BANANA BLUEBERRY FLAX MUFFINS

For a breakfast gathering after my daughters’ class play, I made these muffins so the kids who couldn’t have eggs and dairy would be able to enjoy what everyone else was having. All the kids really liked the muffins, and the ones who normally wouldn’t have been able to partake were thrilled.

makes 1 dozen

vegan (dairy-free, no eggs), no nuts

• 1½ cups (216 g) white whole wheat flour
• ¼ cup (30 g) ground golden flax seeds
• 2 teaspoons baking powder
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• 1 cup (245 g) mashed ripe bananas (about 2 medium)
• ½ cup (110 g) unsweetened soy or almond milk
• ½ cup (108 g) packed brown sugar
• ¼ cup (56 g) grapeseed or other neutral oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• 8 ounces (227 g) blueberries (1½ cups)
• Old-fashioned rolled oats, for sprinkling (optional)

1. Position a rack in the center of the oven and preheat to 400°F. Line a standard muffin tin with paper liners.

2. Whisk the flour, ground flax, baking powder, nutmeg, and salt in a large bowl. Whisk the bananas, soy milk, brown sugar, oil, vinegar, and vanilla in a medium bowl until well blended. Make a well in the dry ingredients and add the wet ingredients. Fold gently just until all the dry ingredients are evenly moistened. Fold in the blueberries until they are evenly distributed. Divide the batter among the prepared muffin cups; the cups will be full. Sprinkle some oats on top, if you’d like.

3. Bake until the muffins are golden brown and a toothpick inserted in the center of a center muffin comes out clean, 16 to 17 minutes.

4. Cool in the pan on a wire rack for 10 minutes. Carefully remove the muffins from the pan. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The muffins are best the day they’re made but will keep at room temperature for up to 2 days or in the freezer for up to 2 weeks.