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
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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.
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Store the muffins at room temperature, loosely covered, for 2 days. You can cover and refrigerate or freeze to keep longer.
Nutrition
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Want More Paleo + Vegan Baking Recipes? Try one of These!
Best Chewy Chocolate Chip Cookies
Chewy “Oatmeal” Raisin Cookies
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Yum! Can i ask why frozen is not recommended?
Thanks ~ I can’t wait to try these. I’m grateful for the egg-free!
Would it be possible to leave out the maple syrup and not have a sweetener in these?
I too am egg and dairy intolerant, so I really appreciate this recipe !
Would real eggs work? If so, how many?
Thanks!
I tried these last week for the first time for my son’s class. They were a huge hit! The kids and teachers loved them. I couldn’t find tapioca flour locally, so I substituted it with arrowroot powder. It had a great texture and was well enjoyed. When I can get my hands on some tapioca flour, I’ll compare the two as this recipe will become a staple in our household.
They just came out of the oven and they’re delicious!
Thanks so much.
These were the best vegan AND paleo muffins I have ever had. My daughter recently went egg free so it was nice to find a recipe that tasted good and was compliant to her diet!
I’d like to use real eggs. How many?
I followed this recipe exactly and they came out a little too moist. I would probably use less applesauce next time, but otherwise delicious!
– from a fellow Michele with one L 🙂
These are THE BEST muffins ever!!! I was a little leery of using almond butter because of the taste but they turned out amazing! Thank you!!
Can I use all almond flour? My son is allergic to everything else.
Really good! Subbed honey for maple syrup and mashed banana for the applesauce and they came out great. Did half blanched almond flour and half almond meal. Will make again!
These are super delicious, didn’t, wouldn’t, change a thing!
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Wow! These are fantastic! I usually cringe at baked goods made with primarily almond flour bc they tend to get soggy, but not these! The texture is delightful. Will DEFINITELY be making these again. Thank you!!
These are delicious! I made two batches – one with blueberries and one with chocolate chips and both were great. I baked them without paper muffins cups and they came out very well, once they had cooled.
Just another great recipe from your blog!
I’m getting tired of saving myself and I hope to move on to cooking soon!)
I’m just not very good at it yet and I don’t want to spoil your lovely dishes!)
I made these a few days ago with my young daughter, she loves helping and they were so yummy, they were eaten up pretty quick. I just made them again tonight at midnight haha. I substituted the applesauce for dairy free yogurt and still worked great. They definitely turned out better the second time making them. Thank you for sharing 🙂
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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.