These vegan blueberry banana muffins are perfect for a make-ahead breakfast or snack. They’re subtly sweet, moist, and delicious. These muffins are quick and easy to make.
What to serve with these vegan blueberry banana muffins
If you’re serving these muffins at a brunch party and would like to add another option for your guests to choose from, try these buckwheat muffins. They’re vegan, gluten free, and refined sugar free. Or try these date muffins. They’re yummy and nutrient dense.
Main ingredients and substitutions
I love the combination of blueberries and bananas. Either fresh or frozen blueberries is fine. You can swap the blueberries for any other kind of berry you prefer.
Be sure to use very ripe bananas in these muffins to achieve an optimal level of sweetness. Or if you prefer them less sweet then you can use bananas that aren’t quite as ripe.
These vegan blueberry banana muffins can be made with whole wheat flour or spelt flour (or you can substitute all purpose flour if you prefer.
Almond butter acts as a binder in this recipe. You can substitute any other type of nut butter you prefer. Or for a nut-free version of these muffins you can substitute pumpkin seed butter or sunflower seed butter.
These muffins are lightly sweetened with coconut sugar. Coconut sugar is available at many grocery stores and health food stores these days (or you can purchase it online).
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the whole wheat flour or spelt flour and baking powder to a mixing bowl, then mix well.
Add the bananas to a second mixing bowl, then use a potato masher or fork to mash them well.
Add the almond butter, unsweetened plant-based milk, coconut sugar, vanilla extract, cinnamon, nutmeg, and salt to the bowl with the mashed bananas, then use a whisk to mix well.
Add the dry ingredients to the wet ingredients, then stir to combine.
Add the blueberries, then gently stir to combine.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into a muffin comes out looking clean. Let the muffins cool to room temperature before removing from the pan and serving.
Storage and freezing
Store these vegan blueberry banana muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
More vegan muffin recipes to try
- These vegan chickpea muffins are quick and easy to make.
- These easy corn muffins are golden, tender, and subtly sweet.
- These vegan hidden veggie muffins are perfect for picky kids.
- These spelt muffins are moist and delicious.
Vegan Blueberry Banana Muffins
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 3 medium sized ripe bananas
- 2 cups whole wheat flour or spelt flour (or substitute all purpose flour)
- 1 cup blueberries (either fresh or frozen)
- 1/2 cup unsweetened plant-based milk
- 1/2 cup smooth almond butter
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of nutmeg optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the whole wheat flour or spelt flour and baking powder to a mixing bowl, then mix well.
- Add the bananas to a second mixing bowl, then use a potato masher or fork to mash them well.
- Add the almond butter, unsweetened plant-based milk, coconut sugar, vanilla extract, cinnamon, nutmeg, and salt to the bowl with the mashed bananas, then use a whisk to mix well.
- Add the dry ingredients to the wet ingredients, then stir to combine.
- Add the blueberries, then gently stir to combine.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
- Store these vegan blueberry banana muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
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