Blueberry Banana Muffins

5 from 48 votes

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!

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These healthy vegan blueberry banana muffins are simple to make and 165 calories each. They can be made with fresh or frozen blueberries and are kid friendly. Perfect for a make ahead breakfast, dessert or mid morning snack they are made with no refined sugar.

Bowl of fresh 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. Now’s the perfect time to use up those blueberries! This week, they were the star ingredient of my Blueberry Banana Muffins.

So, who would enjoy these healthy 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!

Top tips to make healthy Blueberry and Banana Muffins

  1. You can use fresh or frozen blueberries in this recipe. If you are using frozen then thaw them first.
  2. Coat the blueberries in flour before adding them to the mixture so that they don’t sink to the bottom of your muffins.
  3. Mix the dry and wet ingredients separately for the best muffins.
  4. Bake the cookies in a pre heated oven.
One basket of the blueberry banana muffins with half a muffin eaten on the side of the table.

Frequently Asked Questions

How long do baked blueberry banana muffins keep?

You can store the muffins in an airtight container in the fridge, and they will last for about 7 days. You can also freeze the muffins for up to 3 months. Microwave a frozen muffin for 30 seconds in the microwave to eat it.

Is this recipe gluten free?

To make this recipe gluten-free, you can use most gluten-free flour mixes that are suitable for baking, or substitute brown or white rice flour at a 1:1 ration. Do not substitute only almond flour or coconut flour for the flour.

Can you have muffins for breakfast?

These muffins are a great option for breakfast if you are on the go! It’s a great idea to make a batch on the weekend and you can easily grab them on busy mornings throughout the week. They are great to pop in a lunch bow to take to work or school as well.

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!

For more muffins recipes, check out:

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!

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!

Blueberry Banana 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!
5 from 48 votes
Servings 12 muffins
Course Dessert
Calories 165
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins



  • Preheat the oven to 375°F and line a muffin tin with 12 paper liners.
  • In a large bowl, mix the dry ingredients, including the flour, sugar, rolled oats, baking soda, baking powder and salt; set aside.
  • In another large bowl, mix the wet ingredients, including the banana, almond milk, coconut oil, ground flaxseed, maple syrup and vanilla extract. Rest for 5 minutes to allow the flaxseed to absorb the liquid.
  • 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.
  • 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.
  • Fill each muffin cup to the top with the batter.
  • 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.
  • Place the muffins on a cooling rack for 15 minutes and then enjoy!


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 substitute brown or white rice flour at a 1:1 ration. Do not substitute only almond flour or coconut flour for the flour. You can substitute the cane sugar for coconut sugar (which is what I show in the video)


Serving: 1muffin, Calories: 165kcal, Carbohydrates: 29g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Sodium: 198mg, Potassium: 157mg, Fiber: 1g, Sugar: 11g, Vitamin A: 15IU, Vitamin C: 2.8mg, Calcium: 28mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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vegan blueberry banana muffins in a basket

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  1. What could I use in a pinch if I don’t have any ripe bananas? Also, could 50:50 plain flour and whole wheat flour work?

    1. Unfortunately I haven’t tried this with a banana substitute yet because bananas make up a large portion of the recipe. I have not tried that substitute with the flour either, but I think it could work!

  2. These turned out beautifully! I did half all-purpose flour and half whole wheat flour, and added a few more blueberries and lemon zest, because I just can’t imagine making blueberry muffins without it. Thank you so much!

  3. Can I use whole wheat flour instead of all purpose. Would I get the same results. How would the taste differ.

    Also can I use maple syrup as a sweetener in place of cane sugar. How much would I use

    1. The whole wheat flour should still work in this recipe. I haven’t tried maple syrup in this recipe, but you could try using it in a 1:1 substitution ratio. However, you might need to add more flour in that case because the maple syrup will make the batter more wet.

  4. This is my go to recipe. I make these all the time and freeze them. The kids will eat it for school lunches and any snacks. I follow the recipe exactly and always delicious and perfect everytime. Thanks for sharing!

  5. I followed the recipe exactly, apart from using oat milk instead of almond (allergies), but even after 30 minutes in the oven they were hard on the top and runny in the middle 🙁 Can you think of where i may have gone wrong? I used 4 medium bananas although they weren’t very ripe. I also melted the coconut oil first as I was struggling to get it out of the jar, should it have been left solid?

        1. Your oven might not have been preheated. Buy a little oven thermometer to make sure it’s holding the correct temperature. Size of muffins also makes a big difference on baking times.

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