Jump to Recipe VeganEgg Free
These egg free paleo vegan blueberry muffins are deliciously moist and full of flavor! They’re perfect as part of breakfast and afternoon snacks. Gluten free, dairy-free, kid approved and easy to make.
Since learning I have to avoid eggs due to an intolerance, I’ve made a point to get in some paleo + egg free baking experiments!
It’s definitely been a challenge to maintain texture in grain free baking without eggs. Especially when we’re talking about quick breads and muffins. Cookies tend to be so much easier since you don’t want the “fluff” you need in a muffin or cake. Plus cookie recipes themselves don’t require nearly as many eggs as breads, cakes and muffins do.
I’ve also heard from many of you can also need to avoid eggs and I’m happy to share what I’ve learned so far. I started out with these simple banana muffins and moved on to today’s classic blueberry muffins. My family loved them, and I know you will too!
What You Need to Make Paleo Vegan Blueberry Muffins
These muffins are super simple and chances are if you like to bake, you have most of the ingredients in your kitchen already.
Here’s what you’ll need to prepare the muffins:
flaxseed meal + water (for the flax “egg”)blanched almond flourtapioca flour, or arrowrootbaking sodafine sea salt cashew butter or almond butter (any creamy nut butter)pure maple syrup applesauce, unsweetenedlemon juicepure vanilla extractfresh blueberries
How to Make Paleo Vegan Blueberry Muffins
Making these tender, moist, and super delicious muffins is fast and easy!
Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners. Mix together the flaxseed and water in a small bowl and set aside for 10 minutes – this is the egg replacement.
In a mixing bowl, mix together the almond flour, tapioca or arrowroot, baking soda, and salt.
In a separate large bowl, whisk together the nut butter, maple syrup, applesauce, lemon juice, and vanilla until smooth. Stir in the flax “eggs” until well combined. Add the dry mixture to the wet and stir until no flour spots show, then fold in the blueberries.
Spoon the muffin batter into the parchment lined muffin cups, filling almost to the top. Depending on how much you fill them, you’ll make between 12-14 muffins.
Bake in the preheated oven, on the middle rack, for 22-24 minutes or until golden brown and set in the center.
Cool the muffins in the pan, on a wire rack for 20 minutes. They will be delicate, so don’t handle them much while they cool. After 20 minutes, remove from the muffin pan to continue cooling on the wire rack completely.
Can I Make These Blueberry Muffins Nut Free?
While you’re able to replace the nut butter with a seed butter, the blanched almond flour is key to getting great texture.
Other paleo baking flours such as cassava and coconut are farm more dense than almond flour, and you’d require a lot less flour than you would almond flour. Additionally, cassava and coconut flour both do better in baking with you use real eggs.
The only flour that can (sometimes!) be subbed in for blanched almond flour is gluten free oat flour. And even still, I can’t promise it will be a 1:1 sub for the almond flour in this recipe.
Other Substitutions:
Feel free to sub in another liquid sweetener if you prefer instead of the maple syrup. I don’t recommend using a granulated sweetener since it will alter the dry/wet balance and affect the texture.
I hope you’re ready for some seriously delicious and healthy muffins that you won’t believe are both paleo AND vegan! Preheat your oven, mix up your flax egg and get excited – it’s time to bake!
Paleo Vegan Blueberry Muffins {Gluten-Free, Dairy-Free, Egg Free}
Paleo Vegan Blueberry Muffins {Gluten-Free, Dairy-Free, Egg-Free}
These egg free paleo vegan blueberry muffins are deliciously moist and full of flavor! They’re perfect as part of breakfast and afternoon snacks. Gluten free, dairy-free, kid approved and easy to make. Prep Time: 10 minutesCook Time: 22 minutesCourse:baking, Breakfast, SnackCuisine:baking, Paleo, VeganKeyword:baking, blueberries, muffins, paleo, veganServings: 12 muffins
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Ingredients
2Tbspflaxseed meal mixed with 6 Tbsp waterset aside for 10 minutes1 2/3cupsblanched almond flour1/3cuptapioca flouror arrowroot1tspbaking soda1/4tspfine sea salt3/4cupcashew butter or almond butter6Tbsppure maple syrup1/2cupapplesauceunsweetened1Tbsplemon juice1tsppure vanilla extract1cupfresh blueberriesfrozen is not recommended
Instructions
Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners. Mix together the flaxseed and water in a small bowl and set aside for 10 minutes – this is the egg replacement.In a mixing bowl, mix together the almond flour, tapioca or arrowroot, baking soda, and salt.In a separate large bowl, whisk together the nut butter, maple syrup, applesauce, lemon juice, and vanilla until smooth. Stir in the flax “eggs” until well combined. Add the dry mixture to the wet and stir until no flour spots show. Fold in the blueberries to evenly distribute.Spoon the muffin batter into the parchment lined muffin cups, filling almost to the top. Depending on how much you fill them, you’ll make between 12-14 muffins.Bake in the preheated oven, on the middle rack, for 22-24 minutes or until golden brown and set in the center.Cool the muffins in the pan, on a wire rack for 20 minutes. They will be delicate, so don’t handle them much while they cool. After 20 minutes, remove from the muffin pan to continue cooling on the wire rack completely.
Store the muffins at room temperature, loosely covered, for 2 days. You can cover and refrigerate or freeze to keep longer.
Nutrition
Calories: 239kcalCarbohydrates: 21gProtein: 6gFat: 16gSaturated Fat: 2gSodium: 144mgPotassium: 136mgFiber: 3gSugar: 9gVitamin A: 7IUVitamin C: 2mgCalcium: 53mgIron: 2mg
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Want More Paleo + Vegan Baking Recipes? Try one of These!
Best Chewy Chocolate Chip Cookies
Samoa Cookie Bars
Double Chocolate Truffles
Paleo Vegan Banana Muffins
Almond Butter and Jelly Bars
Chewy “Oatmeal” Raisin Cookies
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