A pan of blueberry banana elderberry muffins made with Navitas Organics Elderberry Powder, drizzled with icing

Blueberry Banana Elderberry Muffins Recipe

These muffins are fluffy, moist and studded with gooey blueberries. Additionally, this recipe includes Navitas Organics Elderberry Powder, which provides immune-supporting benefits with a slight tart and earthy flavor.

INGREDIENTS

1 Tbsp. flaxseed meal

2 Tbsp. water

3 medium ripe bananas, mashed (approx. 1 cup)

½ cup non-dairy milk

¼ cup maple syrup

1 Tbsp. apple cider vinegar

1 tsp. vanilla extract

1 cup whole-wheat flour

½ cup all-purpose flour

2 Tbsp. brown sugar

1 tsp. Navitas Organics Elderberry Powder

1 tsp. lemon zest

1½ tsp. baking soda

¼ tsp. salt

1½ cups fresh blueberries

Icing:

1 cup powdered sugar

2-3 Tbsp. non-dairy milk

DIRECTIONS

Preheat oven to 350°F. Line a muffin tin with liners. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the flax egg, mashed banana, non-dairy milk, maple syrup, vinegar, and vanilla until smooth. Add flours, elderberry powder, brown sugar, lemon zest, baking soda, and salt. Combine until a smooth batter forms.

Fill each muffin liner until almost full. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely.

Whisk together icing ingredients. Drizzle icing over cooled muffins.

Enjoy!

Makes 12 muffins

 

Submitted by Taavi Moore

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Image of Blueberry Banana Elderberry Muffins Recipe

Servings

12 muffins

These muffins are fluffy, moist and studded with gooey blueberries. Additionally, this recipe includes Navitas Organics Elderberry Powder, which provides immune-supporting benefits with a slight tart and earthy flavor.

Ingredients

  • 1 Tbsp. flaxseed meal
  • 2 Tbsp. water
  • 3 medium ripe bananas, mashed (approx. 1 cup)
  • ½ cup non-dairy milk
  • ¼ cup maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • 2 Tbsp. brown sugar
  • 1 tsp. lemon zest
  • 1 ½ tsp. baking soda

  • ¼ tsp. salt
  • 1 ½ cups fresh blueberries

  • Icing:

  • 1 cup powdered sugar
  • 2-3 Tbsp. non-dairy milk

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Directions

  1. Preheat oven to 350°F. Line a muffin tin with liners. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken.
  2. In a large mixing bowl, whisk together the flax egg, mashed banana, non-dairy milk, maple syrup, vinegar, and vanilla until smooth. Add flours, elderberry powder, brown sugar, lemon zest, baking soda, and salt. Combine until a smooth batter forms.
  3. Fill each muffin liner until almost full. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely.
  4. Whisk together icing ingredients. Drizzle icing over cooled muffins.
  5. Enjoy!