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Stack of 3 vegan banana blueberry muffins in paper wrappers.
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5 from 2 votes

Vegan Banana Blueberry Muffins

These easy muffins are oil-free and perfect for breakfast, snack or even dessert!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breads and Muffins, Breakfast and Brunch, Snacks
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 133kcal

Ingredients

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