Vegan Blueberry Banana Muffins
To add to the ever-growing list of banana recipes here on Roots & Rosemary, I recently created a new variation–Vegan Blueberry Banana Muffins. They’re tender and moist with a hint of fruity sweetness. These muffins make for a perfect summer mid-morning snack by incorporating fresh, seasonal berries rather than chocolate chips. The swap will reduce calories, sugar, and will be easier on the stomach if you suffer from acid reflux.
You can find the recipe below or purchase a printable recipe card from my Etsy shop here!
Besides using fresh fruit, Vegan Blueberry Banana Muffins also use whole wheat flour, coconut oil, and have no added sugar! That’s right, they are totally whole fruit sweetened! I find that the overripe bananas are so sweet already, that by adding a little extra, there’s no need for any additional sugar.
To substitute the egg, I used three tablespoons of aquafaba (the liquid from a can of garbanzo beans). Some of my other favorite egg replacers in banana breads include ground flaxseed and water, natural peanut butter, and tahini.
Here is everything you’ll need to make these delicious muffins! Follow the links to Thrive Market to get some of your pantry staples.
- Coconut oil
- Pure vanilla extract
- Baking soda
- Celtic sea salt
- Whole wheat pastry flour
How to Make Vegan Blueberry Banana Muffins
Start by preheating the oven and lining the muffin tin with cupcake liners. You could also take squares of parchment paper, crumple them up, unfold them, and press them into the pan. This will give you a bakery-style look.
In a large bowl, whisk the mashed banana and melted coconut oil. If you previously froze the bananas, it’s important to bring them to room temperature or else they will cause the oil to solidify. Since there is some extra liquid in thawed bananas, drain a little out before putting them in a bowl to mix with an immersion blender. At this point, if they are still cold, it’s best to defrost them for a few seconds in the microwave.
Next, add aquafaba and pure vanilla (or cinnamon) extract. When the wet ingredients are whisked together, add the cinnamon, baking soda, salt, and flour. Stir all the ingredients together, but be sure not to over mix. Gently fold in the blueberries. If they are frozen, toss them in a bit of flour first so they don’t discolor the batter.
Finally, fill the muffin cups 2/3 full. Bake for about 6 minutes before reducing the temperature to 400 degrees. Then continue baking for another 10-15 minutes. When a toothpick inserted in the centre comes out clean, they are ready. Let them rest in the pan for five minutes before turning them out onto a wire rack to cool entirely. Enjoy!
More Recipes to Try
- Vegan Banana Nut Bread
- Spiced Rum Banana Muffins
- Vegan Tahini Banana Muffins
- Chocolate Banana Rye Muffins
- Banana Date Muffins
Vegan Blueberry Banana Muffins
- Preheat oven to 425°F and line a muffin tin with 12 parchment liners.
- In a large bowl, whisk the banana, coconut oil, aquafaba, and vanilla.
- Then add the cinnamon, baking soda, salt, and flour. Stir until just combined, but do not overmix.
- Toss the blueberries in a bit of flour and gently fold them into the batter.
- Fill each space in the muffin pan ⅔ full with batter.
- Bake for about 6 minutes. Then reduce oven temperature to 400°F and continue baking for 10-15 minutes more.
- When the muffins are done, a toothpick inserted in the centre should come out clean and the tops will be golden brown. Let the muffins rest in the pan for 5-10 minutes before transferring them to a cooling rack.