Blueberry Banana Muffins

After making the lifestyle switch to veganism, I worried I’d never be able to make my favourite foods anymore, including my mom’s famous blueberry muffins. Boy was I wrong

A few weeks ago, my mom gave me her recipe book and I found her blueberry muffin recipe. I read through it and made some adjustments and decided to give it a go.

When they came out of the oven, I was shocked at how good they looked… but the real question was: did they taste good? With both my nan and mom watching, I cut through the finished product and was amazed. They tasted even better than before!

My nan was a chef back in her day, and my mom is an incredible baker, so knowing that both of them approved made me so excited!

These blueberry muffins are truly delicious. Make a big batch and freeze them, eat them as a snack or distribute them to everyone you know to show them how delicious eating vegan can be!

What you’ll need: 

  • 1 stick earth balance butter (room temperature)
  • 3/4 cup organic cane sugar
  • 2 flax eggs (2 tbsp milled flax with 6 tbsp water)
  • 1.5 cups all purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup mashed ripe bananas (around 3)
  • 1 cup almond milk
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 cup blueberries


  1. Preheat your oven to 350F.
  2. Cream the room temperature butter and sugar with an electric mixer.
  3. Add the flax eggs.
  4. Stir in the dry ingredients.
  5. Add the banana, almond milk, vanilla and apple cider vinegar and mix thoroughly.
  6. Carefully fold in the blueberries.
  7. Bake for 20-23 minutes (depending on how hot your oven is). If a toothpick is inserted and comes out clean, they are done.
  8. Let them cool for 10-15 minutes and then remove them from the muffin pan. Let them cool for another 20-30 minutes before serving. Enjoy!

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