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!
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.