Vegan banana blueberry muffins are just as delicious as bakery muffins but without the eggs and dairy!
Can you believe it’s June? I can’t! It seems like the warm weather takes forever to get here, and then once it arrives, the nice, warm, sunny months just start flying by. Oh well.
Since it’s June, that means that more and more delicious fruits and vegetables are in season, hooray! I can’t wait until there is more variety at the Farmer’s Market here, which probably won’t be until July. I’ve been pretty happy with the berry selection at the grocery store lately – we found some HUGE blueberries the other day. Is it bad that I go through the carton and pick out the biggest ones to eat rather than put them in whatever I’m baking? I can’t help it.
These vegan banana blueberry muffins are so simple, and so tasty. They are super easy to mix up, and are really moist due to the banana and the almond meal. I used whole spelt flour, but if wheat is not a problem for you, you can use whole wheat flour.
Recipe
Vegan Banana Blueberry Muffins.
Ingredients
- 2 ½ cups whole spelt flour
- â…” cups almond meal
- ¾ cup light brown sugar
- ½ cup white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- â…” cup organic canola oil
- 2 ripe bananas mashed
- â…” cup non-dairy milk
- 1 cup fresh blueberries rinsed and patted dry
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a large bowl, combine spelt flour, almond meal, sugars, salt, and baking powder.
- Add mashed banana, canola oil, and non-dairy milk. Stir to combine.
- Add blueberries and stir gently. Pour batter into muffin tin - fill cups about â…” full.
- Bake for 20 to 25 minutes at 350 degrees, or until a toothpick inserted in the center of a muffin comes out clean.
- Makes 18 muffins.
Nutrition
adapted from Bakerita.
These are the perfect weekend breakfast or brunch muffin! I also think that these muffins look so good – I really want to try them!
I’m looking forward to more blueberry recipes as summer goes on. And strawberry recipes…pretty much ALL the berries! :)
Darryl
I love these, they are awesome!
Katie
Delicious recipe!
gitanjali
could i replace bananas with apple sauce?
Jaskaran
This looks tasty! If my daughter can’t have nuts, too, do you know what I could use to replace the almond flour?
huntfortheverybest
they look delicious!
Sarah@WholeandHeavenlyOven
Isn’t berry season just the best? I have sooo many berry recipes I want to make and share this summer. And I love the combo of banana and blueberries in these gorgeous muffins. They look sooo soft and moist! Pinned. :)
Natalie @ Tastes Lovely
I do the same thing! I pull out the pretty, plump ones to eat. The dinky or “wrinkly” ones are used for baking. They’re just gonna bake down anyway! Haha! Love that you made a vegan version of these muffins. My parents are leaving to go on a cruise for their anniversary, and I wanted to make them some snacks they can enjoy during their travels. My vegan mom will love these!
theprettybee
Oooh, a cruise sounds like fun! I hope she loves these muffins! :)
Lisa Howard
Berries are my favorite! Not only loving this recipe but looking forward to the ones to come!
theprettybee
Thanks so much, Lisa!
Olivia - Primavera Kitchen
Kelly, I totally agreed with you. For me it was the longest winter ever ;-) I can’t believe finally summer is here and berries too ;-) These muffins look absolutely delicious and I feel healthier just looking at ten ;-)
theprettybee
Thanks, Olivia! I know, winter was brutal this year, wasn’t it?
Kristine's Kitchen
I want all the berries, too! Especially all the blueberries and strawberries. I love your photos of these muffins! Beautiful!
theprettybee
Thank you so much, Kristine! I know, berry season is the best!