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These vegan blueberry banana muffins are tender, light, fluffy, and bursting with juicy blueberries yet 100% egg-free and dairy-free. They come together with just one bowl and 7 ingredients. Perfect for breakfast, a snack, or dessert!
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Why You’ll Love this Fluffy and Light Vegan Blueberry Banana Muffins Recipe!
I’m obsessed with whipping up a batch of these fluffy vegan blueberry muffins whenever I have the chance. With the combination of banana puree, oil, and an abundance of bursting blueberries, these easy egg-free blueberry muffins are super moist. Even better, the one-bowl recipe is super simple with 7 budget-friendly pantry staples. Plus, it freezes wonderfully for batch making and meal prep!
Also, these easy dairy-free blueberry banana muffins are adult and child-approved. They can be enjoyed for breakfast, as a mid-afternoon snack, or even for dessert! Make them as regular muffins, mini muffins, or even baked in a loaf. And you can even adapt the recipe with flavor variations!
If you’re looking for more vegan blueberry treats, you might enjoy this blueberry breakfast bread, blueberry peach muffins, lemon blueberry cookies, or easy blueberry pancakes!
The Ingredients
Optional Add-ins & Recipe Variations
These vegan blueberry banana muffins are surprisingly versatile. Here are just a few ways you can experiment with the recipe.
- Whole Wheat Flour: Feel free to replace the all purpose flour with whole wheat.
- Vanilla extract: For extra flavor, add a teaspoon of natural vanilla extract.
- Other berries: Use the same amount but swap out the blueberries for raspberries, blackberries, chopped strawberries, etc.
- Citrus: 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 one of my faves!
- Orange/ Lemon glaze: For a sweeter treat, feel free to add a simple orange or this 3-ingredient lemon glaze to the vegan blueberry banana muffins.
- Sugar crust: Use a sprinkling of coarse sugar (demerara or turbinado) over the blueberry and banana muffins before baking.
- Coconut: Add 2-3 tbsp of unsweetened coconut flakes for texture and subtle flavor.
- Vegan chocolate: 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.
- Nuts: Add a ¼-⅓ cup of chopped walnuts, pecans, pistachios, or almonds.
- Zucchini: 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: Cinnamon blueberry muffins taste surprisingly delicious. Add a large pinch. Or if you’re looking for just cinnamon muffins, you’ll love this easy cinnamon muffin recipe.
- Flax meal: 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.
How to Make Vegan Blueberry Banana Muffins?
Step 1: First, preheat the oven to 350F/175C and lightly grease a muffin tin (or alternatively, lightly grease some paper liners).
Step 2: Then, add the bananas to a large bowl and mash them using a fork. Next, add the sugar, oil, leavening agents, salt, and flour to the mashed bananas. Gently stir until well combined. However, be careful not to overwork the flour, as it can lead to dense vegan banana blueberry muffins.
Step 3: Next, carefully fold the blueberries into the batter. Then divide the batter between the muffin pan cups. Make sure to fill each cup to the top. Next, bake for 25 minutes. Finally, allow the muffins to sit in the pan for at least 20 minutes before transferring to a wire rack to cool further.
FAQs
You may be able to experiment with using an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s). However, I haven’t tried, so can’t guarantee results.
I don’t recommend using coconut four or almond flour, though, as they’d very likely require further recipe tweaking. (The first is extremely absorbent, and the second has lots of natural fats, so they require different ratios of ingredients). However, if you do try, let me know any further adjustments you made to the recipe in the comments below.
While I haven’t tried, it should work. Use a greased small loaf tin and adjust the baking time. Check on it at 30 minutes and every few minutes after, until a toothpick inserted into the center comes out clean. Allow it to cool before removing it from the loaf tin. Alternatively, check out my recipe for this simple blueberry banana bread!
While I haven’t experimented with creating an oil-free version yet, you may be able to experiment by reducing the oil to half and using either unsweetened applesauce or vegan Greek yogurt instead. You could also refer to this oil-free banana muffins recipe and add blueberries!
Using a liquid sweetener in these dairy-free blueberry muffins could throw off the balance of wet and dry ingredients. If you want to experiment with using a liquid sweetener, I recommend slightly reducing the oil amount.
Toni’s Recipe Tips and Notes
- To speed up banana ripening: If your bananas aren’t quite at the ripeness level to make these vegan blueberry banana muffins, you can speed the process along. Place them in a bag with ethylene-producing fruits like apples, pears, or peaches. Within a day or two, they should be ready to go! Alternatively, place them in the oven for 15-20 minutes at 350F/176C or until the skin is completely blackened.
- Test that your leavening agents are active: Otherwise, you may end up with flat, unrisen bakes. First, check the BBE date. If it’s close to the date, you can further test them. For baking powder, combine a small amount with warm water. For baking soda, combine it with vinegar. They should fizz immediately on contact with the liquid.
- To make mini/‘baby blueberry muffins’: Use a mini muffin tin. Test that they’re baked after 12 minutes or until a toothpick inserted into the center comes out clean.
- Don’t overmix the batter: If you overwork the gluten in the flour, it can lead to dense banana muffins.
- Use fresh or frozen blueberries: If using the latter, use them from frozen for the best results. Otherwise, they can become too tender and burst, turning the batter purple.
- Blueberry distribution: You can optionally keep a handful of the blueberries to push into the top of each muffin before baking.
Serving Suggestions
These egg-free blueberry banana muffins can be enjoyed alone or with one of several sides (at room temperature or warm), including:
- A light breakfast: Serve alongside a dollop of dairy free yogurt and either nuts or this easy peanut butter granola for breakfast.
- A yummy drizzle: Enjoy warm with a drizzle of your favorite nut/seed butter.
- With ice cream: Toast/warm the muffin and enjoy with a scoop of banana ice cream.
- Buttered up: Toast with vegan butter. Slice the muffin in half, spread a little butter (or oil) over the cut sides, and then crisp up in a non-stick skillet until slightly crispy and ‘buttery’.
- Alongside a smoothie: Enjoy a vegan banana blueberry muffin for breakfast along with a healthy smoothie. Consider this mango orange smoothie, kale pineapple smoothie, cherry chocolate smoothie, etc.
These decadent and healthy blueberry banana muffins also make for a great addition to a brunch spread, including vegan pancakes, waffles, granola, dairy-free yogurt, fruit, and more!
Storage Instructions
Prep Ahead: You can prepare the muffin batter a day in advance, minus the leavening agents and blueberries. Store covered in the refrigerator. Remove the bowl from the fridge 30 minutes before baking and fold in the berries and baking powder/soda and then bake as usual.
Counter/Fridge: Once baked, store the vegan blueberry banana muffins loosely covered on the countertop for 2-3 days or in the refrigerator for 5-7 days.
Freezer: You could also freeze them for up to 3 months. I recommend freezing them on a baking sheet. Once solid, transfer to a Ziplock/Stasher bag. You can leave a muffin to thaw in the refrigerator, on the counter, or even pop straight in the microwave from frozen (for 30-40 seconds).
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Vegan Blueberry Banana Muffins
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Ingredients
- 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
- 1 teaspoon of baking powder
- 1 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
Instructions
- Preheat the oven to 375 degrees, and lightly grease a muffin tin.
- Place the mashed bananas in a large bowl.
- Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined.
- Fold the blueberries into the batter.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Bake for 25 minutes or until the muffins are golden brown.
Notes
- To make mini/‘baby blueberry muffins’: Test that they’re baked after 12 minutes or until a toothpick inserted into the center comes out clean.
- Don’t overmix the batter: If you overwork the gluten in the flour, it can lead to dense banana muffins.
- Use fresh or frozen blueberries: If using the latter, use them from frozen for the best results. Otherwise, they can become too tender and burst, turning the batter purple.
- Blueberry distribution: You can optionally keep a handful of the blueberries to push into the top of each muffin before baking.
These are delicious!
So glad you enjoyed these muffins 🙂 They’re one of my fav recipes on the blog!