Vegan Banana Blueberry Muffins

By Maria Lichty

View RecipePin Recipe4.8293
This post may contain affiliate links. Read my disclosure policy.

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

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!
banana blueberry muffins warm out of the oven and ready to eat

Vegan Banana Blueberry Muffins

These healthy muffins are easy to make and they freeze beautifully! They are Caleb's favorite!
4.82 from 22 votes


  • 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?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! 

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


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!
Read More

Vegetarian Summer Spring Kid Friendly Breakfast/Brunch

4.82 from 22 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Pinned! Maria, these muffins look like the perfect puffy, light and healthy breakfast or snack. I think we need to make some this weekend!

  2. totally lovin’ all up on the whole wheat and coconut oily goodness of these muffins! I need some healthyish easy breakfasts for MY caleb (my husband) so these are perfecto. Pinned!

  3. These look perfect! I’ve never added blueberries to my banana muffins but it sounds like a grand idea 🙂 YUM!

  4. You can never go wrong with a classic home-made banana and blueberry muffin. These looks so delicious!

  5. These look soooooo good! I’m always on the lookout for quick and easy healthy snacks, and this just shot to the top of my to-make list. Love!

  6. I am not surprised he has no clue. They look wonderful. My local Kroger store just had largish containers of fresh blueberries on sale. I stocked up on two. So I find these quite appealing.

  7. I love blueberry muffins and since these are whole wheat I am looking forward to eating these without any guilt!! Thanks for a wonderful recipe!

  8. I love how sneakily healthy these are! They look totally delicious…I’d never suspect they were healthy muffins!

  9. I am going to make these tomorrow! Thanks for the perfect recipe! I almost always have all of these ingredients on hand!

  10. This looks really delish & would make the perfect breakfast treat! I can’t wait to try these out because I absolutely love blueberry muffins!

  11. These were a huge hit in my house. Made a double batch and had to hide the last one from my husband for my daughter’s breakfast. They are being added to morning breakfast rotation.

  12. I woke up thinking about homemade blueberry muffins, so it was perfect that a Google search landed me here! These were yuummmm! Best muffins I’ve had since becoming vegan several years ago…I will definitely make these again (and again. And again)! Thank you for sharing!

  13. These are in the oven! Only had white sugar not brown, and unflavoured almond milk…I put in extra vanilla to compensate. Hoping they turn out alright! Also threw in some extra bloobs. They smell amazing already!

  14. Oh. Em. Gee. THESE ARE AMAZING! Thank you for creating a whole wheat vegan version of my favourite muffin that actually tastes good! <3

  15. Looking forward to baking these for my vegan wife on Friday. Thanks for the recipe. Does anyone know the calorie count for one of these bad boys?

    1. Wow, this looks so amazing! I am trying to watch nutrition this year, so excited to see those.

  16. I tried baking these. My sugar had hardend way to much, so I ended up using an extra banana. And I wasnt gentle enough when I added the blueberries. They ended up looking like blue-gue, but wow; so delicious! I will make these again! Loved them. Thank you for sharing your recipe.

  17. I made these tonight and they are really delicious. And easy to make! I will definitely be making these again.

  18. Being a vegan some muffin recipes can end up a bit stodgy and dry..These are absolutely delicious! By far the best vegan muffins I have made so far -clean ingredients, moist, lovely flavor and soooo Moreish!! This will become a regular in our house.
    Thanks Maria!

  19. OMG, thank you SO MUCH. I’ve been searching for a good vegan banana muffin recipe for some time now, and they always turn out stiff, they don’t rise and they taste really unimpressive. Your recipe was a win since the batter (I almost didn’t put them in the oven)!! My whole family LOVED them, and it only made me happier that they don’t have anything that comes from animals! <3 Regards from Brasil!

  20. We’ve been enjoying these for over a year now.  What a fun way to interact with my homeschooled son.  These provide a perfect healthy treat for our poetry teatimes, too!

  21. Wow, these are absolutely INCREDIBLE! The banana works great as a sub for egg, you would never even know they’re vegan!

  22. 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!

  23. 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 🙂

  24. 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

    1. 5 stars
      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!

  25. 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. 

  26. 4 stars

    I txswwweee need to make some but one banana and a few blueberries!

    Your recip is best! I liked and I have at home!

  27. 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.

  28. 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!

    1. 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?

  29. 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 🙂

  30. 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.

  31. 5 stars
    Delicious with perfect texture. Baked according to recipe but added vegan dark chocolate chips and finished with sparkling sugar. Thank you!

  32. If I don’t have enough ripe bananas what can I sub for the other 2 bananas? Or just leave them out?

  33. 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!

  34. Super delicious!!

    I made mine with spelt flour & changed the brown sugar to coconut sugar & it worked out really well!

    Awesome recipe 🙂

  35. 5 stars
    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!

  36. 5 stars
    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.

  37. 4 stars
    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?

  38. 5 stars
    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!

  39. 5 stars
    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

  40. Love, love this recipe, thank you. When I’ve had no bananas I’ve substituted with plum compote.
    And, used buckwheat flour, too. Delicious!

  41. Thank you. This is my favourite ‘go to’ recipe for a delicious muffin!
    I’ve used buckwheat flour as a substitute sometimes which is very good, too.