These vegan Banana Blueberry Muffins are oil free, easy to make, and bursting with fresh blueberries. Make a big batch and have quick grab-n-go breakfasts and snacks ready all week. They even freeze well!
These vegan Banana Blueberry Muffins are a staple during the school year. I often tuck one in my kids’ lunchbox for dessert or even in place of a sandwich.
Great for after school or summer snacks, too.
Ingredients you need
Ingredient notes and substitutions
Flour ~ White whole wheat flour is my go-to for baking. It’s an unrefined flour made from the whole white wheat grain. It’s lighter in color and more mild in flavor than whole wheat flour made from the more traditional red wheat.
Spelt flour or all-purpose flour can be used instead if you prefer.
Though I haven’t personally tried it in this particular muffin recipe, a gluten free flour blend meant to replace wheat flour at a 1:1 ratio should work just fine here.
Sugar ~ Organic cane sugar keeps these vegan banana blueberry muffins sweet, light and fluffy. A little pure maple syrup adds delicious flavor and extra moisture.
Coconut sugar may be substituted for the cane sugar instead, but will result in a darker colored muffin.
Please note that not all sugar is vegan due to the way it is processed (using bone char). Choose organic sugar to ensure it is vegan or look for one that states it is vegan on the packaging. Here is a great article about which sugars are vegan.
Milk ~ Any unsweetened plain non-dairy milk will work. I prefer almond for most vegan baking recipes.
Vinegar ~ Apple cider vinegar helps these muffins to rise. Distilled white vinegar may be used instead.
Bananas ~ Choose ripe bananas that are yellow with a few brown spots. These will mash easily and be naturally sweet in flavor.
Mash the banana really well until almost all of the lumps are gone and the mixture is quite liquidy.
If you truly don’t like bananas, you may use unsweetened applesauce instead.
Blueberries ~ Fresh blueberries work best.
Frozen blueberries can be used in a pinch. Be sure to keep them completely frozen until you add them to the recipe. If they start to defrost, the blue color will bleed and turn the muffins blue or greenish in color. They’ll still taste delicious though!
How to make the recipe
Mash the banana really well into it is a liquidy consistency (1). Add the remaining wet ingredients and whisk well (2).
Whisk the dry ingredients together and add them to the wet ingredients (3). Whisk well until just combined (4). A few small lumps remaining are fine.
Add the blueberries to the batter (5) and stir gently to combine (6).
Fill the cavities in the muffin pan about three-fourths of the way full. Top with additional blueberries, if desired (7).
Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean (8).
Once the muffins are cool to the touch, remove them from the pan to a cooling rack and allow them to cool completely.
Storage and freezing
Counter: Store leftovers in an air-tight container on the counter for up to 2 days.
Fridge: After 2 days any remaining muffins should be transferred to the fridge in the same container for an additional 3 days.
Freezer: You can also freeze these Vegan Banana Blueberry Muffins. Place them on a large plate or baking sheet in one even layer and place them in the freezer until frozen.
Once frozen, wrap each individual muffin in parchment paper and transfer them all to a freezer-safe plastic bag. They should keep well in the freezer for up to 3 months.
Pro tips for success
~ Follow the original recipe ingredients and instructions for the best results.
~ Make sure the oven is properly preheated before baking the muffins.
~ Sub all-purpose flour or spelt flour for the white whole wheat flour, if preferred.
~ For a gluten free option, use a gluten free flour blend meant to replace wheat flour at a 1:1 ratio. Do not use coconut flour or almond flour as they do not sub at a 1:1 ratio for wheat flour.
~ Use the spoon and level method to measure the flour. Fluff up the flour with a spoon and then gently spoon it into a measuring cup. Level it off with the back of a knife. Do not scoop the flour directly from the container with the measuring cup and do not pack it down into the measuring cup.
~ Mash the banana really well – until it is almost liquid.
~ If you really don’t like banana, sub applesauce instead.
~ Mix the batter until just combined. A few small lumps are fine. Do not overmix.
~ Fresh blueberries work best. Frozen blueberries will bleed their color as they defrost and may turn the muffins a blue or greenish color throughout.
~ Use paper liners or gently spray the muffin pan with cooking spray so the batter doesn’t stick.
~ Let the muffins cool in the pan on a wire rack until cool to the touch before removing them from the pan and continuing to cool completely.
~ These vegan banana blueberry muffins are dairy free, egg free and oil free.
Yes! These Vegan Banana Blueberry Muffins are proof that you don’t need eggs to make delicious, fluffy muffins! Don’t skip the vinegar as this is what helps them rise.
Generally, oil is added to muffins for moisture. As long as you replace this moisture with another form, you can leave out the oil. In this recipe, mashed bananas are used. You can also try applesauce or vegan yogurt.
If you don’t have or don’t like blueberries, you can use raspberries, diced strawberries, blackberries, chocolate chips, dried cranberries, or walnuts.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Banana Blueberry Muffins
- Preheat oven to 350°F. Line a 12-cavity muffin pan with paper liners or lightly spray with cooking spray and set aside.
- In a large mixing bowl, whisk together the mashed banana, non-dairy milk, sugar, maple syrup, vinegar and vanilla extract.
- In a small mixing bowl, whisk together the flour, baking powder, and salt.
- Stir the dry ingredients into the wet just until everything is moistened, but do not overmix. Fold in the berries.
- In the prepared pan, fill each muffin cup ¾ of the way and bake for 20 to 22 minutes or until a toothpick inserted through the center of a muffin comes out clean.
- Let the muffins cool in the pan on a wire rack for a few minutes before removing them from the pan to cool completely on the wire rack.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.