Vegan Banana Muffins with Blueberries

    25 minutes

    A moist small batch of vegan muffins! They are just as tasty as any non-vegan kind and my friends love them.

    30 people made this

    Serves: 6 

    • 2 very ripe bananas, mashed
    • 1/2 cup (110g) white sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup (90g) plain flour
    • 1/2 cup (60g) wholemeal self raising flour
    • 1 1/2 teaspoons egg replacer
    • 2 tablespoons (40ml) water
    • 1/2 cup blueberries

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

    1. Preheat oven to 180 degrees C. Grease muffin cups or line with patty cups.
    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 in English (26)


    These muffins were very nice. I prefer to bake without eggs whenever possible as they are not necessary most of the time. These muffins were a moist and yummy treat. It is important to use very ripe bananas.  -  09 Mar 2013


    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 USA and Canada)


    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!!  -  02 Mar 2005  (Review from Allrecipes USA and Canada)