Vegan Blueberry Muffins by Juliet Sear

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    6

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
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These vegan blueberry muffins are so easy to make. Using this vegan blueberry muffin recipe, you can create a batch of 6, perfect for lunchboxes. The texture and taste is not compromised even though it's a vegan blueberry muffin recipe. 

Method

  1. Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases.

  2. 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.

  3. In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt.

  4. 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.

  5. Add the wet ingredients to the dry and stir gently until just combined.

  6. Add the blueberries and fold gently in to the batter.

  7. Divide the batter between the 12 muffin cases. Top with a few extra oats and a sprinkling of brown sugar on the top of each.

  8. 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. 

Let's Bake

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