clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
sliced in half muffin

Fluffy Vegan Banana Blueberry Muffins

  • 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


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!




  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.


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