This muffin recipe is only five ingredients - all GoNanas baking mixes use very minimal ingredients - and is allergen-free, vegan, and gluten-free. You can whip this up in five minutes, and the rest of the time you can relax while waiting for them to bake.
During cold days, no one wants to go out and buy extra, obscure ingredients, but luckily our recipe requires things you can find right in your kitchen cabinet. Winter is the time to get snuggled up. Especially during times like these, with bone-chilling weather and almost nowhere to go except your kitchen, having the perfect snack is important.
It’s a tough time right now, especially in cold weather places, where activities are so limited. So many of us are trapped in our houses looking for fun things to keep us busy. We all remember the baking craze people went through in the spring, from sourdough starters to of course, the infamous banana bread phase. For some people, the craze never stopped, and we’re here to encourage it! Healthy baking is one of the best ways to stay busy at home, and the awesome recipes we’ve found will last long after the pandemic. And hopefully this recipe will last for many winters to come.
People love blueberry muffins. Scones are always nice, and coffee cake has its own benefits, but there is something about blueberry muffins that is comforting beyond any other hot pastry. It evokes memories from our childhood, of warm blueberry muffins at breakfast, with a cup of orange juice and a bowl of berries. From childhood to adulthood, many of us refuse to give up on this sweet treat- and for good reason. It’s a household staple, and even shouldn’t be abandoned even if you choose to eat healthier, if you start eating vegan, or gluten free. And we’re here to make it easier!
3 ripe bananas, mashed
2 tablespoons of almond milk
2 tablespoons of coconut oil
1 tablespoon of pure maple syrup
1 packet of GoNanas original banana bread mix
½ cup of blueberries
1 cup yogurt
1 tsp vanilla extract
1/2 cup cane sugar
- First, grease a muffin pan, and preheat the oven to 350 degrees.
- Grab three ripe bananas. Mash them until they have a mushy, almost pureed consistency.
- Add in one tablespoon of pure maple syrup, and two tablespoons of milk. Stir to combine.
- Add a package of GoNanas banana bread mix to your banana mixture; mix it thoroughly.
- Add ½ cup of blueberries- although feel free to add as few or as many marshmallows as you’d like. Mix the batter together until the blueberries are solidly spread throughout the mixture.
- Scoop the mix into the muffin pans. Fill each muffin tin ¾ of the way full, so they have room to rise in the oven.
- Pop your pan into the warm oven, and let them bake for 30-35 minutes. Once they are baked, remove them from the oven, and let them cool for about 45 minutes.
- In a separate bowl, mix 1 cup yogurt ,1 tsp vanilla extract, and 1/2 cup cane sugar. Stir until the mixture becomes like a frosting consistency.
- Drizzle each muffin with the yogurt glaze. Use as much or as little as you like.
- Let the glaze sit for about an hour to harder. Then feel free to grab one and enjoy.
Nothing is better than an easy sweet treat, and this one is perfect for an early morning, a late brunch, or an afternoon snack. It’s also gluten free and vegan making it easier to serve your friends with dietary restrictions. If you’d like to keep the recipe vegan make sure to use non-dairy milk such as almond or coconut. This healthy recipe is one of the best, and every bite will taste like the best part of winter.
To buy a package of the GoNanas mix, just go to https://eatgonanas.com. There are so many mix options, such as pumpkin spice, gingerbread, chocolate chip, our brand new red velvet, and the original banana bread. GoNanas mixes are healthy, as well as accommodating to most dietary restrictions
If you want your muffin to be super decadent, adding a topping is always a great option. Feel free to top it with butter, a little drizzle of maple syrup, or even with a side of delicious vanilla ice cream. Another delectable option is to caramelize a few slices of bananas and some blueberries, and top your muffins with the mixture or eat it on the side.
During the holiday season, feel free to replace the vanilla extract with peppermint extract. It’ll give your muffins just a little extra holiday zest.
To store your muffins, wrap each one in plastic wrap or aluminum foil. Put them into a large freezer-friendly storage bag or reusable container. Make sure to date it, and then pop it in the freezer. They should be good to eat up two three months after baking if kept frozen.
Times are tough, and food won’t fix every problem. But the perfect bite can make just one moment in a day a little more enjoyable.