Breakfast

Blueberry Banana Corn Muffins

Prep time:

10

minutes

Servings:

12 muffins

Cook time:

30

minutes

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Introduction:

Ingredients

¾ cup unsweetened, unflavored plant-based milk
1 Tbsp ground flaxseeds
1 tsp apple cider vinegar
2 tsp vanilla extract
2 bananas
¼ cup maple syrup
1 cup corn flour
1 cup oat flour
¼ cup maple sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
¼ cup walnuts
½ cup frozen blueberries
½ Tbsp black poppy seeds

Instructions

Preheat the oven to 350°F. Line a standard 12-cup muffin tray with paper cupcake liners, or use a 12-cup silicone muffin tray.

In a bowl, stir the plant milk, ground flaxseeds, and vinegar until well combined. Set aside for about 5 minutes until the mixture turns a bit frothy.

Meanwhile, in a second bowl, mix together all the dry ingredients until well combined, using a whisk if needed.

Add the vanilla, bananas, and maple syrup into the bowl with the milk, and stir until well combined.

Incorporate the dry ingredients into the wet ingredients, and stir gently and quickly. When the mixture is almost uniform, add the walnuts and blueberries. Do not overmix, as the batter will get too moist.

Fill the 12 muffin cups evenly, and sprinkle some maple sugar and poppy seeds over each muffin.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly browned.

Disclaimer:

Recipes are provided for general education. Visitors with allergies, medical conditions, or specialized dietary needs should use their own judgment and consult an appropriate professional.

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Blueberry Banana Corn Muffins

Introduction:

Ingredients

Instructions

Disclaimer:

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