Healthy Vegan Blueberry Muffins
These delicious, healthy vegan blueberry muffins are oil-free, refined sugar-free and easy to make in one bowl, with simple, everyday ingredients.
These vegan blueberry lemon muffins are easy to make in one bowl and have the most amazing flavour and texture! This recipe is oil-free, refined sugar-free and made without eggs or dairy.
- Whole wheat flour. The base of these muffins is whole wheat flour. It can be substituted with all-purpose flour but I have not tested any gluten-free flours such as almond flour or oat flour or tried a gluten-free flour blend.
- 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 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!
- Banana. You’ll need 1 ripe medium-sized banana in this recipe. Not over ripe, just ripe. If it’s perfect for eating as a snack, it’s perfect to use in this recipe. The banana stands in for both eggs and oil.
- Blueberries. You’ll need 1 cup of blueberries and you can use fresh or frozen.
- 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.
- Baking basics. Aside from the main ingredients, you’ll need baking powder, cinnamon and sea salt.
Step by Step Instructions
Before You Start: Preheat the oven to 350 degrees.
Mix the Wet Ingredients
First, mash the banana into a smooth paste using either a fork or immersion blender. Then mix in the almond butter and coconut sugar, stir that up, then stir in the vanilla, milk and lemon.
Add the Dry Ingredients
Next, add the dry ingredients starting with the flour, then the baking powder, cinnamon and salt.
Quick Tip: Give the dry ingredients a little stir while they’re sitting on top of the mixed wet ingredients. This helps to distribute the baking powder.
Bake the Muffins
Time to bake! Scoop the batter into 12 muffins cups and bake for 26 minutes.
Optional Topping: Did you know blueberries and walnuts are both great for brain health? Before baking, try adding a little sprinkle of walnut pieces to each muffin.
Do I need to use muffin liners?
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.
These muffins are perfect for a healthy snack or dessert. They’re great as a grab-n-go snack but for a treat, try them topped with:
Here are some delicious vegan baking recipes you’ll love:
- Easy Vegan Banana Bread
- Oatmeal Raisin Chocolate Chip Cookies
- Vegan Apple Cinnamon Muffins
- Applesauce Muffins
- Vegan Carrot Muffins
- 1 medium (115 g) ripe banana
- 1/4 cup (60 g) almond butter
- 2/3 cup (100 g) coconut sugar
- 1 cup 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
- Preheat oven to 350 degrees F.
- Add the banana to a large mixing bowl and mash into a paste using a fork or immersion blender.
- Add the almond butter and coconut sugar and mix until smooth.
- Add the lemon juice and milk and stir to combine.
- Add the whole wheat flour, 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 the blueberries and gently fold in, just a few stirs should do it.
- Give a muffin tin a lightly spritz of non-stick cooking spray and then evenly distribute the batter between 12 cups. Sprinkle each with a few walnuts and a little coconut sugar, if desired.
- Bake for 26 minutes.
- 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.
- Once they’re completely cool, store in the fridge in a sealed container for up to 1 week.
To Freeze these Muffins: Store in an airtight container or bag in the freezer for up to 2 months.
- Serving Size: 1
- Calories: 178
- Sugar: 13 g
- Sodium: 121 mg
- Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
Keywords: vegan blueberry muffins, healthy vegan blueberry muffins
Update Note: Originally published August 27, 2013. Updated October 2019 with new photos and text.