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 flour
- tapioca flour, or arrowroot
- baking soda
- fine sea salt
- cashew butter or almond butter (any creamy nut butter)
- pure maple syrup
- applesauce, unsweetened
- lemon juice
- pure vanilla extract
- fresh 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}
Ingredients
- 2 Tbsp flaxseed meal mixed with 6 Tbsp water set aside for 10 minutes
- 1 2/3 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup cashew butter or almond butter
- 6 Tbsp pure maple syrup
- 1/2 cup applesauce unsweetened
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries frozen 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
Shop Products and Ingredients:
Want More Paleo + Vegan Baking Recipes? Try one of These!
Best Chewy Chocolate Chip Cookies
Chewy “Oatmeal” Raisin Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
These were absolutely amazing! I used a mixed nut butter but followed everything else as written. My daughter just had to start a very limited elimination diet and can be picky with foods but loved these. Thank you!
https://www.paleorunningmomma.com/paleo-vegan-blueberry-muffins-gluten-free-dairy-free/ nice
Really liked this recipe. Hard to find a tasty no egg, no gluten, no oil muffin. Trying to eat an anti-inflammatory diet for an autoimmune disease. Will keep this recipe. thank you!
These taste great, but I think the almond butter I use might be a bit too runny, which makes them too dense. I’m going to try making them again using a different brand & see if that makes a difference. Thanks for the recipe.
I tried these and they were great! They got a surprising rise without eggs, and I love that they are protein-packed with the almond flour, nut butter, flax, and I added pumpkin seeds on top.
Instead of apple sauce, would coconut cream or milk be fine?..
An interesting piece. You have a clean layout that is easy to follow. You can as well check my blogs at https://scholarlywritings.com/ especially if seeking essay and article writing services. We guarantee custom writing with numerous discounts.