I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉
These muffins are great – moist, not cloyingly sweet, fresh with bananas and blueberries, and my favorite, topped with a streusel topping. You’ve gotta have that, in my opinion. When I wrote this recipe, I realized that there are some things that recipe-makers have to keep in mind, so I hope the following tips make your lives easier in the kitchen!
A few things to note about this recipe:
1. As with all recipes, read through the recipe before proceeding to prepare food. Make all the separate components first. Have a separate bowl for dry ingredients, a small bowl for flax eggs, a separate bowl for wet ingredients, a separate bowl for your streusel topping, a muffin pan already sprayed with canola oil cooking spray, and preheat the oven.
That seems like a lot of bowls, but you only need one whisk and one spoon to ladle out the batter into the muffin pan, and bowls are easy to wash. You could easily do the washing while the muffins are baking. This way, everything will come together quickly towards the end. Let’s not talk about that one time my sister-in-law made dirty rice for us in our kitchen one time and did not read through the recipe before starting, causing a lot of stress and wasted time on her part (three hours later, and my kitchen looked like a tornado went through it). Shudder.
2. You want tiny blueberries for this, and I like to buy wild blueberries found in the freezer section of my local grocery store. Because they’re frozen, you just want to bring them out at the very end when you combine all the ingredients together, because you don’t want the blueberries to bleed blue into the batter. If it does, it’ll still taste good, so don’t freak out! You can definitely use fresh blueberries if that’s what you have, too.
3. If you don’t have a pastry cutter (which, if you make things like biscuits or scones, makes your life so much easier), it’s okay, just use two forks or two knives to “cut” the vegan butter into the flour/oats/sugar mixture.
4. I have a ziploc bag of ground flaxseeds in the freezer. Whenever I need them, I just scoop out what I need and put it back in the freezer. You want to store ground flaxseeds in the freezer so the oils don’t become rancid. I use the equivalent to two eggs for the flax eggs.
Happy baking, friends!