Vegan Blueberry Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist muffins studded with blueberries and made with banana and coconut oil instead of eggs or dairy. These are a satisfying breakfast or snack with a tender crumb and subtle sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour (you can sub gluten-free all-purpose flour for both flours)
- ¼ cup light brown sugar
- ½ cup white sugar (can substitute coconut sugar for both of the sugars if desired)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil (melted, use refined for no coconut flavor - can also use vegetable oil)
- 1 large banana (mashed (about ½ cup))
- ½ cup non-dairy milk
- 1 cup fresh blueberries
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 124mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 27mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.