Secretly Vegan Blueberry Banana Muffins

These are the BEST Blueberry Banana Muffins. Bursting with blueberry and banana flavor, I can promise that these fluffy, flavorful, and tender gems will be a crowd-pleaser among all types of eaters.

There is something so special about a warm homemade muffin fresh out of the oven. Blueberry muffins are one of my best friend’s favorite treats and I knew that I had to create a vegan version that was worth the splurge. I was determined to create a vegan muffin that was moist, fluffy, and bursting with flavor – and I was SO excited to share this recipe as soon as I tasted one of these babies. They turned out even better than I could have imagined, and you would never guess that they are vegan. The entire batch was devoured in less than 24 hours!

Why does this recipe work?

The secret ingredient in these blueberry muffins is really the banana. Not only does banana give these muffins extra flavor, but it also works as an egg replacement. Egg is often one of the most crucial ingredients in developing recipes for non-vegan baked goods. Banana works in a similar way to eggs by creating a soft, fluffy, and tender muffin. To be sure that these muffins had the best texture possible, I also added a tablespoon of applesauce to make these muffins lighter and fluffier.

These muffins are finished off with a generous sprinkle of cinnamon sugar before they go into the oven, which adds an extra touch of sweetness that is impossible to resist!

If you love muffins, be sure to check out my recipe for Double Chocolate Muffins. Happy Baking!

Print Recipe

The Best Blueberry Banana Muffins

These are the BEST Blueberry Banana Muffins. Bursting with blueberry and banana flavor, I can promise that these fluffy, flavorful, and tender gems will be a crowd pleaser among all types of eaters.

Prep Time10 minutes mins

Cook Time25 minutes mins

Servings: 12

Ingredients

• 2 cups flour
• 1 ¼ cups white sugar
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 3 large overripe mashed bananas
• 1 tablespoon applesauce
• ¼ cup coconut oil (melted)
• ½ cup almond milk (slightly warm)
• ½ teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons cinnamon sugar (to sprinkle on top of the muffins before baking )

optional

• Extra blueberries or pecans to add to the tops of the muffins

Instructions

• Preheat oven to 350 degrees and grease or line a muffin tin.
• Whisk together the first 5 dry ingredients in a medium sized bowl. 
• Mash bananas until no large clumps remain and combine with applesauce, coconut oil, almond milk, and vanilla. Stir together wet ingredients until well combined. 
• Gently pour wet ingredients into the dry and fold to combine. 
• Add blueberries until well incorporated. 
• Evenly distribute batter in your muffin tray (should make 12 muffins).
• Add cinnamon sugar, pecans, and/or extra blueberries to the top of each muffin. 
• Bake for 25-30 minutes or until the tops are lightly browned and a toothpick comes out clean.
• Let cool in the tray for 15-30 minutes and then remove onto wire rack.

Notes

Freezer instructions: freeze after cooled and heat up in the toaster oven or microwave whenever desired!

I like to use a standard size muffin tin, but if you would like to make mini muffins or larger muffins decrease or increase the baking time and test frequently. 

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