NutritionSortLoading...
Loading...

1 ½ cups of mashed ripe bananas (about 3 medium bananas)

¼ cup of granulated sugar

⅓ cup of canola or vegetable oil, plus more for greasing

1½ teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 ½ cups of whole wheat or all-purpose flour

1 cup of fresh or frozen blueberries

Select allAdd

1. Preheat the oven to 375 degrees, and lightly grease a muffin tin.

2. Place the mashed bananas in a large bowl.

3. Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined.

4. Fold the blueberries into the batter.

5. Spoon the batter into the muffin tin, filling each cup to the top.

6. Bake for 20 minutes or until the muffins are golden brown.

Try these variations:

Add the zest of an orange or lemon for a wonderful extra fragrance to the vegan blueberry muffins. Orange or lemon blueberry banana muffins are actually one of our faves!

For a sweeter treat, feel free to add a simple orange or lemon glaze to the vegan blueberry banana muffins.

Use a sprinkling of coarse sugar (demerara or turbinado) over the blueberry and banana muffins before baking.

Add 2-3 tbsp of unsweetened coconut flakes for texture and subtle flavor.

Use your favorite dairy-free chocolate chips or chunks. Use sugar-free vegan chocolate, if preferred. I recommend adding around ¼ cup for a light sprinkling of plant-based chocolate or ⅓ cup for slightly more.

Add a ¼-⅓ cup of chopped walnuts, pecans, pistachios, or almonds.

Use around ¼-⅓ cup of shredded and well-drained (squeeze by-hand or through a nut milk bag) zucchini to hide extra nutrients for healthy blueberry banana muffins.

Cinnamon blueberry muffins taste surprisingly delicious. Add a large pinch.

Add 1-2 tbsp of ground flax meal for extra fiber and nutrients to these eggless banana blueberry muffins.

Banana–free: You could experiment with using unsweetened applesauce instead.

Roll blueberries in flour before folding into batter to prevent juice from spreading