READY IN 30 mins

Vegan Banana Blueberry Muffins

Read Reviews (19)

"A moist, small batch of breakfast muffins." — ASTROPHE

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.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

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

—AUBERS

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Most Helpful Critical Review

Jul 03, 2008

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 added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins, it turned out delish, and still very sweet with only half the amount of sugar.

—bellatomato

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22 Ratings

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Sep 03, 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!!

—JULEERAE

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Oct 30, 2003

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

—Bicycleman

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Jul 27, 2007

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.

—SunFlower

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Oct 30, 2003

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 nonetheless very yummy. A keeper for me.

—KAITISCARLETT

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Dec 05, 2008

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.

—Win

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Jan 04, 2008

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 missing from this recipe...

—Virginia D

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Nutrition

Calories
194 kcal
10%

Carbohydrates
45.9 g
15%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
2.5 g
10%

Protein
3.1 g
6%

Sodium
226 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegan Banana Blueberry Muffins

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 194
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 226mg 9 %
** Potassium 190mg 5 %
Total Carbohydrates 45.9g 15 %
** Dietary Fiber 2.5g 10 %
Protein 3.1g 6 %
** Sugars 22.7g
** Vitamin A < 1 %
** Vitamin C 8 %
** Calcium 3 %
** Iron 10 %
** Thiamin 15 %
** Niacin 14 %
** Vitamin B6 10 %
** Magnesium 5 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.