Old Fashioned Vegan Pistachio and Blueberry Muffins
If you love pistachios, you'll love these vegan pistachio muffins with blueberries so much. They are fluffy and the juicy blueberries lift the flavours.
Servings: 16 Muffins
Ingredients
Wet Ingredients:
- 2 large ripe bananas mashed
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla
Dry Ingredients:
- 275 g all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 200 g fresh blueberries
- 70 g pistachio kernels coarsely chopped
Instructions
Preparation:
- Preheat your oven to 200 Celsius.
- Line two 8-hole muffin trays with cupcake liners. I only have 6-hole muffin trays so I made the extra 4 muffins at the end.
- Grease all 16 liners with a drop of oil. Set aside.
Make the muffin batter:
- Add the mashed bananas, sugar, soy milk, vinegar, oil and vanilla to a large bowl. Mix well. Now, gradually add your all-purpose flour to the mixture, followed by the baking powder and salt.
- Fold the dry ingredients into the wet. Don’t over mix. Just make sure that there are no pockets of flour remaining.
- Next, fold in your blueberries and coarsely chopped pistachios.
- Finally, distribute your muffin batter equally between the 12 cupcake liners. Add the remaining pistachios and blueberries on top.
Bake the muffins:
- Your muffins are now ready to be baked! Place the tray/s into the centre of the preheated oven and bake for 21 minutes. They should be golden brown, and a skewer should come out completely clean.
- Allow your pistachio muffins to cool in the tray/s for 10-15 minutes then transfer them to a cooling rack.