These super yummy oil free vegan blueberry muffins are a fab little treat for weekend baking! 

You can pretty much add in any berries you like instead of the blueberries, I’ve made raspberry and white chocolate before (adding chocolate makes them not oil free anymore but definitely extra tasty). Add any fillings when you would add the blueberries. 

If you don’t like banana you can sub this for a big table spoon of plain apple sauce instead. 

Any plant based milk can be used to accommodate for nut allergies eg, oat, hemp, rice milk. 

I like to sprinkle a little more coconut sugar on the top before they go into the oven to create a caramelized top! 

Remember to tag me on Instagram if you make any of my recipes I’d love to see and share them! @naturallyvegangina

Oil free blueberry Muffins

Makes: 6 small muffins or 4 large ones 

Time: 35 minutes 


  • 1/2 cup wholemeal flour 
  • 1/2 cup self raising flour 
  • 1 banana 
  • 1 tsp baking powder 
  • 1/2 cup almond milk 
  • 1/2 tbsp ground flax seeds 
  • Vanilla bean 
  • 2 tbsp maple syrup 
  • 1 tbsp coconut sugar 
  • 1 cup blueberries 


  1. Preheat the oven to 180 °C
  2. Mash the banana with a fork in a small bowl until minimal lumps left. 
  3. Add in the flex seeds, vanilla, and maple syrup and mix 
  4. Set aside for the flax seeds to thicken 
  5. in a separate bowl add the dry ingredients (flour, baking powder and coconut sugar). 
  6. Pour in the almond milk and wet banana mix into the dry ingredients and mix. 
  7. Add in the berries and mix so they are spread throughout the mixture.
  8. Spoon equally into 6 individual muffin cases.
  9. Bake at 180 °C for 20 minutes