Vegan Banana Blueberry Muffins

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Vegan Banana Blueberry Muffins on a plate

4.79 from 19 votes

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www.theconsciousplantkitchen.com

These Vegan Banana Blueberry Muffins are the best way to start the day with nourishing and healthy breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-blueberry-oatmeal-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 158.6kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cup Mashed Ripe Bananas about 3 medium bananas
2 teaspoons Lemon Juice or apple cider vinegar
¼ cup Unsweetened Almond Milk or any plant-based milk
⅓ cup Melted Coconut Oil or any vegetable oil
2 teaspoons Vanilla Extract
⅓ cup Coconut Sugar or any granulated sweetener
1 ¼ cup All-Purpose Flour Note 1. Learn how to measure flour accurately.
¾ cup Old-Fashioned Rolled Oats or quick oats
½ teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 cup Blueberry fresh or frozen, no need to thaw blueberries

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
Whisk together flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon in another bowl.
Stir the dry ingredients into the wet and pour in the fresh blueberries halfway.
Fill the muffin cases up to 3/4 their level.
Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Cool in the pan for 5 minutes, then release and cool down on a wire rack

Equipment

Notes

Note 1: You can replace all-purpose flour with white whole wheat flour, spelt flour, or all-purpose gluten-free flour. However, this recipe won't work with almond flour or coconut flour.

Storage: Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.

Nutrition