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!
Healthier Muffins
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.
Shopping List
Here is everything you’ll need to make these delicious muffins! Follow the links to Thrive Market to get some of your pantry staples.
- Bananas
- Coconut oil
- Aquafaba
- Pure vanilla extract
- Cinnamon
- Baking soda
- Celtic sea salt
- Whole wheat pastry flour
- Blueberries
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 and allow you to overfill the cups to get bigger muffins.
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, combine the dry ingredients in a separate bowl. Gradually add the dry to the wet and fold it together. Be sure not to over mix. Gently fold in the blueberries. If they are frozen, toss them in a bit of flour so they don’t discolor the batter.
Finally, fill the muffin cups as full as you like. For 12 standard muffins, fill them 2/3 full. If you prefer larger, puffier muffins, fill them to the top (this is where the parchment liners are helpful). Bake for about fix minutes before reducing the temperature to 400 degrees. Then continue baking for another 10-15 minutes. When a toothpick inserted in the center 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!
Related Recipes
- Vegan Banana Nut Bread
- Spiced Rum Banana Muffins
- Vegan Tahini Banana Muffins
- Banana Chocolate Chip Cake
- Spiced Banana Rum Cookies
Vegan Blueberry Banana Muffins
Ingredients
- 2 cups overripe bananas (mashed)
- ⅓ cup coconut oil (melted)
- 3 Tbsp aquafaba
- 1 ½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp Celtic sea salt
- 1 ½ cups whole wheat pastry flour
- 1 cup organic blueberries (fresh or frozen)
Instructions
- Preheat oven to 425° and line a muffin tin with 9 cupcake liners. (You can also fill the pan and make 12 smaller muffins.)
- In a large bowl, whisk the mashed banana and coconut oil. Then add the aquafaba and vanilla.
- Finally, add the cinnamon, baking soda, salt, and flour. Mix until just combined, being sure not to over mix.
- Toss the blueberries in a bit of flour and gently fold into the batter.
- Fill the muffin cups all the way full (or ⅔ full if making 12 muffins). Bake for about 6 minutes. Then reduce oven temperature to 400°F.
- Bake for another 10-15 minute or until a toothpick inserted in the center comes out clean and the tops are golden brown. Let rest in muffin tin for 5 minutes before turning out onto a cooling rack.
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