Vegan Banana Blueberry Muffins
There’s something utterly delightful about biting into a warm, fluffy muffin packed with sweet bananas and juicy blueberries. These Vegan Banana Blueberry Muffins are not only a tasty treat but also a wholesome option for breakfast or a snack. They are moist, flavorful, and incredibly easy to make. Perfect for those busy mornings or as a delightful addition to your weekend brunch, these muffins will have everyone asking for seconds!
What Sets This Recipe Apart
What makes these Vegan Banana Blueberry Muffins stand out from the rest? First off, the combination of ripe bananas and blueberries creates a naturally sweet and fruity flavor that is hard to resist. The use of white whole-wheat flour provides a healthier twist while maintaining a light texture. Plus, they are made without eggs or dairy, so everyone can enjoy them. Whether you’re vegan or just looking to incorporate more plant-based recipes into your diet, these muffins are a perfect choice.
Ingredient Rundown
Before we dive into the baking process, let’s take a closer look at the ingredients that make these muffins so special:
- 2 cups white whole-wheat flour – A nutritious base that adds fiber while keeping muffins light.
- 1 teaspoon baking powder – Helps the muffins rise and become fluffy.
- 1 teaspoon baking soda – Works in conjunction with the baking powder to give the muffins a perfect rise.
- 1/2 teaspoon salt – Enhances the overall flavor of the muffins.
- 1/4 teaspoon ground cinnamon – Adds a warm, cozy spice that complements the bananas.
- 4 large ripe bananas (about 1 1/2 cup mashed) – The star ingredient that provides natural sweetness and moisture.
- 3/4 cup packed light brown sugar – Adds depth of flavor and a hint of caramel.
- 1/4 cup coconut oil (melted and cooled) – Provides moisture and a subtle coconut flavor.
- 1/2 cup unsweetened vanilla almond milk (at room temperature) – Keeps the muffins moist without dairy.
- 2 teaspoons pure vanilla extract – A must-have for a deliciously fragrant muffin.
- 1 cup blueberries (fresh or frozen) – Bursting with flavor and nutrients.
- Turbinado sugar for sprinkling on muffins before baking (optional) – Adds a delightful crunch on top.
Cook’s Kit
To whip up these delicious Vegan Banana Blueberry Muffins, you will need a few essential tools:
- Mixing bowls – For combining the dry and wet ingredients.
- Whisk – To mix the dry ingredients and incorporate the wet ingredients smoothly.
- Measuring cups and spoons – For accurate measurements of all the ingredients.
- Rubber spatula – To fold in the blueberries gently.
- Muffin tin – A standard 12-cup muffin tin works perfectly.
- Parchment paper or muffin liners – To make clean-up a breeze and prevent sticking.
Vegan Banana Blueberry Muffins — Do This Next
Ready to bake? Follow these simple steps for the perfect Vegan Banana Blueberry Muffins:
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line your muffin tin with parchment liners or grease it lightly with coconut oil to prevent sticking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
Step 4: Mash the Bananas
In another bowl, mash the ripe bananas until smooth. You should have about 1 1/2 cups of mashed bananas.
Step 5: Combine Wet Ingredients
Add the packed light brown sugar, melted coconut oil, unsweetened vanilla almond milk, and pure vanilla extract to the mashed bananas. Mix until everything is well incorporated.
Step 6: Combine Wet and Dry Ingredients
Pour the banana mixture into the bowl with the dry ingredients. Gently fold the mixture with a rubber spatula until just combined. Be careful not to overmix!
Step 7: Add the Blueberries
Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If you like a bit of crunch, sprinkle a little turbinado sugar on top of each muffin before baking.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy them warm, or store them for later!
Allergy-Friendly Swaps
If you have specific dietary needs or allergies, here are some easy swaps you can make:
- Gluten-free flour – Use a 1:1 gluten-free baking blend in place of white whole-wheat flour.
- Maple syrup or agave nectar – Substitute the brown sugar for a liquid sweetener, adjusting the almond milk accordingly.
- Applesauce – Replace the coconut oil with unsweetened applesauce for an oil-free version.
- Flax eggs – If you want to add more binding, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes before adding it in.
Mistakes Even Pros Make
Even seasoned bakers can run into a few common pitfalls. Here are some mistakes to avoid while making your Vegan Banana Blueberry Muffins:
- Using unripe bananas – Ensure your bananas are ripe for optimal sweetness and flavor.
- Overmixing – This can lead to dense muffins; mix just until combined.
- Not measuring accurately – Baking is a science; make sure to measure your ingredients properly.
- Skipping the cooling time – Letting them cool slightly before eating enhances the texture and flavor.
Meal Prep & Storage Notes
These Vegan Banana Blueberry Muffins are perfect for meal prep! Here’s how to store them:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: They can be kept in the fridge for up to a week but may lose some moisture.
- Freezer: Freeze the muffins in a resealable bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave when ready to eat.
Reader Q&A
Can I use frozen blueberries in this recipe?
Absolutely! Frozen blueberries work wonderfully in these muffins. Just fold them in while still frozen to prevent them from bleeding into the batter too much.
How can I make these muffins more protein-packed?
To boost the protein content, consider adding a scoop of your favorite protein powder or incorporating some chopped nuts like walnuts or almonds into the batter.
What can I substitute for coconut oil?
If you don’t have coconut oil on hand or prefer a different flavor, you can use melted vegan butter or any neutral oil like canola or vegetable oil.
Are these muffins suitable for kids?
Definitely! These Vegan Banana Blueberry Muffins are kid-friendly, delicious, and packed with nutrients. They make a great snack or breakfast option for little ones.
What to Make After This
Feeling inspired to keep baking? Here are some delicious recipes to try next:
- Banana Muffins – Another fruity delight that everyone will love!
- Blueberry Chia Pudding With Fresh Whipped Cream – A creamy and refreshing treat that complements your muffins perfectly.
Ready to Cook?
Grab your ingredients and get ready to bake these delightful Vegan Banana Blueberry Muffins. With their sweet and satisfying flavor, they are sure to become a favorite in your home. Whether you enjoy them fresh out of the oven or as part of your meal prep, these muffins make every bite a wholesome experience. Happy baking!
Vegan Banana Blueberry Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your muffin tin with parchment liners or grease it lightly with coconut oil.
- Step 3: In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, salt, and ground cinnamon.
- Step 4: In another bowl, mash the ripe bananas until smooth.
- Step 5: Add the brown sugar, melted coconut oil, unsweetened vanilla almond milk, and vanilla extract to the mashed bananas. Mix well.
- Step 6: Pour the banana mixture into the dry ingredients and gently fold until just combined.
- Step 7: Fold in the blueberries, ensuring even distribution.
- Step 8: Spoon the batter into the muffin tin, filling each cup about three-quarters full. Sprinkle with turbinado sugar if desired.
- Step 9: Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Step 10: Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days at room temperature.
- They can be refrigerated for up to a week, but may lose moisture.
- Freeze muffins in a resealable bag for up to 3 months; thaw overnight in the fridge.
