Go Back
+ servings
Vegan Blueberry Muffins

Vegan Blueberry Muffins

Easy healthy vegan blueberry muffins lightly spiced with cinnamon - totally delicious and moist!
Course Breakfast, Snack
Cuisine American
Keyword Blueberry Muffins, Dairy free, Spelt, Vegan, Vegan Blueberry Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 270kcal
Author Sasha


  • 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.  


Calories: 270kcal | Carbohydrates: 40.9g | Protein: 6.8g | Fat: 8.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 5g | Sodium: 213.2mg | Potassium: 443.2mg | Fiber: 5.8g | Sugar: 12.3g | Vitamin A: 13.6IU | Vitamin C: 2.7mg | Calcium: 114.2mg | Iron: 1.7mg