Recently, we relocated from Chicago to Philadelphia because ST got a job with a new company. In Chicago, he had 5 coworkers, so it was difficult to get a true gauge of how well people liked my baked goods. His new office has over 60 employees, so not only does that allow me to step up my production game, but I get to hear how much people like them from a huge crowd. I get so excited to make them Monday Morning goodies, or TGIF cookies, and they seem to get excited as well. I had just gotten a new mini muffin pan, and decided to make Blueberry Apple Mini Muffins!
If you have met me, or read my blog, you know that I really enjoy making vegan goodies that actually taste AMAZING. I have no idea why, but vegan baking is just SO fun. My passion for it started out about two years ago. I had a vegan coworker, who was a very strict vegan–like no regular old granulated sugar vegan. I loved to bake, this guy didn’t like sweets because he rarely finds any that are vegan and are delicious. ‘CHALLENGE ACCEPTED,’ I thought to myself. Thus began my journey into vegan baking. Which reminds me, I still have a recipe for the most amazing vegan banana brownies. I will have to post that soon! Also, be on the lookout for my vegan baking tips post–coming soon to your computer screen!
Anyway, thankfully I knew my way around substitutions pretty well. These muffins were not originally going to be vegan. I had every intention of putting egg, milk, and butter in them. I started baking around 9pm, this happens far too often for me. Upon setting out all of the ingredients I noticed I did not have eggs, or butter. ‘What’s a girl to do,’ I thought?! Then it hit me. I had coconut oil. I had some bananas that were basically begging me to use them before being thrown out the next day. And, I had almond milk. PERFECT! VEGAN BLUEBERRY APPLE MINI MUFFINS with a hint of banana here I come!
Vegan Blueberry Apple Mini Muffins (yields about 48 mini or 18 large muffins)
For these mini muffins, you will need:
- 3 cps + 1 ½ Tbsp Unbleached All-Purpose Flour (divided)
- 1½ Tbsp Baking Powder
- ½ tsp Salt
- 1 tsp Cinnamon (divided)
- ½ cp Coconut Oil (solid state)*
- ¼ cp Ripe Banana-mashed (about ½ medium size banana for me)
- ¾ cp Sugar–I use sugar vegan cane sugar
- 1⅛ cp Almond Milk
- 1½ tsp Vanilla Extract
- ¾ cp Blueberries (fresh)**
- ¾ cp Apples (unpeeled and chopped)
- Preheat oven to 400°.
- In a medium bowl, mix together flour, baking powder, salt, and ½ tsp cinnamon.
- In a large bowl, beat together the coconut oil and sugar, until light and fluffy (2-3 min).
- Beat in the banana until thoroughly incorporated.
- Fold in the almond milk and vanilla.
- Carefully add the dry ingredients to the wet ingredients. I did this in thirds, just to avoid making a mess. Be sure not to over mix this as it will cause your muffins to be tough. Stir just until combined, mixture will be lumpy!
- In a separate bowl, mix the remaining ½ tsp cinnamon and 1½ Tbsp of flour until combined and toss the blueberries and apples in it just until they are coated.
- Gently fold in the blueberries and apples into the mixture.
- Line and spray a mini cupcake pan.
- Drop mix by the spoonful into muffin cups about ¾ full.
- Bake for 20-25 minutes, or until golden brown. Do the good ole toothpick/fork trick to make sure they are done. Leave them in the pan for 5 minutes, then transfer to wire cooling rack.
- Repeat steps 9-11 for the second batch.
*You can use liquid coconut oil, but it wont combine with the sugar correctly and won’t get light and fluffy as you beat it. If your coconut oil has melted into liquid state, I would pop that jar in the refrigerator for about an hour and it should solidify back up.
**You can use frozen blueberries, but DO NOT thaw them before using. This will cause them to bleed–then your muffins will turn green. Unless you have having a St. Patty’s Day or Hulk party, that is not desired.