Vegan banana blueberry muffins

    25 min

    Vegan breakfast muffins chock-a-block with blueberries and banana, making them extra moist and juicy!

    37 people made this

    Serves: 6 

    • 2 very ripe bananas, mashed
    • 75g caster sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 100g plain flour
    • 50g wholemeal pastry flour
    • 1 1/2 teaspoons egg replacer (dry)
    • 2 tablespoons water
    • 75g blueberries

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas mark 4. Grease muffin cups or line with paper muffin cases.
    2. In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
    3. Spoon batter evenly, about 4 tablespoons each, into muffin cups. Bake in preheated oven for 20 to 25 minutes, or until golden brown.


    Egg replacer is available at health food shops.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    What am I missing? There's no liquid there except the small amount added to the egg replacement.  -  16 Sep 2016


    Really good, I didn't have pastry flour so used self-raising (!) which I think has made them quite chewy - but still great and a MEGA easy recipe!  -  05 Jul 2011


    The best muffins ever! Easy, delicious, moist, and versatile. They are pretty sticky, so I would say even if you use paper muffin cups, still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey.  -  27 Jul 2002  (Review from Allrecipes US | Canada)