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Blueberry Banana Muffins

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  • PlateServes: 12 muffins

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:

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. Now’s the perfect time to use up those blueberries! 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!

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

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!

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!

If you’ve tried this healthy-ish feel good Blueberry Banana Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more muffins recipes, check out:

4.5 from 8 votes
Final result of the blueberry banana muffins all in a basket
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!

Course: Dessert
Cuisine: American
Keyword: Banana Muffins, Blueberry Muffins
Servings: 12 muffins
Calories: 187 kcal
Author: Yumna Jawad
  • 1 1/2 cups all purpose flour
  • 1/3 cup cane 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
  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: This recipe is 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.

Substitutes: For best results, follow the recipe as is. However, if you want to make this gluten-free, you can use most gluten-free flour mixes that are suitable for baking, or substituted brown or white rice flour at a 1:1 ration. You can substitute the cane sugar for coconut sugar (which is what I show in the video)


Nutrition Facts
Blueberry Banana Muffins
Amount Per Serving (1 muffin)
Calories 187 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Sodium 198mg 8%
Potassium 157mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 11g
Protein 2g 4%
Vitamin A 0.3%
Vitamin C 3.4%
Calcium 2.8%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.


  • Reply
    February 18, 2019 at 6:07 am

    Made these twice! Love them more and more each time!

    I substituted blueberries for dark chocolate chips the first time around, loved it.

    • Reply
      Yumna Jawad
      February 18, 2019 at 8:09 am

      Wow so happy to hear that you enjoyed them so much! And I think the chocolate chips work so well here instead of blueberries!

  • Reply
    September 29, 2018 at 8:04 pm

    If I want to make them gluten free, what would you suggest as a substitute flour?

    • Reply
      Yumna Jawad
      September 30, 2018 at 11:18 am

      I would use rice flour (either white or brown) – both gluten free and can be substituted on a 1:1 ratio.

  • Reply
    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!!

    • 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
    September 10, 2018 at 4:49 pm

    Love it

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