Vegan Blueberry Muffins
You’d never guess that these fluffy, naturally sweetened vegan blueberry muffins are completely oil-free. They’re perfect for a wholesome breakfast or snack you can feel good about!
Why you’ll love this recipe
- Wholesome: Made with white whole wheat flour, banana, and applesauce, these muffins skip the oil and dairy without sacrificing moisture or flavor.
- Beginner-friendly: No fancy equipment needed—just one bowl and a muffin pan. This recipe comes together so easily that it’s a good one to make with young children who want to help out in the kitchen!
- Perfect for snacking: These muffins are just the right size for packable snacks or part of a healthy breakfast.
Ingredients
- White whole wheat flour: White whole wheat flour has the nutrients of whole wheat flour but a lighter color and texture. It’s a perfect healthy substitute for all-purpose flour.
- Coconut sugar: Coconut sugar has a lower glycemic index than white sugar and infuses the muffins with subtle caramel notes. This recipe calls for ⅓ of a cup, but feel free to sprinkle a little more on top to give the muffins extra sparkle and sweetness.
- Baking powder: Helps the muffins rise and stay fluffy.
- Baking soda: Works with the acid in the banana and applesauce to boost the rise.
- Unsweetened applesauce: Applesauce is a healthy substitute for oil and butter, adding moisture without fat or cholesterol.
- Unsweetened soy milk: Adds creaminess and protein. I prefer soy milk in this recipe, as it has a creamier texture than other types of plant milk. However, almond milk or other types of unsweetened plant milk are fine substitutes.
- Banana: Adds natural sweetness and moisture. Opt for a ripe banana (one with brown spots!)—it will be sweeter and easier to blend into the batter.
- Vanilla extract: Enhances the flavor of the blueberries.
- Blueberries: Nothing beats fresh blueberries in this recipe, but you’ll still get good results with frozen blueberries. Blueberries are supercharged with antioxidants, vitamins, and fiber, making them one of the healthiest foods you can eat!
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 375°F. Line a muffin pan with 12 muffin liners or use a nonstick pan.
Step 2: To a large bowl, add the white whole wheat flour, ⅓ cup of coconut sugar, baking powder, and baking soda. Stir to combine.
Step 3: Add the applesauce, plant milk, mashed banana, and vanilla extract. Stir until evenly combined.
Step 4: Gently fold in the blueberries.
Step 5: Spoon the batter into the muffin pan (or liners, if you are using). For extra sweetness (optional), add a pinch of coconut sugar on top of the muffins.
Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from heat and let the muffin pan rest on a potholder or towel for about 10 minutes, or until the pan is cool enough to touch. Remove the muffins from the pan and let them rest on a cooling rack for an additional 10 minutes, or until they have reached a comfortable eating temperature. Enjoy warm or at room temperature.
Equipment
- Measuring cups
- Measuring spoons
- Large bowl
- Muffin pan
- 12 muffin liners (if not using a nonstick muffin pan)
- Potholder or towel
- Cooling rack
Storage
Store vegan blueberry muffins on the counter in a sealed container for up to 2 days. If any are left after that, transfer them to the fridge for up to 4 days. Vegan blueberry muffins may also be frozen in a sealed container for up to 1 month.
Vegan Blueberry Muffins
Equipment
- measuring cups
- measuring spoons
- large bowl
- spoon
- muffin pan
- 12 muffin liners (if not using a nonstick muffin pan)
- potholder or towel
- cooling rack
Ingredients
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar plus optional additional sugar to sprinkle on top
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup unsweetened applesauce
- ¾ cup unsweetened soy milk or other unsweetened plant milk
- ½ cup very ripe banana mashed (approximately 1 medium banana)
- 2 teaspoons vanilla extract
- 2½ cups blueberries fresh or frozen
Instructions
- Preheat the oven to 375°F. Line a muffin pan with 12 muffin liners or use a nonstick pan.
- To a large bowl, add the white whole wheat flour, ⅓ cup of coconut sugar, baking powder, and baking soda. Stir to combine.
- Add the applesauce, plant milk, mashed banana, and vanilla extract and stir until evenly combined.
- Gently fold in the blueberries.
- Spoon the batter into the muffin pan (or liners, if you are using). For extra sweetness, add an optional pinch of coconut sugar on top of the muffins.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from heat and let the pan rest on a potholder or towel for about 10 minutes, or until the pan is cool enough to touch. Remove the muffins from the pan and let them rest on a cooling rack for an additional 10 minutes, or until they have reached a comfortable eating temperature. Enjoy warm or at room temperature.
Notes
- Store vegan blueberry muffins on the counter in a sealed container for up to 2 days. If any are left after that, transfer them to the fridge for up to 4 days. Vegan blueberry muffins may also be frozen in a sealed container for up to 1 month.
