Welcome to this vegan blueberry banana muffin recipe! If you’re a fan of muffins but looking for a plant-based version, then this recipe is for you. Made with ripe bananas and fresh blueberries, these delicious vegan blueberry banana muffins are moist, flavorful, and full of fruit. They make for a tasty breakfast or snack option that is perfect for any time of day.
These vegan blueberry banana muffins are also incredibly easy to make. All you need is a few simple ingredients and minimal prep work. The recipe is straightforward to follow and yields delicious results every time. Whether you’re an experienced baker or a beginner, you’ll have no trouble whipping up a batch of these vegan blueberry banana muffins.
In addition to being delicious, these vegan blueberry banana muffins are also packed with nutrients. The bananas provide a good source of potassium, while the blueberries are rich in antioxidants. Together, they make for a healthy and satisfying treat that you can feel good about eating.
So don’t wait any longer and give this vegan blueberry banana muffin recipe a try. You’ll love the combination of flavors and the ease of making these tasty muffins. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, these vegan blueberry banana muffins are sure to become a new favorite.
Vegan Blueberry Banana Muffins Recipe
Ingredients
- 1 ½ cups of mashed ripe bananas (about 3 medium bananas)
- ¼ cup of granulated sugar
- ⅓ cup of canola or vegetable oil (plus more for greasing)
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ cups of whole wheat or all-purpose flour
- 1 cup of fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees, and lightly grease a muffin tin.
- Place the mashed bananas in a large bowl.
- Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined.
- Fold the blueberries into the batter.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Bake for 25 minutes or until the muffins are golden brown.
Notes
- Citrus: Add the zest of an orange or lemon for a wonderful extra fragrance to the vegan blueberry muffins. Orange or lemon blueberry banana muffins are actually one of our faves!
- Orange/ Lemon glaze: For a sweeter treat, feel free to add a simple orange or lemon glaze to the vegan blueberry banana muffins.
- Sugar crust: Use a sprinkling of coarse sugar (demerara or turbinado) over the blueberry and banana muffins before baking.
- Coconut: Add 2-3 tablespoon of unsweetened coconut flakes for texture and subtle flavor.
- Vegan chocolate: Use your favorite dairy-free chocolate chips or chunks. Use sugar-free vegan chocolate, if preferred. I recommend adding around ¼ cup for a light sprinkling of plant-based chocolate or ⅓ cup for slightly more.
- Nuts: Add a ¼-⅓ cup of chopped walnuts, pecans, pistachios, or almonds.
- Zucchini: Use around ¼-⅓ cup of shredded and well-drained (squeeze by-hand or through a nut milk bag) zucchini to hide extra nutrients for healthy blueberry banana muffins.
- Cinnamon: Cinnamon blueberry muffins taste surprisingly delicious. Add a large pinch.
- Flax meal: Add 1-2 tablespoon of ground flax meal for extra fiber and nutrients to these eggless banana blueberry muffins.
- Banana–free: You could experiment with using unsweetened applesauce instead.
NUTRITION
Calories: 152kcal / Carbohydrates: 22g / Protein: 2g / Fat: 6g / Saturated Fat: 1g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 4g / Trans Fat: 1g / Sodium: 224mg / Potassium: 94mg / Fiber: 1g / Sugar: 8g / Vitamin A: 19IU / Vitamin C: 3mg / Calcium: 24mg / Iron: 1mg
