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Home » Breakfast » Vegan Banana Blueberry Muffins.

Vegan Banana Blueberry Muffins.

Jun 5, 2014 · Modified: Aug 1, 2017 by Kelly Roenicke · 16 Comments

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Vegan banana blueberry muffins are just as delicious as bakery muffins but without the eggs and dairy!

Moist and delicious blueberry muffins made with almond meal and spelt flour.

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.

Moist and delicious blueberry muffins made with almond meal and spelt flour.
5 from 2 votes
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Vegan Banana Blueberry Muffins.

Moist and flavorful blueberry muffins made without eggs or dairy.
Course Breakfast
Cuisine Dairy Free, vegan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 240 kcal
Author Kelly Roenicke

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

  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a large bowl, combine spelt flour, almond meal, sugars, salt, and baking powder.
  3. Add mashed banana, canola oil, and non-dairy milk. Stir to combine.

  4. Add blueberries and stir gently. Pour batter into muffin tin - fill cups about â…” full.
  5. Bake for 20 to 25 minutes at 350 degrees, or until a toothpick inserted in the center of a muffin comes out clean.
  6. Makes 18 muffins.
Nutrition Facts
Vegan Banana Blueberry Muffins.
Amount per Serving
Calories
240
% Daily Value*
Fat
 
11
g
17
%
Sodium
 
137
mg
6
%
Potassium
 
166
mg
5
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
1.9
mg
2
%
Calcium
 
67
mg
7
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

adapted from Bakerita.

Delicious and moist vegan blueberry muffins.

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! :)

 

Related

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Fried Corn Cakes with Cilantro Avocado Cream. »

Filed Under: Breakfast, Dairy Free, food, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    October 12, 2018 at 1:36 pm

    5 stars
    I love these, they are awesome!

    Reply
  2. Katie

    October 11, 2018 at 11:16 pm

    5 stars
    Delicious recipe!

    Reply
  3. gitanjali

    May 25, 2017 at 8:29 am

    could i replace bananas with apple sauce?

    Reply
  4. Jaskaran

    June 12, 2014 at 1:24 am

    This looks tasty! If my daughter can’t have nuts, too, do you know what I could use to replace the almond flour?

    Reply
  5. huntfortheverybest

    June 07, 2014 at 5:25 pm

    they look delicious!

    Reply
  6. Sarah@WholeandHeavenlyOven

    June 06, 2014 at 8:25 am

    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. :)

    Reply
  7. Natalie @ Tastes Lovely

    June 05, 2014 at 12:02 pm

    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!

    Reply
    • theprettybee

      June 05, 2014 at 2:02 pm

      Oooh, a cruise sounds like fun! I hope she loves these muffins! :)

      Reply
  8. Lisa Howard

    June 05, 2014 at 10:18 am

    Berries are my favorite! Not only loving this recipe but looking forward to the ones to come!

    Reply
    • theprettybee

      June 05, 2014 at 2:01 pm

      Thanks so much, Lisa!

      Reply
  9. Olivia - Primavera Kitchen

    June 05, 2014 at 9:18 am

    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 ;-)

    Reply
    • theprettybee

      June 05, 2014 at 2:00 pm

      Thanks, Olivia! I know, winter was brutal this year, wasn’t it?

      Reply
  10. Kristine's Kitchen

    June 05, 2014 at 9:06 am

    I want all the berries, too! Especially all the blueberries and strawberries. I love your photos of these muffins! Beautiful!

    Reply
    • theprettybee

      June 05, 2014 at 1:50 pm

      Thank you so much, Kristine! I know, berry season is the best!

      Reply

Trackbacks

  1. Simple Blueberry Shortcakes. - The Pretty Bee says:
    August 6, 2014 at 7:18 am

    […] taken me this long to make them this summer! I guess I was busy putting them in my pancakes, and muffins, and salads, and let’s not forget me scarfing them down by the handful. I love blueberries, […]

    Reply
  2. Easy Vegan Breakfast Recipes says:
    August 2, 2014 at 3:59 pm

    […] 45. Vegan Banana Blueberry Muffins Recipe […]

    Reply

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