Blue Butterfly Blueberry Banana Muffins
These muffins are spruced up with immune-boosting antioxidants which is exactly what we all need right now.
- Prep Time: 10 minutes
- Cook Time: 20-40 minutes
- Total Time: 30-50 minute
- Yield: 12 muffins or 1 loaf 1x
- Category: Desserts
- Method: Baking
- Diet: Vegan
Ingredients
- 1 ½ cups of mashed ripe bananas (about 4 bananas)
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½ cup of blueberries
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1 tbsp of blue butterfly pea powder
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¼ cup of oat milk
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¼ cup of canola oil
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½ cup of light brown sugar
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2 tsp pure vanilla extract
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2 cups of all-purpose flour
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1 tsp of cinnamon
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1 tsp baking soda
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½ tsp salt
Instructions
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Preheat oven to 350F. Line a muffin tin with 12 paper liners or spray a 9×5 loaf pan with nonstick spray.
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In a large mixing bowl, mash the bananas. Whisk in the oat milk, oil, brown sugar and vanilla.
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Sift in the flour, baking soda, salt, cinnamon and butterfly pea powder. Using a wooden spoon mix until there are no lumps of flour. Do not overmix. Gently fold in the blueberries.
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Spoon batter into the prepared muffin cups or loaf pan. Fill the muffins to the top of the cup. Bake for 18-20 minutes for muffins or 40 minutes for loaf and golden brown on top. Check doneness with a toothpick test; inserting a toothpick into the center comes out with just a couple of crumbs. Place the muffin or loaf on a cooling rack for 15 minutes and then enjoy!
Notes
This recipe for Blue Butterfly Blueberry Banana Muffins is for 12 muffins or 1 loaf and can stay in the fridge for up to 7 days.