Monday, June 21, 2010

Blueberry Banana Whole Wheat Muffins (Vegan)

I made these this weekend and. they. were.


I used this recipe as my base then added

1 Cup blueberries* (fresh or frozen, thawed first)
1 tsp cinnamon

*mix the blueberries into the dry ingredients, this will coat the blueberries and prevent them from turning your batter purple.

I love these muffins. They are soft, tender, fluffy and full of goodness. Hubby and I ate half the batch before the day was done so I decided that I better freeze the rest so that he could have some in his lunch next week. To freeze them, I individually wrap them in plastic wrap, then put them all into a freezer bag with the date marked on them. They will keep like this for 2-3 months, if wrapped properly. To pack them in my hubby's lunch I just take one out of the freezer in the morning, and he unwraps it at lunch, gives it a few seconds in the microwave and it tastes just like it came out of the oven. 

What a yummy lunch time treat.

Happy baking!


Andrea said...


Small Burst said...

YUM. I was just thinking I need more vegan recipes. Thanks for stopping by on my SITS day and making me feel special!

Maki said...

I used to get nervous to try {Vegan} food, but actually they are pretty good! I tried this Chinese Vegan restaurant and I must admit, they were so much better than other Chinese restaurants.

I would love to try this muffins!

Verena said...

Laura, these Muffin´s sound very delicious! I love blueberries!!! I have to try these!
Have a happy Tuesday!