Pecan Blueberry Muffins [Vegan]
These pecan blueberry muffins are moist with a crunch from the pecans. And they are just the right amount of sweetness. So good!
Ingredients You Need for Pecan Blueberry Muffins [Vegan]
How to Prepare Pecan Blueberry Muffins [Vegan]
- Preheat oven to 350ºF.
- Spray your muffin or mini muffin pan with baking or oil spray - I used olive oil.
- In a small bowl, mix together ground flax and water for your flax egg.
- Set aside.
- In a stand mixer with paddle attachment or in a bowl, I added the bananas and mash.
- Add the remaining ingredients through vanilla.
- In a separate bowl, add flour through salt and blend well.
- Then add the flax egg mixture and your dry to your wet mixture and blend until just combined.
- In a small bowl gently toss your blueberries with one 1 tablespoon of your gf flour.
- This will prevent them from sinking to the bottom of the muffins.
- By hand, fold your nuts and blueberries into the wet batter.
- Using a scoop, gently fill your muffin wells ¾ of the way filled.
- I topped each with a banana slice or pecan but that's optional.
- Bake for 22 -26 minutes or until a toothpick inserted comes out clean.
- I used a mini muffin pan and it took exactly 22 minutes.
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