Vegan Blueberry Muffins

5 from 5 votes

Easy healthy vegan blueberry muffins lightly spiced with cinnamon - totally delicious and moist!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 270kcal

1 tablespoon ground flaxseed
250 g (2 cups) wholemeal spelt flour
75 g (¾ cup) rolled oats plus more to sprinkle at the end
100 g (½ cup) soft light brown sugar
½ teaspoon ground cinnamon
1 tablespoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon fine sea salt
2 bananas medium sized, ~200g
200 ml (¾ cup + 2 tablespoons) almond or oat milk (or other plant milk of choice)
60 ml (¼ cup) rapeseed oil
60 g (¼ 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.
1 tablespoon ground flaxseed
In a large bowl, mix together the spelt flour, oats, sugar, cinnamon, baking powder, bicarb and salt.
250 g (2 cups) wholemeal spelt flour, 75 g (¾ cup) rolled oats, 100 g (½ cup) soft light brown sugar, ½ teaspoon ground cinnamon, 1 tablespoon baking powder, 1 teaspoon bicarbonate of soda, ½ teaspoon fine sea 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.
2 bananas, 200 ml (¾ cup + 2 tablespoons) almond or oat milk, 60 ml (¼ cup) rapeseed oil, 60 g (¼ cup) almond butter, 1 teaspoon vanilla extract
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.
125 g (1 cup) blueberries
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.