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Vegan Banana Blueberry Muffins

Rated as 3.44 out of 5 Stars
41

"A moist, small batch of breakfast muffins."
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Ingredients

30 m servings 194
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 194 calories; 0.4 45.9 3.1 0 226 Full nutrition

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Reviews

Read all reviews 22
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 pape...

Most helpful critical review

i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so, with a batch of batter made, i ad...

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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 pape...

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 flax...

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

i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so, with a batch of batter made, i ad...

Taste was ok but they were way too sweet. I'm sure 1/3 cup sugar would be more than enough. They're also too moist and sticky for my tastes.

These were terrific, gone in two days! I'd been searching for a blueberry muffin recipe without oil or butter. These were a little more like banana bread with blueberries, but they were noneth...

This recipe was way too dry. I added a couple tablespoons of water and 1/8 c. vegetable oil to make it pourable into the tin. I also added baking soda to make them rise a little more.

batter is WAY too dry-- had to add 1/2c applesauce to even make it 'stick' incredible heavy & sticky--.. also took 30 min to bake & still never got 'golden brown' I think oil & water is missi...

These muffins were chewy and flat. My family wouldn't eat them. Maybe I did something wrong, but I've never had trouble making muffins before.