Easy Vegan Blueberry Muffins
User Reviews
5
Easy Vegan Blueberry Muffins
Description
Easy Vegan Blueberry Muffins blend white whole wheat and all-purpose flour with baking powder and salt to create a light base. Mashed ripe banana contributes moisture and sweetness, enhanced by light brown sugar and vegetable oil. Almond milk and lemon zest add complementary flavors and keep the batter smooth. Fresh blueberries are folded carefully to preserve their juiciness. The batter is divided into muffin liners and baked until a skewer inserted comes out clean, yielding tender muffins with juicy berry pockets and a soft texture.
The muffins suit breakfast, snacks, or even light desserts, offering plant-based options with familiar muffin qualities. Their mild, lightly sweet flavor works well alongside coffee or tea and can be enjoyed fresh or stored for days.
Use ripe bananas with brown spots to maximize sweetness. Folding in the berries gently prevents them from breaking and coloring the batter, keeping blueberries distinct. To keep muffins fresh, store them in an airtight container at room temperature for a few days or refrigerate up to a week.
Ingredients
- ¾ cup white whole wheat flour
- 1 cup all-purpose flour 120g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 banana mashed, large, ripe
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- ½ cup almond milk or other non-dairy milk
- ½ teaspoon lemon zest
- ⅔ cup blueberries fresh
Instructions
- Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4 and line a 12-cup muffin tray line with muffin liners.
- In a large bowl, mix the flours, brown sugar, baking powder, and salt.
- In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
- Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
- Divide the muffin batter into the muffin cups and bake for 20-22 minutes or until a skewer inserted into a muffin comes out clean.
- Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.
Notes
- Use ripe bananas with brown spots to enhance natural sweetness in the muffins.
- Fold in fresh blueberries gently to avoid bursting and maintain berry juiciness.
- Line your muffin tin with paper liners or grease it well for easy muffin removal.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- This recipe can be doubled or tripled to make more muffins for larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Sodium | 114mg | 5% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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