Try these oil-free Blueberry Muffins to fuel your day. You won’t believe they are missing oil and plant based!
Muffins feel like a treat because they are sweet, but these keep you feeling full and energized like a donut never could. They also travel well and don’t need to be refrigerated. I like to make a batch on Sunday and grab them throughout the week for breakfasts and lunches.
What is the Secret to Making Moist Muffins Without Oil?
There are several ingredients in this recipe that keep the muffins moist, including the blueberries. Bananas, plant milk and vanilla help too, but the unexpected secret is applesauce.
Applesauce is a wonderful substitute for oil and butter in any baking recipe. It adds a great deal of moisture without the fat, and I have a secret: There is even a substitute for applesauce if you don’t have any on-hand. You’ll never guess what it is!
Are Fresh or Frozen Blueberries Better for Muffins?
Neither! Both fresh and frozen blueberries are great options for muffins. Frozen blueberries may add a touch more moisture, but it isn’t enough to make a noticeable difference.
I like to stock up when berries when I see them on sale. They don’t last long in my house, no matter if they are fresh or frozen.
How do I Prevent my Muffins from Being Dry?
Surprisingly, dry muffins don’t have anything to do with their ingredients. Muffins become dry when the temperature they are cooked at is too high. This causes cracks on the tops and a dry texture.
To prevent muffins from being dry, use an oven thermometer to check the temperature and adjust it as needed. Also, do not overbake the muffins. Use a timer and stick to the prescribed cooking time.
Oil-Free Blueberry Muffins Recipe
Ingredients
- 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 (if your bananas are not very ripe, you may need more sugar and liquid)
- 1 Tbsp plant milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
- 1 cup fresh or frozen blueberries
- 1/2 cup sliced almonds or other nuts (optional)
Instructions
- Preheat oven to 350°.
- In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
- Add the bananas, plant milk and vanilla then mix well.
- Add baking soda, salt, and flour. Mix again.
- Add optional nuts and gently fold in the blueberries.
- Pour into a sprayed pan muffin pan.
- Cook for 25 minutes until a tooth pick comes out clean.
- Remove from pan once cool.
Serving
These are great with a cup of coffee or even smoothie. I like to make them for brunch or potlucks. They hold up well in a lunch box and don’t need to be refrigerated.
Variations
This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.
What are your favorite kind of muffins? Blueberry will always be my favorite but I love almost every kind of muffins!
This recipe is similar to The World’s Best Banana Bread. It travels well, isn’t too sweet, and is oil free. It’s just as good!
More Plant Based Breakfast Recipes
If you like this recipe, you are sure to love these vegan breakfast ideas too:
- Oatmeal Cups
- Chocolate Banana Bread
- Apple Oatmeal Muffins
- Strawberry Banana Muffins
- Apple Cider Bread
Oil-Free Blueberry Muffins
These Plant-Based Blueberry Muffins are oil-free and super easy to make. No one will believe these delicious muffins are vegan!
Ingredients
- 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 (if your bananas are not very ripe, you may need more sugar and liquid)
- 1 Tbsp plant milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups whole wheat pastry flour (regular flour or whole wheat flour with a little more liquid can be used also)
- 1 cup fresh or frozen blueberries
- 1/2 cup sliced almonds or other nuts (optional)
Instructions
- Preheat oven to 350°.
- In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
- Add the bananas, plant milk and vanilla then mix well.
- Add baking soda, salt, and flour. Mix again.
- Add optional nuts and gently fold in the blueberries.
- Pour into a sprayed pan muffin pan.
- Cook for 25 minutes until a tooth pick comes out clean.
- Remove from pan once cool.
Notes
This recipe can also be made in a loaf pan and baked for 40 minutes or in a jumbo muffin pan and baked for 35 minutes.
I am so trying this!
I hope you like them. My guests last weekend did and they aren’t fully transitioned to a plant-based diet yet. I think they are pretty versatile.
They look very nice!
Just ordered a new muffin pan, I’ll have to try this out!
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.
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.
Ok, they turned out great! Thanks again!
I’m so glad! Enjoy!
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!
These are delicious. Love them.
These are delicious. Love them
How long would you bake these as mini muffins?
Try 12 to 15 minutes.
Thank you!!
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!????
Yay! I’m glad you loved them! I need to make them again soon!
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!
I love these muffins and have mixed up the recipe a bit for versions of orange cranberry, carrot, and pumpkin….all turn out delicious
I do that too Tara! It’s a great base recipe!
Tara, I would love to know your orange cranberry recipe additions if possible.
These are the muffins you’re looking for! I’ve tried many different recipes over the years, and this is the best! I make a big batch and freeze them so I have them for the week. I changed up the recipe just a bit, I used whole grain oat flour, raw honey instead of the sugar, and added some cinnamon nutmeg and clove to go for more of a blueberry cobbler feel… they’re delicious! Thank you so much for sharing such a great recipe!
If using agave, is it still 1/2 cup? Thanks!!
These muffins are absolutely the best! So easy. In fact there isn’t a recipe of yours that I tried and didn’t like!
So good! So easy!! I didn’t add the almonds to the recipe, I used them as an added topping:
1/2 cup oats and 1/2 cup sliced almonds, 1 tablespoon sugar (I use monk fruit sweetener.) I used a potato masher to create a finer crumble then put 1 tbsp on top before baking. Yum!!
I’ll try the banana bread next – thanks for sharing your recipes!!
Melissa,
That sounds delicious! I often leave the almonds out since I always forget to buy them. I really like your idea for that fine crumble topping.
My kids and I love these muffins! Thank you for such a wonderful recipe!!