Vegan Banana and Blueberry Muffins

These Vegan Banana & Blueberry Muffins are the perfect combination of soft, fruity, and wholesome. Made with PACK'D organic frozen bananas and blueberries, they’re naturally sweetened with coconut sugar and spiced with cinnamon and nutmeg for a warm, comforting flavour.

Topped with mixed seeds for crunch, they make an ideal breakfast, snack, or lunchbox treat. Ready in just 30 minutes, these muffins store beautifully in the fridge or freezer for fuss-free meal prep that’s packed with plants.

Makes 12

• Prep10 mins
• Cook 20 mins
• Total 30 mins
• Storage - Tupperware for 3 days or freezer for 2 months

Ingredients

• 180g plain flour
• ½ cup coconut sugar 
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4  tsp flakey sea salt
• 300g PACK'D organic frozen bananas, thawed
• 125ml vegan butter, melted
• 125ml plant based milk (we used almond)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract 
• 65g PACK’D Organic frozen Blueberries, thawed
• 2 tbsp mixed seeds

Method

Preheat the oven to 180C /160 fan. Grease 12 muffin cups, we like to use silicone cups for easy removal.

Make the vegan buttermilk by adding the apple cider vinegar to the plant based milk. Allow to rest for 5 minutes.

Mix the flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. 

Mash bananas with fork. 

Add melted vegan butter, vegan buttermilk and vanilla and stir to combine.

Stir banana mixture into the flour mixture until just combined.

Fold through the blueberries using a spatula. Option to set a few aside and place on the top.

Divide batter among the muffin cups, filling each about 3/4 full. 

Top with reserved blueberries (if desired) and seeds. 

Bake until a skewer inserted into the centre comes put almost clean and the muffins are golden on-top, about 22 - 26 mins. Allow to cool for 5 minutes in the cases then place on a wire rack to fully cool. They will firm up as they cool so don’t over bake.