Vegan Banana Blueberry Muffins
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
15 muffins
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Course
Breakfast, Baked Goods
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Cuisine
American, International, Vegetarian, Vegan
Vegan Banana Blueberry Muffins
Description
Vegan Banana Blueberry Muffins are made with white whole-wheat flour for a whole grain base, along with baking powder and baking soda for leavening. Ground cinnamon and salt contribute subtle spice and basic seasoning. Ripe bananas are mashed and mixed with light brown sugar, melted coconut oil, unsweetened vanilla almond milk, and vanilla extract to create a moist, slightly sweet batter.
Blueberries folded gently into the batter add bursts of fruity flavor, which balance the earthy banana taste. The muffins are baked in a lined muffin pan, filling each cup about three-quarters full. Optionally topping with turbinado sugar adds a crisp texture on the surface. Baking time of around 25 minutes produces muffins with a soft crumb that holds together well.
These muffins offer a dairy- and egg-free option that can be enjoyed at breakfast, snack, or teatime. They store covered at room temperature and freeze well for later use. When reheating, a quick microwave warm-up of about 30 seconds restores softness.
Ingredients
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 banana about 1 3/4 cup mashed, large, ripe
- 3/4 cup light brown sugar packed
- 1/4 cup coconut oil melted and cooled
- 1/2 cup almond milk at room temperature, unsweetened vanilla
- 2 teaspoons vanilla extract pure
- 1 cup blueberries fresh or frozen
- turbinado sugar for sprinkling on muffins before baking, optional
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, almond milk, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Carefully fold in the blueberries.
- Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 25 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
- Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.
User Reviews
Overall Rating
4.8
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