Vegan Banana Blueberry Muffins
Updated March 04, 2020
Vegan Banana Blueberry Muffins – whole wheat vegan banana muffins dotted with blueberries. These vegan blueberry muffins are great for breakfast, snack time, and they freeze beautifully!
Banana Blueberry Muffins
After the busy holiday season, I took a few days off from baking. My break didn’t last long because Caleb begged me to bake banana muffins for breakfast. I can never say no to his cute little face so I went to the grocery store and bought a bunch of brown bananas. I love that most stores sell overripe bananas at a discount! They can always count on me to buy them! I came home and got busy in the kitchen! I granted Caleb’s wish and made Vegan Banana Blueberry Muffins!
Healthy Vegan Blueberry Muffins
I don’t mind making these muffins for Caleb because they are easy to whip up and they are a healthy-ish breakfast treat. I use whole wheat flour, coconut oil, almond milk, mashed bananas, and blueberries. Caleb has no clue these vegan blueberry muffins are on the healthy side because they taste so good! They are a great breakfast treat for kiddos and adults. I don’t mind making them for Caleb so I can steal one or two:)
Banana Blueberry Muffins for Now and Later
These vegan blueberry muffins freeze beautifully, which is another bonus. We usually eat a few when I pull them out of the oven…it is too hard to resist a fresh, warm muffin. I try to save the rest for the freezer so I can give Caleb a banana blueberry muffin when he asks for one, which is just about every day! To defrost, pop a muffin in the microwave for 30 seconds and you are good to go!
If you are looking for a healthy breakfast treat, give these Vegan Banana Blueberry Muffins a try! They are a favorite at our house.
Vegan Banana Blueberry Muffins
Ingredients
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas about 1 ¾ cup mashed
- 3/4 cup packed light brown sugar
- 1/4 cup coconut oil melted and cooled
- 1/2 cup unsweetened vanilla almond milk at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup blueberries fresh or frozen
- Turbinado sugar for sprinkling on muffins before baking, optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, almond milk, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Carefully fold in the blueberries.
- Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
- Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.
Have you tried this recipe?
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Pinned! Maria, these muffins look like the perfect puffy, light and healthy breakfast or snack. I think we need to make some this weekend!
Thank you!
totally lovin’ all up on the whole wheat and coconut oily goodness of these muffins! I need some healthyish easy breakfasts for MY caleb (my husband) so these are perfecto. Pinned!
These look great Maria!! xo
These look awesome and I love that it’s vegan.
So tasty and love that it’s filled with blueberries!
Pinning for the future…another great recipe I can make for my vegan friends…
these look perfect Maria- love that they are vegan!
These look perfect! I’ve never added blueberries to my banana muffins but it sounds like a grand idea 🙂 YUM!
These muffins look so tender and delicious! Perfect!
These look AMAZING.
The Starving Inspired
These muffins look awesome, Maria! I can’t believe they’re vegan.
I invite you to share this yumminess at the hop ( you can link up thorough Sat midnight) Hugs!
I love that they are Vegan. Can you subsitute applesauce for the coconut oil?
Sure! The texture will be a little different.
You can never go wrong with a classic home-made banana and blueberry muffin. These looks so delicious!
These look DELICIOUS!!!
Wow, this looks so amazing! I am trying to watch nutrition this year, so excited to see those.
wow, these muffins are delicious! I couldn’t stop eating the batter, YUM! Thanks for a great recipe!
These look soooooo good! I’m always on the lookout for quick and easy healthy snacks, and this just shot to the top of my to-make list. Love!
I am not surprised he has no clue. They look wonderful. My local Kroger store just had largish containers of fresh blueberries on sale. I stocked up on two. So I find these quite appealing.
I love blueberry muffins and since these are whole wheat I am looking forward to eating these without any guilt!! Thanks for a wonderful recipe!
I love how sneakily healthy these are! They look totally delicious…I’d never suspect they were healthy muffins!
I don’t have a microwave, how would you recommend heating them up in the toaster oven?
You can slice the muffins and toast them. They are good at room temperature too!
Perfect breakfast treat! I need to make these for my family soon!
I am going to make these tomorrow! Thanks for the perfect recipe! I almost always have all of these ingredients on hand!
This looks really delish & would make the perfect breakfast treat! I can’t wait to try these out because I absolutely love blueberry muffins!
These were a huge hit in my house. Made a double batch and had to hide the last one from my husband for my daughter’s breakfast. They are being added to morning breakfast rotation.
Glad the muffins were a hit! They are a favorite at our house!
I love seeing all of the vegan recipes you have posted. These muffins were delicious. Thank you for the recipe!
I woke up thinking about homemade blueberry muffins, so it was perfect that a Google search landed me here! These were yuummmm! Best muffins I’ve had since becoming vegan several years ago…I will definitely make these again (and again. And again)! Thank you for sharing!
These are not bad! There actually really good!
These are in the oven! Only had white sugar not brown, and unflavoured almond milk…I put in extra vanilla to compensate. Hoping they turn out alright! Also threw in some extra bloobs. They smell amazing already!
Oh. Em. Gee. THESE ARE AMAZING! Thank you for creating a whole wheat vegan version of my favourite muffin that actually tastes good! <3
Yay! So glad you like them!
Looking forward to baking these for my vegan wife on Friday. Thanks for the recipe. Does anyone know the calorie count for one of these bad boys?
Wow, this looks so amazing! I am trying to watch nutrition this year, so excited to see those.
I tried baking these. My sugar had hardend way to much, so I ended up using an extra banana. And I wasnt gentle enough when I added the blueberries. They ended up looking like blue-gue, but wow; so delicious! I will make these again! Loved them. Thank you for sharing your recipe.
I made these tonight and they are really delicious. And easy to make! I will definitely be making these again.
If using frozen blueberries, do they need to be thawed?
No! Just stir them in! Enjoy!
Wonderful!!!!! I used very ripe banana and did not use any sugar. They were great!!!!!
Being a vegan some muffin recipes can end up a bit stodgy and dry..These are absolutely delicious! By far the best vegan muffins I have made so far -clean ingredients, moist, lovely flavor and soooo Moreish!! This will become a regular in our house.
Thanks Maria!
Glad you liked them! Our boys love them and so do I!
These sound lovely. Thanks for sharing this recipe.
Simon
OMG, thank you SO MUCH. I’ve been searching for a good vegan banana muffin recipe for some time now, and they always turn out stiff, they don’t rise and they taste really unimpressive. Your recipe was a win since the batter (I almost didn’t put them in the oven)!! My whole family LOVED them, and it only made me happier that they don’t have anything that comes from animals! <3 Regards from Brasil!
Glad you liked the muffins!
We’ve been enjoying these for over a year now. What a fun way to interact with my homeschooled son. These provide a perfect healthy treat for our poetry teatimes, too!
this muffin is very good and moist. i will be making this again
We love these! We made 12 muffins. Do you know calories per muffin?
Wow, these are absolutely INCREDIBLE! The banana works great as a sub for egg, you would never even know they’re vegan!
Yay! So happy you liked the muffins!
So delicious! I am not convinced of the health properties of coconut oil so substituted with vegetable oil, added a couple Tablespoons of Flaxmeal and an extra 1/2 cup of blueberries. Thank you for a great recipe!
Absolutely moist and flavorful. Easy to make, too.
One of our favorites. Glad you liked them too!
This recipe is a beaut! I wanted to try out coconut flour for the first time.. I swapped 1 cup plain flour for 1/2 a cup coconut flour and it turned out perfectly. What a delicious recipe, thank you 🙂
Glad you liked the muffins!
Love these!!!! So easy and so tasty! My family loves them everytime i make them and they are such a hit!
I made these for the first time today and both my daughters loved them. This recipe is going to be regular from now on. Thank you so much!
Greetings from the UK xx
These were delicious! Made a couple of substitutions…. Used 1/4 cup brown sugar and 1/2 cup stevia. Only had plain cashew milk, so used that with a third teaspoon of vanilla. The recipe made 12 muffins and 6 mini muffins. Definitely making again!
He’s muffins were really good snack muffins, they’re not too sweet so you can give them to your kids without feeling guilty. If I was serving them to company I might add a little sugar. My daughter ate 2 immediately.
They’re in the oven Looking forward to some vegan deliciousness! Thank you!
Now mummy go-to muffin recipe. Awesome.
Hello,
I txswwweee need to make some but one banana and a few blueberries!
Your recip is best! I liked and I have at home!
Excellent texture and flavour. I did cut the sugar down to 1/3 cup and did not sugar the top. These are so easy to make.
Those are awesome! Just the right amount of sweetness! Pretty chewy. Can’t stop eating them!! Thank you so much for this great recipe!
I am not vegan but was looking for a recipe that used banana and blueberry. So I made a couple substitutions: subbed applesauce for the coconut oil and buttermilk for the almond milk. Added about 1/2 cup more blueberries. They are very, very good! Will make again! Do you know the calorie count for the original recipe per muffin?
I used Unbleached All-purpose flour instead, added 4 extra Tbsp. I did bake them a little longer too, about 10 mins. They turned out perfect, moist and fluffy 🙂
These are amazing! However can these be used with spelt flour and date sugar and substitutes?
I haven’t tried it, let me know if you do!
Can I sub anything for the coconut oil? My dude has a coconut allergy. Thanks.
Your favorite oil or melted butter.
These muffins are so moist and delicious! We made some without the coconut oil (as I didn’t want the fat) and they were just as good as the ones with it! A tad less sweet but still SO moist and yummy. The fresh blueberries are really great in them too. I felt like I was eating cake! Thank you for the great recipe.
Glad you liked the muffins!
Delicious with perfect texture. Baked according to recipe but added vegan dark chocolate chips and finished with sparkling sugar. Thank you!
YUM! Love the chocolate addition!
Can i use regular milk instead of almond milk?
Yes!
If I don’t have enough ripe bananas what can I sub for the other 2 bananas? Or just leave them out?
Can I make these with GF flour or coconut???
You can use gf all-purpose flour. I like Cup4Cup.
I made these with almond flour and all purpose flour and 1/3 cup agave now my favorite go to for overripe bananas, plus I use dried not fresh blueberries. When I can get fresh from the organic section again I’ll try with fresh then. Yummy either way I’m sure. Thank you so much!
These came out perfect!!! I’m so glad I tried this recipe out!!!
Super delicious!!
I made mine with spelt flour & changed the brown sugar to coconut sugar & it worked out really well!
Awesome recipe 🙂
I used only ¼ cup of sugar in mine and they came out great! I also only needed 18 minutes bake time. Thanks for this recipe!
The muffins came out AMAZING! Have tagged you in on insta! My five year old was left in charge making them. Sooo good. I had small cupcake muffins so made more than a dozen and used 3 bananas as I only had three. Extra blueberries and mix of self raising and plain flour. Thank you for an amazing recipe.
I tried making these and I love them! Only experienced one problem: they sticked to the paper 🙁 Idk what went wrong, do you have any tips to prevent this?
This is a great recipe Maria! The muffins are moist, fluffy, and really yummy. we’ve been enjoying them all week It will be my go-to vegan muffin recipe. I made a few changes: 1/2 teaspoon cinnamon, lemon zest from 1/2 a lemon, 1/4 cup sugar which was sweet enough for us, and baked the muffins at 400 for about 20 minutes. Thanks!
I made this muffins and they were delicious I used applesauce instead of oil and added 1 tbsp of flaxseed meal. I also used oatmeal and whole-wheat mixed. Thanks so much Bea
Perfect! Glad you liked the muffins.
Love, love this recipe, thank you. When I’ve had no bananas I’ve substituted with plum compote.
And, used buckwheat flour, too. Delicious!
Thank you. This is my favourite ‘go to’ recipe for a delicious muffin!
I’ve used buckwheat flour as a substitute sometimes which is very good, too.