About the bake
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
Step 1:
Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases.
Step 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.
Step 3:
In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt.
Step 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.
Step 5:
Add the wet ingredients to the dry and stir gently until just combined.
Step 6:
Add the blueberries and fold gently in to the batter.
Step 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.
Step 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.
Ingredients
For the Muffins
- 15g Ground flaxseed
- 45ml Hot water
- 250g Allinson's plain wholemeal flour
- 75g Rolled oats plus more to sprinkle at the end
- 100g Billington's light muscovado sugar
- 1 tsp Ground cinnamon
- 1 tbsp Baking powder
- 1 tsp Sea salt
- 2 Medium bananas (approx. 200g each)
- 200ml Almond milk (or alternative milk of your choice)
- 60ml Vegetable oil
- 60ml Ground almond butter
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 125g Blueberries
Utensils
- Muffin cases
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Muffins
- 15g Ground flaxseed
- 45ml Hot water
- 250g Allinson's plain wholemeal flour
- 75g Rolled oats plus more to sprinkle at the end
- 100g Billington's light muscovado sugar
- 1 tsp Ground cinnamon
- 1 tbsp Baking powder
- 1 tsp Sea salt
- 2 Medium bananas (approx. 200g each)
- 200ml Almond milk (or alternative milk of your choice)
- 60ml Vegetable oil
- 60ml Ground almond butter
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 125g Blueberries
Utensils
- Muffin cases