Despite the fact that none of my three kids like blueberries we all love a good blueberry muffin. The traditional blueberry muffin that you might pick up in a coffee shop will be made with refined white sugar and white flour. Here I’ve used a blend of plain flour and spelt flour to make them a bit more wholesome.
I’ve also used coconut sugar instead of white sugar – however you can substitute caster sugar if you prefer. We found them perfectly sweet with the coconut sugar.
I’ve frozen a few batches of these and they defrost well so are a great addition to your lunchbox stash. There’s no nuts in them and they are dairy free if you use vegan yoghurt as I have done.
What’s your favourite type of muffin? Let me know in the comments below and maybe I’ll make yours next!
Vegan banana blueberry muffins with yoghurt
Low in sugar, fruity and easy to make these vegan banana blueberry muffins with yoghurt are light, taste fantastic and are perfect for lunch boxes.
- 250 g plain flour or half spelt, half plain
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 75 g coconut sugar or caster sugar if preferred
- 75 g coconut oil melted
- 2 large ripe bananas mashed
- 75 g plain unsweetened yoghurt I used soya
- 150 g blueberries
- small handful oats for topping, optional
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
Mix the flour, the baking powder, the bicarbonate of soda and the coconut sugar together in a large mixing bowl.
Whisk the oil and the yoghurt together in a separate bowl or jug. Add the mashed banana and mix together.
Fold the banana mixture into the flour until just combined.
Gently stir in the blueberries. Sprinkle a few oats over the top of each muffin.
Spoon the mixture into your muffin cases and bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean.