Description
Soft and fluffy Vegan Blueberry Banana Muffins made with ripe bananas and juicy blueberries. Dairy-free, egg-free, and naturally sweetened for a wholesome breakfast or snack.
Ingredients
3 ripe bananas, mashed
⅓ cup melted coconut oil
½ cup maple syrup
¼ cup plant-based milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries
Instructions
1. Preheat oven to 180°C (350°F) and prepare muffin tin.
2. Mash bananas in a large bowl.
3. Stir in oil, maple syrup, plant milk, and vanilla.
4. Add flour, baking soda, baking powder, and salt. Mix gently.
5. Fold in blueberries.
6. Divide batter into muffin cups.
7. Bake 18–22 minutes until a toothpick comes out clean.
Notes
Use very ripe bananas for best sweetness.
Do not overmix batter.
Store in airtight container up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg