4.8 from 66 votes
Vegan Banana Blueberry Muffins
These vegan muffins combine mashed ripe bananas with whole-wheat flour and fresh or frozen blueberries for moist, tender baked goods. Light brown sugar and coconut oil provide sweetness and moisture, while almond milk and vanilla extract add flavor and softness. A sprinkling of turbinado sugar on top offers a slight crunch. These muffins freeze well and can be warmed before serving.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
15
muffins
Course:
Breakfast, Baked Goods
Cuisine:
American, International, Vegetarian, Vegan
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.
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