Banana Blueberry Whole Wheat Muffins
Banana Blueberry Whole Wheat Muffins with apple cider vinegar (ACV) is a baking recipe made with Live Original ACV.
Serves
12 people
Prep time
10 minutes
Cook time
25 minutes
Ingedients
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1 tsp Willy’s Live Original Apple Cider Vinegar
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4 overripe bananas
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240ml unsweetened soy milk
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2 tbsp flax meal
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4 tbsp water
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1 tsp vanilla extract
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55g avocado oil (or other neutral oil)
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240g whole wheat flour
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½ tsp ground cinnamon
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1 tsp baking powder
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½ tsp baking soda
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90g monk fruit sugar or coconut sugar
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95g blueberries
Method
Preheat oven to 180°C (350°F) and line a muffin tray with cases.
Mix flax meal with 4 tbsp water to make flax eggs, set aside.
Combine soy milk with Willy’s ACV and let curdle slightly.
In a large bowl, mix flour, baking soda, baking powder, cinnamon, and sugar.
In another bowl, mash bananas, then add flax eggs, soy milk with ACV, vanilla, and oil. Stir well.
Pour wet mixture into the dry and fold gently until combined.
Fold in blueberries, being careful not to overmix.
Divide batter evenly into muffin cases (about ¼ cup each).
Bake for 22–25 minutes until golden and a toothpick comes out clean.
Cool on a wire rack before serving. Store in an airtight container for 2 days (longer if refrigerated).
Shop the recipe
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