banana blueberry muffins (dairy and egg free!)
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipes | Quick Breads, Biscuits, Muffins and Scones |
Description
Ingredients
| 1 3⁄4 | c | all purpose flour |
| 1⁄3 | c | sugar |
| 2 | t | baking powder |
| 1⁄4 | t | salt |
| 1 | large banana | |
| 3 | c | rice milk |
| 1⁄4 | c | vegetable or other flavorless cooking oil |
| 1⁄2 | t | vanilla |
| 1 | c | blueberries |
| 1 | crumbly topping (optional) |
Instructions
Preheat an oven to 400 and either grease 12 muffin cups or use the paper liners. In a med bowl wisk together flour, sugar, baking powder, salt. In a blender, blend the banana, rice milk, oil, and vanilla. Add the banana milk mixture to the flour mixture and stir gently until just mixed. Fold in the blueberries then spoon into 12 muffin cups.
(optional)to make the crumbly topping mix together 3 tbsp flour, 3 tbsp brown sugar, and a healthy dash or two of cinnamon then cut in two Tbsp of margarine. Sprinkle on each muffin.
Bake for 18-20 minutes or until a toothpick comes out clean
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