These muffins are lighter than the overly sweetened, heavy, cake-like confections that have become typical in muffin recipes. They are sweeter, though, than the truly old-fashioned, often dry muffins you’ll find in many cookbooks.

These have the added advantage of being vegan: which means they’re egg and dairy free.

2 cups Better Batter All Purpose Flour
1/2 tsp salt
1 Tbsp baking powder
1 c water
1/4 c flaxseed (we prefer golden flax)
2 Tbsp oil
2 large bananas
1 generous cup blueberries
zest of one lemon, optional

Instructions:
Mix the flour, salt and baking powder in a bowl.

In a small saucepan, heat the water and flaxseed, adding the lemon zest if desired, until the mixture thickens. Let cool.

In a separate bowl, or a blender, beat the bananas, flaxseed mixture, and oil until smooth.

Blend the wet ingredients with the dry ingredients, and stir in the blueberries.

Spoon into muffin tins and bake at 375 degrees for 35-40 minutes.

Please note these will only be very light golden in color.

This makes 12 generously domed, regular muffins.