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.
Ingredients
- 250 g plain flour or half spelt, half plain
- 1.5 teaspoon baking powder
- 0.5 teaspoon bicarbonate of soda (baking soda)
- 75 g coconut sugar or caster sugar if preferred
- 75 g coconut oil melted or melted vegan butter
- 2 large ripe bananas mashed
- 75 g plain unsweetened yoghurt I used soya
- 150 g blueberries
- small handful oats for topping, optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
- Mix 250g plain flour, 1.5 teaspoons baking powder, 0.5 teaspoon of bicarbonate of soda and 75g coconut sugar together in a large mixing bowl.
- Whisk 75g melted coconut oil and 75g yoghurt together in a separate bowl or jug. Add the mashed bananas and mix together.
- Fold the banana mixture into the flour until just combined.
- Gently stir in 150g blueberries.
- Sprinkle a few oats over the top of each muffin (this is optional).
- 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 114mgPotassium: 113mgFiber: 1gSugar: 8gVitamin A: 21IUVitamin C: 4mgCalcium: 43mgIron: 1mg
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