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Vegan Banana Blueberry Muffins

Vegan Banana Blueberry Muffins

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ASTROPHE

A moist, small batch of breakfast muffins.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

Directions

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

AUBERS
22
10/30/2003

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. Awesome with margarine (or butter for non-vegans) and honey.

JULEERAE
19
9/3/2005

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 + 3 tablespoons h2o.. by far the BEST muffins i have ever made!! very moist, fluffy, and full of flavor!!

Bicycleman
14
10/30/2003

Great recipe. Very easy to put together and easzy clean up. And they taste Great.