Oh so fluffy, tender, and moist Vegan Blueberry Banana Muffins full of whole grains. These delicious muffins make the ultimate healthy snack or simple on-the-go breakfast!

What a day to be alive! It's like my beloved Vegan Banana Bread had a baby. Or a cousin?

I had so many of you asking if that luscious loaf could be made into blueberry muffins so I tried it for myself and HOLD THE PHONE. Could anything be so perfect? You don't have to add blueberries but honestly when is adding blueberries not a marvelous idea?

The blueberry to muffin ratio here is superb. Heavy on the bloobs, please and thanks.

We're talkin' heavenly lightly sweetened banana flavor scented with cinnamon and studded with juicy blueberries for a muffin experience that is like none other. Smells better than any candle, that's for damn sure.

It seems that whole wheat pastry flour has gotten a bad rap over the past few years because...gluten. I've been in the blogging game for eight years now and it's fascinating to see how ingredients have changed in people's recipes.

A lot more readers are requesting gluten-free modifications not out of necessity or because it makes them feel icky, but because they assume it's healthier. It's not.

How to make Blueberry Banana Muffins

Let’s get right down to the ingredients in these here gorgeous muffins.

• Whole wheat pastry flour: because it’s so fluffy! You could also use all purpose flour or a 1:1 gluten-free all purpose flour, if you fancy.
• Pure maple syrup: I love sweetening muffins with maple syrup. Amazing flavor!
• Baking soda: for a nice rise.
• Cinnamon: who doesn't love a dash of cinnamon in their banana muffs?
• Fine sea salt: to round out and balance the flavor. I like sea salt better than iodized table salt for improved flavor, but regular salt will work, too.
• Bananas: banana flavor coming in strong! Make sure they're super ripe for the best tasting muffins.
• Non-dairy milk: I used unsweetened vanilla almond milk, but any non-dairy milk works. We're combining it with apple cider vinegar to make vegan buttermilk.
• Oil: I used avocado oil for neutral flavor, but melted coconut will work as well.
• Blueberries: You can use fresh or frozen. If using frozen, you can toss in a couple tablespoons of flour so they don't sink to the bottom.

Can I use a different flour?

The question of the century! Whole wheat pastry flour is my go-to for light and fluffy baked goods that still pack that fiber and antioxidant punch from whole grains. You could certainly use all purpose flour and up the sweetener for more of a cupcake vibe.

I haven't tried this muffin recipe with gluten-free flour and they will likely be denser, but I'd recommend. Do NOT sub coconut or almond flour here! They are not 1 to 1 subs and the recipe won't turn out. I know from experience!

If you want a gluten-free muffin, I'd suggest trying these with 1 to 1 all purpose gluten free baking flour that has built in leavening agents and xanthan gum to combat the denseness.

Helpful tools

• This sturdy USA made muffin tin is my favorite. There won’t be a crumb left behind! This one is fab if you want a lid for transporting.
• These silicone baking cups are a LIFE SAVOR. They make clean up a breeze.
• These cooling racks are a must!
• Muffin scoop! For perfect portioning, every time.
• Genius two-sided measuring spoons that stay together in the drawer and take up less space.

How to Store and Freeze

Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze muffins for up to 3 months.

I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from he freezer until warm and enjoy!

Craving more muffins? Try my other foolproof fluffy muffin recipes.

• Fluffy Orange Muffins
• Vegan Chocolate Zucchini Muffins
• Vegan Chocolate Banana Muffins
• Fluffy Pumpkin Muffins
• Lemon Blueberry Muffins

Girl, get your muffin on.

Fluffy Vegan Banana Blueberry Muffins

★★★★★ 5 from 21 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 1x
• Category: Snacks
• Method: Oven
• Cuisine: American

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Description

Oh so fluffy, tender, and moist Vegan Blueberry Banana Muffins full of whole grains. These delicious muffins make the ultimate healthy snack or simple on-the-go breakfast!

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Ingredients

Scale 1x2x3x

• ¼ cup unsweetened vanilla almond milk
• 1 tsp apple cider vinegar
• 1½ cups very overripe bananas, mashed (3 large bananas)
• ⅓ cup pure maple syrup
• ¼ cup avocado oil (or melted coconut oil)
• 1 tsp vanilla extract
• 2 cups whole wheat pastry flour (or white whole wheat/all purpose flour)
• 1 tsp baking soda
• ½ tsp fine sea salt
• ½ tsp cinnamon
• 1 cup blueberries, fresh or frozen

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Instructions

1. Preheat oven to 350F. Spray a muffin tin with cooking spray or line with silicone baking cups.
2. Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
3. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add maple syrup, oil, and vanilla, stirring to combine. Stir in almond milk.
4. Add flour, baking soda, salt, and cinnamon. Stir just until just barely combined (a few flour clumps are okay). Gently fold in in blueberries, being careful not to over-mix.
5. Fill muffins three-quarters full. Bake for 25 minutes, or until a toothpick comes out clean. Cool muffins on a wire rack for 15 minutes before removing from tin to cool completely.

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Notes

STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.

GLUTEN FREE OPTION: You can sub an all purpose gluten free flour.

Keywords: vegan blueberry banana muffins