Vegan Banana Blueberry Muffins – whole wheat vegan banana muffins dotted with blueberries. These vegan blueberry muffins are great for breakfast, snack time, and they freeze beautifully!
Banana Blueberry Muffins
After the busy holiday season, I took a few days off from baking. My break didn’t last long because Caleb begged me to bake banana muffins for breakfast. I can never say no to his cute little face so I went to the grocery store and bought a bunch of brown bananas. I love that most stores sell overripe bananas at a discount! They can always count on me to buy them! I came home and got busy in the kitchen! I granted Caleb’s wish and made Vegan Banana Blueberry Muffins!
Healthy Vegan Blueberry Muffins
I don’t mind making these muffins for Caleb because they are easy to whip up and they are a healthy-ish breakfast treat. I use whole wheat flour, coconut oil, almond milk, mashed bananas, and blueberries. Caleb has no clue these vegan blueberry muffins are on the healthy side because they taste so good! They are a great breakfast treat for kiddos and adults. I don’t mind making them for Caleb so I can steal one or two:)
Banana Blueberry Muffins for Now and Later
These vegan blueberry muffins freeze beautifully, which is another bonus. We usually eat a few when I pull them out of the oven…it is too hard to resist a fresh, warm muffin. I try to save the rest for the freezer so I can give Caleb a banana blueberry muffin when he asks for one, which is just about every day! To defrost, pop a muffin in the microwave for 30 seconds and you are good to go!
If you are looking for a healthy breakfast treat, give these Vegan Banana Blueberry Muffins a try! They are a favorite at our house.
Vegan Banana Blueberry 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 ¾ 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
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, almond milk, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Carefully fold in the blueberries.
- Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
- Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.
Have you tried this recipe?
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this muffin is very good and moist. i will be making this again
We love these! We made 12 muffins. Do you know calories per muffin?
Wow, these are absolutely INCREDIBLE! The banana works great as a sub for egg, you would never even know they’re vegan!
Yay! So happy you liked the muffins!
So delicious! I am not convinced of the health properties of coconut oil so substituted with vegetable oil, added a couple Tablespoons of Flaxmeal and an extra 1/2 cup of blueberries. Thank you for a great recipe!
Absolutely moist and flavorful. Easy to make, too.
One of our favorites. Glad you liked them too!
This recipe is a beaut! I wanted to try out coconut flour for the first time.. I swapped 1 cup plain flour for 1/2 a cup coconut flour and it turned out perfectly. What a delicious recipe, thank you 🙂
Glad you liked the muffins!
Love these!!!! So easy and so tasty! My family loves them everytime i make them and they are such a hit!
I made these for the first time today and both my daughters loved them. This recipe is going to be regular from now on. Thank you so much!
Greetings from the UK xx
These were delicious! Made a couple of substitutions…. Used 1/4 cup brown sugar and 1/2 cup stevia. Only had plain cashew milk, so used that with a third teaspoon of vanilla. The recipe made 12 muffins and 6 mini muffins. Definitely making again!
He’s muffins were really good snack muffins, they’re not too sweet so you can give them to your kids without feeling guilty. If I was serving them to company I might add a little sugar. My daughter ate 2 immediately.
They’re in the oven Looking forward to some vegan deliciousness! Thank you!
Now mummy go-to muffin recipe. Awesome.
I txswwweee need to make some but one banana and a few blueberries!
Your recip is best! I liked and I have at home!
Excellent texture and flavour. I did cut the sugar down to 1/3 cup and did not sugar the top. These are so easy to make.
Those are awesome! Just the right amount of sweetness! Pretty chewy. Can’t stop eating them!! Thank you so much for this great recipe!
I am not vegan but was looking for a recipe that used banana and blueberry. So I made a couple substitutions: subbed applesauce for the coconut oil and buttermilk for the almond milk. Added about 1/2 cup more blueberries. They are very, very good! Will make again! Do you know the calorie count for the original recipe per muffin?
I used Unbleached All-purpose flour instead, added 4 extra Tbsp. I did bake them a little longer too, about 10 mins. They turned out perfect, moist and fluffy 🙂
These are amazing! However can these be used with spelt flour and date sugar and substitutes?
I haven’t tried it, let me know if you do!
Can I sub anything for the coconut oil? My dude has a coconut allergy. Thanks.
Your favorite oil or melted butter.
These muffins are so moist and delicious! We made some without the coconut oil (as I didn’t want the fat) and they were just as good as the ones with it! A tad less sweet but still SO moist and yummy. The fresh blueberries are really great in them too. I felt like I was eating cake! Thank you for the great recipe.
Glad you liked the muffins!
Delicious with perfect texture. Baked according to recipe but added vegan dark chocolate chips and finished with sparkling sugar. Thank you!
YUM! Love the chocolate addition!
Can i use regular milk instead of almond milk?
If I don’t have enough ripe bananas what can I sub for the other 2 bananas? Or just leave them out?
Can I make these with GF flour or coconut???
You can use gf all-purpose flour. I like Cup4Cup.
I made these with almond flour and all purpose flour and 1/3 cup agave now my favorite go to for overripe bananas, plus I use dried not fresh blueberries. When I can get fresh from the organic section again I’ll try with fresh then. Yummy either way I’m sure. Thank you so much!
These came out perfect!!! I’m so glad I tried this recipe out!!!
I made mine with spelt flour & changed the brown sugar to coconut sugar & it worked out really well!
Awesome recipe 🙂
I used only ¼ cup of sugar in mine and they came out great! I also only needed 18 minutes bake time. Thanks for this recipe!
The muffins came out AMAZING! Have tagged you in on insta! My five year old was left in charge making them. Sooo good. I had small cupcake muffins so made more than a dozen and used 3 bananas as I only had three. Extra blueberries and mix of self raising and plain flour. Thank you for an amazing recipe.
I tried making these and I love them! Only experienced one problem: they sticked to the paper 🙁 Idk what went wrong, do you have any tips to prevent this?
This is a great recipe Maria! The muffins are moist, fluffy, and really yummy. we’ve been enjoying them all week It will be my go-to vegan muffin recipe. I made a few changes: 1/2 teaspoon cinnamon, lemon zest from 1/2 a lemon, 1/4 cup sugar which was sweet enough for us, and baked the muffins at 400 for about 20 minutes. Thanks!
I made this muffins and they were delicious I used applesauce instead of oil and added 1 tbsp of flaxseed meal. I also used oatmeal and whole-wheat mixed. Thanks so much Bea
Perfect! Glad you liked the muffins.
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