These muffins have a funny story to go along with them. I had 3 bananas that were beyond ripe so I thought I would make muffins. I’ve been making a lot of banana muffins lately and wanted to change it up. I had some fresh blueberries and thought I could add those in but wanted to do some research first on how that would taste. Not sure why I was doubting it.

🍌I put together a list of things I needed for my muffins. When I got home from the store I realized I had bought items to make lemon blueberry muffins and not banana blueberry muffins. Where and how did I get off track and why didn’t the lemons clue me in?

🍌The final product: vegan gluten free banana blueberry muffins. 😂 They were amazing! I took my mom’s banana bread recipe and added 3/4 cup of fresh blueberries. Let me know if you end up making them and what you think of them in the comments.

Ingredients

1 cup coconut sugar

4 tablespoons vegan margarine (I like to use Earth Balance)

1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water) or other egg replacer

3 mashed bananas

1 1/2 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1 tsp baking soda

1 tsp salt

3/4 cup fresh blueberries

Preheat oven to 350 degrees. Grease a muffin pan or line with paper liners.

Mix sugar, margarine, flax egg, and bananas together. Add in flour, baking soda, and salt. Mix until fairly smooth. Gently fold in fresh blueberries. Divide batter evenly between muffin tins, filling all the way (makes about 9 muffins). Bake for 22-26 minutes or until a toothpick inserted comes out clean.

Allow to sit for 10 minutes and then serve and enjoy! Will keep covered at room temperature for 3-4 days. You can also freeze these once they are cool.