Blueberry & Banana Vegan Muffins

These muffins are super soft, fluffy, bouncy, moist and bursting with juicy blueberries with a good hint of cinnamon! We love these muffins so much in our household, So much so, they’re all gone by the end of the day LOL! They make the perfect sweet snack with a cuppa tea!

Makes 12

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 100g light soft brown sugar
  • 4 overripe medium bananas, mashed well until gloopey
  • 1 tsp vanilla extract
  • 150ml olive oil/coconut oil/vegetable oil/sunflower oil
  • 2 handfuls fresh blueberries

Method

  1. Preheat the oven to 190C and line a muffin tray with paper/silicone muffin cups.
  2. To make the oat flour, just blend up 150g oats in a blender, or use a handstick blender, until you reach a flour consistency.
  3. Add all the dry ingredients in a mixing bow, stir everything together until combined.
  4. Mix all the wet ingredients in a separate mixing bowl, including the mashed bananas and sugar until well combined.
  5. Pour your wet ingredients into the dry ingredients, give it all a good mix for a minute or so until all the ingredients and fully combined.
  6. Finally fold your fresh blueberries into the muffin batter.
  7. Now add a big heaped spoonful of the muffin batter into your muffin cups. You can add some oats on the surface of the muffins for a little crunch and decoration.
  8. Bake your muffins in the oven for 25 minutes, or until a skewer comes out clean when inserted in the middle of each muffin.
  9. Cool for 10 minutes on a cooling rack before eating! Enjoy with a cup of tea/coffee! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Apple Cinnamon Cake (vegan)

This vegan apple cake is absolutely delicious which i love for a sweet treat. Its filled with all the delicious flavours of autumn, and while its baking, it sets off some gorgeous scents of cinnamon all around the house. The cake is so gooey and moist and filled with yummy apple and juicy plump raisins. The slices of apple on top of the cake caramelises while its baking making it crisp on top, but i like to add a good crunch by sprinkling the top with some chopped pecan nuts. The best thing is its SO EASY TO MAKE!

  • Processed with VSCO with a5 presetProcessed with VSCO with a5 presetProcessed with VSCO with a6 presetProcessed with VSCO with a5 presetIMG_6057Processed with VSCO with a6 preset

Dry Ingredients

  • 400g Self-raising flour
  • 200g brown sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 2 tsp ground cinnamon

Wet Ingredients

  • 300ml dairy-free milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Other ingredients

  • 3 Bramley Apples
  • 2 handfuls raisins (optional)
  • icing sugar to dust on top

Optional add in:

  • a handful of Pecans/walnuts, roughly chopped 

Method

  1. Preheat oven to 190C and grease a large round cake tin with a little dairy-free spread, or a little oil.
  2. Mix the dry ingredients together in a mixing bowl.
  3. Mix together the wet ingredients in a separate mixing bowl.
  4. Fold the dry ingredients into the wet bowl, and whisk well until you form a smooth cake batter.
  5. Add in 1 grated apple and the raisins, and nuts (if using) into the batter and further mix well until combined.
  6. Slice the other 2 apples into thin slices for the topping.
  7. Roughly chop the pecans.
  8. Pour the cake batter into your greased cake tin until the top is level.
  9. Arrange your apple slices on top of the cake batter, then lightly sprinkle with more cinnamon over the top.
  10. Bake in the oven for 1 hour 20 minutes, or until the cake comes out clean when a skewer is poked through the middle.
  11. Sieve some icing sugar on top. Enjoy!