.
- Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
- Melt the coconut oil in a small pot over low heat. Set aside.
- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
- Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.
- Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal). I like to press a few extra blueberries on top of each so they look pretty after baking.
- Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean. I baked them for 25 minutes.
- Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.
- * When using ripe, spotty bananas I find 4 tablespoons of sugar is plenty sweet, however if your bananas aren’t overripe, you might need to use the full 6 tablespoons. Add to your taste.
- ** If using frozen blueberries, be sure to leave them in the freezer (do not thaw) until just before you stir them into the batter. This helps prevent bleeding.