Vegan Blueberry Banana Muffins Recipe
Satisfy your sweet tooth with these delicious vegan blueberry banana muffins. Made with ripe bananas and fresh blueberries, these muffins are moist, flavorful, and full of fruit. This easy recipe requires just a few simple ingredients and minimal prep work, making it perfect for bakers of all levels. Enjoy these vegan blueberry banana muffins for breakfast, as a snack, or as a dessert and feel good about indulging in a nutritious and tasty treat.
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.