Monday, July 7, 2014

Vegan Blueberry Streusel Muffins. For Two.

...Well they were supposed to be for two.  Until my 4 year old at the other one before I got a chance to take it's picture.  Oh well.  I guess that says something about how delicious they are!

My husband has been asking me to create a giant vegan blueberry streusel muffin just like the ones they sell at Corner Bakery.  Of course, those are loaded with butter, eggs & oil so over the holiday weekend I went to work.  The best part about these (in my opinion) is that they only yeild two large, heavenly muffins.  I'm usually over everything I cook/bake after 24 hours and end up having too much leftovers.  So this is perfect!

1/2 cup white whole wheat flour (white flour and whole wheat pastry flour works well too)
1 tsp baking powder
1 small ripe banana
3 Tb brown sugar
1 Tb vegan butter, melted (Earth Balance)
1 flax egg (1/2 Tablespoon flaxseed meal + 1 Tablespoon warm water)
1/2 tsp pure vanilla extract
1/4 cup fresh blueberries

For the Streusel Topping
1/2 Tb cold vegan butter
1/8 cup flour
1 1/2 Tb packed brown sugar
2 Tb frozen blueberries

Preheat oven to 375.  Prepare two small ramekins with cooking spray or vegan butter and set aside.  Prepare flax egg, stir well and let sit for about 5 minutes.
In a mixing bowl, mash banana and add to it, brown sugar and baking powder.  Stir well.  Add flax egg, vanilla and melted butter and stir again.
Add flour and use a spoon to combine and be careful to not over mix.  Divide batter evenly between the ramekins and top with streusel.  Bake for 28 minutes and allow to cool for at least 5 minutes before removing. 

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