One Bowl Vegan Blueberry Muffins
These healthy vegan blueberry muffins are packed with wholesome whole wheat flour, completely oil-free, and use no refined sugar.
Plus, they come together in just one bowl with everyday ingredients you likely already have on hand!
These blueberry muffins are packed with wholesome whole wheat flour and juicy blueberries, and they’re completely oil-free. Plus, they come together in just one bowl, making them perfect for busy mornings or satisfying afternoon cravings.
This recipe is a great option for anyone following a vegan diet, or simply looking for a healthier way to enjoy muffins or a sweet afternoon treat.
The whole wheat flour provides extra fiber, while the blueberries add antioxidants and natural sweetness. The recipe uses almond butter and banana in place of oil, plant-based milk instead of dairy and is made without eggs or an egg replacer like flax.
For more yummy and healthier vegan baking, these Easy Vegan Protein Muffins, Easy Eggless Banana Muffins Recipe with Walnuts and One-Bowl Healthy Oatmeal Muffins Recipe are all delicious too!
Recipe Highlights
- Easy to make in bowl.
- Just a handful of simple ingredients.
- Whole grain recipe.
- Oil-free recipe.
- Vegan (no eggs or dairy).
- Perfect healthier sweet treat.
- Under 200 calories each.
- 4 g of fat per muffin.
- 5 g protein per muffin.
- No eggs or egg substitute needed.
Ingredient Notes
- Whole wheat flour. The base of these muffins is whole wheat flour. It can be substituted with all-purpose flour. I have not tested any gluten-free flours such as almond flour or oat flour or tried a gluten-free flour blend. You should be able to substitute gluten-free all-purpose flour.
- Almond butter. To keep this recipe oil-free, I used almond butter and banana. You’ll need 1/4 cup of drippy almond butter. You can use another nut butter such as peanut butter or cashew butter if you prefer, as long as it’s not too dry.
- Coconut sugar. The recipe is naturally sweetened with unrefined sugar. The coconut sugar adds a hint of caramel to the recipe that is just delicious! You can substitute brown sugar.
- Banana. You’ll need 1 ripe medium-sized banana in this recipe. It can be ripe or slightly overripe.
- Lemon. The recipe calls for fresh lemon juice which serves two purposes. The lemon flavour goes wonderfully with the blueberries and the acidity helps puff these muffins right up!
- Plant-based milk. You’ll need unsweetened plant-based milk such as almond or cashew.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step by Step Instructions
Before You Start: Preheat the oven to 350 degrees and prepare a 12-cup muffin pan. You can use paper liners or lightly spray it with cooking spray.
Step 1: Mash the banana into a smooth paste in a bowl using a fork then add the almond butter, coconut and mix well.
Step 2: Add the vanilla, milk and lemon and mix until smooth.
Step 3: Add the flour then add the baking powder, cinnamon and salt. While the dry ingredients sit on top, gently mix together to help distribute the baking powder then mix it all into the wet ingredients below.
Avoid over-mixing. Stop once the flour is incorporated into the wet ingredients.
Step 4: Gently stir in the blueberries.
Step 6: Scoop the batter into 12 muffins tins and bake for 26 minutes until golden brown on top. Option to sprinkle the muffins with a little coconut sugar and/or crushed walnuts!
Step 7: Once baked, let them cool in the muffin pan for a few minutes then pop them out with a knife and place on a wire rack to finish cooling.
Recipe FAQs
Nope. No need unless you want to! I didn’t for my muffins but I did give the pan a little spritz of non-stick coconut oil cooking spray to help them pop out easier after baking.
Yes, most non-dairy milks like almond milk, soy milk, oat milk, or coconut milk should work. Opt for unsweetened varieties for better control over sweetness. For nut-free options, choose soy milk, oat milk, or rice milk though you’ll also need to substitute the almond butter for sunflower seed butter or tahini.
Absolutely! Frozen blueberries don’t need thawing and can be added directly to the batter. You can use fresh or frozen berries.
You can experiment with other fruits like chopped apples, diced pears, mashed raspberries, or chopped dried cranberries.
Double-check that your baking powder is fresh and active. You can test it by mixing a teaspoon with a little warm water – it should bubble if active.
Baking Tips
- Preheat is Key: A preheated oven ensures even baking. Aim to have your oven at the designated temperature before placing the muffins in.
- The Toothpick Test: If you’re unsure on baking time, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Measure for Success: Baking relies on specific ratios of ingredients so for best results, use a digital scale and follow the measurements listed in the recip card for accuracy and success!
- Don’t Overmix: Once the wet and dry ingredients are combined, mix just until a cohesive batter forms. Overmixing can lead to tough muffins. A few lumps are perfectly fine!
More Muffin Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Healthy Vegan Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 26 mins
- Total Time: 36 minutes
- Yield: 12
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These delightful vegan blueberry lemon muffins boast an unforgettable texture and burst of flavor that will have you reaching for seconds! Enjoy them warm topped with your favorite spread. They’re perfect for a nutritious snack or dessert.
Ingredients
- 1 medium (115 g) ripe banana
- 1/4 cup (60 g) almond butter
- 2/3 cup (100 g) coconut sugar
- 1 cup room temperature unsweetened almond or cashew milk
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 2.5 cups (300 g) whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup (130 g) fresh or frozen blueberries
Instructions
- Prepare for Baking: Preheat oven to 350 degrees F and spray a 12-piece muffin pan with non-stick cooking spray, lightly grease with butter or oil or line with paper liners.
- Mash Banana: Add the banana to a large mixing bowl and mash into a paste using a fork or immersion blender.
- Add Wet Ingredients: Add the almond butter and coconut sugar and mix until smooth. Add the lemon juice, vanilla and milk and stir to combine until smooth.
- Add Dry Ingredients: Add the whole wheat flour first, then the baking powder, salt and cinnamon. While the dry ingredients are sitting on top of the wet, gently mix to help distribute the baking powder, then start folding the dry ingredients into the wet. Gently mix until no dry bits remain, then stop mixing. Do not over mix.
- Add Blueberries: Toss the blueberries in 1-2 teaspoons of flour, this prevents them from sinking to the bottom for more even distribution. Add the blueberries and gently fold in, just a few stirs should do it.
- Add to Muffin Pan: Using a ice cream scoop or spoon, evenly distribute the batter between 12 cups. Sprinkle each with a few walnuts and a little coconut sugar, if desired.
- Bake and Cool: Bake for 26 minutes until the muffins are golden brown on top. Remove from the oven then let the muffins sit in the tin for a few minutes before carefully lifting out and placing on a cooling rack to finish cooling. Enjoy your muffins spread with chia seed jam, almond butter, coconut butter or vegan butter for a delicious treat or snack.
Notes
Muffins can be stored at room temperature in an airtight container for 2-3 days, in the fridge or 1 week or can be frozen for up to 3 months in a freezer bag or container.
Nutrition
- Serving Size: 1
- Calories: 178
- Sugar: 13 g
- Sodium: 121 mg
- Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
Originally published August 27, 2013.
Could I use a frozen banana in place of a regular one?
I think you could but I would thaw it first and drain off any excess liquid from the bowl before adding to the recipe. I haven’t tried it though!
I made these muffins once and my husband kept requesting them. I made them again and they are just as good the second time! Looks like these muffins will become a staple in our house.
So glad to hear that, Sandy!! Thanks for letting me know!
These turned out great! I subbed whole spelt flour and a mix of brown sugar and date sugar in place of the coconut sugar, and that worked just fine. My 13 year old ate 4 in a row straight out of the oven. We could not stop eating these! Will definitely makes again. Thanks!
My new go-to blueberry muffin recipe! Instead of the whole wheat flour I used almond flour and buckwheat flour (mostly buckwheat). It is a little more dense than a regular refined muffin but still great tasting. My dad said it tastes like a blueberry bran muffin and I agreed. We both had two with some vegan butter😏
Just made this recipe and the only modification/experiment I did was instead of whole wheat flour, I ground organic rolled oats into a flour. So 2 1/2 cups of ground rolled oats instead of AP or whole wheat flour. Absolutely amazing. I’m extremely happy and this is my new go to recipe for blueberry muffins!! Thank you so much!!
These are simple to make and delicious. The only revisions I made to the recipe was cutting the coconut sugar in half and using pecans vs walnuts on top. Initially I was concerned that the batter was too thick but they came out fluffy and light which is sometimes hard to do w whole wheat flour. I think the fresh made cashew milk was the trick.
So glad you enjoyed these! Good to know reducing the sugar so much still worked out! Thanks for letting me know.