Vegan banana blueberry muffins recipe
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- Dish type
- Mini cakes
- Fruit muffins
- Blueberry muffins
Vegan breakfast muffins chock-a-block with blueberries and banana, making them extra moist and juicy!
36 people made this
- 2 very ripe bananas, mashed
- 75g caster sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 100g plain flour
- 50g wholemeal pastry flour
- 1 1/2 teaspoons egg replacer (dry)
- 2 tablespoons water
- 75g blueberries
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat oven to 180 C / Gas mark 4. Grease muffin cups or line with paper muffin cases.
- In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
- Spoon batter evenly, about 4 tablespoons each, into muffin cups. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Egg replacer is available at health food shops.
Reviews & ratingsAverage global rating:(30)
Reviews in English (26)
What am I missing? There's no liquid there except the small amount added to the egg replacement.-16 Sep 2016
Really good, I didn't have pastry flour so used self-raising (!) which I think has made them quite chewy - but still great and a MEGA easy recipe!-05 Jul 2011
The best muffins ever! Easy, delicious, moist, and versatile. They are pretty sticky, so I would say even if you use paper muffin cups, still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey.-27 Jul 2002
Vegan banana blueberry muffins with yoghurt
Despite the fact that none of my three kids like blueberries we all love a good blueberry muffin. The traditional blueberry muffin that you might pick up in a coffee shop will be made with refined white sugar and white flour. Here I've used a blend of plain flour and spelt flour to make them a bit more wholesome.
I've also used coconut sugar instead of white sugar - however you can substitute caster sugar if you prefer. We found them perfectly sweet with the coconut sugar.
How to make vegan banana muffins
Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon and nutmeg and mix together.
- Mash up some bananas and add that into the mixing bowl. Make up some vegan buttermilk by mixing lemon juice with soy milk and allowing it to curdle and then add that to the mixing bowl. Add in some melted coconut oil, applesauce and vanilla extract.
- Mix into a thick batter.
- Add in some chopped walnuts.
- Divide the batter evenly between the muffin partitions of a muffin tray and then add some more chopped walnuts to the tops of the muffins.
- Bake for 30 minutes.
- Remove the muffins from the muffin tray and transfer to a wire cooling rack to cool.
- And then eat one! Preferably while it’s still warm. Yum.
Vegan Banana Blueberry Muffins.
Can you believe it’s June? I can’t! It seems like the warm weather takes forever to get here, and then once it arrives, the nice, warm, sunny months just start flying by. Oh well.
Since it’s June, that means that more and more delicious fruits and vegetables are in season, hooray! I can’t wait until there is more variety at the Farmer’s Market here, which probably won’t be until July. I’ve been pretty happy with the berry selection at the grocery store lately – we found some HUGE blueberries the other day. Is it bad that I go through the carton and pick out the biggest ones to eat rather than put them in whatever I’m baking? I can’t help it.
These vegan banana blueberry muffins are so simple, and so tasty. They are super easy to mix up, and are really moist due to the banana and the almond meal. I used whole spelt flour, but if wheat is not a problem for you, you can use whole wheat flour.
Ingredients for vegan banana blueberry muffins
- Rolled oats: you’ll blend the oats to flour consistency, which will hold the muffins together. Because it’s the only grain in the recipe, the oat flour will give the muffins a dense texture – they’re not light like cupcakes, but hearty and satisfying.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and thicken the muffin batter.
- Banana: as always when baking with bananas, make sure they’re super ripe and spotty for optimal flavor and sweetness, since they’re the only sweetener in this recipe.
- Nondairy milk:milk brings the muffin batter together. I always use unsweetened almond milk, but any nondairy milk should work.
- Blueberries: fresh or frozen blueberries work, and give great pops of sweetness throughout the muffins.
The BEST Vegan Blueberry Muffins
The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level.
This post was originally published on March 2, 2015. Last updated on July 13th, 2020
My first baking job was the best job I&rsquove had to date. Well, with the exception of this job. In my time as a baker, I fell absolutely in love with the process, the environment, and the practice of baking and patisserie.
I&rsquove made a lot of fancy desserts on this blog. You&rsquoll find Pot de Creme, Creme Brulee, Lemon Cake, and Flourless Gateau. Yum! But when I return to the basics, like a classic vegan blueberry muffin, I feel immediately transported back into that time of life &ndash back into that wonderful job as a bread baker.
I originally published this post over 5 years ago. Since then, it has become the most popular recipe on my website, BY FAR. You people LOVE these muffins.
I get it. They are soft, perfectly moist, and flavored with a hint of lemon. Beyond that, they are wildly versatile. Take a look through the comment section of this recipe and you&rsquoll learn how to make these muffins gluten-free, without refined sugar, soy-free, and so many other ways!
With all the love these vegan muffins get, I figured it was time to give them a new look.
How To Make Vegan Blueberry Muffins
- It is really so easy to make these muffins! Preheat your oven to 350°F and prepare a muffin tray by spraying it with non stick spray.
- Sift all purpose flour into a mixing bowl and add in sugar, baking powder and salt.
- Prepare some vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line. Allow it to sit for a minute to curdle into vegan buttermilk.
- Peel and mash some banana and then add in some coconut oil and mash it up with the banana.
- Add the vegan buttermilk, mashed banana and coconut oil and some vanilla extract to your mixing bowl and stir it into a thick batter. Use a hand whisk to remove any big lumps, but don’t overmix.
- Add fresh blueberries to a bowl and then add in 1 teaspoon of all purpose flour and toss the blueberries with the flour until they are lightly coated.
- Add the blueberries to the batter and fold them in gently.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray, add a few more blueberries on top and then place into the oven to bake for 30 minutes.
TOP TIP: It’s the thickness of the batter that stops the blueberries from sinking.
Store any leftovers in an airtight container at room temperature for up to 2 days, after that, move them into the refrigerator for another 3-4 days. When you&rsquore ready to serve, bring them up to room temperature, and you can warm them up slightly, if you&rsquod like, before serving.
To freeze, fully cool and wrap them tightly. Place them in an airtight container and freeze for up to one month.
When you&rsquore ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave if you&rsquod like.
To make these muffins gluten-free, a gluten-free flour blend must be used. I&rsquove only tested this recipe using Bob&rsquos Red Mill Gluten-Free All-Purpose Baking Flour (Amazon Link) (the one in the red package that does not contain xanthan gum, not their gluten free flour in the blue package). If you do decide to use a substitute gluten-free flour blend, proceed with caution since I&rsquom not sure if the particular flour you use will work well.
Yes, frozen berries can be used if you cannot find them fresh. But there is an extra step you&rsquoll have to take if you&rsquore using frozen berries, place the frozen berries on a paper towel-lined plate and leave them to thaw. Once thawed, gently pat them dry before folding them into the batter.
I find that vegan gluten free muffins tend to deteriorate a little quicker than muffins made with wheat flour. And since these muffins contain blueberries, they&rsquoll go bad a little quicker because of the moisture from the berries. The muffins will hold up well for about two days at room temperature in an airtight container, but if you have leftovers that are going to last longer than that, I suggest storing them in the refrigerator (in an airtight container) and bringing them to room temperature or warming up before serving.
You can replace the oil with unsweetened plain applesauce, but note that the texture will not be the same. Your muffins will not be as moist. If using applesauce, I recommend not using regular paper muffin wrappers (like I do in the pictures). Since the recipe will have no oil, you won&rsquot be able to remove the wrappers easily and the muffins will stick to them. You can either bake them directly in a high-quality non-stick muffin pan, in silicone muffin cups, or in parchment paper liners, which are all naturally non-stick.
Vegan Blueberry Muffins
Updated March 2016: I decided that this post deserved to be revitalized with some new pictures and new love! It’s a celebrated and delicious recipe that the previous pictures didn’t do justice to. I left the story and post the same as when it was originally posted way back in April 2013! I hope you enjoy these secretly-vegan muffins. :)
These muffins were a total accident, that turned out SO amazingly. I was planning on making regular blueberry muffins when I realized two things:
A) The carton of blueberries I bought was on the verge of going bad,
B) I had never shared my favorite blueberry muffins on here!
So naturally, I just started whipping up the recipe. I ran to grab an egg, and…no eggs. I’m not one for egg replacements, so I had none of that either. I spotted a banana, mashed it up and threw it in. I went to grab the milk, and realized it was heavy cream or almond milk. Erring on the side of health, I grabbed the almond milk.
I used half whole wheat flour to help them be a bit more nutritious, and after mixing up all the batter, I realized they were vegan! I usually add a crumb topping to these muffins, and I promise to post the original recipe soon, but I decided to forgo it and hope these turned out decent.
Well, guys…they turned out WAY better than decent. No one even realized they were vegan OR whole wheat, they tasted so perfectly light with the exact texture of sort-of dense, but soft-of fluffy that I always want in a muffin.
I wouldn’t say they’re healthy, but they’re not as bad as the white flour, crumb-topped ones for sure. Oh, and that banana? You can’t taste it, I promise. It just gives the right amount of moisture that the lack of egg took away.
If you like to add spices to your blueberry muffins, I love a 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in this recipe, but add whatever and however much you like! I left spices out of this batch to let the blueberries shine.
Also, if you use frozen blueberries, be aware your batter might turn a little blue! Be super careful not to overmix those babies.
So whether you’re vegan or not, these muffins are absolutely amazing and definitely worth a try, whether you’re out of eggs and milk or not! Enjoy :)
Manna Quinoa Breakfast Bowl
Banana gives this luscious green smoothie bowl its creamy texture, while kale, kiwifruit, and wheatgrass add a tangy-green punch of flavor. You can really have fun experimenting with whatever fruit and grains you have on hand.