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 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 Vegan 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 lemon juice 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 another flour?
Can I use another 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.
Tools to Make Fluffy Vegan Banana Blueberry Muffins:
- 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.
Print
Fluffy Vegan Banana Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
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!
Ingredients
- ¼ cup unsweetened vanilla almond milk
- 1 tsp apple cider vinegar
- 1½ cups very overripe bananas, mashed (3 large bananas)
- 1/3 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
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray or line with silicone baking cups.
- Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
- 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.
- 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.
- 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.
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
These were delicious! Moist and fluffy. Kids just wished there was a “crunch” on the top, so next time with add a crumble top. But will definitely make again. Another recipe by Hummusapien that didn’t disappoint.
Thank you tons, Tara! You could sprinkle some raw sugar on top for a nice crunch. If you’d be up to leaving a star rating on the recipe next time, I’d be so grateful! It helps other people find my recipes 🙂
Can I use coconut milk instead of almond milk
Yep any milk should work!
Such a delicious and easy recipe! One of my go-to’s that I probably make at least once a month. I’ve also substituted the blueberries for various other fruits I have on hand and they always turns out great!
★★★★★
Yay! They’re a favorite of mine, too!
Made these muffins today and they made the house smell fabulous! I accidentally forgot to add in the almond milk/vinegar mixture and they still turned out fluffy and the perfect consistency. Thanks for a great recipe!
★★★★★
Oh wow, that’s so good to know! Thanks, Candace 🙂
Gluten free flour sub and added 1/2 cup chopped walnuts. So good!
Thank you, Danielle! If you’d be up for leaving a star rating next time, that would be superb 🙂 It helps other people find my recipes. Enjoy!
This is an easy and delicious recipe- My whole family is a huge fan of the vegan pumpkin muffins, and these definitely did not disappoint either!
★★★★★
Awww, I’m SO glad!
These are excellent. Moist, perfectly sweet, and easy to whip up.
★★★★★
I just made these and LOVE the consistency, even with GF flour! You’re my go-to for excellent recipes. Thank you.
Amazing! That is such a compliment, thank you tons Ashley!! XO
Hey again Ashley! If you’d be so kind as to leave a star-rating, I’d really appreciate it! It’s super helpful for other readers. Thanks again!
These were so good and so fluffy!! I don’t know why it’s been so hard to find healthy vegan muffins… I feel like they’re a staple food! Thanks for the great recipe.
Great muffins!!!
So fluffy despite whole-wheat flour and no egg???
Wahoo! Love me a fluffy muffin. Thanks, Maria!
So so good! I have made 4 batches of these muffins over the past month. They’re yummy and my go-to for breakfast. I’ve even given them to friends and they love them too!
I so appreciate the feedback! Thanks, Lauren 🙂
Love these! So yummy and easy to make.
I’m thrilled to hear that! Thanks so much, Lauren.
Just made these last night! They were so easy to make and turned out sooooo good – fluffy yet firm and satisfying to bite into. Thank you for recommending whole wheat pastry flour in your baking recipes. It’s my go-to flour now.
Wahoo! It’s such a wonderfully versatile flour.
Muffins are my favorite. Can’t wait to try this out.
love how portable and east these muffins are.
Heh bloobs. ur commentaries give me life