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You would never know these Vegan Blueberry Muffins were made without eggs due to their light texture and incredible flavor! This easy recipe comes together quickly and only uses one bowl.
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 :)
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Remember to #bakerita if you try the recipe!
Vegan Blueberry Muffins
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour, you can sub gluten-free all-purpose flour for both flours
- ¼ cup light brown sugar
- ½ cup white sugar, can substitute coconut sugar for both of the sugars if desired
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil, melted, use refined for no coconut flavor – can also use vegetable oil
- 1 large banana, mashed (about ½ cup)
- ½ cup non-dairy milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400ºF. Grease 12 muffin cups or line with muffin liners.
- Combine the all purpose flour, whole wheat flour, brown sugar, white sugar, salt and baking powder. Add in milk of choice, mashed banana, and oil and stir until just moistened. Fold in blueberries. Divide the batter between the 12 muffin cups, they should be about 3/4 full.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.
Notes
I recently reviewed the official website of a banana company which said that dark brown bananas are still perfectly good to eat, esp to bake with. (They can be frozen in the skin). I was very surprised by this and had always thrown them out. No more! Into muffins they go. I cook for my very picky 2 y/o old grandson who had always eaten everything we ever gave him (mostly homemade baby food-HEALTHY!). Now all he wants is peanut butter, bread and milk! But he loves cake so I will be adding pureed veggies to these muffins. Does affect the amount of other ingredients? esp liquids?
Please add the nutritional info including the info for sugar grams and calories. Thanks. Can not wait to try these!
Hi Donna,
I don’t add the nutritional info because so many people make changes to the recipe. If you’d like to know the info, there are a number of good recipe nutrition calculators online. As for the amount of other ingredients, adding pureed veggies would definitely affect the ratio of liquid to dry ingredients, but since I’m not sure how much you were planning on adding, I’m not sure how to adjust the recipe. You may want to reduce the amount of banana and replace it with the veggie puree.
Hope you like the recipe!
Be careful when freezing bananas in the skin. They can be VERY difficult to get the skin off later. I always peel them and just put them in a freezer container. Then they are ready to go with no mess.
Yes, this is definitely the best way to freeze bananas! Thanks for sharing.
These are amazing! A perfect treat to impress my my new boss who is the only vegan I know and have EVER cooked for.
I substituted the bannana for applesauce, as I was fresh out of bannanas, and used almond milk, and they turned out beautifully; so soft, fluffy and tasty.
To make them a bit naughtier I sprinkled the tops withs a mixture of brown sugar, cinnammon, nutmeg and oats.
Thank you – this got rave reviews! :)
So glad that they went over so well! Your changes sound delicious :)
I live in Spain (from NY) and miss blueberries – when we have them they are between 3 and 4 Euros for a 125 gram basket – I totally lucked out today and found the most beautiful blueberries in Lidl for 1.69€!!!! So totally bought them out and came home sooooo happy!!
I am also vegan and was sooo happy to find this recipe – they are in the oven right now!! thanks!!!!!!!!!!!
Hope you like them!! Thanks for trying :)
Mmm just made these with coconut oil instead of veggie oil, they are still in the oven and smell delicious ;)
Mmm, love these with coconut oil as well! Hope you liked them, Eden!
I have made these muffins and everyone loved them. Followed the recipe except I added a tablespoon of flaxseeds w/ three tablespoons water as if i was replacing an egg. The second batch I made, I also added chopped fresh strawberries and they were totally delicious. Definitely recommend them. Thank you for sharing this wonderful recipe!
Glad to hear they turned out so well with both changes!! One of my favorite things about these muffins in how versatile they are. Thanks for sharing, Marie!
Hi! this recipe is one of my son’s favorite. He has multiple food allergies but fortunately he can eat all the ingredients in this yummy recipe. I have made them about 10 times already and they are always a hit with the entire family. I also add about 1/2 cup of strawberries, chopped very small and he totally loves it. Thank you so much for this wonderful recipe!
I’m so glad that your son enjoys the recipe! So great to hear, and the addition of strawberries sounds absolutely delicious. I’ll have to try that! Thanks for stopping by, Maria.
LOL! I made these VERY LATE last night and I doubled the recipe I thought that 1 1/3 cup of oil was a lot so I just added 1 cup and called it good! Was I surprised to see when I looked at the recipe this morning that I has already doubled in my head the oil, then doubled it again. You will be happy to know that even with my mistake these muffins came out wonderful!
Haha – late night baking is always interesting :) so glad to hear the muffins still turned out well! Thanks for sharing, Karie :)
Made these for my vegan daughter. Wound up needing more soy milk than called for in the recipe, but otherwise very easy to prepare. They turned out brilliantly. They are delicious, light and gorgeous. I finished these with a little sparkling sugar, which made them even more beautiful. Thanks for this recipe.
I’m so glad you and your daughter enjoyed them, Ross! Love the touch of sparkling sugar. Thanks for commenting!
Blueberry muffins are my absolute favorite! I’m totally craving these muffins on this Monday morning. I’ve never tried a vegan version before, so I love this twist. Sounds delicious!
Prettiest blueberry muffins EVER right here! Holy moly, you have no idea the kind of blueberry muffin craving you are giving me right now, Rachel! I would totally eat the entire batch with ZERO shame. ;)