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Healthy Vegan Blueberry Banana Muffins
5 from 12 votes

Healthy Vegan Blueberry Banana Muffins

These Healthy Vegan Blueberry Banana Muffins blend mashed ripe bananas with whole wheat flour, baking soda, and cinnamon to achieve moist, flavorful muffins studded with blueberries. The use of non-dairy milk, almond butter, and apple cider vinegar supports a tender crumb without eggs or dairy. Their thick batter yields muffins that are soft and slightly dense, suitable for a plant-based snack or breakfast.

Prep Time
15 mins
Cook Time
19 mins
Total Time
34 mins
Servings: 12 muffins
Calories: 145 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

Dry ingredients:
  • 2 cups white whole wheat flour See Notes.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt fine sea salt
Wet ingredients:
  • 1 cup banana mashed overripe, about 2 large bananas
  • ½ cup maple syrup
  • ⅔ cup non-dairy milk unsweetened
  • 1 tablespoon almond butter or other nut/seed butter
  • 1 teaspoon apple cider vinegar
Addition:
  • 1 cup blueberries See Notes for tips, fresh or frozen, plus extra for tops of muffins

Instructions

    Cup of Yum
  1. Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C). 
  2. In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
  3. Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
  4. Divide the batter evenly among the muffin cups, only filling them about ⅔ full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

  • Use a kitchen scale for accurate flour measurement or whisk flour before spooning into cups and leveling off.
  • If using frozen blueberries, thaw and drain extra juice, then pat dry to prevent sogginess.
  • Fresh blueberries should be washed and patted dry before adding to batter.
  • Store muffins in a covered container with a paper towel to absorb moisture; keep refrigerated up to 5 days.
  • These muffins also freeze well for longer storage.

Nutrition Information

Calories 145kcal (7%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 1.5g (2%) Cholesterol 0mg (0%) Sodium 60mg (3%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 145

% Daily Value*

Calories 145kcal 7%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 1.5g 2%
Cholesterol 0mg 0%
Sodium 60mg 3%
Fiber 4g 16%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.