Recipe by Taylor Mooney

Prep time: 15 minutes

Bake time: 20-30 minutes

Makes: about 1 dozen


1 cup sugar

1/4 cup vegan butter (or soft coconut oil)

1 cup vegan buttermilk*

1 banana, blended**

1 1/3 cups flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

1/2 tsp salt

1 cup blueberries


  1. Preheat oven to 375 degrees F and line or spray cupcake tins, set aside.
  2. Cream sugar and butter, then add vegan buttermilk and pureed banana – continue mixing.
  3. Add flour in 1/2 cup at a time then add the rest of your dry ingredients.
  4. Fold in blueberries.
  5. Fill each baking cup 3/4 with batter then bake for 20-30 minutes or until the tops are golden brown.
  6. Best served warm.

*to make vegan buttermilk add 1 tsp apple cider vinegar or lemon juice to nondairy milk.

**banana will be blended easiest if it is slightly overripe and blended with the buttermilk to make a liquid. The banana is just being used as an egg substitute so it is not meant to be chunky.

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