July 28, 2016


You would never know that these little muffins were made without eggs. They’re so fluffy and have fooled the whole family which is a huge success if you ask me.

So whether you’re vegan or not, these muffins are delicious and definitely worth a try!


  • 90g plain white flour
  • 90g wholemeal flour 
  • 2 tsp baking powder 
  • ½ tsp salt 
  • 1 tsp cinnamon 
  • 60g agave syrup or honey 
  • 1 large banana 
  • 60ml plant milk (I used unsweetened almond milk but if you want your muffins to be sweeter you can use the sweetened version) 
  • 65g melted coconut oil 
  • 150g fresh blueberries  


  1. Preheat your fan oven to 160c 
  2. Combine flours, salt, cinnamon and baking powder in a large mixing bowl and set aside 
  3. Add banana, agave, coconut oil and plant milk to a blender and whizz into a smooth mixture
  4. Combine wet and dry mixtures and stir until combined 
  5. Fold in the blueberries 
  6. Divide the batter between 12 muffin cases (they should be about 3/4 full) 
  7. Bake in preheated oven for 17-20 mins (until golden brown) 
  8. Try not to eat them all at once!

If you’ve tried one of my recipes, I’d love to hear about it! Leave a comment or tag me in your social media posts with #healthytwenties

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