Blueberry Banana Muffins

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These vegan blueberry banana muffins are a wholesome breakfast or snack made with coconut oil instead of butter and no added sugar - healthy and delicious!

  • Author: Yumna Jawad
  • Posted:

Blueberry Banana Muffins

That end of summer blues really hit me this weekend with the fall-like weather we had in Michigan. We still have some beautiful warm days ahead of us, but the summer produce will be coming to an end soon. Now’s the perfect time to use up those blueberries!

The blueberries in Michigan have been insane this summer. I mean look at this color. I have just been eating them by the fistfuls, throwing them in salads and smoothies. This week, they were the star ingredient of my Blueberry Banana Muffins.

Bowl of fresh blueberries

So, who would enjoy these blueberry banana muffins?

  • Vegans – yes, the recipe is absolutely 100% vegan!
  • Anyone who loves a hearty healthy muffin for breakfast
  • Those avoiding refined sugar – I used organic cane sugar here
  • Those who love the sweet taste of blueberries and bananas together!

Final result of the blueberry banana muffins all in a basket

That just about covers a lot of you right? Yes! These blueberry banana muffins are hearty (but only 165 calories each!), healthy (because of my easy swaps) and so delicious (hello bursting blueberries!). They stay great in the fridge for up to 7 days, so you can make a batch or two and grab them on your way out in the morning.

How to Make Blueberry Banana Muffins

As a newbie baker, I love making breads and muffins because they are so forgiving. This recipe is no exception.

I start with about 4 medium ripe bananas and mash them really well. Then I throw in the remaining wet ingredients. I’m using ground flaxseed in place of eggs and it works as a great binder (plus more fiber!).

Collage showing mashed ripe bananas on the left and remaining wet ingredients on the right

This is what the batter will look like when all the wet ingredients are mixed. And then on the right, this is the final batter when the wet and dry ingredients are mixed.

Collage showing all the wet ingredients mixed together on the left and the final batter with the dry ingredients mixed together on the right

Then I throw in my star ingredient – blueberries!

Blueberry banana muffins batter ready to be poured into the muffin tin

And into the muffin tin it goes. I’ve been using parchment paper muffin liners for the past couple years and they are such a breeze to clean. The batter never sticks to them and the tray stays pretty clean.

Blueberry banana muffins batter in a muffin tray ready to be baked

The final outcome is a moist, delicious, family-friendly blueberry banana muffins recipe. They’re an amazing option for breakfast (mmm with coffee) and an even better anytime snack! I’ll be enjoying the last of these blueberries and my favorite other summer produce. I might just make these for a 5th time this month!

One basket of the blueberry banana muffins with half a muffin eaten on the side of the table.

I hope you love this healthy-ish feelgood Blueberry Banana Muffins recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

These vegan blueberry banana muffins are a wholesome breakfast or snack made with coconut oil instead of butter and no added sugar - healthy and delicious!

5 from 3 votes
Blueberry Banana Muffins
Prep Time
10 mins
Cook Time
20 mins
Cooling Time
15 mins
Total Time
30 mins
 

These vegan blueberry banana muffins are a wholesome breakfast or snack made with coconut oil instead of butter and no added sugar - healthy and delicious!

Servings: 12 muffins
Calories: 165 kcal
Ingredients
  • 1 1/2 cups all purpose flour
  • 1/3 cup coconut sugar
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/3 cups mashed very ripe banana about 4 medium
  • 1/3 cup almond milk Califia Farms
  • 1/3 cup coconut oil
  • 2 tablespoons ground flaxseed
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup blueberries fresh or frozen and fully thawed
Instructions
  1. Preheat the oven to 375°F and line a muffin tin with 12 paper liners.
  2. In a large bowl, mix the dry ingredients, including the flour, sugar, rolled oats, baking soda, baking powder and salt; set aside.
  3. In another large bowl, mix the wet ingredients, including the banana, almond milk, oil, maple syrup and vanilla extract.

  4. Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don’t over mix.
  5. Fold in the blueberries. You can coat them in flour before adding to ensure that they don’t sink to the bottom of the muffin tin.

  6. Fill each muffin cup to the top with the batter.
  7. Bake the muffins in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  8. Place the muffins on a cooling rack for 15 minutes and then enjoy!

Recipe Video

Recipe Notes
  • Recipe adapted from Oh She Glows Vegan Banana Bread
  • Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
  • Make Ahead: You can make the muffins ahead of time and freeze them for up to 3 months. When ready to eat one, just microwave it for 30 seconds to one minute and enjoy

 

Nutrition Facts
Blueberry Banana Muffins
Amount Per Serving (1 muffin)
Calories 165 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 189mg 8%
Potassium 67mg 2%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 8g
Protein 2g 4%
Vitamin C 0.7%
Calcium 1.8%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Abbie
    September 17, 2018 at 7:15 am

    Hi! Just wondering how many eggs I can use instead of flaxseeds as I don’t have time to go find them in the shops!!
    Thanks!

    • Reply
      Yumna Jawad
      September 17, 2018 at 7:30 pm

      Hi Abbie, you would use only 1 egg to replace the two tablespoons of flaxseeds. Also, you’ll want to remove some of the milk, so I would just keep about 1/8 cup of milk. Hope that helps!

  • Reply
    Elle Nendorf
    September 13, 2018 at 12:27 pm

    This was nice and easy to make. I substituted regular sugar (it’s all I had) and left out blueberries (my three year old is against them). I also opted for mini-muffin size, with bake time of about 9 minutes. The muffins turned out light and delicious!

    • Reply
      Yumna Jawad
      September 15, 2018 at 7:42 pm

      So glad you enjoyed the muffins Elle! It sounds like they made the perfect toddler treat!!

  • Reply
    Amy
    September 10, 2018 at 4:49 pm

    Love it

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