Almond Butter Blueberry Banana Muffins

A foolproof, light and fluffy, vegan-friendly muffin that will please the masses. There is nothing worse than a banana bread or muffin that ends up a little underdone and stodgy due to the lack of eggs in the mix.  You wouldn’t know these muffins were vegan (which is a definite success).

Servings: 6
Prep Time - 10 minutes
Cooking Time - 18 - 20 minutes


70g Just Natural Organic coconut sugar
30ml rapeseed oil
100g ripe banana (1 small banana)
30g smooth almond butter, drippy
100ml Organic Kitchen oat drink (or milk-alternative of choice)
1 tbsp Just Natural Organic milled flaxseed
125g wholemeal spelt flour
30g Just Natural porridge oats
1 tsp baking powder
¼ tsp baking soda
¼ tsp Just Natural Organic cinnamon
Pinch of salt
60g fresh blueberries

How to Make it

  1. Preheat oven to 180°C (350°F).
  2. Line a muffin tray with 6 muffin liners.
  3. Blend together the coconut sugar, rapeseed oil, banana, almond butter, and oat drink (or milk-alternative of choice) in a large bowl.
  4. Whisk in the milled flaxseed, spelt flour, and porridge oats, along with the baking powder, baking soda, and salt until all well-combined.
  5. Fold the blueberries into the mix.
  6. Divide mixture between the 6 muffin liners.
  7. Bake in the preheated oven for 18 – 20 minutes (until a toothpick comes out clean).