Vegan Banana Blueberry Muffins

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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! 

vegan blueberry muffins served with a glass of milk

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!

banana blueberry muffins out of the oven ready to eat

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:)

vegan banana muffins dotted with blueberries

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 blueberry muffins that are healthy and delicious

Vegan Banana Blueberry Muffins

These healthy muffins are easy to make and they freeze beautifully! They are Caleb's favorite!
4.85 from 13 votes
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
15 muffins

Ingredients

  • 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 3/4 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

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. 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.
  5. Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 4 stars
    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!

  2. 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 🙂

  3. 5 stars
    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

  4. 5 stars
    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. 

  5. 5 stars
    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.

  6. 5 stars
    Those are awesome! Just the right amount of sweetness! Pretty chewy. Can’t stop eating them!! Thank you so much for this great recipe!

  7. 5 stars
    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 🙂

  8. 5 stars
    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.

  9. 5 stars
    Delicious with perfect texture. Baked according to recipe but added vegan dark chocolate chips and finished with sparkling sugar. Thank you!

  10. 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!

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