Blueberry Muffins

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I admit it, I like to eat pastries for breakfast; but it’s gonna take more than a donut to fuel this chic. Enter the Blueberry Muffin.

This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free.

Blueberry Muffins

Blueberry Muffins


  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 2 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (regular whole wheat flour can be used also)
  • 1 cup fresh or frozen blueberries
  • 1/2 cup nuts (optional)


  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and gently fold in the blueberries.
  6. Pour into a sprayed pan muffin pan.
  7. Cook for 25 minutes until a tooth pick comes out clean.
  8. Remove from pan once cool.


These are a great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. The hold up well in a lunch box and don’t need to be refrigerated.

This recipe can also be made in a loaf pan and baked for 40 minutes.

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  1. I am so trying this!

  2. They look very nice!

  3. Just ordered a new muffin pan, I’ll have to try this out!

  4. How many muffins does this make for you? Have you ever doubled it for a group? (I’m an RD thinking of using it for a plant-based class – tasty and a demonstration of using great internet resources like yours!)

    • Hi Kate! I think it made 12. I filled the muffin cups up most if the way. I have never doubled it but I think it would work just fine. I hope you all enjoy them. Another easy recipe is the banana bread. Both recipes will probably stick to paper liners so I just use a lightly oiled (the only time I ever use oil) muffin pan.

  5. Ok, I just made this but I filled 22 muffin 3/4 the way up. I also wasn’t sure if I could replace the flour with a rice flour. I did and they are in the oven now so we’ll see how they turn out! 🙂 Thanks for the recipe.

  6. Ok, they turned out great! Thanks again!

  7. Lisa Javinar says:

    The silicon muffin pans are a great way to omit oil and sticking. Thanks for the recipe!

    • I’ve used a few silicon pans of various shapes and I’ve never been really impressed. Thanks for the tip though, maybe I’ll give it a try sometime. I hope you enjoyed the muffins!

  8. These are delicious. Love them.
    These are delicious. Love them

  9. How long would you bake these as mini muffins?

  10. I made these blueberry muffins today mainly because I had 2 really ripe bananas that I needed to use. Omg! They are sooooo delicious ! Thank you for this delicious recipe! It is going in my permanent recipe file!😊😊😊😊

  11. Stephanie says:

    First I love ALL of the recipes I’ve tried from your site.

    I just popped these in the oven. Can’t wait to try them. Ive been a vegan for a while now but oil free vegan for only 6 months and i just have to say I’m never going back. Thanks for all your yummy recipes 🙂

    • HI Stephanie! You will love these muffins! Make sure you try the Banana Bread too. They use the same base recipe and are so good! You’d never guess they were oil and dairy free.
      Thanks for visiting! I’ve got some great recipes coming up soon!

  12. Tara Nixon says:

    I love these muffins and have mixed up the recipe a bit for versions of orange cranberry, carrot, and pumpkin….all turn out delicious

What do YOU think?

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