Ingredients
Vegan Blueberry Muffins
- 1 level tbsp white vinegar or lemon juice
- 1 --- Cup of soy milk
- 1 banana, (112g)
- 55 g coconut oil
- 1 level tsp vanilla extract or essence
- 200 g white sugar, Or caster sugar
- 3 level tsp baking powder
- 285 g plain flour, + 1 tsp for rolling blueberries in
- 1/2 level teaspoons salt
- 125 g fresh blueberries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees. Line or grease a 12 hole muffin tray.
Add vinegar or lemon juice into a bowl and add the soy milk. Set aside (this is vegan buttermilk).
Peel the banana and place into a separate bowl. Roughly mash it and then add the firm coconut oil to the banana and mash them together.
Add plain flour, sugar, baking powder, salt, vegan buttermilk mixture, banana/coconut oil mixture & vanilla essence to mixing bowl and mix for 12 seconds speed 4 MC on.
If around the edges of the bowl isn't completely combined push down with spatula around edges of bowl to incorporate and then mix again for 2 seconds speed 4 MC on.
Rinse blueberries and add them to a separate bowl. Place 1 Tsp of plain flour into blueberries and mix gently so they're all coated with flour. Add these blueberries to the mixing bowl and use spatula to gently combine by hand (leave any excess flour behind) The mixture will be thick, it's normal.
Spread the batter evenly in the muffin tray and cook for approx 30mins or until golden brown. Mine needed 40mins but every oven is different so just keep an eye on it.
Test it with a toothpick in the centre and if it comes out fairly clean it's ready.
leave in muffin tray for 10 minutes and then transfer to a cooling rack.
Store in an airtight container at room temperature for around 3 days or in the fridge for up to a week. They are also freezer friendly.
Tip
Adapted from loving it vegan
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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