(Video) delicious vegan blueberry muffins

I really love breakfast food!  It is one of my most favorite meal times of the day.  Today I have a delicious vegan blueberry muffin for you, that will delight any and all who taste them!  This is not some gross vegan recipe where the muffins turn out tasting like crap.  No, no, no my dears this is the real deal.  I have learned during my plant based journey that cakes, pies, muffins or any baked good can turn out wonderfully without adding any animal products what so ever.  I’m sure you already have the ingredients in your pantry so no need to run to the store searching endlessly for ingredients that are difficult to find.  Let’s keep this simple and sweet!  You can always bake these ahead of time and store them in an airtight container to preserve the freshness so that you can enjoy these throughout the week.  I like taking muffins like this on picnics and other outings.  It’s summer time and it’s always good to pack easy to travel meals, snacks and beverages.  What makes these extra special is the cane sugar crunch on top!  It’s soo tasty when you bite into these morsels and a subtle sugar crystal says hello to your taste buds.  Even when your eating healthy it’s always good to treat yourself every now and then.  There is absolutely nothing wrong with these muffins in my opinion.  They provide a good source of vitamins and nutrients like the blueberries fiber, folate, potassium and vitamin C all aide in supporting heart health which decrease the risk of heart disease.  The oats we used to make oat flour is a rich source of fiber which can help lower levels of bad cholesterol.   The banana provide a natural sugars, protein, dietary fiber, potassium, vitamin A, magnesium, vitamin B6 and are high in antioxidants that fight against free radicals.  All of this goodness in this little muffin are you ready to get started?  Here’s what you’ll need:

Ingredients (organic if possible)
  • 1 ripe banana
  • 1/2 cup of water (use it sparingly)
  • 2 teaspoons of pure vanilla extract
  • 1/2 teaspoon of salt
  • 1 1/2 cups of unbleached flour (I used unbleached cake flour)
  • 1/2 cup oat flour (I used a blender to blend my oats)
  • 1/2 cup of fresh blueberries
  • 1 tablespoon of cane sugar for topping
  • 1 teaspoon of baking powder
  • coconut oil (I used this to oil my pan)


In a mixing bowl combine all of your dry ingredients and mix well.  Incorporate your wet ingredients and mix well.  Take note to pour your water in slowly to be sure your batter is not to loose or watery.  With a fork smoosh or puree a ripe banana and mix it into your batter.  Once all of your ingredients are happy in the bowl pour in your blueberries being careful not to break them, they will naturally open up in the oven.  But, if you pop a few open it’s not a big deal your muffins will have a beautiful blue color. 
I oiled my muffin pan with coconut oil and poured my batter in the muffin cups.  This recipe will make about ten muffins so if you need more just double the recipe.  Preheat your over to 350 degrees and slide your muffins in the over for about fifteen to twenty minutes until the edges of the muffin are a golden brown and a toothpick comes out clean from the center of the muffin. 
Enjoy these lovely muffins for breakfast, brunch or lunch!  Enjoy!

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