Easy Vegan Blueberry Banana Muffins
These vegan blueberry banana muffins are tender, light, fluffy, and bursting with juicy blueberries yet 100% egg and dairy-free. They come together with just one bowl, 7 ingredients, and can be made with regular or whole wheat flour - perfect for breakfast, a snack, or dessert!
Servings: 12 muffins
Calories: 152kcal
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.
Video
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.
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 224mg | Potassium: 94mg | Fiber: 1g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
