Vegan Banana Blueberry Muffin Recipe Easy and Delicious

If you’re looking for a delicious, wholesome treat that’s perfect for breakfast, snack time, or even dessert, these vegan banana blueberry muffins are an absolute game-changer. Combining the natural sweetness of ripe bananas with the juicy burst of fresh blueberries, these muffins are moist, fluffy, and packed with flavor.

What’s more, they’re completely plant-based, making them suitable for vegans and those with dairy or egg allergies.

Whether you’re a seasoned baker or just starting out, this recipe is straightforward and uses simple ingredients you likely already have at home. The muffins strike the perfect balance of sweet and fruity without being overpowering, and they’re naturally sweetened without refined sugars.

Plus, they freeze well, so you can enjoy them any time you want a quick, healthy snack. Let’s dive into why these vegan banana blueberry muffins will become your new favorite recipe!

Why You’ll Love This Recipe

These muffins are not only incredibly tasty but also incredibly nutritious and easy to make. Here’s why they stand out:

• Plant-based ingredients: Perfect for vegans and those with allergies to eggs or dairy.
• Natural sweetness: Ripe bananas and blueberries provide subtle, wholesome sweetness without added refined sugar.
• Moist and fluffy texture: Thanks to the bananas and the right balance of wet and dry ingredients.
• Quick and easy: No complicated steps or fancy equipment needed.
• Versatile: Great for breakfast on the go, a midday snack, or even a light dessert.
• Freezer-friendly: Make a batch ahead and enjoy throughout the week.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for extra nutrition)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 ripe bananas, mashed (about 1 cup)
• ½ cup organic sugar or coconut sugar
• ⅓ cup unsweetened plant-based milk (almond, oat, soy, etc.)
• ⅓ cup coconut oil, melted (or vegetable oil)
• 1 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or spoon for mixing
• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth.
4. Add the sugar, melted coconut oil, plant milk, and vanilla extract to the mashed bananas. Mix well until all the wet ingredients are combined.
5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon. Be careful not to overmix; stir just until combined.
6. Fold in the blueberries gently to distribute evenly without crushing them.
7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from oven and let cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

To keep your muffins extra moist, make sure your bananas are very ripe – the darker the skin, the better!

• Use frozen blueberries: Just add them directly to the batter without thawing to prevent the muffins from turning purple everywhere.
• Swap flour types: Try oat flour or gluten-free flour blends for dietary preferences or allergies.
• Add nuts or seeds: Chopped walnuts, pecans, or chia seeds add a delightful crunch and extra nutrients.
• Flavor boost: Add a tablespoon of ground flaxseed or a pinch of nutmeg for more depth of flavor.
• Sweetener alternatives: Use maple syrup or agave nectar instead of sugar; reduce plant milk slightly if batter seems too wet.
• Make mini muffins: Perfect for lunchboxes or small snacks; reduce baking time to 12-15 minutes.

Nutrition Facts

Serving Suggestions

These vegan banana blueberry muffins are best enjoyed fresh but also taste great slightly warmed. Here are some ideas to serve them:

• Spread with your favorite vegan butter or nut butter for extra richness.
• Serve alongside a hot cup of coffee or tea for a cozy breakfast or snack.
• Pair with a bowl of fresh fruit or a smoothie for a balanced morning meal.
• Use them as a sweet base for a vegan “bread pudding” by soaking in plant milk and baking with cinnamon.

Conclusion

These vegan banana blueberry muffins are a fantastic addition to your recipe collection, offering a delicious, nutritious, and easy-to-make treat that everyone will love. They capture the natural sweetness of ripe bananas and the juicy pop of blueberries in a moist, fluffy muffin that’s perfect any time of day.

What’s great about this recipe is its versatility — you can customize it to suit your taste preferences or dietary needs with simple swaps and additions. Plus, if you enjoy this recipe, you might also love exploring more plant-based baked goods like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or wholesome breads such as the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For a savory twist on your meals, don’t miss the Vegetarian Swiss Chard Recipes for Healthy Meals.

Happy baking and enjoy your homemade vegan banana blueberry muffins!

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