Recipe by Taylor Mooney
Prep time: 15 minutes
Bake time: 20-30 minutes
Makes: about 1 dozen
Ingredients:
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
Instructions:
- Preheat oven to 375 degrees F and line or spray cupcake tins, set aside.
- Cream sugar and butter, then add vegan buttermilk and pureed banana – continue mixing.
- Add flour in 1/2 cup at a time then add the rest of your dry ingredients.
- Fold in blueberries.
- Fill each baking cup 3/4 with batter then bake for 20-30 minutes or until the tops are golden brown.
- 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.
