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Vegan Blueberry Banana Muffins

Vegan Blueberry Banana Muffins

Rachel Alexandra
These muffins are tender and moist with a hint of fruity sweetness. Enjoy these healthy vegan treats as a delicious breakfast for snack!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 9 muffins
Calories 202 kcal


  • 1 cup overripe bananas mashed
  • cup coconut oil melted
  • 3 Tbsp aquafaba
  • 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!


If bananas were previously frozen, bring to room temperature before mixing with coconut oil. Coconut oil is very temperature sensitive and will solidify if mixed with cold ingredients.
Keyword baking, banana, blueberry, muffin, pastry, whole wheat