Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 12 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1tablespoons baking powder
- 1/2teaspoons mixed spice
- 1/2 cup rice malt syrup
- 1teaspoons vanilla extract
- 1 cup mashed ripe banana
- 1/4 cup shredded coconut
- 1teaspoons bicarbonate of soda
- 1 cup frozen blueberries
- 2 cup buckwheat flour
- 1tablespoons apple cider vinegar
- 1/2 cup coconut oil
- 2/3 cup almond milk
Nutrition per serving
1040kJ / 248Cal
1040 Kilojoules or 248 Calories
12% of daily energy intake*
Protein
3.8grams
Fat
12.2grams
Carbs
30.2grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These delicious vegan-friendly blueberry muffins are perfect for a breakfast on the go, a morning or afternoon snack, or a lunchbox treat.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
Step 2 of 3
Sift flour, baking powder and mixed spice in a large bowl. Make a well, then add oil, syrup, vanilla and banana (don't stir). Place milk in a jug, then add bicarbonate of soda and vinegar. Whisk with a fork until frothy. Add to well. Stir until just combined. Fold through coconut and blueberries.
Step 3 of 3
Divide mixture among pan holes. Bake for 18 minutes or until golden and muffins spring back when lightly touched. Transfer to a wire rack to cool. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.