These vegan blueberry muffins are so easy to make. Using this vegan blueberry muffin recipe, you can create a batch of 6, perfect for lunchboxes. The texture and taste is not compromised even though it's a vegan blueberry muffin recipe.
14 ingredients8 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Ingredients
MetricImperial
For the Muffins
15gGround flaxseed
45mlHot water
250gAllinson's plain wholemeal flour
75gRolled oats plus more to sprinkle at the end
100gBillington's light muscovado sugar
1 tspGround cinnamon
1 tbspBaking powder
1 tspSea salt
2Medium bananas (approx. 200g each)
200mlAlmond milk (or alternative milk of your choice)
60mlVegetable oil
60mlGround almond butter
1 tspNielsen-Massey Vanilla Bean Paste
125gBlueberries
Utensils
Muffin cases
Method
Step 1
Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases.
Step 2
Start by making a flax egg: In a small bowl mix the ground flaxseed with 3 tablespoons water. Set aside for 10 minutes to absorb.
Step 3
In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt.
Step 4
In a medium bowl, mash the bananas using a fork. Add the flax egg, almond milk, oil, almond butter and vanilla and whisk to combine.
Step 5
Add the wet ingredients to the dry and stir gently until just combined.
Step 6
Add the blueberries and fold gently in to the batter.
Step 7
Divide the batter between the 12 muffin cases. Top with a few extra oats and a sprinkling of brown sugar on the top of each.
Step 8
Bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
