Vegan Blueberry Banana Muffins Recipe

4.50 from 4 votes

These vegan blueberry banana muffins are perfect for a make-ahead breakfast or snack. They're easy to make and delicious.

Prep Time15

Cook Time30

Total Time42

Course: Breakfast

Cuisine: American

Servings:

Calories: 183kcal

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.

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.