Hi Everyone!This week's post is going up on a Friday as part of my new series, Diet Friendly Fridays! I plan to post to this series once a month but there could be some sneaky extra posts. Fortunately, I don't suffer with any food allergies or intolerances but I know it's quite a common issue, so I want to have a space on my blog that caters to those who do!
The series will be starting off with these vegan blueberry muffins that are also, of course, dairy and egg free (as well as delicious!)
So let's get started...
You will need:
- 280g plain flour
- 15g baking powder
- 2.5g salt (half a teaspoon)
- 140g caster sugar
- half a banana
- 240g soya milk
- 90g vegetable oil
- 2.5g vanilla essence
- 170g blueberries
- ice-cream scoop
- muffin tray
- 10 muffin cases
2. Place your flour, baking powder, salt and sugar into a bowl and lightly stir them together
3. In a second bowl, mix together the milk, oil and vanilla essence. Mash the half banana and add it in too
4. Add the dry ingredients to the wet ingredients and mix until all the dry ingredients are covered. Be very careful you don't overmix, the mixture should still be lumpy
5. Lightly stir in the blueberries. Place one ice-cream scoop worth of mixture into each case, if you have any left over mixture you can evenly disperse it amongst the cases. This mixture makes ten muffins! You may think you have enough for 12, but you won't get that nice cracked top if you stretch the mixture to 12 muffins
6. Pop the muffins into the oven for about 20-25 minutes, making sure to check on them after 20 minutes
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| the inside texture |
And you're done!
These muffins tasted so nice and fluffly and I would highly recommend them to everyone.
Thanks for reading and I hope you enjoyed the first post in this new 'Diet Friendly Fridays' series. If you have any suggestions for dietary requirements you'd like me to cater for, feel free to leave a comment below.
See you next week :)
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