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!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups with oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gently fold in the fresh blueberries, ensuring they are evenly dispersed throughout the batter.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(1148.9g)

Amount per serving	% Daily Value*
Calories	2399.7

Total Fat 70.0g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3397.9mg	0%
Total Carbohydrate 427.3g	0%
Dietary Fiber 28.2g	0%
Total Sugars 181.4g
Protein 34.1g	0%

Vitamin D 25IU	0%
Calcium 205.2mg	0%
Iron 14.4mg	0%
Potassium 2029.4mg	0%

*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.

Source of Calories

Fat: 25.4%

Protein: 5.5%

Carbs: 69.0%