Blueberry muffins are my favorite afternoon tea muffins. I am a huge fan of blueberries, even more when it is combined with coconut. It is the best combo ever. You know I am trying to reduce my egg consumption, right? That is why I am sharing so much vegan recipes right now. I am in my vegan transition and I love it. What a fun experience to play with new ingredients, mostly plants, fruits and vegetables. Plus, I am not saying how much I feel good to no eating animals anymore. It is good to do something for others, animals and the planet. This planet is my kids future and if I can do some small actions to make it greener, well I am all in!
Vegan Blueberry Muffins | No fancy ingredients
So back to those lovely vegan blueberry muffins. Those are very moist and fluffy muffins. I used mashed bananas as a egg replacement which also add a lovely moist texture to the batter. I used a combo of wholewheat flour and spelt flour. Spelt flour is a great healthy alternative to white wheat flour but use what you have got in your pantry! I reckon that spelt flour can be very expensive in New Zealand.
While I love nuts, I choose to add desiccated coconut in the batter to make nut free blueberry muffins that could also fit my girl lunchbox. I love to bake those muffins in my mini muffin baking tray. It bake faster and there is even more blueberries per bites.
There is not much to say about this recipe! Honestly, whatever you are vegan or not give a try to those vegan blueberry muffins with coconut. They are very delicious, easy to make and you don’t need fancy ingredients to make them. Plus, they freeze super well too. Enjoy!
Healthy and easy vegan blueberry muffins recipe with mashed banana, coconut oil and no white sugar. The best healthy eggless blueberry muffin recipe rich in fibre and protein.
- 2 medium banana ripe, peeled, roughly mashed (3/4 cup)
- 1 cup spelt flour or white wheat flour
- 1 cup wholewheat flour
- 1/4 cup unsweetened desiccated coconut
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsweetened coconut milk or almond milk, or soy milk
- 1/2 cup brown rice syrup or maple syrup or blue agave syrup
- 1/3 cup extra virgin coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup blueberries , frozen or fresh, no need to defrost
Preheat the oven to 356 F (180 C)
Peel the banana and roughly mash with a fork the bananas on a plate. Set aside.
In a bowl combine all the dry ingredients: spelt flour, whole wheat flour, desiccated coconut, baking powder and cinnamon.
In another bowl combine the mashed banana, brown rice syrup, melted coconut oil, coconut milk, and vanilla extract.
Stir wet ingredient into the dry ingredients until it forms a muffin batter.
Stir in the frozen (or fresh) blueberries to evenly combine the blueberries into the batter.
Grease the 24 hole mini muffin tray with coconut oil.
Fill each muffin hole with the batter using a teaspoon.
Bake for 20-25 minutes or until a skewer inserted in the middle of the muffins comes out clean
Flip over a cookie rack and cool down before eating.
It is optional but you can decorate the top with a drizzle of maple syrup and extra desiccated coconut or rolled oat.
Storage: Store up to 5 days in a muffins box - plastic or metallic.
Spelt flour: if you don't have spelt flour you can use white wheat flour or brown rice flour.
Brown rice flour: you can use any vegan liquid sweetener like blue agave syrup, molasse, barley malt or maple syrup.
Baking soda: you can replace 1 teaspoon baking soda by 2 teaspoon baking powder
Blueberries: any berries works in this recipe like raspberries, boysenberries or chopped strawberries.
Desiccated coconut: you can replace the coconut by crushed walnuts, almonds or cashews if preferred
Recipe adapted from Martha stewart recipe