Vegan Banana Blueberry Muffins

19 Reviews

Prep: 5 min
Cook: 25 min
Ready In: 30 min

“A moist, small batch of breakfast muffins.” - by ASTROPHE

Ingredients

2 very ripe bananas, mashed
1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 teaspoons egg replacer (dry)
2 tablespoons water
1/2 cup blueberries

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
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.
Spoon batter evenly, about 1/4 cup each, into muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Nutrition

Amount Per Serving (6 total)

Calories
194 cal
10%

Fat
0.4 g
< 1%

Carbs
45.9 g
15%

Based on a 2,000 calorie diet

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Reviews (19)

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AUBERS

Oct. 30, 2003

"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. Aw..." See moreesome with margarine (or butter for non-vegans) and honey."

JULEERAE

Sep. 3, 2005

"yum! i inverted the flour ammount using 3/4 cup organic whole wheat pastry flour.. added 1/2 tsp baking soda and cinnamon.. oh yea only used 1 tsp egg replacer and added 1 tablespoon ground flaxseed +..." See more 3 tablespoons h2o.. by far the BEST muffins i have ever made!! very moist, fluffy, and full of flavor!! "