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Vegan Blueberry Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 190kcal
Author Eat Love Eat


  • 1 tablespoon ground flaxseed
  • 250 g (2 cups) wholemeal spelt flour
  • 75 g (3/4 cup) rolled oats plus more to sprinkle at the end
  • 100 g (1/2 cup) soft light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon fine sea salt
  • 2 bananas medium sized, ~200g
  • 200 ml (3/4 cup + 2 tablespoons) almond or oat milk (or other plant milk of choice)
  • 60 ml (1/4 cup) rapeseed oil
  • 60 g (1/4 cup) almond butter
  • 1 teaspoon vanilla extract
  • 125 g (1 cup) blueberries fresh or frozen


  • Preheat oven to 180C/350F. Line a 12-cup muffin pan with muffin cases. 
  • Start by making a flax egg: In a small bowl mix the ground flaxseed with 3 tablespoons water. Set aside for 10 minutes to absorb.
  • In a large bowl, mix together the spelt flour, oats, sugar, cinnamon, baking powder, bicarb and salt. 
  • In a medium bowl, mash the bananas using a fork. Add the flax egg, almond milk, oil, almond butter and vanilla and whisk to combine. 
  • Add the wet ingredients to the dry and stir gently until just combined. 
  • Toss the blueberries in a little flour and add them to the batter (try not to add too much excess flour). Stir to combine.
  • Divide the batter between the 12 muffin cases. Top with extra blueberries and a sprinkling of rolled oats if desired. 
  • Bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.