Easy Vegan Blueberry Muffins

These easy Vegan Blueberry Muffins make the perfect healthy snack, breakfast, or brunch.

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 167kcal

Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4 and line a 12-cup muffin tray line with muffin liners.
In a large bowl, mix the flours, brown sugar, baking powder, and salt.
In another bowl whisk together the mashed banana, oil, almond milk and lemon zest.
Add the wet ingredients along into the dry and mix until just combined before carefully folding in the blueberries.
Divide the muffin batter into the muffin cups and bake for 20-22 minutes or until a skewer inserted into a muffin comes out clean.
Allow the muffins to cool slightly in the baking tin before transferring them a cooling rack.

Recipe can be easily doubled or tripled to feed a crowd.
Use ripe bananas for sweetness; those with brown spots work best.
Gently fold in fresh blueberries to keep them juicy.
Use muffin liners or grease the pan for easy cleanup.
Store at room temperature for 2-3 days, or in the refrigerator for up to a week in an airtight container or plastic bag.
There are 6 WW Blue Plan SmartPoints in one serving.