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 breakfast 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.
Besides using fresh fruit, Vegan Blueberry Banana Muffins also use whole wheat flour, coconut oil, and have no refined sugar. I find that the overripe bananas are so sweet already, I hardly have to add any additional sugar. To substitute the egg, I used aquafaba, but a flax egg or applesauce would work as well.
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
- 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 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, I drain a little out before putting them in a bowl to mix with an immersion blender. At this point, if they are still cold, I will defrost them for a few seconds in the microwave.
Next, add aqaufaba, pure vanilla extract, and sucanat. 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 15-20 minutes, depending on the size. When a toothpick inserted in the center comes out clean, they are ready. Enjoy!
- Vegan Peanut-Butter Banana Bread
- Spiced Rum Banana Bread
- Vegan Tahini Banana Bread
- Banana Chocolate Chip Cake
- Spiced Banana Rum Cookies
Vegan Blueberry Banana Muffins
- 1 cup overripe bananas mashed
- ⅓ cup coconut oil melted
- 3 Tbsp aquafaba
- ⅓ cup sucanat
- 1 ½ tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups whole wheat pastry flour
- 1 cup organic blueberries fresh or frozen
- 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, vanilla, and sucanat.
- 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 15-20 minutes or until a toothpick inserted in the center comes out clean. Enjoy!