Breakfast, Recipes, Uncategorized

Vegan Berry Banana Lemon Muffins


Woah that name is a mouth full and so are these muffins! I have some food intolerances from my ulcerative colitis, which prevents me from enjoying products that have eggs, ginger, peanuts, and now dairy. These intolerances pretty much mean I can only have baked items that are labeled as vegan. I found out my intolerances by taking the test called Pinner Test  this test is a lifesaver if you find that your stomach constantly gets upset by foods, but your not sure which foods!


Now onto the recipe for these health-ish muffins!!

Vegan Berry Banana Lemon Muffins

Dry Ingredients

  1. 1 cup of white whole wheat flour
  2. 1 cup of oat flour (all you need to do is blend a cup of oats in your smoothie blender :))
  3. 1/2 cup of cane sugar or coconut sugar
  4. 2 teaspoons of baking powder
  5. 1/2 teaspoon of salt
  6. Turbinado Sugar for dusting

Wet Ingredients 

  1. 1/3 cup of coconut oil
  2. 1 cup of vanilla almond milk
  3. 1 teaspoon of vanilla extract
  4. 2 ripened bananas (if banana are not ripened pop them in the oven at 350 for 25 min or until black)
  5. 1 tablespoon of lemon zest and extra for topping the muffins
  6. 1 cup or so of blueberries, raspberries, or chocolate chips (whatever you desire:))

Directions

  1. Preheat oven to 425 degrees.
  2. Mix wet and dry ingredients separately. Then combine the wet and dry ingredients gradually.
  3. Pour batter into lined muffin tins or coconut oiled muffin tins.
  4. Top muffins with lemon zest and Turbinado sugar.
  5. Pop into the oven for 20 minutes or until golden brown.
  6. Let cool for 5 minutes! Then enjoy!

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