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    Home » Recipes » Breads and Muffins

    Vegan Banana Blueberry Muffins

    Published: Oct 8, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Close up of a stack of 3 blueberry muffins in paper liners.
    One muffin on a white plate next to a cup of coffee.
    Batch of blueberry muffins on a black wire cooling rack.
    Overhead view of one vegan blueberry muffin in a paper liner.
    Batch of blueberry muffins on a black wire cooling rack.
    Stack of 3 vegan banana blueberry muffins in paper wrappers.
    Overhead view of one vegan blueberry muffin in a paper liner.

    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!

    Stack of 3 vegan banana blueberry muffins in paper wrappers.

    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.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage/Freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan muffin recipes
    7 Vegan Banana Blueberry Muffins

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegan Banana Blueberry Muffins ingredients: white whole wheat flour, bananas, dairy free milk, organic cane sugar, pure maple syrup, pure vanilla extract, apple cider vinegar, baking powder, salt, fresh blueberries

    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. White

    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.

    Love baking with bananas? Don’t miss my Vegan Banana Snack Cake, Banana Black Sesame Scones, and Peanut Butter Banana Bread!

    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

    Four photo collage of whisking the dry and wet ingredients together into a batter.

    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.

    Four photo collage of stirring the blueberries into the batter and baking it in a muffin pan.

    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).

    11 muffins in a muffin pan with one cavity filled with blueberries.

    Storage/Freezing

    Store leftovers in an air-tight container on the counter for up to 2 days. Any remaining muffins should be transferred to the fridge in the same container for an additional 3 days.

    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.

    Batch of blueberry muffins on a black wire cooling rack.

    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.

    One muffin on a white plate next to a cup of coffee.

    FAQs

    Will muffins work without eggs?

    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.

    Why is there oil in muffins?

    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.

    What can I use instead of blueberries in muffins?

    If you don’t have or don’t like blueberries, you can use raspberries, diced strawberries, blackberries, chocolate chips, dried cranberries, or walnuts

    Close up of blueberries inside half of a muffin.

    More vegan muffin recipes

    • Vegan Zucchini Muffins
    • Strawberry Protein Muffins
    • Baked Oatmeal Muffins
    • Cranberry Almond Muffins
    • Vegan Carrot Muffins
    • Pineapple Coconut Muffins

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Stack of 3 vegan banana blueberry muffins in paper wrappers.

    Vegan Banana Blueberry Muffins

    These easy muffins are oil-free and perfect for breakfast, snack or even dessert!
    5 from 2 votes
    Print Pin Rate
    Course: Breads and Muffins, Breakfast and Brunch, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 133kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowls
    • Muffin pan

    Ingredients

    • ½ cup mashed ripe banana about 2 small bananas
    • ¾ cup unsweetened plain non-dairy milk
    • ½ cup organic cane sugar
    • ¼ cup 100% pure maple syrup
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon pure vanilla extract
    • 2 cups white whole wheat flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup fresh blueberries

    Instructions

    • 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.

    Notes

    ~ 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.

    Nutrition

    Calories: 133kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Sodium: 138mg | Potassium: 152mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Breads and Muffins

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    Comments

    1. Mary says

      January 17, 2019 at 10:31 am

      Hi. This sounds great. Do you think I could make it as a loaf or bread instead? Perhaps just increase the oven time…by how much? Thanks.

      Reply
      • Jenn S. says

        January 17, 2019 at 2:49 pm

        Hi, Mary. I haven’t tried it, but I’m sure it would work. I would start checking it around 35 minutes or so, but it may take close to 45-50…I’m really not sure!

        Reply
    2. Patricia says

      April 29, 2017 at 12:09 pm

      Can all purpose flour be substituted instead of using whole wheat flour in the recipe?

      Reply
      • Jenn S. says

        April 30, 2017 at 7:36 am

        Hi, Patricia! Yes, that would work just fine. Enjoy!

        Reply
    3. Strength and Sunshine says

      July 18, 2016 at 5:33 am

      There are so many cupcake bakeries out there, but I think we need a muffin bakery! I would go there EVERY DAY!
      Muffins > Cupcakes 😉5 stars

      Reply
      • Jenn S. says

        July 18, 2016 at 7:16 am

        So true, Rebecca! I much prefer muffins to cupcakes too. Thank you!

        Reply
    4. Aimee | Wallflower Kitchen says

      July 18, 2016 at 4:49 am

      They look so perfectly fluffy and delicious!

      Reply
      • Jenn S. says

        July 18, 2016 at 7:15 am

        Thank you, Aimee! Definitely fluffy and you can’t go wrong with tons of blueberries, right?!

        Reply
    5. Claire says

      July 18, 2016 at 3:03 am

      These look so lovely – and I really like your photography! xx5 stars

      Reply
      • Jenn S. says

        July 18, 2016 at 7:14 am

        Thank you, Claire! This recipe is actually an old one, but I just redid the photos, so I’m glad to hear you like them!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

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