Vegan Banana Blueberry Muffins
Start your morning with these irresistibly moist and flavorful Vegan Banana Blueberry Muffins, a perfect blend of wholesome ingredients and comforting sweetness! Packed with ripe bananas, juicy bursts of fresh blueberries, and a hint of warm cinnamon, these muffins are both a healthy snack and a delightful treat. Sweetened naturally with maple syrup and made with non-dairy milk, these muffins are 100% plant-based, dairy-free, and perfect for anyone following a vegan lifestyle. Plus, they come together in just 15 minutes of prep time, making them a fuss-free option for busy mornings or meal prep. Whether enjoyed warm from the oven or as a grab-and-go snack, these fluffy muffins are sure to impress. Don’t forget—optional flaxseed meal adds a boost of fiber for an extra-nutritious twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 3 large Ripe bananas
- 0.5 cup Maple syrup
- 0.25 cup Non-dairy milk (e.g., almond, soy, or oat milk)
- 0.25 cup Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Flaxseed meal (optional, for added fiber)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups with oil.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. If using flaxseed meal, add it to this mixture.
In a large bowl, mash the ripe bananas until smooth. Add the maple syrup, non-dairy milk, melted coconut oil, and vanilla extract to the bananas. Mix until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, gently folding them together until just combined. Be careful not to overmix; some lumps are fine.
Gently fold in the fresh blueberries, ensuring they are evenly dispersed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 181.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
