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5.0 from 12 votes

Healthy Vegan Blueberry Banana Muffins

These healthy, whole-grain, blueberry banana muffins are oil-free and filled with juicy blueberries. Easy to make and fantastic for breakfast!

Prep Time
15 mins
Cook Time
15 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 fine sea salt
Wet ingredients:
  • 1 cup mashed overripe banana (about 2 large bananas)
  • ½ cup maple syrup
  • ⅔ cup unsweetened non-dairy milk
  • 1 tablespoon almond butter or other nut/seed butter
  • 1 teaspoon apple cider vinegar
Addition:
  • 1 cup blueberries, fresh or frozen, plus extra for tops of muffins See Notes for tips.

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

  • Tip for Measuring Flour
  • If you own a kitchen scale, just tap on "Metric" in the recipe above to see the gram weight.
  • If you don't have a scale, whisk the flour first before spooning it into the measuring cup. Then use a knife to level off the excess.
  • Blueberries
  • If using frozen berries, thaw first and drain away excess juice. Then pat dry.
  • And if using fresh berries, pat them dry with a towel after washing.
  • Storing Muffin
  • Place muffins in a lidded storage container with a paper towel inside to absorb moisture. Store in the refrigerator for up to 5 days. Can also be frozen.
  •  

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: 12muffins

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.