Go Back
Homemade Vegan Banana Blueberry Muffins photo

Vegan Banana Blueberry Muffins

These Vegan Banana Blueberry Muffins are a delightful treat! Packed with sweet bananas and juicy blueberries, they're perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas (about 1 1/2 cup mashed)
  • 3/4 cup packed light brown sugar
  • 1/4 cup coconut oil (melted and cooled)
  • 1/2 cup unsweetened vanilla almond milk (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • Turbinado sugar (for sprinkling on muffins before baking, optional)

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Muffin tin
  • Parchment paper or muffin liners

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with parchment liners or grease it lightly with coconut oil.
  3. Step 3: In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, salt, and ground cinnamon.
  4. Step 4: In another bowl, mash the ripe bananas until smooth.
  5. Step 5: Add the brown sugar, melted coconut oil, unsweetened vanilla almond milk, and vanilla extract to the mashed bananas. Mix well.
  6. Step 6: Pour the banana mixture into the dry ingredients and gently fold until just combined.
  7. Step 7: Fold in the blueberries, ensuring even distribution.
  8. Step 8: Spoon the batter into the muffin tin, filling each cup about three-quarters full. Sprinkle with turbinado sugar if desired.
  9. Step 9: Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  10. 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.